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Old 11-25-2008, 11:10 AM   #1
Brandon Enos
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Default Almond meal vs flour

Anyone use almond meal (or anything similar) as a substitute for frying foods such as calamari, shrimp, chicken, chicken hearts (for us Portuguese out there)? How much similar to flour versions do they taste? Any changes you've found you need to make to recipes, for example, does almond meal need a different frying temp then flour, or whatever you've found?
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Old 11-25-2008, 11:19 AM   #2
Allen Yeh
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I tried almond meal instead of flour for a fried chicken recipe, but it didn't come out, all the almond meal just came off during the frying process.

I'm open to suggestions as well.
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Old 11-25-2008, 06:17 PM   #3
Grissim Connery
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open for suggestions hmm..

just use the blood of your enemies. that's paleo, right?
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Old 11-25-2008, 07:40 PM   #4
Nathan Stanley
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I tried to use almond meal for pan fried razor clams. I was devastated that I wasted a few fresh razor clams that I dug myself. I have made a fried chicken w/ pork rinds as a substitute for crackers or wahtever you use for breading. The Eades have a "Low Carb Comfort Food" cook book and I did like the chicken w/ pork rind breading. I feel fat just writing that.
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Old 11-25-2008, 07:47 PM   #5
sarena kopciel
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I use almond meal quite frequently but I too find that things come un"breaded" when frying. I have since reverted to baking the items. For example, I will coat boneless thin chicken breasts or fish fillets in a combo of egg/mustard and then place in pan and top with almond flour and any spices/herbs. I will drizzle under and over some coconut oil and bake. Hope that helps....
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Old 11-26-2008, 05:53 AM   #6
Garrett Smith
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I bake with the almond "breading" as well, high temp for more crispiness, around 400-450 degrees.
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Old 11-26-2008, 12:01 PM   #7
Ari Kestler
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If I dip my chicken in eggs before breading with almond meal it doesn't come off, I normally fry it in either butter or coconut oil on medium heat...never been a problem...

If you don't dip in egg...well then yeah...it's a problem...but it would be for flour too anyway...
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Old 11-27-2008, 08:24 PM   #8
Jason Tanner
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How about buckwheat flour? It's not exactly a nut flour but a fruit flour. I use it for fried fish. Turn's out ok.
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Old 11-29-2008, 06:46 AM   #9
George Mounce
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Quote:
Originally Posted by Ari Kestler View Post
If I dip my chicken in eggs before breading with almond meal it doesn't come off, I normally fry it in either butter or coconut oil on medium heat...never been a problem...

If you don't dip in egg...well then yeah...it's a problem...but it would be for flour too anyway...
This man knows the cooking secrets. Egg dip is the key to good frying.

I suggest everyone watch Paula on the Food Network. Take everything she does, remove flour and sugar, substitute with something paleo and you can make almost anything that tastes wonderful.

Or, you could just come to my house.
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Old 11-29-2008, 06:46 AM   #10
George Mounce
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Quote:
Originally Posted by Jason Tanner View Post
How about buckwheat flour? It's not exactly a nut flour but a fruit flour. I use it for fried fish. Turn's out ok.
Personally, if I'm going to use buckwheat its either in a baked good (brownies/pancakes) or I eat it as kasha.
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