FLOUR STRAINER RECIPES

Steps:

• Measure out the amount needed for your recipe. I always measure out 6 cups of all purpose flour.
• For every 1 cup of flour remove 2 Tbsp of flour.
• Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out).
• Sift 5-6 times and it's ready-to-use cake flour.
• *To sift flour without a sifter just use a strainer by filling it with flour and tapping against the palm of your hand over a bowl.
• (left-over flour can go back in the bag).
• Always measure the flour that is needed after its sifted.

Steps:

• In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
• Combine the masa harina and flour with the remaining Essence in a shallow dish.
• In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
• Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch 
• Published by William Morrow, 1993.