Are you a Buzzfeed headline writer now?!?!Cardiologists hate this one trick!
Cooking and Dining
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Cooking and Dining
Cooking and Dining
This year's batch of fruitcakes (the Alton Brown "Free Range Fruitcake" recipe) have been completed. Making them now allows for enough time for them to age before Christmas.
With all of the dried fruit, nuts, and booze in these, I estimate a cost of around $30 per cake just for the ingredients.
With all of the dried fruit, nuts, and booze in these, I estimate a cost of around $30 per cake just for the ingredients.
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Cooking and Dining
I went to buy a bottle of Sriracha (the original of course) from our local Wal-mart, and it was unavailable in store. However, it would ship to me for like $9.44 for a 9 oz. bottle. WTF? I ended up getting two 9 oz. bottles from Amazon for $7. Evidently, there is a shortage:
Cooking and Dining
If you don't know for sure there is a difference between hot sauce and ketchup, just get the store brand of hot sauce as it doesn't really matter.
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Cooking and Dining
I think I might try SV chicken breast tonight. Was going to do a simple seasoning, cook it for like an hour, and then sear it with butter, but any ideas that aren't super time-intensive?
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Cooking and Dining
Sear seasoned chicken breasts in cast iron skillet then put while pan in 350 oven for 20 minutes. Done. Adjust time up or down for thicker or thinner breasts, but not by much.
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Cooking and Dining
I haven't been using my Joule very much lately, opting to cook most things in our air fryer.
Cooking and Dining
I too use air fryer mostly now for chicken.
I would do this: 2tbs each of EVOO and butter. Sprinkle a dusting of flour on the chicken breasts. Sear for 2-3 min a side. Put in the oven until they hit temp. Then I deglaze the pan with white wine (I just use cooking wine) and chicken broth. Pour the sauce over top. It's like a 15 minute meal that is always bangin.
I would do this: 2tbs each of EVOO and butter. Sprinkle a dusting of flour on the chicken breasts. Sear for 2-3 min a side. Put in the oven until they hit temp. Then I deglaze the pan with white wine (I just use cooking wine) and chicken broth. Pour the sauce over top. It's like a 15 minute meal that is always bangin.
Cooking and Dining
I've found chicken holds seasoning better while baking as opposed to sous vide-ing.
Since the bag squeezes the juices, it tends to wash away the seasoning. Maybe I'm just not letting the seasoning bind to the chicken long enough?
Since the bag squeezes the juices, it tends to wash away the seasoning. Maybe I'm just not letting the seasoning bind to the chicken long enough?
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Cooking and Dining
Agreed 100%, which is one of the big reasons why I switched.Source of the post I've found chicken holds seasoning better while baking as opposed to sous vide-ing.
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Cooking and Dining
We made home made pasta last weekend... was really really good. Simple recipe, and simple to use the kitchen-aid mixer with the pasta attachment to roll it out and cut it.
Cooking and Dining
Agreed 100%, which is one of the big reasons why I switched.Source of the post I've found chicken holds seasoning better while baking as opposed to sous vide-ing.
I still sous vide pork and beef, though. Usually dry brine them for at least an hour before putting them in the bag and haven't had any issues.
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Cooking and Dining
I use this recipe, which I'm a big fan of:We made home made pasta last weekend... was really really good. Simple recipe, and simple to use the kitchen-aid mixer with the pasta attachment to roll it out and cut it.
Cooking and Dining
I like the old veg puree and crisp salad approach.
Cooking and Dining
Regardless of cooking method, I'd say the most important factor for cooking chicken is equilibrium brining, which I learned about from tifosi.
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Cooking and Dining
I haven't been using my Joule very much lately, opting to cook most things in our air fryer.
Cooking and Dining
I'm with the group here. SV makes a lot of things better, but chicken breast isn't one of them. It's about the 3-4th best way to cook it IMO.
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Cooking and Dining
Culinary avant garde ism has gone too far.
What followed was a 27-course meal (note that “course” and “meal” and “27” are being used liberally here) which spanned 4.5 hours and made me feel like I was a character in a Dickensian novel. Because — I cannot impart this enough — there was nothing even close to an actual meal served. Some “courses” were slivers of edible paper. Some shot were glasses of vinegar. Everything tasted like fish, even the non-fish courses. And nearly everything, including these noodles, which was by far the most substantial dish we had, was served cold.
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Cooking and Dining
It's another one of those "Yeah... that ain't for me. But if it's your thing, go for it."
If I am looking for a place to eat and either they do not list prices, it's one of those you pay one fee and the meal is brought to you in courses, or there's not something under $30 for a dish, I'm not going. Simple as that. If that's your thing, go for it, man!
If I am looking for a place to eat and either they do not list prices, it's one of those you pay one fee and the meal is brought to you in courses, or there's not something under $30 for a dish, I'm not going. Simple as that. If that's your thing, go for it, man!
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Cooking and Dining
most of my homemade meals consist of fishy paper and cold noodles.
Cooking and Dining
She certainly looks like a subject matter expert on what constitutes a meal.
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Cooking and Dining
Thought this was a shad post at first.She certainly looks like a subject matter expert on what constitutes a meal.
Cooking and Dining
Every time I've used the designator "ham planet" it has been for a male. Maybe I'm being insensitive by not being inclusive of women with that characterization.
I'll try and do better.
I'll try and do better.
Cooking and Dining
POV: You're invited to a Christmas day brunch.
What do you hope is on the menu?
What do you hope is on the menu?
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