Do all your prep up front! Double check your ingredients and use as many bowls as necessary to make sure you have everything ready to be added at the appropriate time.
Needles & Grooves
kvetcha
TimmahTao
Mise en place will make your life better. Whatcha makin' sailor?
Mather
I tried once to make sweet potato gnocchi for my wife. Instead of nutmeg I accidentally used cinnamon. It was an abomination, neither of us have gotten over it.
DON'T REPEAT MY MISTAKES
DON'T REPEAT MY MISTAKES
Fleetwood-Matt
@kvetcha preparations began last night and I'm almost done all the prep
@TimmahTao making my mom mom's chicken parmesan recipe. Not too complicated but way more than I ever done
@TimmahTao making my mom mom's chicken parmesan recipe. Not too complicated but way more than I ever done
scotthilk
Luck!
debianlinux
Whatever you do DON'T do the salmon soup; we've never gotten over that and we did it together. I remember the first time we did spinach dip and we thought a clove of garlic was the whole head so we used 6 of them!
nolalady
@Mather you would think that cinnamon and sweet potatoes would work.
@Fleetwood-Matt the way I make chicken parm, I skip dipping the chicken in flour, then egg then breadcrumbs, and go directly from egg wash to breadcrumbs, but this is your preference.
@Fleetwood-Matt the way I make chicken parm, I skip dipping the chicken in flour, then egg then breadcrumbs, and go directly from egg wash to breadcrumbs, but this is your preference.
nolalady
I then fry or panne it in a skillet with hot oil (grab a pinch of flour or bread crumbs and throw it in. If it immediately starts bubbling and frying, your oil is where it needs to be). Do not put your cutlet in until the oil is hot. I also pound the chicken out very thin and then leave it in a brine for about 20 or so minutes--it's an extra step that is worth it.