Your big misstep was using red wine instead of white. It'd been better if you just used soley butter instead. Red wine has chemicals in it that cause off taste with shellfish.
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IronGAF Cookoff (hosted by OnkelC)
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Your big misstep was using red wine instead of white. It'd been better if you just used soley butter instead. Red wine has chemicals in it that cause off taste with shellfish.
threetri333
Banned
Anyone know of a good simple, healthy, cheap and low salt recipe for Chicken leg quarters, drumsticks and thighs?
My chicken usually takes bland and really shitty whenever I bake it with just salt and pepper. I bake it at 350 degree Fahrenheit, but I'm not sure of a good temperature. I'm a complete noob.
Help me Iron Chef!
My chicken usually takes bland and really shitty whenever I bake it with just salt and pepper. I bake it at 350 degree Fahrenheit, but I'm not sure of a good temperature. I'm a complete noob.
Help me Iron Chef!
Funky Papa
FUNK-Y-PPA-4
Truffle oil.
But look for herbs. There are many ready to use mixes specially concocted for chicken. Oregano, parsley, black pepper and salt make for a good mix. You can add rosemary or paprika if you feel adventurous, or just look for the many Sriracha recipes out there.
I may or may not have interests in the truffle biz.
But look for herbs. There are many ready to use mixes specially concocted for chicken. Oregano, parsley, black pepper and salt make for a good mix. You can add rosemary or paprika if you feel adventurous, or just look for the many Sriracha recipes out there.
1) Thyme and/or Rosemary. Whole sprigs, forming a kind of bed for the chicken so their aromatics evaporate "into" the chicken.
2) Olive oil
rubbed over the skin.
3) Garlic cloves, either whole and nestled into their folds, or minced and rubbed all over the skin and the underside.
4) Other spices I like to use with chicken: Coriander, Cumin, Paprika, Chili Powder. Mostly for a little color in the skin.
Chef John has a nice recipe called "Duck Two Ways". I used this recipe a lot while I was in college and subbed out duck for chicken. Here's the video, skip to 3:30 for the baked thighs. I wouldn't bake chicken breasts because they dry out really fast, a quick sear is all they need. Keep the skin on because it helps to insulate the chicken meat during cooking so it doesn't dry out too quickly.
Another chicken recipe I found recently. Very low sodium, requires a few East Asian ingredients you might not have on hand, but can be bought at any chain supermarket.
2) Olive oil
(or Truffle oil if you can afford that stuff)
3) Garlic cloves, either whole and nestled into their folds, or minced and rubbed all over the skin and the underside.
4) Other spices I like to use with chicken: Coriander, Cumin, Paprika, Chili Powder. Mostly for a little color in the skin.
Chef John has a nice recipe called "Duck Two Ways". I used this recipe a lot while I was in college and subbed out duck for chicken. Here's the video, skip to 3:30 for the baked thighs. I wouldn't bake chicken breasts because they dry out really fast, a quick sear is all they need. Keep the skin on because it helps to insulate the chicken meat during cooking so it doesn't dry out too quickly.
Another chicken recipe I found recently. Very low sodium, requires a few East Asian ingredients you might not have on hand, but can be bought at any chain supermarket.
nakedsushi
Member
Is it bland because of the low salt? Are you doing low salt because of health reasons? Not really sure what other spice can replace salt since salt is what brings the flavor out in most things. Have you tried rubbing the pieces in butter before you bake?
threetri333
Banned
I put on salt, but because of my Hyper tension blood pressure, I need to cut down on the salt.
nakedsushi
Member
Do you like spicy stuff? Maybe a lot of cracked black pepper will make it more flavorful? Same with cayenne pepper. I'm really stumped about how to make chicken, which I think is bland in general, more flavorful without salt.
If you need to cut down on salt replace it with acid.
Lemon/lime juice, balsmic vinegar + olive oil combinations, marinading with fruits? I can't really work without salt since it's drilled into me through work.
hoisin, lime, chili sauce
Made a classic french potatoes gratinee. Just yukon golds, butter, heavy cream, gruyere, salt, pepper, garlic, a bit of fresh thyme, fresh parsley and cooked for one hour.
Raw:
Cooked:
[
Set and ready to serve:
That's my kind of dish.
nakedsushi
Member
Yes please! I love gratin. I love baked potato in general but am always too impatient for it to finish baking.
I guess I'll share a few other things I've made in the last two weeks. I've decided to get back into cooking a bit and choose to bake one new thing each week for 52 weeks. Aim is to participate in this thread again!
Fruit Tart:
Classic American Cheescake:
Chocolate/Almond/Raspberry Layer Torte:
Good Old Palak Paneer with Fresh Paneer:
Fruit Tart:
Classic American Cheescake:
Chocolate/Almond/Raspberry Layer Torte:
Good Old Palak Paneer with Fresh Paneer:
It was a flour-less torte...made with roasted and ground almonds, five eggs for rise. It has a raspberry and marnier compote and I use ghiradelli bittersweet bars for the ganache and melted into the batter. It was an America's Test Kitchen recipe:
Cake and Filling:
8 ounces bittersweet chocolate, chopped fine (see note)
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
1/4 teaspoon instant espresso powder
1 3/4 cups (about 7 ounces) sliced almonds, lightly toasted
1/4 cup unbleached all-purpose flour (1 1/4 ounces)
1/2 teaspoon table salt
5 large eggs
3/4 cup (5 1/4 ounces) sugar
1/2 cup fresh raspberries, plus 16 individual berries for garnishing cake
1/4 cup seedless raspberry jam
Chocolate Ganache Glaze:
5 ounces bittersweet chocolate, chopped fine (see note)
1/2 cup plus 1 tablespoon heavy cream
Also made some Coq au vin last night (with drumsticks):
H.Protagonist
[-_-]/
For 4th of July I made a little batch of beer-candied bacon. 
Recommend using thicker bacon than I did, though, unless you like a bit of char about the edges.
Recommend using thicker bacon than I did, though, unless you like a bit of char about the edges.
Melchiah
Member
For 4th of July I made a little batch of beer-candied bacon.
Recommend using thicker bacon than I did, though, unless you like a bit of char about the edges.
Goddam, that looks good. =P
Funky Papa
FUNK-Y-PPA-4
For 4th of July I made a little batch of beer-candied bacon.
Recommend using thicker bacon than I did, though, unless you like a bit of char about the edges.
My imaginary personal trainer just punched me in the gut.
LocknessMobster
Member
This thread is always amazing,just sitting here drooling over these pics.
H.Protagonist
[-_-]/
Thanks! They glistened so beautifully in the light... And they're really simple. You, too, can have beer-candied bacon if you wish it.
Success! To compound your punch gut, I might make a fresh batch tomorrow and then incorporate them into cupcakes.
Melchiah
Member
I just may have to try it.
Funky Papa
FUNK-Y-PPA-4
H.Protagonist
[-_-]/
Thick bacon
1/2 cup brown sugar
1/4 ish cup beer (I used Golden Ale, some use stout)
1) Preheat oven to 400
2) Put strips of bacon on a raised rack over a baking tin. Cook for 10 ish mins
3) While bacon is cooking up a bit, mix the beer and brown sugar to make a thin syrup (don't worry if it's a bit watery)
4) Take bacon out and brush one side with the syrup. Flip and brush the other side
5) Turn oven down a bit and cook for a few mins
6) Take bacon out, brush both sides, and put back in oven
7) Keep repeating this until you have a nice layer of beer-sugar glaze on the bacon and the bacon is a rich red color (fully cooked and coated)
8) Remove and let sit for 20 mins or more (cool down + firming up)
9) Serve as appetizer or crumble and add to other delicious items like cupcakes...
*Warning: At the end it cooks VERY fast. Keep a close eye on it.
Picture this...
A sea of golden, fluffy hills pierced by gleaming red and pink jewels like porky dolphins slicing majestically through tranquil
Melchiah
Member
Thanks for the recipe.
Thanks.
I am making a decadent banquet tomorrow for a friend who just competed and won a body building competition last weekend, so this will go down a treat.
H.Protagonist
[-_-]/
Sure! Hope it comes out well! It's very simple, but in the end you get kind of an eye-popping result (pretty damn tasty too). I burnt the shit out of my test batch, though, so just keep on it, and it should come out all right.
Made some panna cotta with mango and draginfruit:
You're pretty great at these dessert things. Just sayin'.
No prob. Gotta spread the bacon/beer love. Really recommend the thickest, saltiest bacon you can find, though. I'm in OZ and the bacon here isn't like US stuff, so it was a bit lighter than I wanted on the salty-sweet contrast, but still really good. And it's definitely a decadent treat. Hope your friend likes it. ^_^
This weeks highlights.
Garlic Ginger Shrimp Stir Fry with homemade tagliatelle.
I just ate, but this is piquing my appetite again. Beautiful.
Funky Papa
FUNK-Y-PPA-4
Gorgeous dishes all over this thread. Me? I'm afraid it's soup and egg whites omelet for today, but I'm about to hit the market for two kilos of pork shoulder and two kilos of chicken. I intend to fill the freezer with tons of savoury pulled pork and Sriracha breasts. That programmable cooker is getting WORK.
Mmmm...
Edit: H.Protagonist, my suprarenal glands are asking for some pictures of those bacon cupcakes, BTW. Those two are getting work, too.
Mmmm...
Edit: H.Protagonist, my suprarenal glands are asking for some pictures of those bacon cupcakes, BTW. Those two are getting work, too.
Maklershed
Member
Hmm let me do the conversion .. hmmm ... 10,000 pounds of pork shoulder and chicken?!!
Funky Papa
FUNK-Y-PPA-4
That would be about 8.8 pounds of dead farm animals for you, colonial.
I have some pork belly cooling in stock in a pressure cooker as we speak (cooked it for 40-ish minutes). Will let it sit for a while and pick up flavor from the stock, and then crisp it up in the oven. I think. Will make sandwiches or something tonight and tomorrow.
Thanks! Yeah, it is pretty great to get back into making/baking a few things. Been a few years so I wanna do some things each week for the next year. Can be quite challenging because I barely have a kitchen...no oven, range, etc. But it is fun to work in a limited way!
Funky Papa
FUNK-Y-PPA-4
The best part about living in the centre is ready access to the city's biggest produce market. Besides half a small farm worth of cute dread creatures I just bought 1.5 kg of giant tomatoes, two potatoes, three huge green bell peppers, one giant leek, six sweet onions and 1 kg of french horn mushrooms for about €5. And all of it of the highest quality.
Right now I'm only hitting the supermarket for diet soda and canned tuna.
Also, my parent just passed by with about 5 kg of cherries from the fam's plantation. Those are the ones that were too ripe for shipment. They are downright sinful. So engorged and soft the seed peel from the flesh just by putting them in your mouth.
They have about 50 kg of them and they don't know what the heck they are going to do with them. I'm thinking preserves.
Right now I'm only hitting the supermarket for diet soda and canned tuna.
Also, my parent just passed by with about 5 kg of cherries from the fam's plantation. Those are the ones that were too ripe for shipment. They are downright sinful. So engorged and soft the seed peel from the flesh just by putting them in your mouth.
Some of the ones from the last week.
They have about 50 kg of them and they don't know what the heck they are going to do with them. I'm thinking preserves.
Damn. I need to learn to cook ribs. Those look awesome.
Had my feast this evening including the candied bacon, marinated lamb skewers, salmon fettuccine, roast pork and roast vegetables, and apple pie and vanilla icecream.
I totally underestimated how long the candied bacon would take, so was still in the middle of doing it when the guests arrived, and had to shuffle it into second place and serve it still wet and unset. It still reaped praise, but I feel if I'd done it properly it would have gone down even better.
Didn't really stop to take photos apart from the below. Six people total including 4 strapping lads, so I had two cuts of pork belly served with apple sauce, plum sauce, and roast potatoes, kumara, and yams (cooked in the bacon fat from the candied bacon!). Was cooked perfectly even if I do say so myself. Really happy how it turned out, and getting more confident every time I make this dish.
Had my feast this evening including the candied bacon, marinated lamb skewers, salmon fettuccine, roast pork and roast vegetables, and apple pie and vanilla icecream.
I totally underestimated how long the candied bacon would take, so was still in the middle of doing it when the guests arrived, and had to shuffle it into second place and serve it still wet and unset. It still reaped praise, but I feel if I'd done it properly it would have gone down even better.
Didn't really stop to take photos apart from the below. Six people total including 4 strapping lads, so I had two cuts of pork belly served with apple sauce, plum sauce, and roast potatoes, kumara, and yams (cooked in the bacon fat from the candied bacon!). Was cooked perfectly even if I do say so myself. Really happy how it turned out, and getting more confident every time I make this dish.
H.Protagonist
[-_-]/
Got some thick primo speck and I'm going to candy then cube it and drop it in some cupcakes. Wish me luck, FP!
Wow. You'd never know from the stuff you're putting out. Looks great, and I like the goal direction. It's pretty satisfying to make something. ^_^
Aw, sorry, man. I used really thin strips when I did mine (and only one rack). Took maybe an hour all said and done (including cooling). I should have noted that in the recipe. Glad it was a nice bite even a bit unset still. The rest of your feast looks amazing anyway. Pork belly is king.
Aw, sorry, man. I used really thin strips when I did mine (and only one rack). Took maybe an hour all said and done (including cooling). I should have noted that in the recipe. Glad it was a nice bite even a bit unset still. The rest of your feast looks amazing anyway. Pork belly is king.
No, was my fault. I left it too late and made a critical tactical error by trying to make too much across a tray with a rack and a separate rack. The logistics got screwed because it couldn't pull out the tray or the rack without bacon grease ending up in the oven or on the floor meaning I had to devise a convoluted and cumbersome system of rotating out the rashers to apply the baste.
Still turned out good, but I know what I have to do next time to cut down the work and make them taste even better.
Funky Papa
FUNK-Y-PPA-4
I can't wait to see that. The description alone is kind of sensual already.
Right now I'm working on the brine for my first attempt at Sriracha pulled pork. Let's see how that works.
H.Protagonist
[-_-]/
Memphis rubbed ribs with a Carolina vinegar bbq mop served with shaved sautéed brussel sprouts and grilled yellow corn.
Food poooooooorn. Wish it were warm enough to backyard BBQ here right now.
Ah, yeah. Tough when you're juggling, especially with the glaze. It kind of sops everywhere and takes time to build up/have coats stick. Worth the effort once it's done and chilled, though. So red and pretty.
EDIT: Speak of the devil.
Here you go, FP.
I'm including a picture of the spec because it's far prettier than the 'cupcakes' (made them more corn bread-y). Those came out fairly dense (but super moist) and look every bit slopped in because I couldn't be bothered with presentation. Tasted pretty good, though. Light and sweet with a hit of crack.
Beer-Candied Speck:
Cupcakes(?) w/ Beer-Candied Speck
Funky Papa
FUNK-Y-PPA-4
Those meats. Oh, those meats. I'm not even a big fan of pork ribs, but some of those photos look incredible.
Also, I'm surprised by the amount of work required to make some sriracha pulled pork. I've spent over an hour just making the rub and getting the brin ready. This is the first time I'm making pulled pork, so I hope it goes well. Worst case scenario, I'll smother it with BBQ sauce.
Talking about sauces, what's the consensus on Jack Daniel's?
Those look great! Kind of like berry muffins, but 100% more porcine and at least twice as fatty. Were they overtly sweet or noticeably savoury? They somehow remind me of my cafeteria's Coke infused chorizo muffin tapas (that's a thing).I'm including a picture of the spec because it's far prettier than the 'cupcakes' (made them more corn bread-y). Those came out fairly dense (but super moist) and look every bit slopped in because I couldn't be bothered with presentation. Tasted pretty good, though. Light and sweet with a hit of crack.
Beer-Candied Speck:
Cupcakes(?) w/ Beer-Candied Speck
Also, I'm surprised by the amount of work required to make some sriracha pulled pork. I've spent over an hour just making the rub and getting the brin ready. This is the first time I'm making pulled pork, so I hope it goes well. Worst case scenario, I'll smother it with BBQ sauce.
Talking about sauces, what's the consensus on Jack Daniel's?
I'm making hamburgers tonight and I typically get fresh ground beef and cook them medium/medium-rare with minimal seasonings. My one complaint is that they turn out too soft. There's no real bite to them, texture-wise. It's like I could eat them without even chewing. Any tips on making them a bit firmer? I'm thinking that maybe I need to pack them tight when I form them, or maybe the fat content is too high, but I'd be open to recommendations.
Could try forming them a bit tighter then sticking them back in the fridge for a few hours.
cook them at higher heat, get the crunch on the top and bottom?
soft burgers are what i always aim for, loosely put together meat, but if you don't want that, then working the meat a bit more would definitely make them firmer
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