GBD Goodness!

Week 12 is here! I completed my final culinary assignment in my Culinary Foundations course. It was bittersweet. I can’t believe how quickly 12 weeks went. I’m grateful to my chef instructors for their valuable and constructive feedback. I’ve gained so much knowledge over the last three-and-a-half months. Next week, I begin a new culinary course on Culinary and Patisserie. I’m excited to keep learning! Thank you for joining me on this escapade.

I made deep-fried chicken legs and onion rings. I had a deep fryer that I used once many years ago. I was excited to utilize it again. However, that plan failed. Turns out, the deep fryer no longer worked. Bummer! Onto plan B- deep-frying in a pot. I monitored the temperature of the (canola) oil with a candy thermometer. The temperature needed to be between 325º and 350ºF.

350 on the nose!

I made the chicken first. Set up the breading station with seasoned flour, egg wash and milk, and coating flour- in this order.

After the chicken is coated, they’re ready to be submerged into the hot oil. After about 10-15 minutes, remove the chicken from the pot, drain excess oil on a paper towel, and check the temperature of the chicken to make sure it is mininum 165ºF (temperature doneness for poultry).

Look at this golden brown deliciousness [GBD (minus the “-ness”)]! Wow! Glorious! When I took a bite of this, it brought me back to when my late grand-aunt made her famous fried chicken. It tasted very similar to hers. Wonderful memories…

Ingredients for fried chicken:

  • Chicken legs (bone-in thighs are ok, too)
  • All-purpose flour
  • Salt
  • Pepper
  • Eggs
  • Milk (1 c. per egg)
  • Canola oil

Moving onto the onion rings. This involves making a batter before we dip them into the hot oil.

Ingredients for the batter:

  • Egg yolk (beaten)
  • Club soda or beer (I used beer)
  • All-purpose flour
  • Salt
  • Pepper
  • Egg whites (whipped and folded into the batter)

After the batter is made, the onions are ready to be dredged in plain flour before they’re dipped in the batter. The temperature of the oil should be 350ºF. Slowly dip a few battered onions into the pot at a time to avoid overcrowding the pot.

Once they’re golden brown, remove them from the pot and drain excess oil on a paper towel. Note, the onion rings won’t be as golden brown as the chicken because of the whipped egg whites.

I loved that the batter on these onion rings were light, airy, and fluffy. You could taste equal parts of the beer batter and the onions.

Ingredients for onion rings:

  • Large white or yellow onions (cut into 1/4 or 1/2″ slices) (one large onion makes A LOT of rings!)
  • All-purpose flour
  • Egg yolk
  • Egg whites (whipped and folded into the batter)
  • Club soda or beer (4 fl. oz.)
  • Baking powder (1/2 tsp.)
  • Salt
  • Pepper
  • Canola oil

Stay tuned next week as we continue this extraordinary culinary journey. Thanks for reading!

FS x

Let’s make this a habit!!

Happy Monday! Let the new week begin!

At my girlfriend’s wedding day, they hired a food truck and served the guests burgers/sandwiches. Pretty cool! I’ve never been to a wedding where a food truck was hired. Yet alone, served burgers and sandwiches. Awesome! The food truck was called The Habit Burger Grill. I ordered the tri-tip steak sandwich with onion rings. Yum! It was very tasty! Steak was juicy! And, those onion rings were satisfying! They had just the right amount of batter.

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Their menu looks amazing! The next time I’m in Cali, I’m going to look for them and try their other burgers and sandwiches. What a fantastic wedding reception dinner! Casual, yet classy at the same time!

The Habit Burger Grill
http://www.habitburger.com/