I like to cook………..ummmmm……….. That is a bit of an understatement. I really enjoy cooking. Sometimes I don’t put my whole heart and soul into it, but what the heck it is just me. When I cook for family and/or friends I love to push it. Wellllll most of the time anyway. I do try to impress in some way shape or form. I want people going home remembering the meal. I enjoy the compliments and telling my little secrets I used. So, right now I am going to give a little advice to the home chefs.
1. When you want to bread your veggies for pan frying or grilling, you must always dip them in an egg wash first. This will allow the breading whether it is cornmeal, panko, or breadcrumbs to stick to the vegetable. Please, whatever you do do not cut them too thin. Thin veggies cook fast, but the breading may not. Your breading will be underdone while your veg is good, or your breading will be nice and golden brown and your veg will be soggy.
side branch note here: If you cut the vegetable too thin and your breading is burnt, your vegetable is definitely over cooked.
2. If you are going to pan fry your fish you definitely need to coat it. The most simple of these is flour and egg. (flour first) This way your fish is less likely to stick and not come out like scrambled eggs.
side branch note here: If you want to kick this up a little you can always add a little seasoning/spice to the flour.
3. Whether you are cooking a plain white rice, rice pilaf, or even a fried rice it needs some flavor. White rice you can add seasoning to the water so when the rice cooks the flavor is cooked right onto the rice. Seasoning can be anything from salt & pepper, to a little thyme, oregano, pinch of garlic salt, anything to give it some taste.
side branch note here: For a good pilaf you need to saute your veggies first. When they are half way done you throw in your stock, when that comes to a boil, add your rice, etc. etc……
The name of the game is flavor I loathe nothing more than blandness!!!!!