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Weight Loss Forum / Low Carb / March 2004almond flour
Can almond flour be used in recipes that call for meat to be dredged or breaded in flour? Debra > Can almond flour be used in recipes that call for meat to be dredged > or breaded in flour? > > Debra I wouldn't. Nuts taste very bad if they've been overcooked. But you can try it and see. -- revek 'I'm not sure who he is, but I've heard he's got his hand in a lot of things.'- Kermit The Frog, about Jim Henson. What would almond flour be used for? And what type of low carb item can be used as flour substitute for this purpose? "Can almond flour be used in recipes that call for meat to be dredged > or breaded in flour? > > Debra I wouldn't. Nuts taste very bad if they've been overcooked. But you can try it and see. > What would almond flour be used for? And what type of low carb item > can be used as flour substitute for this purpose? I would use it for baking instead of frying-- pie crusts, cookies, etc. You can use several different things for 'breading' but the one most raved about here is parmesean. I personally like ground pork rinds for breading most meats. It makes a very crispy beautifully golden color and you don't notice any porkrind flavor at all. -- revek All those who believe in psychokinesis, raise my hand. :: In news:ncJ7c.33733$pU1.7066180@news4.srv.hcvlny.cv.net, :: Debra D <deblynn1@optonline.net> coded for transmition to space: [quoted text clipped - 6 lines] :: rinds for breading most meats. It makes a very crispy beautifully :: golden color and you don't notice any porkrind flavor at all. You can mix parmesean and pork rinds, too. And the flavored rinds make a nice seasoning on "breaded" meats. > I would use it for baking instead of frying-- pie crusts, cookies, > etc. You can use several different things for 'breading' but the one > most raved about here is parmesean. I personally like ground pork > rinds for breading most meats. It makes a very crispy beautifully > golden color and you don't notice any porkrind flavor at all. I'll second that. We use it for baked pork chops and chicken breasts. Marsha/Ohio You can't use almond flour as a one to one exchange for any wheat flour. Nuts have properties that wheat flours don't, and vice versa. If you use recipes designed for nut flours for awhile, you'll pick up on how they best behave when cooked different ways. Jennifer > What would almond flour be used for? And what type of low carb item can be > used as flour substitute for this purpose? [quoted text clipped - 7 lines] > I wouldn't. Nuts taste very bad if they've been overcooked. But you > can try it and see. I breaded some turkey breast steaks in ground hazelnuts the other day and it was delicious. I should think almond would be the same. Julia > Can almond flour be used in recipes that call for meat to be dredged or > breaded in flour? > > Debra I have used it to bread chicken strips and then fry and they turned out very nice. I watched them closely. Made the chicken strips a nice golden brown--tasted good, too. I se it for baking, as well. I wouldn't havethe oil too hot -- could burn the coating and leave the inside uncooked. ADC 250/185/187 > Can almond flour be used in recipes that call for meat to be dredged or > breaded in flour? > > Debra | Can almond flour be used in recipes that call for meat to be dredged or | breaded in flour? | | Debra A hotel that I managed years ago in NC had a restaurant menu that featured a dish called "North and South Porkchops." It was simply thick porkchops lightly browned in oil, then coated with maple syrup and dredged in ground pecans and baked. Absolutely delicious. I see no reason why this wouldn't work with SF maple-flavored syrup and almond flour!  SignaturePeter 270/228/180 website: http://users.thelink.net/marengo Chicken is very good dipped in egg and rolled in finely chopped pecans. I season them first with a little Dijon mustard. This recipe came from a restaurant in Columbus Ohio long before the low carb craze! > Can almond flour be used in recipes that call for meat to be dredged or > breaded in flour? > > Debra There's an Asian dish, Thai I think, where you roll the chicken in sesame seeds. Skinny -- pre-diab hypo ------------------------------ >Chicken is very good dipped in egg and rolled in finely chopped pecans. I >season them first with a little Dijon mustard. This recipe came from a [quoted text clipped - 4 lines] >> >> Debra Cookie <cookie@pobox.com> quoth: >Chicken is very good dipped in egg and rolled in finely chopped pecans. I >season them first with a little Dijon mustard. This recipe came from a >restaurant in Columbus Ohio long before the low carb craze! How do you cook the chicken after coating it? Priscilla "Priscilla H Ballou" > How do you cook the chicken after coating it? > > Priscilla Just fry it in some canola oil in a frying pan. What I use is a boneless chicken breast flattened slightly to help cook it evenly. Watch it to make sure it doesn't burn and enjoy! Cookie <cookie@pobox.com> quoth: >"Priscilla H Ballou" >> How do you cook the chicken after coating it? >> >Just fry it in some canola oil in a frying pan. What I use is a boneless >chicken breast flattened slightly to help cook it evenly. Watch it to make >sure it doesn't burn and enjoy! Hmm. I'd worry about it being dry, so I might deglaze the pan afterwards and make some kind of a sauce to pour over the chicken. You've got the culinary wheels turning in my head. ;-) Priscilla > Cookie <cookie@pobox.com> quoth: > [quoted text clipped - 9 lines] > and make some kind of a sauce to pour over the chicken. You've got the > culinary wheels turning in my head. ;-) Or use boneless thighs. More moist, meatier. And if you brine first for a couple hours, it's heavenly. Pastorio |
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