I'm catering a small fund-raising dinner for 12 for a non-profit at the
end of the month. As is the case with non-profit organizations, my
budget per person is rather low so I'm raiding my own pantry for
long-unused items (a benefit of that will be to make space for more
items to become long-unused).
I'm thinking of a breaded chicken main course, and I happen to have a
box or two of matzo cake meal in my pantry that I'm probably never going
to use. If this was matzo meal, I wouldn't hesitate but I'm wondering
about the finer texture and whether it would form more of a soggy cocoon
rather than a crisp coating.
Has anyone used matzo cake meal for "breading?"
B/, moderator hat off
____________________________________________________
rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>
____________________________________________________
