|
|
Post by ozymandias on May 24, 2015 8:29:43 GMT 10
I've been making schnitzels and crumbed stuff for most of my adult life, the usual way ie shallow-fried and occasionally deep fried with no problems. Its been a while since I made one and last week I decided to give it a go, but decided to try the healthy option and cook them in an oven. Tried them twice and both times was an utter disaster, a total waste of a good schnitzel.
First time it was fan-forced, hot as it goes, the schnitzel sprayed with oil and placed on a rack....disaster. Got this pasty beige color instead of the vibrand gold I was looking for, plus it got really dry
Second attempt with a delicious veal shnitzel. Sprayed with oil and this time conventional oven hot as, plus a bit of grill to end up. It did get golden, but the meat felt and tasted...funky like it was boiled in its own juices.
Has anyone tried cooking crumbed stuff in the oven with any success? All the recipes and pics I've been seeing online present these great dishes and boast of very success and was thinking I could make it work as well and cut a bit of oil in the process.
|
|
lovey
New Member
Posts: 27 
|
Post by lovey on May 24, 2015 8:40:21 GMT 10
I cook chicken schnitzel in the oven sometimes but I use a tray which I hit with a spray of oil, flip it over half way through the cook and they get a nice golden brown colour.
|
|
|
|
Post by ozymandias on May 24, 2015 8:46:33 GMT 10
Fan corced or conventional? Also, what temp?
|
|
|
|
Post by hoddo on May 24, 2015 9:35:37 GMT 10
If it aint broke dont fix it. I think a good snitty has to be fried in a little butter and oil, but I have had good success doing potato chips in the oven.
|
|
|
|
Post by chrisg on May 24, 2015 10:06:04 GMT 10
It sounds to me like you've had the oven too hot Ozy.
I most often do chicken schnitzels in the oven, pre-heated to 180C, didn't have a fan forced until this week so can't comment on that, light spray of oil and baked on a cookie sheet about 25 to 30 mins turn over when just about cooked through to brown both sides.
Cheers
|
|
|
|
Post by smokey on May 24, 2015 16:02:29 GMT 10
I agree with Hoddo, In the oven you still need some oil?
A couple of thoughts,
The oil heated to the correct temp before adding food seals and prevents too much oil uptake.
A finer, smoother breadcrumb will take up less oil than say Panko bread crumbs.
I almost allways fry at the oils rated temp for colour only, Then on a wire rack in the oven to finish and let the oil drain as much as possible while its cooking through.
|
|
lovey
New Member
Posts: 27
|
Post by lovey on May 24, 2015 19:04:40 GMT 10
Fan forced or conventional? Also, what temp? Sorry mate, I missed this. Conventional oven at 180 C. The tiny amount of oil gives it the colour your looking for. Steve. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 25, 2015 21:51:47 GMT 10
G'day
I consulted the resident subject matter expert in my household on the subject of crumbling ...The Wife.
She makes fresh bread crumbs ( no crusts) . Just a quik wiz in the blender . Recons the moisture content stops the uptake of to much fats.
Dips in flour, then egg wash and finally crumbs. Let's sit for 5 mins then shallow fries. High temp oil and a teaspoon of butter. Fry till golden drain and then in the oven to cook off.
Her crumbed chicken is the best. Crisp on the outside moist and tasty on the inside.
I mentioned japanese breadcrumbs whoops ....... I forgot the golden rule.... The domestic goddess gave me the look . That look.
Yes she will graciously except my offer a home made hollidaise but to even suggest something diferent to her masterpiece......
I know your not married but trust me Ozy. It's not my reciepe but my experience.
Fresh bread crumbs, shallow fry, and finish in the oven.
Regards dave
|
|
|
|
Post by smokey on May 25, 2015 22:28:27 GMT 10
Sounds very CWA Dave, I won't argue wth that  Ask her about fried scones, Oh man are they something. She probably won't let you have them however  Here is a thought. In a weber Q (Ozys weapon) get a pizza stone nice and hot with a metal pizza tray with a little oil. Bread the snitz and flaten the crumbs down good. Bake. Maybe the stone will provide the managed heat and give the browning like under a pizza base? |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 26, 2015 20:07:20 GMT 10
G'day
Fried scones.
My Nan's reciepe.... Unpasteurized cowes milk with butterfat taken off. Off and made into butter.
The " buttermilk" tart and acidic made the baking powder puff real fast
The mix was soft and sticky and dropped into flour to make it easier to hanfdle into the hot lard.
Hot lard. Basically animal fat. The dripping tin.
It puffed up real fast , a quik flip over to brown the other side.
OMG it was good.... Along with the butter, and golden syrup ( cockies joy) it was OMG.
Recon you could be ex communicated these days in the CWA for such a reciepe
Regards dave
|
|
