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Tonight gonna be a round 2 on whole chicken legs, that I will try doing a new way of lid-on, lower flame slow sauteeing first, and then crisping up the skin after half to an hour when the meat ought to be cooked through.
I recently ordered some pork schnitzel with mushroom cream sauce at a local German-themed bar/restaurant that was so disappointing that I had to give it a try at home to see if I could do better:
Pretty good first attempt, served it up with buttered bread and toasted arugula. Next time I think I outta try pounding the pork flatter, but otherwise I'm happy with it.
Also, my girlfriend made some chocolate cake that was seriously fantastic, so I'm gonna show that off, too:
I air-fried a big tri-tip steak yesterday and it was decentish, the only thing that felt off about it was the meat being a bit too tough. I partially blame that on me deciding to let it rest for 24 hour with a dry rub on it over marinating it for the same amount of time.
Vibe cooked some mac and cheese. It's somehow saucier than last time I made mac despite my using the same measurements for my bechamel. Or so I thought. Not that it has made the dish worse. It's breddy gud considering I didn't grow up eating homemade or kraft mac but I can still change some things.
I also grated a ton of cheese for my freezer, two birds with one stone.
This video convinced me to make funeral potatoes a few times, I've really liked them. I prefer using shredded hash browns and I omit the cereal top because it doesn't freeze well and I usually put most of what I make in my tetris freezer molds. It's an excellent side for most meals, and with a little help it can become a meal onto itself. I diced up some country ham, got it about 85% done cooking, and mixed in a block of the taters:
Not exactly an appealing presentation but it is amazingly good.
Edit: get the Cream of Chicken with herbs for the funeral potatoes. If you've never made country ham and try it, rinse it well or you may OD on salt.
The last two times I've made brownies from scratch, I've gotten distracted while letting the batter cool for the eggs and it turns into an unsalvageable lumpy mess.
I tried to make a creme brulee tart, but I think my oven being electric means I need to adjust the heating temps somewhat. It did set when I put it in the fridge, but it never thickened on the stovetop.
The stroopwafel crust was a great choice on my part. I have to buy some more of that...
I recently ordered some pork schnitzel with mushroom cream sauce at a local German-themed bar/restaurant that was so disappointing that I had to give it a try at home to see if I could do better:Ver archivo adjunto 9116447
Pretty good first attempt, served it up with buttered bread and toasted arugula. Next time I think I outta try pounding the pork flatter, but otherwise I'm happy with it.
Also, my girlfriend made some chocolate cake that was seriously fantastic, so I'm gonna show that off, too:
Tried to make brownies from scratch for the first time. May have been a little too eager to take them out of the oven, but didn't want to risk them burning. They taste really sweet which is par for the course for me.
I air-fried a big tri-tip steak yesterday and it was decentish, the only thing that felt off about it was the meat being a bit too tough. I partially blame that on me deciding to let it rest for 24 hour with a dry rub on it over marinating it for the same amount of time.
So what's your opinion of the tri-tip? I'm kind of frightened by it. I'm not sure what to do with it. I think on my first attempt I'd sous-vide it (yes I know my answer for everything) but seriously, if you had a re-do how would you start out?
Posting this here for BP sneedchat. 2 pâté recipes for bánh mì sandwiches - chicken liver and edamame. I made these recently for a bbq.
8 ounces (225 g) chicken livers, yellowish membranes removed (use fingers or a knife tip)
One 14.5-ounce (410 g) can low-sodium chicken broth, or 2 cups (480 ml) lightly salted chicken
1 bay leaf
8 black peppercorns
1 ounce (30 g) bread, trimmed of crust
3 tablespoons (45 g) unsalted butter
½ cup (2 oz / 60 g) chopped shallot
2 cloves garlic, coarsely chopped
1 tablespoon cognac or brandy
1/4 teaspoon black pepper
Rounded 1/4 teaspoon salt, fine sea salt preferred
1/4 teapoon plus 1/8 teaspoon Chinese five-spice powder
½ teaspoon fish sauce (Optional)
Put the livers, broth, bay leaf, and peppercorns in a small saucepan. Bring to a simmer over medium-high heat, then lower the heat to around medium-low to poach for 6 to 8 minutes, until just cooked through. A little pinkness in the center is fine.
Use chopsticks or a fork to transfer the livers to a food processor. Strain the cooking liquid through a fine-mesh strainer, discarding scummy bits. Add ⅓ cup (90 ml) of the liquid to the processor, reserving the rest. Tear the bread into chunks, dropping them into the processor.
Melt the butter in a medium skillet over medium-high heat. Add the shallot. Let sizzle and fry, stirring often, for 4 minutes, or until starting to turn golden. Slide to a cool burner, dump in the garlic and cognac, stir, and let sit until the hissing subsides.
Transfer to the food processor. Add the pepper, salt, five-spice powder, and fish sauce. Puree, pausing to scrape down the sides. Keeping in mind that the pâté firms up during resting, taste and add extra cooking liquid to soften, bread to stiffen or mellow the liveryness, and seasoning to pop flavors. Transfer to a container and let mellow for 10 minutes before using, or refrigerate for up to 1 week.
1⅓ cups (8 oz / 225 g) frozen shelled edamame
2 tablespoons canola oil or butter if not dairy-free
⅓ cup (1.5 oz / 45 g) chopped shallot
1 large clove garlic, chopped
¼ plus ⅛ teaspoon salt, fine sea salt preferred
¼ plus ⅛ teaspoon curry powder
1 teaspoon sugar
½ cup (120 ml) water
1 green onion, white and green parts, chopped
If the edamame is still frozen when you get working, put into a strainer and flush with hot water to quickly thaw. Set aside to drain.
In a small saucepan, heat the oil over medium-high heat. Add the shallot and cook, stirring, for 3 to 4 minutes, or until starting to turn golden. Add the garlic and let sizzle for 30 seconds, until fragrant.
Add the edamame, salt, curry powder, sugar, and water. Bring to a vigorous simmer, cover, then lower the heat to maintain the simmer. Cook for 5 minutes, checking occasionally, or until half of the water is gone. Uncover and stir in the green onion. Once it wilts, remove from the heat. Cool for 5 to 10 minutes.
Transfer to a food processor and whirl until relatively smooth and spreadable, occasionally pausing to scrape down the sides. Add water and salt, if needed, to adjust the texture and seasoning. Let flavors bloom for 10 minutes before using. Refrigerate in an airtight container for up to 5 days.
Marinated Alaskan cod over white rice and green beans. Keeping it simple, getting some practice in. Turned out pretty good! Might try for some more texture on the fish next time with a crust.
Made this fish taco recipe using Gorton's fish filets, the cabbage slaw as prepared, and a bit of avocado. Turned out pretty decent; a good fish taco is hard to beat. (Yes, I know you can make a crude joke out of it).
Ver archivo adjunto 9144486
Tried to make brownies from scratch for the first time. May have been a little too eager to take them out of the oven, but didn't want to risk them burning. They taste really sweet which is par for the course for me.
Assuming you're not using chunks of fudge, a little trick to knowing when the brownies are done, is to poke the middle of it with a toothpick (anything really) and the second it comes out clean (or mostly clean) you pull it out.
I made a beef and broccoli (and mushroom and onion) stirfry. the secret was using the rest of a kikeOman bottle of stirfry sauce I forgot I had.
