"clear" chicken soup
I find that when I use bones to cook chicken soup, it turns out very not clear and "dirty". Does anyone have any ideas how to avoid that?
I find that when I bread flounder or tilapia, the curst separates from the actual fish, when I try to remove it from the frying pan. It tends to become messy. It does not turn out like my breaded chicken cutlet, on which the crust stays nice and put! Does anyone know why?
parve buffalo wings
I was wonder if I can use flounder instead of tilapia in the "parve buffalo wings" recipe. I find that tilapia will often have a "fishy" taste. Is there anything to be done to remove that "fishy" taste.