Guide to Parging Alternatives
A few years ago, when we first started working at an organic farm, we all said goodbye to our normal beef and pork patties, flat fettuccini, macaroni and cheese, and other favorites. It wasn’t that we didn’t like them at all; it’s just that, with the growing population in the U.S., there just aren’t enough cowboys on the prairies to keep up with demand for these foods. And so the “pork-and-beef” debate quickly went on a culinary collision course, as the working farmer lost his job and his business partners gained control of his supply. Now, instead of preparing beef and pork patties, we’re making parging. In this article I’m going to describe some of the more common parging alternatives and give you tips on how to make them at home.I strongly suggest you to visit https://dependexteriors.com/what-are-some-parging-alternatives-you-can-find/ to learn more about this.
First of all, if you have the time and inclination to cook a meal from scratch, why not start doing so? For a change of pace, there are countless Chinese restaurants in the Los Angeles area that specialize in stir-frying foods, which are fast becoming some of the best meals in L.A. If you don’t want to go all out and become a stir-fry restaurant (which would be extremely expensive) you can always make patties that way. Just use chicken breast instead of pork and use a meat thermometer to make sure that your patties are the right temperature and cooked through. Then you can take the leftover patties and fry them in butter or barbecue sauce and then add barbecue sauce, onions, and garlic before serving.
Another alternative is to try to stew instead of pan frying your food. This works great for me because I’m always in a hurry. In fact, it’s one of my fastest ways to prepare dinner because you can put everything in the crockpot and set it to simmer. Most of the time my dinner comes out steaming hot! Sometimes I’ll add carrots and potatoes to the stew along with a bit of corn or onion and a little bit of seasoning. Other times I’ll just use the natural flavorings found in most cookbooks.