Save some of the pasta water when you drain it and you can make some quick easy sauces without having to mess with a roux. It's how I make homemade mac n cheese, cacio de pepe, or other cheesy pastas. Helps keep it much lighter as well.
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Cooking ERA - Let's share our best tips
- Thread starter Hollywood Duo
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- A cast iron skillet sounds intimidating but once you learn some basic maintenance that isn't really that hard when you get down to it, it's one of the most useful tools in your kitchen.
- Learn to repurpose your leftovers. Left over chicken? Instead of just heating it up, shred it and put it in a quesadila or an omelette or something.
- For some of the best mash potatos, heat up the butter and milk together over a low heat so that when you add it to the potatoes they don't instantly cool it. Also add a good dollop of sourcream inside.
- Taste your ingredients. Stick your finger in seasoning and try to imagine it in your food. If you're using something new, cut off a piece and give it a taste. Try to build a better understanding of different flavors for yourself.
- There is a huge difference between salted and unsalted butter. namely the salt. If you're using the former, make damn sure you cut out the salt already in the baking recipe.
It sounds mostly like you overcoooked your chicken. Usually, you do the longer time first than you flip with shorter intervals each time but I honestly would have assumed the whole thing was overcooked from how long you cooked it but if it came out fine than I guess what do I know.
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Too much moisture from your marinade likely. Keeping the lid on will trap that moisture as well. Try a dry rub/marinade. You can minimize this issue to some extent by not pouring excess marinade into the pan with the chicken, or attempting to simmer the moisture off first with high heat but you risk overcooking. It's easier to get a good crust with a thigh, drum, or wing which can stand a bit more heat and cooking.
well, your first problem is cooking chicken breasts
its a very dry, tasteless meat so it needs to be treated correctly. the best way to cook chicken breast is on the bone of a whole chicken, which retains soo much more flavor and juiciness without having to add anything, but obviously no one wants to take the extra time/skill needed sooo instead we buy these gigantic hormone boneless skinless breasts from the store which need a lot of help to taste good.
anyway, a good 24 hour marinade will help a lot, and if you have extra big breasts, I'd butterfly them or at the very least poke some holes with a skewer to allow more marinade penetration. the trick with breasts is to cook them quickly and with high heat, this allows moisture retention and some myriad reaction for extra flavor. to achieve this, I again suggest butterflying them to get them thinner and allow the breast to cook evenly (so the thin section of the breast doesn't overcook with the thicker end is still cooking). I don't like cooking them in a pan unless I'm doing some form of breading, or cooking skin on, and would opt for the grill if you have one. also if you use a pan with a marinade your chicken will probably just stick and you won't be able to do high heat/quick cooking because of this. if you insist on using a pan, I would opt for something simple like a brine, then drying your breast, seasoning with salt/pepper (or a rub), getting some oil in a pan on high heat, and add the chicken, cook for a couple mins on each side, using a lid if its still under in the middle.
I came here for a good time and honestly I'm feeling so attacked right now /s
Things I'll take away:
-don't pour extra marinade while cooking (I did)
-maybe no lid? Or less lid, and or lower temp
-learn terms like butterfly
TY all
Things I'll take away:
-don't pour extra marinade while cooking (I did)
-maybe no lid? Or less lid, and or lower temp
-learn terms like butterfly
TY all
OP
OP
They've been in for 3 days so far. My wife thinks I left too much air in the jar??
Steamed potato =/= baked potato. If you're cooking your potato wrapped inside foil, it's the former not the latter. Irrespective of what your favorite recipe site or cookbook says. Simple rule of thumb is, if moisture can't escape, you're steaming not baking.
For a deliciously-fluffy, mid-sized (10-12 oz.) baked potato with crispy skin, observe the following steps:
1. Preheat oven to 500F (+/- a few degrees, depending on how hot your oven runs).
2. Scrub the dirt off the skin with a brush or sponge.
3. Brush the skin with olive oil and sprinkle with sea salt.
4. Poke some holes all round with a fork.
5. Place in oven on a cooking pan and bake for ~1 hour (again, some ovens run a little hotter than others, so adjust accordingly with experience).
6. Remove from oven and, gripping it with a clean kitchen towel, (carefully) give the spud a good smack to break open the skin. This is better than slicing into it with a blade as it facilitates release of moisture.
7. Fluff up the insides a bit with a fork, add seasoning and whichever toppings you prefer (butter, chives, bacon bits, sour cream, etc.), and serve.
Note that foil is nowhere to be seen in this recipe. As it should never be unless you're purposefully steaming.
For a deliciously-fluffy, mid-sized (10-12 oz.) baked potato with crispy skin, observe the following steps:
1. Preheat oven to 500F (+/- a few degrees, depending on how hot your oven runs).
2. Scrub the dirt off the skin with a brush or sponge.
3. Brush the skin with olive oil and sprinkle with sea salt.
4. Poke some holes all round with a fork.
5. Place in oven on a cooking pan and bake for ~1 hour (again, some ovens run a little hotter than others, so adjust accordingly with experience).
6. Remove from oven and, gripping it with a clean kitchen towel, (carefully) give the spud a good smack to break open the skin. This is better than slicing into it with a blade as it facilitates release of moisture.
7. Fluff up the insides a bit with a fork, add seasoning and whichever toppings you prefer (butter, chives, bacon bits, sour cream, etc.), and serve.
Note that foil is nowhere to be seen in this recipe. As it should never be unless you're purposefully steaming.
OP
OP
The cucumbers should be completely covered in the pickling liquid so she might be right.
Easy perfect roast chicken:
- Med/Small to Medium-sized chicken
- Pat dry (thoroughly)
- (Optional) Herb mix - put UNDER the skin of the breast if you're using any
- Rub a little bit of olive oil over the whole chicken, then salt and pepper with gusto
- Preheat oven to 220c (~425f)
- Roast for 20-25mins depending on which side of small-medium your chicken lands on
- Then turn oven down to 160c (320f) for 20mins
- Let rest 8-10mins
9.5/10 times the chicken comes out perfectly (crispy skin, juicy inside)
Bonus:
- Buy seedless red or black grapes
- Sprinkle in olive oil, then salt and pepper
- Nestle in the pan alongside the chicken
- Profit
- Med/Small to Medium-sized chicken
- Pat dry (thoroughly)
- (Optional) Herb mix - put UNDER the skin of the breast if you're using any
- Rub a little bit of olive oil over the whole chicken, then salt and pepper with gusto
- Preheat oven to 220c (~425f)
- Roast for 20-25mins depending on which side of small-medium your chicken lands on
- Then turn oven down to 160c (320f) for 20mins
- Let rest 8-10mins
9.5/10 times the chicken comes out perfectly (crispy skin, juicy inside)
Bonus:
- Buy seedless red or black grapes
- Sprinkle in olive oil, then salt and pepper
- Nestle in the pan alongside the chicken
- Profit
OP
OP
Looks amazing, do you ever brine your chicken first?Easy perfect roast chicken:
- Med/Small to Medium-sized chicken
- Pat dry (thoroughly)
- (Optional) Herb mix - put UNDER the skin of the breast if you're using any
- Rub a little bit of olive oil over the whole chicken, then salt and pepper with gusto
- Preheat oven to 220c (~425f)
- Roast for 20-25mins depending on which side of small-medium your chicken lands on
- Then turn oven down to 160c (320f) for 20mins
- Let rest 8-10mins
9.5/10 times the chicken comes out perfectly (crispy skin, juicy inside)
Bonus:
- Buy seedless red or black grapes
- Sprinkle in olive oil, then salt and pepper
- Nestle in the pan alongside the chicken
- Profit
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Thanks! I was really happy to find a way to cook chicken that was reliable (and easy). It's always been the hardest meat for me to get right. As for brining, I haven't yet, actually. Too much effort when I'm trying to juggle work, kids, and house. :P You? Is it worth it?
OP
OP
It's how my mom taught me to do it but I'll admit while it's delicious that way it tends to prevent me from making a nice roast chicken for anything but like Sunday dinner or a special occasion.
I cut the root(?)end off the garlic bulb and then do the shaking in whatever container. I have an empty glass jar for this purpose on my kitchen table. Works 9/10 times but sometimes you get garlic that has the skin like it is glued on...
it absolutely does, I do it all the time
not shaking hard enough maybe? it's a bit of a workout haha
Buy a proper knife. Don't skimp, it's an investment that will pay off for years. Learn the basics, including how to sharpen the knife yourself. It will make hell of a difference in the long run.
I want to cook a restaurant level burger, any advice/recipes
never impressed with my own cooking besides spaghetti sauce i've gotten pretty good at
never impressed with my own cooking besides spaghetti sauce i've gotten pretty good at
Keep it simple (good butcher quality mince, salt and pepper) and use grated onion. I've found that doing a mixture of different kinds of mince also adds a little something. Ex. Short rib mince, mince brisket, etc. Oh, and make sure you use the right kind of cut to keep it moist like chuck (you need something with a decent fat %).
Do we have a cooking OT?
About 4 weeks ago I started making various Miso Pastes. The Tamari sauce is soooo much better than anything I've ever had before.
About 4 weeks ago I started making various Miso Pastes. The Tamari sauce is soooo much better than anything I've ever had before.
Three recent things:
1) I made some preserved lemons because they are sooo hard to find in stores around here, and really expensive to buy online and really punch up any Moroccan or really any Mediterranean dish. It's just Lemons, Salt and Water and let them sit for three+ weeks. Ideally use Meyer Lemons because of their thinner skin.
2) I always finish my steaks with a bit of butter and lemon, and you should too.
3) Buy yellow flesh potatoes and use Chef John's Roasted Potatoes recipe. Cut them into wedges though, then boil in the water with onion flakes, garlic and herbs. Then toss with cayanne, salt and olive oil and roast. Easily the crispiest, fluffiest potatoes I've ever had and they come out perfect every time. Like they are better than any french fry and a lot less calories...which you're transferring over to that buttered steak, but what the hell...you gotta live and eat right.
https://www.allrecipes.com/recipe/255019/special-roasted-potatoes/
1) I made some preserved lemons because they are sooo hard to find in stores around here, and really expensive to buy online and really punch up any Moroccan or really any Mediterranean dish. It's just Lemons, Salt and Water and let them sit for three+ weeks. Ideally use Meyer Lemons because of their thinner skin.
2) I always finish my steaks with a bit of butter and lemon, and you should too.
3) Buy yellow flesh potatoes and use Chef John's Roasted Potatoes recipe. Cut them into wedges though, then boil in the water with onion flakes, garlic and herbs. Then toss with cayanne, salt and olive oil and roast. Easily the crispiest, fluffiest potatoes I've ever had and they come out perfect every time. Like they are better than any french fry and a lot less calories...which you're transferring over to that buttered steak, but what the hell...you gotta live and eat right.
https://www.allrecipes.com/recipe/255019/special-roasted-potatoes/