NO DOUBLE FRYING…Ultra crispy outside heavenly tender and juicy inside. Indulge in the “marinade mix” that catapulted this ChiQ-Juan to its ultra crunchy creation.
No mega dusting of flour or starch. Just the right amount incorporated into its breading blend applied post marination. The blend of ingredients in its breading made possible the crispness despite single frying.
NOT DUSTING WITH STARCH OR FLOUR then frying. This is the height of
“simplistic approach” to cooking, a “no-brainer” system tantamount to “cheating” consumers.While depending on the meat raw mat to be used to come-up with “a masterpiece” with desired crunchiness, marinade mix (spices, food-grade cures or phosphate binders, flavor enhancers, condiments and the liquid to be used) greatly contributes to crispy end product. Adding to such is the time table on how many “aging days” are actually needed for desired result. Shorter or longer will give negative outcome and/or “taste overshadow”.Equally important are: the type of oil to be used (kind plus its boiling and smoking points), temp when to fry, when to retrieve and rest and where to store post frying-bearing in mind how long MUST be the HOLDING period before serving. WHEW!!! It’s really a “thinking system”. In my coming INGREDIENTS SPECIALIZATION INSTITUTE you will learn the right & proper ingredients mix to use in any recipe you desire plus the technologically-chronological system of processing or cooking exuding desired aroma, taste, texture at much lower cost than the “BARA-BARA approach” (blindfolded addition of whatever spices, herbs and ingredients that come into mind or what our hands can instanly reach)
Filipino cooks’/chefs’/housepeople’s (majority but NOT ALL) wrong way of salting fried red-up eggs.
They DUMP…literally dump…salt in any part of egg that their salt-laden fingers have aimed.
And so, that part becomes SOOOOOOOOO salty while other parts retain bland-ness. PWEH!
After resting for more hours than normal and usual, with wifey dashed to our favorite place,
Macapagal Avenue, to satisfy cravings for Filipino “inihaw” (grilled) and “sabaw”(soup recipe).
Pangs (my wife) marketed for “liempo” (pork belly) & “ulo ng maya-maya” (head of Red Snapper)
for plain salted & peppered grilling and “sinigang sa miso” (tamarind-flavored soya paste soup) respectively.
“Eh anak ng 74 na malanding tipaklong, yung “maya-maya” ay dehins tinanggalan ng “KALISKIS”.
Pag-subo mo, sasabit sa ngala-ngala mo kaliskis. Di mo tuloy ma-enjoy yung fish.
Tamaan kayo ng kidlat” (In English, whew, the cooking establishment, to the hatred of 74 grasshopper whores, did not de-scale the fish that each time you bite into it…scales fill your palate & entire mouth).
You really won’t enjoy savoring the dish. May you be hit by angry lightning) Why? Ano dahilan nyo at kapag fish na “sinigang” o “inihaw” ay dapat may “kaliskis”?
What? What? Gagalitin ako eh.(In English, again, whew, why is it that when you cook “sinigang” or grilled pork, scales are not removed. Why? What? You drive me angry)
Don’t you know a better grilling technique?
Just oil the grill bars and/or lay fish at griller ONLY when coal is fiery red.
But when it comes to “sinigang”, here, there is NO reason whatsoever. De-scale the fish… my God.
Re-heating your favorite “sinigang” or “asim soup”, REFRAIN from engaging it via microwave oven. Check previous posts on what “sinigang” is – or which kids like to call “asim soup”.
1. Moisture of food is “absorbed till dried-up” by the microwave that the former tender meat becomes “rubbery” afterwards. Should you wish to pursue via this medium, sprinkle few drops of water or marinade or what have you before microwaving.
2. Acid is absorbed by the system that after microwaving your “sinigang” or “paksiw” (vinegared fish), acidity is reduced to 1/3. To preserve original taste, reheat by suitable pan or use appropriate container then shelve unto oven toaster and reheat for few minutes at medium temp.
It is the “accurate & proper harmony of ingredients and flavors used in precise technological production sequence
to come up with desired taste-not of the maker but that of the patrons”.
In short, you, your loved ones and friends are not your “clients”.
Fact of life is: they will not come to your restaurant, café, bar, joint etc. always. Most of the time, they are not the paying clients.
You will find real and comebacking customers if your concoctions are enjoyably approved by them.
Test your recipes with people you don’t know. Collate their comments sent through “anonymous emails” (and you know the reason why…)
If your batting average is high, chances are, your masterpiece will make it.