hipcook's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
Website: All Recipes
Terrific technique which I'm looking forward to trying with chicken and pork. I even overcooked the steaks to try and get enough color on the crumb coating, but the pounding out (and the coating) saved them from being rubbery. I did apply a second coating of crumbs, just massaged in by hand, to return some texture after pounding in the first layer.
useful (0)
Chef John's blog and video point out that you really should use russets on this recipe, and sure enough, I think Yukon Golds were too waxy to get a good crust. That said, it's a really neat approach - potato cylinders are fried on one side to make a crust, and then braised in stock to complete cooking and add flavor. (I also suspect that the second side should get a longer fry than I gave it - but that's the side that's going to be in the braising liquid so I don't know if it matters.) It's more effort than just baking up some home fries, but I'm interested enough to try it again.
useful (0)
Why have I not seen these before? They should be a staple of appetizer menus! Well, it says they're an appetizer, but we put them on sub rolls with lettuce, tomato, pickles, and remoulade for a vegetarian po' boy sandwich. (The brine of the artichokes, and their texture, is somewhat reminiscent of a fried oyster.)
I used panko bread crumbs, which didn't stick as well as I'd like - next time, either a finer crumb or I'll look into the battered recipes. I also only used enough oil to come about half-way up an artichoke heart. The timing stayed consistent, it was just 2-3 minutes per side.
useful (1)