Tuesday, 9 December 2014

Crispy Crunchy


1. Consolidate soup, egg and prepared salt in a vessel and put aside (soup is now salted so be watchful on measure of prepared salt you include).
2. Combine flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic sack.
3. Dunk chicken pieces into soup mixture and turn in order to cover everywhere.
4. Spot chicken pieces (each one in turn) in sack with flour mixture, seal pack and shake to layer chicken (if more flour mixture is required, include equivalent measures of flour and cornstarch to sack).
5. Spot covered bits of chicken on a platter and permit to set until the covering gets to be uncooked (this is basic to guarantee freshness when fricasseed).
6. Hotness oil in a profound fryer or in a skillet over medium high temperature, utilizing enough oil to cover chicken pieces when fricasseed (you can test oil in skillet by dropping a bit of the sticky covering into the hot oil- oil is prepared when batter starts broiling instantly).
7. When chicken is uncooked, sear pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
8. Channel pieces on paper towel and serve.


  • 4 boneless skinless chicken breast halves (Cut each half lengthwise into 2 pieces to create a total of 8 pieces)
  • 1 (10 3/4 ounce) can condensed cream of chicken soup (undiluted)
  • 1 egg
  • seasoning salt (to taste)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper (to taste)
  • oil (for frying)

Thursday, 14 March 2013


The lemon is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.

Monday, 30 April 2012


Crunchiness is the gustatory sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome.

Vickers (1981) and Christensen and Vickers (1981) aver that crispness and crunchiness can each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information." They also note that an acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.

Crunchy foods include:
Crunch bar

Friday, 9 December 2011

Buff-necked Ibis

The Buff-necked Ibis (Theristicus caudatus), also known as the White-throated Ibis, is a fairly large ibis found widely in open habitats of eastern and northern South America. It formerly included the similar Black-faced Ibis as a subspecies, but that species is almost entirely restricted to colder parts of South America, has a buff (not dark grey) lower chest, and lacks the contrasting large white wing-patches.