![]() The word dregs is derived from the Old Norse word dregg, which means sediment.ĭredge may be used as a verb to mean to clear a channel or the bed of a body of water by scooping out trash, mud and vegetation with machinery. The singular form, dreg, is listed as acceptable by many dictionaries, but the Oxford English Dictionary only lists the plural form, dregs. Dregs is also used figuratively to mean the lowest, least esteemed part of something, or the leftovers. We will examine the meanings of the words dregs and dredge, where these two terms came from and some examples of their use in sentences.ĭregs are the liquid and sediment left in a receptacle after it has been consumed. It has not been tested for home use.Dregs and dredge are two words that are close in pronunciation and spelling, but have very different definitions. This recipe was provided by a chef, restaurant or culinary professional. Allow the chicken to cool enough to handle, about 5 minutes, then serve.įor the marinade, Gallatoire's uses a Creole seasoning made up of a secret blend of paprika, black pepper, dried oregano, dried parsley, garlic powder, onion powder, dried thyme and cayenne pepper, but you can use your favorite store-bought blend. Remove the chicken from the oil with a slotted spoon or tongs to a paper-towel-lined plate and season with some salt. The smaller pieces might cook faster than the larger ones. Cook until the chicken begins to float in the oil, 12 to 15 minutes. Monitor the temperature of the oil while cooking to make sure the temperature doesn't drop too low when you add the chicken or spike too high. Shake off the excess flour and place the chicken skin-side down in the hot oil. Remove the chicken from the egg wash and dredge it in the flour a second time. Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Place the flour in a separate large mixing bowl. ![]() In a large mixing bowl, combine the egg yolks and milk to make an egg wash. ![]() Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Mix the Creole seasoning into the ice water and add in the chicken. ![]()
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