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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Cover bottom of heavy skillet with cooking oil or melted shortening; start heating at medium-high temperature. Beat egg and 1/4 cup milk together in shallow bowl. Toss meat, 1 or 2 pieces at a time, in 1 cup flour in a gallon size plastic bag. Dip flour covered meat 1 at a time in egg/milk, then toss again in flour (may need to add more flour); place in medium-hot oil in skillet (cram them all in there; they will shrink a lot). Turn when very light brown/golden on bottom. Reduce heat slightly and place lid on pan for 10 minutes, checking occasionally to make sure they don't burn. Remove lid and increase heat. Salt and pepper to taste. Done in 1 minute or so, when crispy again. Drain on paper towel.