Beef stock or “consomme,” as it is known in the culinary world, is rich and multidimensional beef broth. You can use veal and make your own homemade stock for best results. If you are in a hurry though, you may use its store-bought counterpart.

How The Beef Stock Refinement Works

When you prepare beef stock at home, some proteins from the meat dissolve poorly in the liquids and result in a murky or dark appearance. After the water reaches a certain high temperature, these proteins stick together and rise to the upper surface.

When you properly monitor this procedure these clotted proteins will all rise to the outer surface, revealing totally clear stock.

Key Ingredients For Clearing Beef Stock/Broth

1. Fat-free ground beef is a rich source of clean protein that allows the clarification of meat proteins and also boosts the flavor of the beef stock.
2. Egg whites to boost the meat’s clarification potency.
3. Mirepoix (diced vegetables) and other herbs or seasonings add flavor.
4. Acidic-based ingredients e.g. tomato juice help break down and bind the proteins together. These are not mandatory, but they are quite helpful.

Beef Consomme Recipe

Ingredients

• 1 lb. (450g) ground beef, preferably veal
• 20 cups/5 quarts veal or beef stick
• 8 oz. egg whites

FOR MAKING YOUR MIREPOIX

• 8 oz. white onion, finely chopped
• 4 oz. celery stalks, finely chopped
• 4 oz. carrots, finely chopped
• 8 oz. tomatoes (canned or fresh)
• 6 stems of parsley, chopped

SEASONINGS

• 2 whole cloves
• 1 bay leaf
• Pinch of dried thyme
• ½ tsp crushed pepper

Instructions

• Begin with a robust and rich beef stock/broth that is tasty and cold in temperature. The weak or diluted stock should be simmered and reduced until it gains more richness in flavor and cooled down later. Any excess fat should be removed.
• Mix the mirepoix, beef/veal, tomatoes, egg whites, herbs and seasonings in a large crockpot. Stir well with a wooden spatula or whipping tool.
• In professional kitchens, cooks utilize bulky and tall stock pots or spots for soup with a faucet at the bottom to prepare the consomme. This lets them skim off any stock without bothering the raft (the level above the stock that features mirepoix, bonded proteins and other bits). Thus, if you own one, use it.
• Gradually incorporate the cold stock while ensuring that the broth is well combined with the remaining ingredients.
• Bring everything to a simmer over low heat, stirring at random times.
• Once you reach a simmering temperature, start whisking. The cleat meat proteins will emerge on top and develop a raft.
• Lower the heat more and allow to simmer for 1 ½ hours. Avoid covering the crockpot with a lid and don’t let it boil heavily as this will ruin the raft and make the consomme murky.
• Pass the consomme through a cheesecloth to strain it (wrap it up and use several layers). If you do not have or use a pot with a faucet, you can transfer the consome through a food-grade tube of suitable dimensions without damaging the raft. In my case, it turned out with a bit of fat on top because the meat was not lean enough. That is fine as the stock will be clarified in the next phase.
• Skim out any greasy parts from the tip very rigorously. Strips of brown paper along the surface work pretty well in catching every last bit of grease without absorbing much stock.
• Check the seasonings and adjust if necessary. It is suggested that you use kosher salt as it’s purer than table salt and has no artificial ingredients.
• Keep in the fridge for up to 3 days or in the freezer for up to 3 months.

This a super simple homemade Maja Blanca recipe that I will teach you how to make so it’s nice and soft. The sweetness is not excessive and is packed with a rich corn and coconut flavor. You may use dry latik on the top to keep it classic or grated cheese to keep it simple.

Maja Blanca is definitely one of my favorite Filipino desserts besides this amazing Buko Pandan. I simply enjoy the creamy coconut consistency with the sweet corn and toasted coconut on top. It’s creamy, smooth, sweet, and super flavorful.

What is “Maja Blanca”

Maja Blanca refers to a Filipino dessert that the locals usually make during festivities and special events, especially during Christmas time. The dessert is based on coconut cream with corn kernels and milk. The recipe calls for the use of many milk types, coconut shreds, and corn to produce a nice and sweet result with a gel-like texture.

But, while it looks fancy, it is actually quite easy to prepare. You only need a few simple ingredients and follow some simple steps..

How To Prepare Maja Blanca

Maja balance is actually very simple, despite looking fancy. The first step is to combine the coconut milk, the evaporated milk, and the condensed canned milk in a bot and bring it to a boil. Next, add the cornstarch to emulsify the mixture, and finally, pour the mix into a square pan and keep it in the fridge to set.

While the mixture sets in the fridge, you may toast the coconut bits in a large pan. Then top the mixture with the toasted coconut bits to add a bit of crunch to each square. Voila, it is ready to enjoy!

Ingredients

• Coconut milk. This is the key to this Filipino dish,  milk that gives it most of its flavor. In this case, I used canned coconut milk as it is richer.
• Evaporated milk, I prefer to use a mixture of evaporated milk, condensed milk, and ordinary milk. The condensed milk is sweeter, while the other two are added to balance out the sweetness and amplify the milk flavor.
• Whole corn kernels. These enrich the consistency of the dessert, and I love to add them.
• The cornflour is used as a thickening agent and adds a texture that is similar to gelatin, which is typical in Maja Blanca.
• Unsweetened coconut shreds/flakes. I utilize unsweetened coconut shreds, so the dessert is not too overpowering. The coconut flakes are toasted in a skillet before adding them to the top of the desert.

Maja Blanca Recipe

Ok, it’s time to make this amazing Filipino dessert, just follow the instructions, and you’ll see it’s easy-peasy. 

Ingredients

• 1 can/400 ml coconut milk
• 1 can/355ml evaporated milk
• 1 can/300 ml condensed milk
• 1 cup whole corn kernels, drained
• ¾ cup ordinary milk
• ½ cup unsweetened coconut flakes
• 1/2 cup of cornstarch

Instructions

• Oil the bottom and side of an 8” pan and keep aside.
• Combine the coconut milk, evaporated milk, and condensed milk and bring them to a boil over medium heat, stirring regularly.
• Add in the corn kernels and cook for 1-2 minutes.
• Combine the cornstarch and milk in a small mixing bowl and whisk until it is totally dissolved.
• Add the cornstarch gradually into the pot, whisking until the creamy mixture thickens to a paste.
• Transfer the mixture to a prepared baking tray.
• Let the mixture cool, seal, and then place in the fridge for 1-2 hours.
• Meanwhile, toss the coconut flakes in a wide pan over medium heat to toast, stirring regularly until browned.
• Cut the paste into squares and sprinkle with the toasted coconut on top to serve.

If you like this recipe, please check out the best Rice Krispie treats, where we’ve tested 22 different recipes to pick the winner!

Craving a takeout but resenting the cost and the unhealthiness? Well, I’m here to help! Sure, it may still be more on the cheat day side of life, but my delicious and easy popcorn chicken recipe will have the whole family coming back for more.

With a crispy exterior coating the succulent chicken, this KFC-style popcorn chicken is an easy family staple that can be served with Crockpot mac and cheese, pasta salad, or any of your favorite sides to create a wholesome and enjoyable meal.

Easy Popcorn Chicken, Tell me More!

A family favorite from our local fast-food chains brought to your kitchen! A surprisingly simple recipe that involves only a few ingredients that you probably already have lying in your cupboards and spice racks. Whether you do this for dinner or as an addition to a meal or salad – it is a highly versatile addition to any dish.

Also if you only have certain types of breading in your cupboards (panko, etc), this dish can be easily adapted to use those ingredients so you can create a delicious dish based on what you already have.

This same premise applies when it comes to deciding on a complimentary sauce to liven up the serving, whether you use cilantro ranch dressing, BBQ sauce, or fry sauce – any of your favorite dressings will truly complement our fantastic popcorn chicken.

Prepping the Popcorn Chicken

• Cutting the Chicken: When it comes to cutting the perfect bite-sized chicken pieces, the key is to use half frozen breasts and a sharpened knife to ensure that you can take advantage of the relatively un-slimy and solidified chicken to create clean diced pieces of a similar size range.
• Marinating: If you have time on your side, I strongly recommend that you marinate your chicken thoroughly in buttermilk for over one hour as a minimum – however, avoid crossing the twelve-hour mark or your chicken will likely have become too absorbent and may not retain its beautiful flakiness when fried.
• Don’t be afraid of seasoning: So many people are under the impression that seasoning won’t contribute much to a fried dish – however, this is wrong! Incorporating beautiful spice blends of cayenne pepper, paprika, chipotle flakes, red chili flakes, and so forth, is an ideal way to elevate the flavor factor of your dish.

Popcorn Chicken Recipe

Ingredients

• 2 boneless skinless chicken breasts (cubed).
• 2 tbsp flour.
• 1 tsp garlic salt.
• 1 cup buttermilk.
• 1 cup panko crumbs.
• Pepper or other preferred seasonings.
• Vegetable oil.

Instructions

1. Prepare the Frying Pan: Pour 1-2 inches of oil into a medium-sized pan. Heat it over medium heat.
2. Set Up Your Coating Station: Arrange three bowls in a row.
   • In Bowl 1: Mix flour and garlic salt.
   • In Bowl 2: Pour buttermilk.
   • In Bowl 3: Add panko bread crumbs.
3. Coat the Chicken:
   • Dip each chicken piece in the flour mixture, ensuring all sides are covered.
   • Next, dip it into the buttermilk.
   • Finally, coat it with panko bread crumbs.
   • For extra crunchiness, double-dip by repeating the buttermilk and breadcrumb steps. No need to double-dip in the flour.
4. Prepare for Frying: Place a plate lined with paper towels near your cooking area. This will be used to drain excess oil from the fried chicken.
5. Frying the Chicken:
   • Fry the chicken in batches. Avoid overcrowding the pan.
   • Cook each piece for 3-4 minutes per side until golden brown.
   • Carefully remove the chicken from the oil using tongs and place them on the paper towel-lined plate.
6. Serving: Once all the chicken is cooked and drained, serve hot with your favorite dipping sauces.

Share the image below to your Pinterest board if you like this Popcorn Chicken recipe!

Oven-Baked Popcorn Chicken:

• Sometimes the calories in the oil and frying technique can be extortionate! So for those of you looking to save some calories, preheat your oven to 400°F, baking the batch for 8-10 minutes prior to flipping and leaving them for a similar time. Then finish these off under the broiler for a maximized crunch!

Air Fryer Popcorn Chicken:

• Another fantastic alternative is that can thoroughly cook your popcorn chicken with less oil. With a temperature set at 400°F, ensure that you spray a small amount of oil within the fryer and arrange your first batch of popcorn chicken so that they do not directly touch one another. Cooking the chicken for approximately 8-10 minutes, with an interim turn of the meat at the halfway mark, provides gorgeously cooked popcorn chicken. However, if you want some extra crunch, spray a small amount of oil on each piece, creating a gorgeously crunchy exterior. Following this, cook each batch in the same manner.

Cooking Popcorn Chicken Ahead of Time

Believe it or not, you can actually cook this popcorn chicken in advance and safely freeze them for up to four months! These should be stored in an airtight freezer container and you can then reheat them in the oven. However, if you know a busy day is ahead, preparing the raw chicken pieces before sealing them in the fridge ready for later frying ensures that you can have a quick and easy dinner the next day without the hassle of prep.

Now you’re ready to go and create this delicious, quick, and easy meal that is better than KFC Famous Bowls and is guaranteed to become a family favorite!