Howdy!,

We have tried to add Oil and Flour to Raw Fish and cook it on a George
Foreman Grill.

I suggested to try mixing Oil and Flour in a bowl and putting it on
the Fish before cooking it in the Grill.

That Didn't work.

My Wife tried brushing Oil on the Fish and then use a Tablespoon to
sprinkle Flour over it.

As she was doing that I said to Her "Why not try putting Flour in an old
Mrs. Dash container to sprinkle it on to the Oil covered Fish?".

We will try that when we have used up the contents in the Mrs. Dash
Bottle.

Does anyone have any other idea of how to cover raw Fish with Flour before cooking it in a George Foreman Grill? Thanks!



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Quoting Ed Vance to All <=-

"Why not try putting Flour in an old Mrs. Dash container to
sprinkle it on to the Oil covered Fish?".
We will try that

Does anyone have any other idea of how to cover raw Fish with Flour
before cooking it in a George Foreman Grill?

I don't put any flour on my grilled fish, just oil before and
seasonings after.

When I bake fish I do the opposite of what you're trying to do.
Flour first, then oil. I take the fish which is generally wet enough
to have flour stick to it and put it in an old empty bread bag, add
flour (and seasonings) and shake until coated. Then I lay the
fillets down in a lightly oiled pan and spray the top side with a
bit of oil from my aerosol sprayer.

Basically home made "shake and bake" and I use a refillable hand
powered pump bottle instead of buying PAM baking spray.

I hope that helps.



Cheers

Jim


... There is my North and then there is North North.

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JIM WELLER wrote to ED VANCE <=-

"Why not try putting Flour in an old Mrs. Dash container to
sprinkle it on to the Oil covered Fish?".
We will try that

Does anyone have any other idea of how to cover raw Fish with Flour
before cooking it in a George Foreman Grill?

I don't put any flour on my grilled fish, just oil before and
seasonings after.

I don't see the point of flouring grilled fish. But I have done some
seasoned breadcrumbs from time to time. And mayonnaise makes a pretty
fair binder.

My most common way of fixing fresh-caught fresh water fish is to pan
fry with a cornmeal based coating.

When I bake fish I do the opposite of what you're trying to do.
Flour first, then oil. I take the fish which is generally wet enough
to have flour stick to it and put it in an old empty bread bag, add
flour (and seasonings) and shake until coated. Then I lay the
fillets down in a lightly oiled pan and spray the top side with a
bit of oil from my aerosol sprayer.

Basically home made "shake and bake" and I use a refillable hand
powered pump bottle instead of buying PAM baking spray.

Have you been in my kitchen???? The only thing I do differently is to
use an oiled wire "cooling rack" from my baking stuff to hold the fish
above the bottom of the pan. Works for me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornmeal Coating
Categories: Herbs, Chilies, Breads, Citrus
Yield: 1 Batch

1/3 c Cornmeal; not too coarse
1/3 c A-P flour
1 ts (ea) paprika & lemon zest
1/2 ts (ea) black pepper & salt
1/2 ts (ea) garlic powder & dried
- thyme
1/8 ts Cayenne pepper; to taste
- omit if using hot paprika

In a shallow bowl, mix together cornmeal and flour.
Season with paprika, black pepper, salt, garlic powder,
thyme and cayenne pepper.

TO USE: In a medium bowl, combine milk and lemon juice.
Add fillets, and marinate 5 minutes. Heat oil in large
heavy skillet over medium heat.

Dredge fish in cornmeal mixture. Fry in hot oil until
golden brown.

ENJOY!!!

Uncle Dirty Dave's Archives

MMMMM

... That knocking at the door isn't opportunity. It's the sheriff and posse.

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hello Ed,

On (19 Nov 18) Ed Vance wrote to All...

As she was doing that I said to Her "Why not try putting Flour in an
old Mrs. Dash container to sprinkle it on to the Oil covered Fish?".

We will try that when we have used up the contents in the Mrs. Dash Bottle.

Does anyone have any other idea of how to cover raw Fish with Flour
before cooking it in a George Foreman Grill? Thanks!

Do you have a small wire mesh strainer? Put some flour in that and shake
that gently over the fish to cover it. It works like a flour sifter and
will cover the fish pretty evenly without big clumps. I've done that to
put a thin coat of flour on a kneading board for cinnamon rolls.

MMMMM----- Recipe via Meal-Master (tm)

Title: Cinnamon Sourdough Honey Buns
Categories: American, Breakfast
Cooktime: 1/2 hour
Preparation Time: 15 minutes
Link: https://www.butterforall.com/traditional-cooking-traditional-living/c

-----------------------FOR THE SOURDOUGH BUNS:-----------------------
200 g or 1 1/2 Cups Bread Flour
200 g or 1 1/2 Cups Whole Wheat Flour
150 g or 1/2 Cup Sourdough Starter
55 g or 4 Tablespoons Melted Butter
200 g or 7/8 Cup Whole Milk (preferably raw)
10 g or 1 Teaspoon Salt
80 g or 1/4 Cup Honey

---------------------------FOR THE FILLING:---------------------------
115 g or 1/2 Cup Softened Butter
160 g or 1/2 Cup Honey
20 g or 3 Tablespoons Ground Cinnamon



The night before:


Mix the sourdough bun ingredients together either by hand or in a
stand mixer. Knead the dough in the bowl until it’s smooth and
supple. It will be fairly sticky. Cover the bowl and let the dough
rest overnight at room temperature.


The next morning:


Mix the filling ingredients together into a spreadable paste. Set the
filling aside.

Turn the dough out on to a floured surface and pat it into a circle.

Roll the dough into a large rectangle about 1/3 inch thick. Use just
enough flour so the dough won't stick to your work surface. Check
the underside often to make sure it’s not sticking.

Spread the filling evenly over the dough, leaving about a 1/2 inch of
space around the outside.

Starting at the top, roll the dough into a tight cylinder.

Use a sharp knife to cut 20 equal sections.

Place the buns into a buttered baking dish.

Cover the buns and let them rise in a warm spot (I use the oven with
the light on) until they have doubled in size.

Preheat your oven to 350F.

Bake the buns uncovered for 25-30 minutes. They will be golden brown
and puffy when done.


Serve the buns warm from the oven or reheat them in a low temperature
oven when needed.


Rating: 5/5 stars


Source: Butter For All

Preparation times do not include rising times. See instructions.


This recipe uses a "rich sourdough". A rich dough or rich
sourdough is a dough made with butter, milk and sometimes eggs. Rich
doughs are more tender and flakey. They are typically used for sweet
breads and desserts. Think of all the fun you can have with this
dough! Add apple butter and pecans to celebrate fall or cranberries
and walnuts for a winter celebration. The yummy combinations are
endless!


A reader recently commented that she tried to bake these buns on a
sheet pan and that they spread out and became flat and crunchy. Please
make sure you use an appropriate size pan so the buns will be touching
each other after rising. This way they will stay soft and chewy!


Stephen's notes:

I have made these with a combination of two tablespoons of vital wheat
gluten and the remainder 100% whole wheat pastry flour. I have been
very successful in doing so.

To make these non-dairy, substitute non-hydrogenated shortening or
coconut oil for the butter. Use Almond milk in place of the whole
milk.

Substitute Maple syrup in place of the honey if desired.


MMMMM
Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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11-21-18 21:37 JIM WELLER wrote to ED VANCE about Mrs. Dash Shaker
Howdy! Jim,

@MSGID: <5BF65454.115831.cooking@capitolcityonline.net>

Quoting Ed Vance to All <=-

"Why not try putting Flour in an old Mrs. Dash container to
sprinkle it on to the Oil covered Fish?".
We will try that

Does anyone have any other idea of how to cover raw Fish with Flour
before cooking it in a George Foreman Grill?

I don't put any flour on my grilled fish, just oil before and
seasonings after.

When I bake fish I do the opposite of what you're trying to do.
Flour first, then oil. I take the fish which is generally wet enough
to have flour stick to it and put it in an old empty bread bag, add
flour (and seasonings) and shake until coated. Then I lay the
fillets down in a lightly oiled pan and spray the top side with a
bit of oil from my aerosol sprayer.

Basically home made "shake and bake" and I use a refillable hand
powered pump bottle instead of buying PAM baking spray.

I hope that helps.

Thanks for the idea(s).

My Wife used Fryin' Magic mixed with some Corn Meal to coat Fish or Chicken.

Cheers

Jim

... There is my North and then there is North North.

That Tagline had me to remember a story someone at work told me.

A man shot a Bear.

He walked two miles South, then turned East and walked a mile, then turned North and after walking two miles He tripped over the Bear.

What was the color of the Bear?


---------------------------

The Bear He shot was White, it was a Polar Bear.

He shot it at the North Pole.

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11-23-18 11:20 Stephen Haffly wrote to Ed Vance about Mrs. Dash Shaker
Howdy! Stephen,

@MSGID: <5BF86AA6.115875.cooking@capitolcityonline.net>
Hello Ed,

On (19 Nov 18) Ed Vance wrote to All...

As she was doing that I said to Her "Why not try putting Flour in an
old Mrs. Dash container to sprinkle it on to the Oil covered Fish?".

We will try that when we have used up the contents in the Mrs. Dash Bottle.

Does anyone have any other idea of how to cover raw Fish with Flour
before cooking it in a George Foreman Grill? Thanks!

Do you have a small wire mesh strainer? Put some flour in that and
shake that gently over the fish to cover it. It works like a flour
sifter and will cover the fish pretty evenly without big clumps. I've
done that to put a thin coat of flour on a kneading board for cinnamon rolls.

Thanks for the Idea.


... Don't tease the Sysop. He's nuclear capable.
--- MultiMail/MS-DOS v0.49
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Ed,

11-23-18 11:20 Stephen Haffly wrote to Ed Vance about Mrs. Dash Shaker Howdy! Stephen,

@MSGID: <5BF86AA6.115875.cooking@capitolcityonline.net>
Hello Ed,

On (19 Nov 18) Ed Vance wrote to All...

As she was doing that I said to Her "Why not try putting Flour in an
old Mrs. Dash container to sprinkle it on to the Oil covered Fish?".

We will try that when we have used up the contents in the Mrs. Dash Bottle.

Does anyone have any other idea of how to cover raw Fish with Flour
before cooking it in a George Foreman Grill? Thanks!

Do you have a small wire mesh strainer? Put some flour in that and
shake that gently over the fish to cover it. It works like a flour
sifter and will cover the fish pretty evenly without big clumps. I've
done that to put a thin coat of flour on a kneading board for cinnamon rolls.

Thanks for the Idea.

A refinement on Steve's idea--I'll use a spoon to lightly tap the side
of the strainer to get the flour to distribute as a thin coating.
Sometimes shaking, even gently, will make the coating a bit too heavy or
not get it distributed evenly enough.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

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