Hello Everyone,
Has anyone ever tried to sous vide a 1/2 chicken? I have sous vided a chicken breast, but was curious to see if the legs and thighs would cook well with this method. After all this is a slow cooking method, but is the temperature too low to fully cook the thighs and legs while the breast is cooked to the proper temp?
Thoughts and suggestions?
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Shaun
I just tried a recipe that i've been interested in trying for a while. I cut chicken breast up into small pieces and let it sit in some mayo for a while. i then breaded it with some breadcrumbs and crushed up pecans. I even sprayed olive oil on one side to crisp up some of the breading. The chicken wasn't bad, but it wasn't great. Does anyone else have any luck with the mayo/bread/oven fried still chicken?
Referencing a post on curry leaves and ginger, member GimpyBee asked a question about the differences between "curry leaves" and "curry powder". This question reminded me of the not too distant past when I was trying to figure out some basic concepts in Indian cooking. I've been learning about Indian cooking (i.e., techniques, regions, ingredients, recipes) for about a year now and the concept of a curry was confusing at first and there's a lot of contradictory and misinformation out there about "curry".
Ever had a Burger or Sandwich at a Great and Memorable place?
Do you really think it has nothing to do with the Bread?
What good is a pulled pork sandwich on a store bought bun? They are either soft but fall apart before you are done eating your sandwich, or hold up well like a Pub Bun but are dry as hell.
I am giving you the Best of both worlds. Both Soft and can hold up to any sandwich you make.
Mark’s Hamburger Buns -> makes 6 buns
I had question about execution and delivering food in a home setting hot to the table. When you cook proteins they need to rest for a bit before serving. I had a prime rib over the weekend that was rested for 10-15 minutes but still could have rested another 5 minutes or so. My fiance always wants her food screaming hot so I was wondering is there a rule of how long should you be resting a protein before serving it and is there any tips on still getting it hot to the table hot?
Hello, A while back I created a blog post about tea brewing methods, teapots and teas (http://stellaculinary.com/teapots-brewing-methods-and-teas.pdf). I'm just sharing a little more random stuff on the subject that is seasonal for Spring and Summer.
I found this on the internet many many years ago and it has been very very valuable to me in designing my own rubs. I hope you find it as useful as I have.
Sour dough works great, plenty bubbles etc. has almost no smell and not enough sour taste to bread. I have had this starter for 5 plus years?
What a great website! My name is Cheryl and I'm from Georgia. I'm 48 and will be starting culinary school next month. Better late than never right? I am enjoying the videos on this site, thanks a bunch Chef!
If you BBQ it, take a picture of the plate and post it here.
