AmericaDelendaEst [comrade/them]

  • 6 Posts
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Joined 2 years ago
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Cake day: August 8th, 2022

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  • Idk what piccata is supposed to be but usually how we’ve done it it’s just chicken dredged in flour and fried on the flat top grill and then sauced with what’s supposed to just be lemon juice, chicken stock, butter and capers. I like to add shallots and parsley and a little bit of red chili flakes (just so there’s a bit of red to contrast) and thicken it with corn starch so that it actually clings a little (but i think the idea is for a butter emulsion like monte beurre or like alfredo when it’s just butter and water and cheese, but yeah i’m not going to be able to emulsify a gallon of butter perfectly)

    But woops, i fucked up the lemon juice and the thickening didn’t happen and what i was left with was gross. It could also be that margarine affected things but idk i assume it was the acidity

    Such a waste when the tofu looked this good, AND smelled like fried chicken

    Another problem with it was having the tofu shingled like this resulted in the proceeding tofu sticking to the dredging of the one behind it and pulling it off… idk how to realistically prevent that rn