Copy Cat Restaurant Recipes- Delicious Food In Your Own Kitchen.
Are you one of those hosts or hostesses who dream of making exactly the same delicious delicacies as served by the Outback Steakhouse? You are definitely not alone and good news is that there is actually now a way for you to save a truckloads of hard-earned cash by preparing the same succulent foods in your own kitchen. Here are a few ways to try to Copy cat restaurant recipes from the Outback Steakhouse:
Firstly, chances are that you'll be able to get the recipes you are looking for directly from the restaurant in question or via their homepage or by simply asking the waiter for the recipe. Most chefs feel extremely flattered when someone asks for their special recipe. You will already be able to identify most recipe ingredients by just tasting and looking at the dish. If you just need to pinpoint a few other ingredients, don't be afraid to ask what they are.
Secondly, a method known as reverse engineering could possible shed light on the dishes ingredients. Reverse engineering consist of simply order the dish as a take away and analyze it in the comfort of your own home. You can feel free to turn the ingredients identification into a taste test game. Some people are great at this, so invite as many people as you can to help. Once basic ingredients have been pinpointed, experiment by trying various seasonings and cooking methods.
Thirdly, compare your experimental dish to the restaurants' take-away until you get it right.
Have a close look at the restaurant menu as it may also indicate most of the ingredients in the item's description. Write down everything and anything indicated on the menu as well as any answers you obtain from your waiter or waitress. It's also a good idea to take a picture of your plate upon food service.
And here is a copy cat restaurant recipes of Outback Steakhouse Gold Coast Coconut Shrimp Recipe
Ingredients you'll need:1 cup beer (preferably flat), 1 cup flour (self raising, )2 cups coconut flakes (sweetened), 2 tbs sugar, 1. 5 tpn salt, 12 large shrimps, Sunflower or Olive oil for frying, Paprika for seasoning
Marmalade Sauce
1. 5 cup Marmalade (Orange), 2 tps mustard, 1 tsp horseradish, Pinch salt
Directions:
1. Prepare batter, by mixing together beer, flour, coconut flakes (only 1. 5 a cup), sugar and salt in a medium-size bowl with electric mixer. Cover and refrigerate for 1 hour.
2. Prepare marmalade sauce by mixing all marmalade sauce ingredients in a small bowl. Cover and refrigerate for 1 hour.
3. Devein and peel shrimp from shell back to tail. Leave shells' last segment as well as the tailfins as this will serve as a handle.
4. Once batter is ready, preheat oil to 350 Degrees Celsius in fryer or deep pan. It's important to use enough oil as to entirely cover shrimps. Pour remainder of coconut into a flat pan.
5. Check that shrimps are thoroughly dry before battering. Give shrimp a light paprika sprinkle before proceeding to the next step.
6. Dip shrimp individually into batter, coating it generously. Roll battered shrimp in leftover coconut and check that it is well coated.
7. Fry approximately three shrimps for 3 minutes or until golden brown. Flip shrimp over halfway through the cooking time. Drain and serve with marmalade sauce.
Enough to serve four as an appetizer.
Firstly, chances are that you'll be able to get the recipes you are looking for directly from the restaurant in question or via their homepage or by simply asking the waiter for the recipe. Most chefs feel extremely flattered when someone asks for their special recipe. You will already be able to identify most recipe ingredients by just tasting and looking at the dish. If you just need to pinpoint a few other ingredients, don't be afraid to ask what they are.
Secondly, a method known as reverse engineering could possible shed light on the dishes ingredients. Reverse engineering consist of simply order the dish as a take away and analyze it in the comfort of your own home. You can feel free to turn the ingredients identification into a taste test game. Some people are great at this, so invite as many people as you can to help. Once basic ingredients have been pinpointed, experiment by trying various seasonings and cooking methods.
Thirdly, compare your experimental dish to the restaurants' take-away until you get it right.
Have a close look at the restaurant menu as it may also indicate most of the ingredients in the item's description. Write down everything and anything indicated on the menu as well as any answers you obtain from your waiter or waitress. It's also a good idea to take a picture of your plate upon food service.
And here is a copy cat restaurant recipes of Outback Steakhouse Gold Coast Coconut Shrimp Recipe
Ingredients you'll need:1 cup beer (preferably flat), 1 cup flour (self raising, )2 cups coconut flakes (sweetened), 2 tbs sugar, 1. 5 tpn salt, 12 large shrimps, Sunflower or Olive oil for frying, Paprika for seasoning
Marmalade Sauce
1. 5 cup Marmalade (Orange), 2 tps mustard, 1 tsp horseradish, Pinch salt
Directions:
1. Prepare batter, by mixing together beer, flour, coconut flakes (only 1. 5 a cup), sugar and salt in a medium-size bowl with electric mixer. Cover and refrigerate for 1 hour.
2. Prepare marmalade sauce by mixing all marmalade sauce ingredients in a small bowl. Cover and refrigerate for 1 hour.
3. Devein and peel shrimp from shell back to tail. Leave shells' last segment as well as the tailfins as this will serve as a handle.
4. Once batter is ready, preheat oil to 350 Degrees Celsius in fryer or deep pan. It's important to use enough oil as to entirely cover shrimps. Pour remainder of coconut into a flat pan.
5. Check that shrimps are thoroughly dry before battering. Give shrimp a light paprika sprinkle before proceeding to the next step.
6. Dip shrimp individually into batter, coating it generously. Roll battered shrimp in leftover coconut and check that it is well coated.
7. Fry approximately three shrimps for 3 minutes or until golden brown. Flip shrimp over halfway through the cooking time. Drain and serve with marmalade sauce.
Enough to serve four as an appetizer.
