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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 1863210" data-attributes="member: 52911"><p>I've experimented for a while to get the right crispy coatings but as you've probably noticed they do vary slightly. It's not that I particularly like crispy coatings but, like you, have a family that does so I'm trying to avoid cooking separate meals. I was quite surprised though that I really enjoyed the fish n chips. Also learned something new with that touch of curry in the tartare sauce. </p><p>The chicken recipe is another variation on a similar theme. Again though I'd add some parmesan as it does seem to add something to the crumb. </p><p>The Morrison's rollitos are really nice. I could make them very easily but sometimes you just want that grab n go. </p><p>The crumble definitely needs more work. My hope with adding inulin was that it would caramelise and add crunch. Tasted good though.</p><p>My trouble is I work mostly by sight so I couldn't say what quantity I use (which would be a bit of a pain if I got a really good combination). For the fishy crumb all I know was flaxseed and parmesan were about the same, there was more almond flour and sesame seeds about a tablespoon. I just taste and add things. </p><p>Must go back to the pork scratching/parmesan combo to see which works best.</p></blockquote><p></p>
[QUOTE="maglil55, post: 1863210, member: 52911"] I've experimented for a while to get the right crispy coatings but as you've probably noticed they do vary slightly. It's not that I particularly like crispy coatings but, like you, have a family that does so I'm trying to avoid cooking separate meals. I was quite surprised though that I really enjoyed the fish n chips. Also learned something new with that touch of curry in the tartare sauce. The chicken recipe is another variation on a similar theme. Again though I'd add some parmesan as it does seem to add something to the crumb. The Morrison's rollitos are really nice. I could make them very easily but sometimes you just want that grab n go. The crumble definitely needs more work. My hope with adding inulin was that it would caramelise and add crunch. Tasted good though. My trouble is I work mostly by sight so I couldn't say what quantity I use (which would be a bit of a pain if I got a really good combination). For the fishy crumb all I know was flaxseed and parmesan were about the same, there was more almond flour and sesame seeds about a tablespoon. I just taste and add things. Must go back to the pork scratching/parmesan combo to see which works best. [/QUOTE]
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