Chemiker wrote on Fri, 21 Jan 2011 21:44:20 -0600:

>> In article >,
>> Chemiker > wrote:
>>
>>> On Thu, 20 Jan 2011 21:29:44 -0800, sf > wrote:
>>>
>> >> Am I the only person (except Om, of course) who has made
>> >> it?
>> >>
>> >> Mashed doesn't mean "pureed" so don't think of it like
>> >> you'd think of mashed potato, but - OMG, it's great!
>>>
>>> General remark: ( LoCarb) IIRC, cauliflower was one of the
>>> recommended *good* veggies in the Atkins diet, with which
>>> wife and I once dabbled. Seems that's where we learned how
>>> versatile it was.
>>>
>>> Alex, who breads pork chops with crushed chicharrones.
>>
>> Does that really work? I've not yet tried it as I was leery
>> of them getting soggy and not staying crunchy.

> Yes, dear, it works. Pat the chops dry and don't go overboard
> on the egg wash. Fry promptly, don't let them sit about or
> they *will* get soggy. In a way, they act something like
> panko. Try a few, to get the feel of it and you will be
> rewarded. They are actually quite tasty AND low carb. If you
> have access to some of the Atkins cookbooks, you will find
> references, I think. I also think they can be baked rather
> than fried.....

I had to look up chicharones and the fat intake from pork chops covered
with crisp pork rinds appalls me, but they sound good!

I quite often make "oven-fried" chicken with Panko and I don't find the
crumbs becoming soggy on egg washed meat even made well in advance and
kept in the fridge. Basically, the materials are breaded on a plate
covered with Panko and I use enough so that there is a thin layer of
crumbs below the pieces.

The Panko will lose its original crispness but it returns on cooking.
Admittedly, Panko will lose its original texture if it is not cooked.
This is something that a local sushi bar discovered when it used toasted
Panko on the outside of rolls and found that they were only good for a
few minutes.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not