So, even though I used the exact same recipe as I did the first time, it decided to not set on me – which is possibly the most devastating (I do realize that’s overly dramatic) thing that could happen when working with creme brulee. In fairness, it was probably my fault as I messed with the sugar ratio and texture by blindly adding melted chocolate chips. The only thing left for me to do – aside from trashing it all – was to of course muster all the common sense I had to tackle this issue. So then I thought about all the ingredients I used and figured out which one was most likely the contributing factor. Through trial and error, I finally added just the right amount of egg yolks in the mixture for it to set properly, after reheating everything on the stove and chilling it overnight, (an undesirable and time consuming process that you will now avoid should you ever encounter this problem. You’re welcome.) it resulted in the perfect consistency. I even topped it with some berries just for aesthetics :). I’m getting better at this guys.
Once in a blue moon I cook something amazing that even blows my own mind. Once in a blue moon I’ll share my recipe here, although it’s unfortunate that I can’t take 100% credit for it.
One of my friends, Colin, made something similar a few months back and I couldn’t find the recipe from MensHealth so I just rolled with it, hoping it works out, and did it ever.
Not only is this recipe the best (for real, you won’t need to look elsewhere for chicken finger recipes), it’s dead easy too. All you need to do is take the following ingredients to marinate the chicken strips overnight. Preferably cut the strips relatively thin so that they cook easier.
Dijon mustard (the ones with seeds) – I don’t know how many chicken breasts you’re working with but essentially you want to apply a liberal amount of this baby all over that baby.
Lemon juice. Don’t go overboard. For each chicken breast, maybe 3-4 drops will do.
Dried rosemary. Again, just a little bit ’cause you don’t want it to be overpowering. The dijon mustard is key.
4 ingredients people. Unless you want to add a bit of salt, but you definitely won’t need it because the seasoned bread crumbs are so flavourful already.
The next day, take a piece of aluminum foil and fold it in half. This is is more advantageous in serving as a platform for bread-crumbing your chicken than using any other equipment (e.g. cutting board, bowl, kitchen counter) for a couple of reasons. One, it’s disaposable, no washing and no salmonella residue. Two, you can fold the foil onto the chicken to cover all the meaty crevices better instead of, say, using your chicken to dip into the crumbs. And you’re not likely to waste any bread crumbs for that reason. Anyway, I over-analyzed this way too much, but what the fuck else am I suppose to write about? This recipe is too straight-forward.
NEXT, prepare a hot pan of vegetable oil on medium-low heat. You don’t want the heat too high otherwise it will burn the outside before it looks inside. It will probably take a couple of minutes on each side.
Serve it with some plum sauce!! SO. GOOD. and tender.