"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 12-16-2007, 03:40 AM   #1
Assistant Cook
 
Join Date: Dec 2007
Location: brooklyn, ny
Posts: 6
Talking Do you Shake n Bake ?

When I want a quick meal I bake some chicken tenders dredged in Shake n Bake on a foil lined tray with some frozen french fries (both call for same time and temp.)

Question has any one used Shake n Bake on veggies? I would like to Shake n Bake some baby portobello mushrooms or sliced large portobello mushrooms.

BiLL

__________________

__________________
bill2468 is offline   Reply With Quote
Old 12-16-2007, 04:00 AM   #2
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
I don`t use shake`n`bake the brand, I make my own, but yes, it`s great on all sorts of things, Mushrooms as you say and potato wedges are the ones I`ve tried and work really well :)
__________________

__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 12-16-2007, 06:01 AM   #3
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
That sounds mighty tasty---go for it, B2! Y2, would you mind sharing your recipe as I have to watch the sodium and modify on my own..........
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 12-16-2007, 08:51 AM   #4
Assistant Cook
 
Join Date: Dec 2007
Location: brooklyn, ny
Posts: 6
I have made my own shake n bake mix from scratch but life is too short to mix up "bootlegged" shake n bake and one box with 2 pouches goes a long way (I put the plastic bag and crumbs in the freezer for future use.

But back to my question of time and temp. for non-meat or fish subjects ?

BiLL
__________________
bill2468 is offline   Reply With Quote
Old 12-17-2007, 09:17 AM   #5
Senior Cook
 
sage™'s Avatar
 
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
I like Louisana brand seasoned fish fry to coat veggies I fry..makes great fried green tomatoes, chinese eggplant, etc..I usually don't use a egg dip becaue I dont like a lot of batter on stuff. Temp of oil kinda depends on the food your frying..usually between 350 to 375
__________________
sage™ is offline   Reply With Quote
Old 12-17-2007, 09:23 AM   #6
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Time will depend on thickness of item as well as its density so a simple answer I don't think can be given. Fish I never cook over too high a heat but you will want any coating to be fully cooked but that may be dealt with the quantity of oil as well. I would cook items the same as you usually would but with the consideration of the coating being well cooked.

I guess I would put to you whether you adjust the cooking time or temp for the chicken tenders when they are "naked". Shouldn't be any difference in your approach.

I'm about to start babbling so I'll leave this now to someone else.... ;-D
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 12-18-2007, 09:00 AM   #7
Senior Cook
 
jerseyjay14's Avatar
 
Join Date: Oct 2007
Location: Western, MA
Posts: 258
Send a message via AIM to jerseyjay14
Quote:
Originally Posted by bill2468 View Post
I have made my own shake n bake mix from scratch but life is too short to mix up "bootlegged" shake n bake and one box with 2 pouches goes a long way (I put the plastic bag and crumbs in the freezer for future use.

But back to my question of time and temp. for non-meat or fish subjects ?

BiLL
shake and bake with veggies is a bit more tricky, and would vary depending on what veggies you are using. for instance some cut up squash would take alot longer then say some mushroom caps...

i'd suggest maybe "shake n' fry" ??? this would be more of a practical way to make a coated/breaded vegitable dish i would think. you can shake the veggies with the shake and bake mixture and then deep fry them in some oil for a better, tastier finish. although if health is a big concern this isnt nearly as good as baking.

as far as baking id go with 350 degrees for veggies and id guess something along the lines of:

mushrooms 15-20 minutes
brocolli, cauliflower - 20 minutes
carrot 25-30 minutes
squash, potatoes 45- 60 minutes

fish again would depend on the type and cut but you could probably do most filets at 325 for 15-20 minutes.

also, it may be easier for you to steam the vegitables, then coat and bake them.
__________________
jerseyjay14 is offline   Reply With Quote
Old 12-19-2007, 06:47 PM   #8
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
I bought some of this, but still have not used it yet.
__________________

__________________
Corey123 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.