The cake turned out beautifully! I've never made angelfood cake before. I made it in two eight inch rounds. Use parchment paper in the bottom. I also use wet towel strips around my cake pan...if you've never done this I recommend for a nice even cake that is the same doneness throughout without crunchy overbake sides I read many of the reviews to see what could go wrong and why. I recommend reading through before you begin.
Delicious! I used black truffel olive oil(great on most veggies), a crumbly garlic herb seasoning, dash of garlic salt, ground black pepper, sprinkle of parmesan and a small dash of shredded parmesan. The small additions are well within my diet :) Dont forget the fresh lemon squeeze at the end...yum!
Best Chicken fried steak ever! Don't change a thing on this recipe...You'll find no flavorless white pasty gravy here. It's rich and flavorful. I've never lost a crumb of breading. Here's your tip: If your steak isn't damp/wet to start then wet it. Dredge in flour pressing firmly, flip and press firmly. Dredge in egg completely then back to flour. Lay in flour, toss some on top and press firmly. Flip and press firmly again only touching the ends. If you flour a few before cooking... lightly flour again so there are no damp areas. Place in a hot skillet with a good amount of oil. Fry crispy golden then flip. Once crispy you can lower heat and continue frying. Turn gently to not rip the breading off and make certain to leave space between them.
It's a nice recipe for making any and "all" a gizzard lover. For me, I missed the "chew" of a gizzard and could not get past it. Also, I changed up the recipe a bit as well. I cooked the gizzards according to the recipe but for 1.5 hours. I skipped all the Italian herbs but marinated in garlic seasoning, pepper, salt, hot sauce and a Costa Rican Lizani sauce.
For the breading as we all like crispy gizzards... I shook the marinade off, dredged in flour, then egg dipped, and then flour with salt, pepper & garlic. This makes them crazy crispy of course...theres no other way to get them crispier!
NEXT TIME I will precook the gizzards for 1/2 hour only. I will follow the same steps I did this time and hope to find a nice chew to my gizzards without being over the top chewy. Thanks for the heads up on precooking to remove the crazy chewiness....you can adjust this cook time to however you like them. I'll precook 1/2 hour only next time.
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