Fortunately, I was able to get my hands and mouth! The secret to moist, tasty chicken is to brine it for several hours in a mixture of buttermilk, salt, and MSG.
The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt adds flavor as does the MSG and keeps the chicken juicy. The MSG monosodium glutamate is an amino acid with a salt-like flavor that at one time was thought to be unhealthy but is now considered an important culinary additive.
The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great.
To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown. One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing.
Using MSG in your food is, literally, smart cooking. Another important ingredient is ground Tellicherry black pepper. Winston Shelton, a friend of Harland Sanders who sold him his first pressure fryers in Kentucky, is familiar with the Colonel's secret recipe. Shelton saw the ingredients many years ago when Sanders showed him the secret recipe he had scribbled on a piece of paper.
I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered he was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it. For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.
The acid test
This pocketed ChefWorks apron comes with a high-quality emroidered spy chef logo that will look good for the life of the apron, and won't fade like decals or silkscreen. With a simple stack of meat, bacon, cheese, and secret sauce, the original BK Stacker was introduced in as a product targeted to men. Hungry men. The Stacker came with one, two, three, or four 2-ounce beef patties, and several slices of bacon on top, along with a slathering of the top secret Stacker sauce.
Even though the sandwich had developed something of a cult following over the years, it was dropped from the menu in Today, the BK Stacker has been revived, but this time as a bigger, badder version with a new name, and beefier beef patties that weigh in at a whopping quarter-pound each.
Mystery Lovers' Kitchen: Banana Carrot Cake #recipe + book #giveaway from author @DarylWoodGerber
And just like the original, you can stack the patties, but this time up to a max of three because the patties are so darn big. Good luck getting your mouth around a triple with nearly a pound of meat between the buns. To get the celery juice you can grate a stalk of celery on a grater or Microplane then press the pulp through a wire mesh strainer. Just so you know, all other Stacker Sauce hacks I researched leave out the celery juice and rosemary. The recipe here makes four single hamburgers, but feel free to stack up as many patties as you can handle.
In January of Starbucks perfected slow-cooked sous vide-style egg snacks that can be prepped and served quickly by the baristas at any location. The trick is to make the egg pucks ahead of time, then freeze and ship them to the coffee stores where they are defrosted and reheated in blazing hot convection ovens. Sous vide refers to the method of cooking food sealed in bags or jars at a low, consistent temperature for a long time.
Cooks who use sous vide will often vacuum pack their food in bags and use special machines to regulate temperature. The secret to duplicating the smooth texture starts with blending the cheeses very well until no lumps remain. Try to keep it in a range of between and degrees F. There was a big smile on Joey's powdered-sugar-and-crumb-coated face that day as he raised a trophy to celebrate another glorious gastronomic feat. Cloning the Hostess powdered donuts recipe is not hard, once you know the secrets. You'll make a stiff cake dough, punch out 2-inch rounds with a biscuit cutter, pierce the dough with a straw or chopstick to make a hole, then fry the doughnuts for 2 minutes until golden brown.
How to make the perfect fondue
After you roll them in powdered sugar you'll have around 20 fresh home cloned miniature doughnuts that will make you feel like a kid again. And—just doing a little math here—it would take Joey Chestnut all of about 14 seconds to eat that entire plate of doughnuts you just made.
The unit chain did not start its life as Qdoba. As it turns out, a restaurant in Boston had that same name and threatened to sue, so the partners changed the name to Z-Teca. Make this chicken by marinating thigh meat for a couple of days in the secret adobo sauce a worker there told me they let it soak for up to 8 days then grill and chop. Use the flavorful chicken in burritos, tacos, bowls, on nachos, and in tortilla soup.
Diablo Sauce was introduced on Cinco de Mayo in as a limited-time-only product and was discontinued after just a short time. Demanding fans pleaded for the chain to bring the sauce back, and on May 5 th of the following year, Diablo Sauce got a permanent spot in the Taco Bell hot sauce lineup.
According to Taco Bell, the sauce contains aji panca, a sweet pepper, and chipotle, which is smoked red jalapeno. Since aji panca, a sweet Peruvian red pepper, can be hard to find, we'll use ground ancho instead, which has a similar taste. There are other peppers in the original recipe which remain a mystery, but it's easy to tell that at least one of them comes packing serious heat.
I settled on habanero and cayenne, and the sauce had a perfect pronounced kick. Puree all of it in a blender then cook it for 10 minutes. Just like the real thing. Garlic mashed potatoes are a great side for many entrees, especially when the potatoes are as creamy and flavorful as those at Olive Garden. In our hack, the garlic gets boiled with the potatoes to soften it.
When the potatoes get passed through a potato ricer or mashed the softened garlic goes along for the ride and gets mashed up too. I settled on cream as the dairy used here after my attempts using milk and half-and-half resulted in thin and runny potatoes. I found that cream adds the perfect thickness and smooth richness to the mashers, and it made the closest duplicate. But somewhere along the way it appears the company tweaked the recipe to include less filler and more flavor, so a new Top Secret Recipe had to be created. This recipe makes a duplicate of the beef currently served at Taco Bell.
If you want to turn it into a Chalupa—which the restaurant makes by deep frying the flatbread used for Gorditas—the instructions are here. The secret ingredient in our hack is Knorr tomato bouillon. Not the bouillon cubes. Served with garlic mashed potatoes. This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more.
Build it, sauce it, serve it. The presentation is awesome, and the flavor will knock their socks off. Stuffed Chicken Marsala experience. For the corn to pop, the kernels are submerged in boiling fat inside the bag until a buildup of steam in the kernels causes them to burst. To prevent the liquid fat from seeping through, the bags are lined with a chemical called perfluorooctanoic acid, which, unfortunately for microwave popcorn lovers, has been linked to cancer and other nasty things.
1. Parmesan or pecorino rinds
I set out on a mission to make better homemade microwave popcorn with only natural ingredients, and without using costly popping gadgets. I also wanted to avoid using plastic, tape, or metal, such as staples.
My solution, like many others I researched, utilizes paper lunch bags, but with a new method for prepping the kernels. I was dismayed to find some discussions about the potential for problems using brown paper bags in your microwave oven, such as fire, but I had absolutely no issues any of the many times I did it. No smoke, no sparks, nothing looking at all dangerous was going on inside my magic cooking box.
- Top How Many Is Too Many By Philip Cafaro.
- The Sea Watch (Shadows of the Apt Book 6).
- Cheese Recipes;
Butter is about 16 percent water and if any of that stays in the mix, your popcorn will be on a fast trip to Soggytown. The first bag will soak up the excess butter that splashes around inside as the popcorn pops, and the second bag will keep the butter from messing up your oven. Riffing on that idea I came up with an easy hack for these tasty shakes using a blend of French vanilla ice cream and whole milk, along with a simple secret ingredient: caramel topping.
- The Clone Trial.
- Original Skin: The 2nd DS McAvoy Novel (Ds Aector Mcavoy).
- Small Is Big!: Unleashing the Big Impact of Intentionally Small Churches.
- Spring Creek Strategies: Hatches, Patterns, and Techniques.
Unfortunately, a milkshake produced with a home blender is thinner than a restaurant milkshake made with a milkshake machine. To fix that, after mixing your shake in the blender, place the blender in your freezer for a bit until the shake firms up, then mix it once again, spoon it into a tall glass, and serve it with a wide straw.
The basic recipe of 2 parts mayonnaise to 1 part ketchup has been around for years in many parts of the world, served as a condiment with French fries and other fried tidbits. Now you can make your own mimicked Mayochup in a matter of minutes with these 5 common ingredients, a bowl, and a whisk. Use it on burgers, sandwiches or as a dip for French fries and other fried foods. Realistically, you can make these candies any shape you want—I made some in a gummy bears mold!
Just be sure to get enough molds to hold 50 or more bite-size candies at once. This hack calls for fresh cream and butter just like the original invented in Germany over years ago, and now sold throughout Europe and North America. I had already hacked the well-known chocolate CupCakes from Hostess for Step-by-Step , so the cake recipe and the white icing on top was already done.
As with the chocolate CupCakes clone, the frosting is designed to be runny so that you can dip the cupcakes in it. This will produce a smooth frosting that, when dry, looks just like the real thing. The first coat is a crumb layer that locks in the chocolate cake crumbs so that the second layer finishes clean and smooth.