Re: Why the heck did I wait so long to try this?


Nancy Young wrote:

ChattyCathy wrote:
Been quite a few discussions here about beer batter. Heard that it's
pretty good with catfish, mahi-mahi, chicken etc. But never tried it
till yesterday, more fool me.

We decided to make deep fried pork in batter and DH suggested we go
the beer batter route for a change. Turns out it's very good with
pork too. The whole family agreed it was 'lekker' (yummy). I feel
like we've been 'missing out' - but not anymore, will try it again
soon. <g>

Can't say as I ever thought to beer batter pork, but why not.

Anybody else got a "Why the heck did I wait so long to try something"
story?

Once I took a package of chicken wings (?) from the freezer
to thaw in the refrigerator. They were in there for a couple
of days when I decided I would need more chicken wings.
How to get them to thaw faster than the ones I'd taken out
earlier? Well, everyone says thaw them in water.

I was dumbfounded, emphasis on dumb ... they thawed out
more in two or three hours than the ones I'd take out days
earlier.

Now I don't have to plan too far ahead ... what's for dinner,
just take it out in the morning and put the package into a
container of water. (Follow suitable safety directions and
the larger the item, the more time it will take, I'm talking a
package of chicken parts or a steak)

nancy

The thermal conductivity of water is several times that of air, combined
with the large thermal mass of a sink full of water it will thaw things
a whole lot faster than in the refrigerator.
.

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