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Grit cakes - what did I do wrong?
Posted on 9/5/13 at 8:15 am
Posted on 9/5/13 at 8:15 am
So I attempted to make grit cakes to lay my drum and shrimp on top of last night. I cooked the grits normally, poured them into an 8x8 square baking pan that I sprayed w/ Pam and then tossed it into the freezer to harden. I pulled it out later and cut the triangles off. I then dusted them with flower and attempted to cook them in my cast iron skillet in bacon fat. I flipped it 1x then tossed it into the oven while I cooked the fish. They completely fell apart. What did I do wrong? And no, I don't have a deep fryer.
4
Posted on 9/5/13 at 8:20 am to Neauxla
Did they fall apart in oven or while cooking?
How long in freezer?
I've found that laying another weighted pan on top of mine while in fridge to help compact them helps keep them together.
Your fat was med-med-high I'm guessing?
Did you give them an egg bath before dusting in flour?
How long in freezer?
I've found that laying another weighted pan on top of mine while in fridge to help compact them helps keep them together.
Your fat was med-med-high I'm guessing?
Did you give them an egg bath before dusting in flour?
This post was edited on 9/5/13 at 8:23 am
Posted on 9/5/13 at 8:22 am to LSUAfro
quote:
Did they fall apart in oven or while cooking?
I was able to get them to flip the first time while cooking w/ only slight mishap.
The fell apart when I tried to plate them.
In the freezer for maybe 15-20 minutes?
Mid-high heat.
Posted on 9/5/13 at 8:23 am to Neauxla
quote:
In the freezer for maybe 15-20 minutes?
Bet that's your problem. I cook mine night before and let gel in fridge overnight.
Posted on 9/5/13 at 8:36 am to Neauxla
You need to refrigerate overnight. It lets them set, also dehydrates them.
Posted on 9/5/13 at 8:47 am to coolpapaboze
Really, you don't need to refrigerate...you simply need to cook far enough in advance for the grits to "set" or firm up into a solid mass. This will happen at room temp. Your grits were cold and maybe even frozen, but the starches were not set.
Posted on 9/5/13 at 8:48 am to hungryone
quote:
Really, you don't need to refrigerate...you simply need to cook far enough in advance for the grits to "set" or firm up into a solid mass. This will happen at room temp. Your grits were cold and maybe even frozen, but the starches were not set.
Thanks!
Posted on 9/5/13 at 8:59 am to Neauxla
Cook the grits a little thicker than you normally would if you were serving them fresh. Also by setting them in the frige &/or on the counter for an extended period of time allows for full gelatinization of the starch mollecules which provides superior structural integrity to the grit cake.
Posted on 9/5/13 at 9:16 am to Neauxla
quote:
I then dusted them with flower
Should have used flour?
Posted on 9/5/13 at 9:24 am to BROffshoreTigersWife
quote:woops
Should have used flour?
Posted on 9/5/13 at 9:59 am to BROffshoreTigersWife
quote:Going for the floral finish.
Should have used flour
Posted on 9/5/13 at 10:55 am to Neauxla
I think leaving them in the freer overnight would solve that issues as well.
Posted on 9/5/13 at 11:13 am to StripedEye Tiger
1. Creamy grits
2. Grit cake
2. Grit cake
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