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How to fry chicken fillets without making them dry and boring!

Many of the ER ask for tips on the simplicity of everyday life. For example, how to make really good stewed macaroni or how to get juicy chicken fillets without making them dry and boring. How to make a good cream sauce or succeed with the gingerbread house ... I am easily blinded many times when I read comments and really see what it is you appreciate here at the spice can. Simplicity and everyday tips are the basic idea of ​​the blog, so I have to give back and think sometimes. Myself, I fatally failed with a fish soup when I had just moved from home. The idea of ​​the dinner was good and I really put my whole soul into it to be perfect, but it became totally inedible and everything had to be thrown away. You make mistakes and mistakes many times in the kitchen and you are meant to learn from them. Dare to go through trials and take out the turns. Change recipes and make them your own, taste it and dare to trust that it will be quite good anyway. Even if you are a used chef
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Fried chicken with pesto and fried potato

Simple and good everyday food I love classic everyday food. It does not have to be a lot of frills and oddities - quite ordinary Swedish housekeeper is doing just fine. Like this recipe for fried chicken with pesto and fried potatoes. I usually eat fried potatoes for prunes or for breakfast. Why I don't eat it or I don't know. It is pretty good with fried potatoes, so it will be a change. If you have some foresight, you can cook the potato before you fry it. Otherwise, you can of course roast it. I personally like best about potatoes cooked before being fried because it then gets a soft core with crispy outer casing. The best is the fried potato if cooked the day before. Then it is able to stabilize while it is in the fridge. It also holds together better in the frying pan without falling too much. In other words, you could say that fried potatoes are the perfect leftover food. So the tip is to always cook extra lots of potatoes when you do it anyway. Store it in the
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Fried chicken with cream sauce, roasted potato and crispy salad

Making your own cream sauce is not difficult, but it is so much better than buying a finished one. Try serving it for chicken and roasted potatoes - heavenly good! ingredients 4 servings Roasted Potatoes 1 kg of potato (s) 2 tablespoons olive oil 1 teaspoon salt 2 krm black pepper Chicken 600 grams of chicken fillet (s) 2 krm salt 1 krm black pepper 1 tbsp Food & Baked butter Salad 250 grams of cherry tomatoes 0.5 st cucumber (s) 1 st peppers (OR) 70 grams of salad mix 1 tbsp olive oil 0.5 tbsp white wine vinegar 2 krm salt 1 krm black pepper Sauce 1.5 tbsp cornstarch 2 cups whipped cream 2 dl milk 1 teaspoon of Chinese soy 0.5 tsp salt 1 krm white pepper Cooking Roasted Potatoes 1. Set the oven to 225 degrees. 2. Halve the potato and place on a plate. Stir in olive oil, salt and pepper. 3. Roast the potato in the center of the oven for about 30 minutes. Chicken 1. Season the chicken fillets with salt and pepper. 2. Melt butter in
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7 quick recipes - chicken in oven

Chicken in the oven is perfect everyday food. With the right time and oven temperature, the chicken becomes juicy and tasty. Cook with potatoes, root vegetables or anything else. Fresh chicken fillet / chicken thigh fillet in oven - do as follows: Chicken fillets and chicken breast fillets become juicy at lower temperatures and best if filled, or wrapped in parma ham. Set oven to 200 °. Season the fillets and brown them in butter for about 3 minutes. Place them in an ovenproof form and fry in the middle of the oven for about 20 minutes or to 70 ° inside temperature. Whole fresh chicken in the oven - do the following: Whole chicken can withstand higher temperatures without losing its taste or juiciness. When the chicken's internal temperature is 75 ° -80 °, it is removed from the oven and allowed to rest under foil for a few minutes. A good oven thermometer  is almost a must! So, make sure the chicken is done With all chicken it is important that the meat is
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Facts about cooking chicken

Chicken meat is full of proteins, vitamins and minerals. If you also remove the skin, where most of the fat is, chicken is among the leanest and healthiest you can eat. When is the chicken ready? Chicken should always be cooked through. Check by sticking in the meat with a fork where it is thickest. If the meat juice that runs out is translucent (instead of pink) it is done. Chicken requires hygiene Wash knife, cutting board and hands both before and after use when dealing with chicken. Raw bird can contain vicious bacteria. Easy to cut hard birds When you have to shred chicken meat and use frozen chicken pieces, leave the meat only half a dozen first. Then it is much easier to cut than when it is completely thawed. Roast chicken on foil Cover the plate with foil to roast chicken. Then it becomes smaller disk. Best marinade Mix 1 cup cooking yogurt with 1 squeezed garlic clove, 1-2 tsp herbs, 2 tablespoons chopped parsley, a little salt and pepper. Add the chicken piece
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Frying the perfect steak

Frying the perfect steak requires some knowledge. The same goes for frying a delicious fish piece or chicken. we give you some tips on how to succeed. Remove the meat from the fridge so that it is room-temperature. Cold meat lowers the temperature in the pan and then it becomes harder to get a nice roasting surface. Preferably use a frying pan with thick bottom, it retains heat better when the meat is put in. The fish can be fried cold from the fridge with unchanged results. Wipe off the meat or fish with paper before frying and salt and pepper. Moisture forms water vapor in the heat and it lowers the temperature in the boiler. Heat up Milda Chef's choice until it starts to ooze a little in the pan, then you know that the pan is hot enough, or drop some water into the pan before you have the fat down. When the water drops bounce in the pan it is warm enough to have in the fat and then let it warm for about 15 seconds before you then fry the meat / fish. Remember not to o
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