Quoting Nancy Backus to Jim Weller <=-
My standard use for clear animal fat is as cooking grease. If
it has too much brown junk in it, it usually goes for gravy
What's wrong with having the brown junk in it as a cooking
grease...?
They're bits of protein and make gravies taste better but will burn
and scorch if they're fried beyond a short and gentle heating.
Oh, ok... I wasn't thinking so much of using a high heat with it, as I tend to keep things of a more gentle heating... not being a proper
cook, I suppose... ;)
If you're doing something like slowly sweating onions so that they
go limp and mild tasting but not get browned then those brown meat bits
would make them better tasting but if you're deep frying things in
the 350-375F range, they are going to turn black and bitter and
make the oil and the food taste nasty.
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Pozharsky Cutlets With Mushroom Sauce
Categories: Russian, Chicken, Mushrooms, Sauce
Servings: 8
1/2 c dried porcini mushrooms
4 sl stale white bread, crusts
discarded, torn into small
pieces
1 1/2 c heavy cream
8 tb butter
2 lb BS chicken breasts,
cut into large cubes
2 eggs, separated
1 pn freshly grated nutmeg
Kosher salt
freshly ground black pepper
5 tb canola oil
1 sm yellow onion, minced
2 ts flour
3 c fresh bread crumbs
Not quite croquettes and not quite chicken kiev, these rich,
butter-stuffed chicken cutlets work the best when they're breaded
and refrigerated for at least an hour before they're cooked, to firm
them up.
Pour 2 cups boiling water over the mushrooms and let steep for 20
minutes. Drain the mushrooms and reserve the liquid. Roughly chop
the mushrooms.
Put the bread into a small bowl, add 1 cup of the cream, and let
soak for 15 minutes; drain and discard cream. Cut half the butter
into 16 small chunks and set aside.
Grind the chicken in a food processor until smooth, about 30
seconds. Add soaked bread, egg yolks, and nutmeg and season with
salt and pepper. Pulse mixture until well combined, about 1 minute.
Transfer chicken mixture to a bowl; set aside.
In a bowl, whip the egg whites with a whisk until foamy; fold into
the chicken mixture with a rubber spatula. Divide the chicken into
16 even portions (about 1/3 cup each) and form each into an oval
cutlet. Tuck a reserved chunk of butter into the center of each
cutlet. With your hands, shape the cutlets into 3 1/2" long patties
that are 1/2" thick, making sure no butter is exposed. Place
finished patties on a parchment paper lined sheet pan and
refrigerate.
Heat 2 tbsp. of the oil in a 10" skillet over medium-high heat. Add
the onions and cook until soft and transparent, about 5 minutes. Add
the chopped mushrooms and cook, stirring occasionally, until
browned, about 3 minutes. Sprinkle in the flour and mix well. Pour
in the reserved mushroom liquid, leaving any sediment behind, and
the remaining cream. Bring to a simmer and cook until thickened,
about 10 minutes. Turn off heat and season with salt and pepper.
Keep mushroom sauce warm.
Remove cutlets from refrigerator and coat them in the bread crumbs,
pressing them to make them adhere. In a 12" skillet, heat the
remaining butter and oil over medium heat until it sizzles. Working
in batches, fry the cutlets, turning once, until golden brown, 4-5
minutes per side. Transfer to a paper towel lined plate. Serve the
cutlets with the mushroom sauce over the top.
Andre Baranowski
From: Www.Saveur.Com
MMMMM-------------------------------------------------
Cheers
Jim
... Deep-fry something enough, it's likely to get tasty.
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