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The Water Cooler
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How to make fried zucchini?
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<blockquote data-quote="cdschoonie" data-source="post: 3604960" data-attributes="member: 43126"><p>Yes it would be great out camping! </p><p>My egg/milk ratio, is approximately 3:1. I’m either feeding 3 or 7, depending if the kids come home. I’m totally guessing on the milk amounts and the number of eggs depends on whether they are Jumbo or small eggs, here I’m saying for smaller eggs. For 3 people, I use 3 eggs, and about 1/2 cup milk, for 7, it’s 5 eggs to just under a cup (about 4/5?). The thing to look for with the milk is mostly the thickness, I beat the eggs, then just get the milk jug and slowly pour in while stirring the mixture. It will start to thin and lighten in color, the color I look for is pale yellowish white (it’s about the color of a really old newspaper). The most important thing is the thickness, you don’t want it water thin, but also none of that ‘snotty’ texture that comes with beaten eggs. If it’s too thick, the flour will clump up and you’ll have uncooked flour. Have a slice of Zucchini ready and test it. Stop adding milk before it’s really thin and dip your slice in it. If the mixture is snotty and stringy, stir in a little more milk and try again. When it’s right, you should have a just thin coat of mixture on the slice, no ‘gooiness’.</p><p>It’s obviously easier to show than describe but that’ll give you a good idea of how I do it.</p></blockquote><p></p>
[QUOTE="cdschoonie, post: 3604960, member: 43126"] Yes it would be great out camping! My egg/milk ratio, is approximately 3:1. I’m either feeding 3 or 7, depending if the kids come home. I’m totally guessing on the milk amounts and the number of eggs depends on whether they are Jumbo or small eggs, here I’m saying for smaller eggs. For 3 people, I use 3 eggs, and about 1/2 cup milk, for 7, it’s 5 eggs to just under a cup (about 4/5?). The thing to look for with the milk is mostly the thickness, I beat the eggs, then just get the milk jug and slowly pour in while stirring the mixture. It will start to thin and lighten in color, the color I look for is pale yellowish white (it’s about the color of a really old newspaper). The most important thing is the thickness, you don’t want it water thin, but also none of that ‘snotty’ texture that comes with beaten eggs. If it’s too thick, the flour will clump up and you’ll have uncooked flour. Have a slice of Zucchini ready and test it. Stop adding milk before it’s really thin and dip your slice in it. If the mixture is snotty and stringy, stir in a little more milk and try again. When it’s right, you should have a just thin coat of mixture on the slice, no ‘gooiness’. It’s obviously easier to show than describe but that’ll give you a good idea of how I do it. [/QUOTE]
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How to make fried zucchini?
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