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Scott Bakula posted:I think you've just given me nightmarish heartburn posting this suggestion. Inspired by: http://www.youtube.com/watch?v=Ep-n3TTOO6Q#t=4m40s
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| # ? May 3, 2012 06:43 |
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| # ? May 20, 2013 12:30 |
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Do you change anything from that? It looks incredible but I can feel the pain already. Nothing that can't be solved easily enough though Scott Bakula fucked around with this message at May 3, 2012 around 07:46 |
| # ? May 3, 2012 07:42 |
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What is a simple way meal based around duck breasts?
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| # ? May 3, 2012 10:43 |
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I know how to cook steak and I think I do it pretty well. In a pan or on the grill, I flip only once. I was told recently that the best way to cook a steak is to flip it every 15 seconds. That idea goes in the face of what I've read and experienced. Does anyone have an opinion on the matter? If this is a repost, I apologize. I checked quite a few results from the search before posting.
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| # ? May 3, 2012 13:12 |
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BDawg posted:I know how to cook steak and I think I do it pretty well. In a pan or on the grill, I flip only once.
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| # ? May 3, 2012 13:25 |
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According to McGee, frequent flipping will actually result in a more evenly cooked steak that will also be done faster than a steak that is flipped once or twice. You will get a thinner "well done" layer and a better crust. In conclusion, flip your meat.
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| # ? May 3, 2012 13:32 |
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scuz posted:Yup, this is totally wrong and you've been doing it right. In my experience, flipping food multiple times is a bad way to go about things. Can someone who knows more about the science of food expound more? He claims it has something to do with the Maillard reaction. Seems to me if you're flipping that often in a grill, you're losing ambient heat and having less of a baking effect. BDawg fucked around with this message at May 3, 2012 around 13:35 |
| # ? May 3, 2012 13:32 |
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Another delicious use of green onions: make green onion oil. Just heat up a neutral oil until hot, turn off the heat and stir in as much chopped green onion as your quantity of oil will hold. Something like 1/4 cup oil and 1 cup onions. It's very tasty as a garnish on grilled meats, especially Vietnamese style grilled meats. It's also great on grilled corn instead of butter, just drizzle it on liberally and season with salt and pepper.
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| # ? May 3, 2012 13:40 |
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BDawg posted:Can someone who knows more about the science of food expound more? He claims it has something to do with the Maillard reaction. Seems to me if you're flipping that often in a grill, you're losing ambient heat and having less of a baking effect. http://aht.seriouseats.com/archives...le-cooking.html It's explained pretty well here, basically you're cooking both sides more or less simultaneously, so you get about the same crustiness with a smaller overcooked layer in less time.
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| # ? May 3, 2012 13:44 |
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well huh! \_ I bow to superior science. I thought they had always made the outer layer tougher, but I guess that's me being a weirdo.
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| # ? May 3, 2012 13:49 |
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Last night I bought a 3 lbs whole chicken and a dutch oven. Tonight I plan on combining these two. I figured I would coat the outside with salt, pepper, and olive oil, throw chopped up onions and potatoes around it in the dutch and then cook it. Anything else I should be doing with it? Also, since I've never roasted an entire chicken before, what's a good way to tell they are done (assuming I don't have a meat thermometer)?
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| # ? May 3, 2012 14:25 |
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Are you planning on cooking it with the lid on? Because if you do you won't get crispy skin. ps Get a meat thermometer. A corded digital thermometer should run you about $20, and will keep you from ruining the chicken and/or getting sick. The old standby way of checking for doneness is cutting it at the thigh joint and seeing if the juice runs clear (rather than pink), but I think it's a little unreliable and I personally don't like cutting into my chickens until they are done and well rested. Flash Gordon Ramsay fucked around with this message at May 3, 2012 around 14:30 |
| # ? May 3, 2012 14:27 |
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High heat, short time, no lid because crispy skin is awesome. 450 degrees and for a three pound chicken, maybe an hour at most. Check at 45 minutes. The leg will move easily when it's done, and the juices are clear when you stick a knife into the thigh joint. You don't need any olive oil. Pat the skin dry first then rub on spices.
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| # ? May 3, 2012 14:30 |
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I have taken to using only salt on the outside, and a good amount of it. Then I make a spice blend to rub under the skin. Spice on the outside tend to burn. Also, if you have time, take the chicken out of the packaging and put it on a tray uncovered in your fridge for a day before cooking. This will take a lot of the water out of the skin, and get you a crispier skin. Alternatively, salt it heavily an hour or two before cooking, then dry it off before it goes in the oven. I also really like thin slices of lemon under the skin. gently caress I love roasted chicken.
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| # ? May 3, 2012 14:34 |
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Under the skin really is the way to go with seasoning a chicken. It took me years to try it because I thought it was 'hard' but its really not very difficult once you get the hang of it. I haven't tried putting lemon slices under the skin but I usually put lemon and onion in the cavity.
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| # ? May 3, 2012 14:43 |
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I have a great big cast iron pan I use for chickens. I leave the skin dry and throw a decent amount of salt on. I'll usually chop a lemon in half, stick half in the cavity, and throw the other half in the pan, along with some veggies and a few garlic cloves to roast. After I take the chicken out to rest, I'll remove the veggies, squish out the roasted lemon and garlic, and make gravy out of that. I'm sure the half lemon in the cavity contributes to steaming the chicken a bit, but I can't seem to get enough lemony goodness with a roast chicken. I used to make a compound butter from herbs and lemon zest and put it under the skin, but I've decided that when it comes to roasting a chicken, simpler is better (and conveniently, easier).
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| # ? May 3, 2012 14:45 |
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When you say under the skin, do you mean inside the cavity of the chicken? Any spices you would recommend? This could give me a chance to check out one of the nearby halal grocery stores or the Mexican grocery a few miles away.
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| # ? May 3, 2012 14:46 |
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ChetReckless posted:I used to make a compound butter from herbs and lemon zest and put it under the skin, but I've decided that when it comes to roasting a chicken, simpler is better (and conveniently, easier). Yeah, me too. The compound butter sounds like a good idea until you try it, and realize that you could get the same flavor with just spices under the skin and the butter simply adds extra greasiness that you don't really need.
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| # ? May 3, 2012 15:00 |
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What's the trick to cooking chow mein noodles? I basically boil about a pound or so at a time, then throw the whole thing into a non-stick pan with some vegetable oil. It never browns right, the parts that cook get stuck to the bottom of the pan and break off. Ultimately I'm left with a crappy, sticky mess.
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| # ? May 3, 2012 15:01 |
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captkirk posted:When you say under the skin, do you mean inside the cavity of the chicken? Any spices you would recommend? This could give me a chance to check out one of the nearby halal grocery stores or the Mexican grocery a few miles away. Under the skin. As in, between the meat and the skin, and not in the cavity. Use your fingers to slowly separate the skin from the flesh without tearing the skin, then rub your spice mix right in between.
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| # ? May 3, 2012 15:02 |
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There was a Japanese restaurant in my college town that had the most amazing osumashi soup -- a clear broth with scallions, fish cake, noodles and MUSHROOMS. I woke up this morning thinking about it, and specifically the glorious, glorious mushrooms they used -- earthy, sweet, slightly chewy, meaty, incredibly umami, tender, amazing mushrooms. Could anyone hazard a guess as to what they were? They were sliced into the soup so I'm not sure of their original shape/appearance, but I suspect they were reconstituted (because of the chewiness), and definitely had a deliciously sweet note to their flavor -- unlike any mushroom I've had before or since. I have several pretty well-stocked Asian grocers around, so if anyone can tell me what they were I'm sure I can find them somewhere. Fungi-lovers everywhere, halp! You'll have my eternal gratitude. Edit: looks like they might have been himematsutake, but I'm not sure -- any other suggestions are welcome. I'm heading out to the market this weekend and aiming to come home with an armload of mushroomy deliciousness! Hecuba fucked around with this message at May 3, 2012 around 16:27 |
| # ? May 3, 2012 16:11 |
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Oz Fox posted:What's the trick to cooking chow mein noodles? I basically boil about a pound or so at a time, then throw the whole thing into a non-stick pan with some vegetable oil. It never browns right, the parts that cook get stuck to the bottom of the pan and break off. Ultimately I'm left with a crappy, sticky mess. That's actually lo mein, not chow mein. My restaurant uses a three step process. A big block of raw noodles is defrosted, then steamed until softish. It's then fried only with oil on a griddle until browned, then when an order comes, the chef grabs a handful, boils it for about 30 seconds, then in it goes into the wok with veggies and whatnot. I'd suggest doing that. Steam them on a steamer tray for half an hour to 45 minutes, until they've gotten somewhat cooked and moister, but are still kind of hard. Take them out and rinse in cold water to cool them down. Let drain 10 minutes. For a pound of noodles, add a tablespoon or two of oil to a griddle or big saute pan on medium, add noodles, flip and loosen the noodles with tongs or chopsticks every minute or so until nicely browned. Let cool a bit. Then throw the noodles and veggies into boiling water for about 45s to a minute, strain out, drain for a couple seconds, and throw into the wok for the final heating. Add a bit of cornstarch slurry for the sauce, flavorings, and you're done. Mach420 fucked around with this message at May 3, 2012 around 16:46 |
| # ? May 3, 2012 16:34 |
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FishBulb posted:I haven't tried putting lemon slices under the skin but I usually put lemon and onion in the cavity. I did it for the first time a couple of months ago and it is fantastic. For obvious reasons, you get a lot more lemon flavor than you do just chucking them in the cavity (which I'm convinced makes it smell better while cooking but doesn't do much for flavor). The skin comes out looking a little funny, but drat does it taste good.
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| # ? May 3, 2012 16:38 |
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Flash Gordon Ramsay posted:I did it for the first time a couple of months ago and it is fantastic. For obvious reasons, you get a lot more lemon flavor than you do just chucking them in the cavity (which I'm convinced makes it smell better while cooking but doesn't do much for flavor). The skin comes out looking a little funny, but drat does it taste good. Lemongrass, oddly enough, has a nice lemony flavor too. I think it adds a little complexity to chicken to which I've applied actual citrus.
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| # ? May 3, 2012 17:45 |
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Got a bag of lentils back at my place and I would like to make a soup or stew with them for the next few days. Looked at some stuff online, but any recommendations? Also, gravity, the pork shoulder recipe you gave me a couple weeks back was awesome.
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| # ? May 3, 2012 20:06 |
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What are some good versatile herbs that I can add to just about anything? My spice cabinet right now is beyond pathetic (onion powder, garlic powder, cinnamon, salt/pepper, garlic salt, chives or something and Lawry's) so considering that I can get plants from my school's agriculture department super cheaply I figured I would put some herbs in one of my container on my balcony.
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| # ? May 3, 2012 20:07 |
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Explosions! posted:What are some good versatile herbs that I can add to just about anything? My spice cabinet right now is beyond pathetic (onion powder, garlic powder, cinnamon, salt/pepper, garlic salt, chives or something and Lawry's) so considering that I can get plants from my school's agriculture department super cheaply I figured I would put some herbs in one of my container on my balcony. Oregano, thyme, bay leaf, rosemary, basil, tarragon, cilantro, sage. THE MACHO MAN posted:Got a bag of lentils back at my place and I would like to make a soup or stew with them for the next few days. Looked at some stuff online, but any recommendations? Awesome, glad it worked out. Did you end up using lard or water? As far as lentils go, I like sambhar, daal, and you can't go wrong with the old standby recipe for many a foodculture, legume + cured meat stew/soup.
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| # ? May 3, 2012 20:21 |
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I tried a cooks illustrated recipe for crispy skin roast chicken where the bird was dried then left in the fridge with salt pepper and baking powder. Cooked in a hot oven on a v rack over foil with a dry pan underneath. End result was smoke detectors going off, browned but not crispy skin, and undercooked thighs. And an hour spent scrubbing out my precious all clad roasting pan. As my three year old would say, "dat make me saaaad."
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| # ? May 3, 2012 20:49 |
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Ron Jeremy posted:I tried a cooks illustrated recipe for crispy skin roast chicken where the bird was dried then left in the fridge with salt pepper and baking powder. Cooked in a hot oven on a v rack over foil with a dry pan underneath. Truestory: the best way to get crispy skin is to stick a beer can up the chicken's butt and prop it up in the oven.
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| # ? May 3, 2012 20:52 |
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GrAviTy84 posted:Truestory: the best way to get crispy skin is to stick a beer can up the chicken's butt and prop it up in the oven. Yeaaaah. Gonna have to disagree with you there. The beer just adds steam, which is the enemy of crispy. Seriously, fridge dry it for a day. The skin should look kind of hosed up when you pull it out, it gets a little translucent looking or something. Roast it at 400. I've found when making chicken wings in the oven that the smoke point of chicken fat seems to be between 400 and 425. So I can safely roast at 400 without making the house smoky.
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| # ? May 3, 2012 20:54 |
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oh empty beer can, I mean. Just to keep the chicken upright. Edit: Even the Modernist Cuisine guys agree.
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| # ? May 3, 2012 21:05 |
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Well that's different.
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| # ? May 3, 2012 21:08 |
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What's the best brand of jarred/canned pickled herring that I can just buy in a supermarket?
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| # ? May 3, 2012 23:45 |
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Hopefully someone here has some useful experience with indian food. How in the world do you keep kebabs that involve ground chicken from falling apart? I've tried on numerous occasions now to make chicken reshmi using ground chicken, and I cannot for the life of me keep the meat from pretty much dissolving off the skewer into my grill. It's incredibly aggravating knowing I am pretty much wasting ground chicken every time I try. I've changed the amount of fat, egg, & bread crumb, as well as the heat, repeatedly to know avail, the minute they go near coals they pretty much dissolve.
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| # ? May 4, 2012 00:45 |
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GrAviTy84 posted:oh empty beer can, I mean. Just to keep the chicken upright. NinjaDebugger posted:http://aht.seriouseats.com/archives...le-cooking.html The article comments on warming the meat in an oven before searing it. Of course you can do the same thing with a puddle machine. But they don't talk about what temperature the patties they prepare `conventionally' start out at, which has to be relevant; my presumption is that the effect from multiple flipping they observe is more pronounced the colder the meat is. So if you're taking the ground beef out of the fridge and throwing it directly on the grill you're going to see more stratification of doneness than if you let the meat warm up (just by sitting out on the counter a bit) before cooking. This is certainly true of e.g. steaks, and I can think of no reason why burgers would be any different. In short, I suspect that flippiness is probably one of those things like Ducassing that has theoretical merits but probably just adds additional complexity (and therefore great opportunities to gently caress things up) for most home cooks.
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| # ? May 4, 2012 00:55 |
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moms pubis posted:What's the best brand of jarred/canned pickled herring that I can just buy in a supermarket? Gonna need a little more info here, where in the world are you / what supermarkets do you have available? But going from the stuff I buy in Denmark, you'll most often find the whole marinated fillets the best, not the small pieces. Paging Dane, Hat and Sjurygg to the general questions thread please
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| # ? May 4, 2012 01:31 |
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Darval posted:Gonna need a little more info here, where in the world are you / what supermarkets do you have available? Sorry, I'm in the midwestern United States. Apart from the standard American supermarkets like Wal-Mart Neighborhood Market and its ilk, we have a couple of health food stores and an Asian supermarket.
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| # ? May 4, 2012 01:45 |
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Neptune. Really, look for stuff that's imported from the North Countries. Just buy a bunch and experiement - it's not like you can have too much pickled fish around. That may be the best you can do in the Midwest. Of course, if you can find it, there's a lot of what you'd call "boutique" canneries operating on the west and east coasts making really good stuff, all perfectly worth trying, but there's no way of telling if it's available in Des Moines. Mr. Wiggles fucked around with this message at May 4, 2012 around 01:53 |
| # ? May 4, 2012 01:50 |
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PestiferousTrollop posted:Hopefully someone here has some useful experience with indian food. How in the world do you keep kebabs that involve ground chicken from falling apart? I've tried on numerous occasions now to make chicken reshmi using ground chicken, and I cannot for the life of me keep the meat from pretty much dissolving off the skewer into my grill. It's incredibly aggravating knowing I am pretty much wasting ground chicken every time I try. I've changed the amount of fat, egg, & bread crumb, as well as the heat, repeatedly to know avail, the minute they go near coals they pretty much dissolve. egg? bread crumb? These things do not belong in kebab. Ground chicken also does not belong in kebab. Start with Chicken chunks. If you want to make ground lamb kebabs you need to beat/knead the hell out of the ground lamb. This causes the meat fibers to intertwine and tangle causing the ground meat to act as less of a crumble and more of a cohesive unit. Again, no egg, no breadcrumb. Just spices like garlic, ginger, cumin, coriander seed, fenugreek, etc.
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| # ? May 4, 2012 02:20 |
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| # ? May 20, 2013 12:30 |
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scuz posted:This is all relevant to my next question. BOOYA! http://www.food.com/recipe/weight-w...-muffins-316155 This thing is tasty as hell and baffling. Mix up the pumpkin into the spice mix, pour into muffin cups and cook. Then try not to eat all of them at once, fatty. How can a cake mix work without oil and eggs and other things? It's madness! 
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| # ? May 4, 2012 02:48 |
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) and I wanna bake a Weight Watchers-friendly cake. I've seen the old box-of-cake-mix-and-diet-soda trick, but there's GOTTA be a better WAY!
