Thriving, Not Just Surviving | Pantry Challenge Week 3

Comments · 727

• NA

  @nancypatterson374 · 2 years ago

  Thanks Becky, even not having water didn’t stop you from making a video! Thank your mother-in-law from all of your friends ❤

  200

• BR

  @brandymurphy6373 · 2 years ago

  Congratulations on hitting 600k subscribers! What an amazing achievement! You deserve it all with all you do and teach everyone! I'm so glad I found your channel a few years ago! I eagerly wait and look forward to seeing your new video content! You're amazing! I can wait to see what this year's garden brings! I'm planting my peppers in 5 days and couldn't be more excited about it! What veggies are you most excited about growing this year?

  437

• LU

  @LurkerSmurf · 2 years ago

  Having a minor disaster during a pantry challenge can show you where the holes are.  You are now more aware of being prepared for a water outage.

  15

• SE

  @sewingstoryprojects6178 · 2 years ago

  Rain, snow, sleet and no running water...Becky still sticks with videos and yummy dinner ideas!! Thank you for all of your efforts! Hope the water is fixed now

  44

• MI

  @michellewebb2125 · 2 years ago (edited)

  <a href="https://www.youtube.com/watch?v=GLFHDmsWLVE&amp;t=1426">23:46</a> Becky your chicken turned out good. I do have a GAME CHANGING PRO CHEF FRYING TIP for you that CHANGED &amp; PERFECTED MY FRYING PROCESS.😊 &nbsp;I learned it 10 years ago from my oldest sons friend who worked at a restuarant/chef. TRUST ME, After you do this step, you&apos;ll NEVER go back to frying coated/breaded meat veggies etc any other way again!! &nbsp;The tip is 3 fold. First, &nbsp;RESTING THE BREADED MEAT ETC 10 MINS BEFORE YOU FRY IT. While resting, THIS is when you get your oil hot. &nbsp;But don&apos;t put your breaded meat, veggies etc in the oil until it has both rested 10 minutes AND your oil is fully come up to 350°. This is because the resting process BONDS the 3 step breading to the meat &amp; forms the &quot;batter&quot; we are creating with the flour, egg, &amp; crumb mixture process. Without the rest phase, it doesn&apos;t bond &amp; create the batter we are trying to create onto the meat or veggie. Instead, unrested 10 min minimum, the coating will either slide off or shift during not only the transfer, but during the flipping, or moving the meat to add more pieces in. You then risk losing sheets or sections of the breading coming off during flip or moving or sticking to the pan. Or risk the breading sliding, so you get bald spots on the meat unevenly coated with clumped thicker doughy spots in other areas it shifted to, &amp; the parts that slid off or stuck to your tongs etc burn in the pan when slide off or when come off in sheet sections when flip or move the meat. When you don&apos;t let your breaded meat rest 10 minutes to bonds &amp; form the &quot;batter&quot; its intended to create, it can&apos;t properly create the breading WITHOUT that resting phase. Once you rest it 10 min after the final coat of breading, &nbsp;when you go to put it in the hot oil it STAYS PUT...it wont shift or lift off in sections or flaps nor bald in some areas/doughy in other areas. But it WILL FRY PERFECTLY &amp; stay evenly coated over your meat etc &amp; create a perfect golden crunchy crispy texture you&apos;re going for from breading it. &nbsp;The 2nd key step is getting the oil to exactly 350° before you put the rested coated food/meat in the oil. If not using an electric skillet to ensure perfect fry temp of 350°. Then just test the oil with a wooden spoon. When the oil starts immediately bubbling around the wood, you&apos;re ready. Wait til it does do that before add the meat. or again you risk losing the breading &amp; a soggy final product if oil not 350. &nbsp;Or the other fool proof method if no wooden spoon, is to step back and flick a TINY drop of water in the oil. If it crackles &amp; pops, your at 350. &nbsp;Making sure you rested the breading 10 mins &amp; not laying it in the oil until the oil is 350...this WILL ALWAYS GIVE YOU THE PERFECT RESTUARANT QUALITY FRY YOU&apos;RE GOING FOR. And lastly, 3rd final pro tip...ALWAYS season your FLOUR with salt pepper &amp; any other seasonings you want your breaded meat or veggie to take on. Don&apos;t season the crumb layer as it will burn off the seasoning when it hits the oil. AND beat your egg VERY well til foamy so as to prevent batter clumping too from egg not mixed well. Now you&apos;ll have the PERFECTLY coated perfectly golden perfect crunch &amp; perfect flavor of your fried foods you were wanting to achieve. (Salt again AFTER the fry is done too unless going in a dish with other ingredients seasoned or salted too). If serving a fried food as its own dish, frying in peanut oil is a flavor game changer too. &nbsp;This knowledge COMPLETELY upped &amp; perfected my frying game 100% . I&apos;m sharing this BECAUSE I know you will appreciate the info. ❤😮🎉😊<br>And also I MUST say, I have learned ALOT of cooking knowledge from watching YOU in the kitchen as well. Especially regarding canning. &nbsp;MUCH LOVE MY FRIEND 😮&amp; HAPPY FRYING! <br>❤🎉😊

  4

• AN

  @angelmonkeymcgee · 2 years ago

  I love your relationship with your inlaws. I am closer to my inlaws than I am to my own parents so I love when others have strong relationships too.

  26

• FA

  @FarmersWifeHomestead · 2 years ago

  Congratulations on 600k subs! It&apos;s always a great day for a Becky video.

  29

• RE

  @realitycheck739 · 2 years ago

  Jamerrill Stewart cans water everytime she has a empty space in her canning pot.

  3

• JO

  @joannecalcutt6724 · 2 years ago

  Becky I think it’s important to leave in the times when you think you messed up (dredging). &nbsp;It shows you don’t have to be perfect. It’s all about the doing. &nbsp;Being perfect is not going to make something better. &nbsp;Love your channel.

  37

• VI

  @vickimontgomery5271 · 2 years ago

  I just have to say that I love the new Scratch Pantry website and functionality! &nbsp;Well done and THANK YOU!

  38

• LO

  @lovenotes5299 · 2 years ago

  I keep paper plates and plastic flatware to put food on. Stock up of water comes in handy during those times you have no water, cause you never know when it will happen.

  18

• MA

  @madelinechriston8970 · 2 years ago

  Yes! Love. You&apos;ve earned it. You work so hard on your videos and it shows! I&apos;m sure everyone here loves you (and the families) and always look forward to spending your days with you. God Bless and congratulations ❤

  20