Re: Friday - 02.28.2025 - Dinner Plans

On 3/6/2025 5:01 PM, Dave Smith wrote:

On 2025-03-06 5:04 p.m., Jill McQuown wrote:

On 3/4/2025 7:07 PM, Carol wrote:

dsi1 wrote:
>

On Tue, 4 Mar 2025 15:59:30 +0000, Ed P wrote:
>

My wife had some baking recipes that called for margarine. They go
back many years but supposedly, the texture of the finished product
was better with it.  There were cookie type things, not a cake.

>
That's entirely possible. The modern spreads might be another matter
since they're an emulsion of water and oil - more akin to mayonnaise.
I have seen recipes that use mayo instead of eggs and oil. That might
work pretty good although it might be a little more expensive.

>
I've seen lots.  One is the now classic 'Shake-n-bake' that uses
ridiculous amounts of mayo, like 1/2 cup or more.  You just waste 90%
of it to the trash. I just put a TB mayo on a plate then smear it on
the meat (usually chicken) then dip in seasoned bread crumbs (or
crushed corn flakes etc.).

>
That's odd.  I don't recall Shake N' Bake calling for mayonnaise.  Then again, I don't recall ever buying Shake N' Bake.  So I looked it up:
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https://www.directionsforme.org/product/56390
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The directions say to moisten the chicken pieces with water and put it in the shaker bag with 1 packet of the seasoning mix and shake until the chicken is coated.  No mention of mayo (or dipping/dredging).  I surmise you're referring to an oddball copycat recipe since the whole point of Shake N' Bake was to shake the chicken in a bag with the seasoning mix, no muss, no fuss.

 >
And only a pig would use mayo.

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I think we had it once. I later discovered oven fried chicken.  It was a little more work but a lot cheaper and a lot better. It was a matter of dredging chicken pieces in seasoned flour then egg and then seasoned crumbs.

 >
You can't fry in an oven, any more than you can steam in oil.  Oven frying is *always* inferior to real frying.
 >
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