Nothing fancy, but the poached salmon, was moist and tender. The key is not letting your poaching liquid get too hot.
Nothing fancy, but the poached salmon, was moist and tender. The key is not letting your poaching liquid get too hot.
I made a roux first to thicken it, and burnt the hell out of it
Cooking the proposed curry chili right now. Used a handful of piri piri chilis and might have signed my executioners order with it. They seem hotter than expected. After washing my hand I touched my face. My cheek has been burning or 15min now...
However the onions, garlic, coconut milk, chilis, broth cubes, madras curry, and lemon grass mix heating up smells glorious.
Ok here is the ingredient list for the general tso.
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
Cornstarch slurry
1⁄4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
Sauce
1⁄2 cup cornstarch
1⁄4 cup water
1 1⁄2 teaspoons fresh garlic, minced
3⁄4 cup sugar
1⁄2 cup soy sauce
1⁄4 cup white vinegar
1⁄4 cup sherry wine or 1⁄4 cup white wine
14 1⁄2 ounces chicken broth (a can)
Directions:
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
Add green onions and hot peppers and stir fry about 30 seconds.
Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
So now my brisket is trimed, tucked into the cure, and in the fridge. I also make some Kosher Dill refrigerator pickles this morning. Cukes were a little bigger than I wanted but it's all I could find. In a week or so I will find out if these are any good or not
In addition to the 4 bottles of homebrewed Porter in it, we opened a bottle of Pinot Noir that wasn't up to drinking standards and that went into the soup pot too. BOY is that good stuff!
Have those of you with hot pepper juice woes tried the white vinegar trick?
Before you wash your hands with soap, rub white vinegar into them. Might take several applications but usually works on the first or second...
I just buy disposable gloves. Cheap and easy...
Hi friends!
It's been a minute, since I posted here. I hope you have all been well.
After a quick scroll through this thread, I am reminded that I need to visit here more often for ideas. You guys and gals are some great chefs!
Here's what I cooked today. Homemade pizza directly on the grill. I love doing it this way. Great crispy, crunch from the fire, and the flavor from the coal (charcoal and pecan wood) is fantastic. This one has onion, yellow squash, red bell pepper, shrooms... all grilled. Plus peperoni and some chunks of brisket that I smoked yesterday. It would have been amazing with a beer, but I am not drinking tonight due to fighting a cold.
Be well friends! Cheers!
I like to go more authentic & use thigh-meat. I have made something like this before, and will try this recipe next!
I agree but kids and swmbo likes breast meat so went with that. I prefer thigh as well. However the chicken was very juicy but crispy at the same time. So i did enjoy it. Also i used vegetable oil.. To be more authentic peanut oil needs to be used. My little one is allergic to peanuts so i sub'ed the oil out. Next recipe i have is for teriyaki chicken on a stick. Hopefully the rest of the ingredients arrive by wednesday so i can prepare for the weekend. I live in a small area with no asian markets near by.
Leftover short ribs made into flat breads with Gruyere, pickled red onion, basil and greens
View attachment 316343
Did you reuse the poaching liquid for something? As a soup base or so? I am a veggy, so I don´t poach fish and just wonder about that. Cause it sounds like that would be a flavorful broth thing. Any seafood soup could benifit from it. Also potentially a great base for a shrimp risotto or such I´d imagine.
No, I tend to give it a splash of white wine and some herbs, it sounds like a good idea, however it isn't strong on flavor like a broth, and it tends to have gray coagulated proteins in it. I might investigate your idea, though and make a poaching liquid with the intention of using it. :rockin:
Nothing fancy. Just Scalloped Potatoes and Ham to take to my oldest in college when we went to watch Michigan State play on Saturday.
Also had a 1/2 lb of ground beef, so I made a small batch of Shepherd's Pie at the same time. Baked that in a bread pan.
Both were passable. Shepherd's pie burned my mouth as usual.
Both were passable. Shepherd's pie burned my mouth as usual.
Enter your email address to join: