Re: Potato flakes-no mashed/question for Cristina

[Guest guest]

> Cristina,

>

> I have never heard of using potatoe flakes for " coating and other

cooking "

> It sounds like a good idea. Can you tell me what coat? Maybe

chicken?

>

> Thanks,

> Evelyn

>

Evelyn,

I am just conferming what already suggested about

baking with flakes in oven. But, I use pot. flakes in the coating mix

like the lisa lewis' book: pot. flakes+Rice crispies+Holgrain

crackers=bread crumb mix. I also add some GFCF corn flakes, but not

mashed to the fine texture; I coat my meat (chicken, turkey, veal)

with little tapioca flour that has been salted-or you can salt the

meat- then I pass into beaten egg & water or rice milk (salt & pepper

+ pinch nutmeg), then pass it through the " bread crumbs " made as

above, and press well with my hands-this way you don't have to

tenderize the meat. Then you either fry or bake , spraying with oil

top and bottom-They taste grrrreat!!-I also do fry chicken legs that

way! Oh! and you can add a pinch of paprika to the eggs as well, or

to the coating, but in this case a little more than a pinch.

Cristina-WA