It's a lot less than an oven.
It's also nicely portable. You can put it out on your deck, in your garage, whatever. Deal with what heat it produces that way
Learning to Cook - Stove top and oven
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It's a lot less than an oven.
It's also nicely portable. You can put it out on your deck, in your garage, whatever. Deal with what heat it produces that way
Just gonna give you a good recipe that was handed down from my family:
How to make good Asparagus by Kuri:
1. DO NOT STEAM ASPARAGUS! Seriously, they smell and taste like shit if they're steamed, so don't.
2. Take 1 tbsp of olive oil, some garlic (can be any kind, just make sure it's edible and not rotten. If it's fresh, mince it.), salt, and pepper.
3. Add ingredients to 1-2 bunches of chopped asparagus in a large heated frying pan. Do not crank it to High. Medium-high to medium at most. Cook till they're vibrant green and somewhat soft. If they have a mealy center, keep cooking. If they're too mushy, start over. if you used fresh garlic, keep an eye on that as well, and don't let it burn. Cover the mixture occasionally to help evenly cook the asparagus. It's okay if there's liquid in the pan, that's from the asparagus.
4. Once all of the asparagus is cooked to your preference, plate it up with whatever the rest of your meal is (or just have it on its own) and enjoy.
How to make good Asparagus by Kuri:
1. DO NOT STEAM ASPARAGUS! Seriously, they smell and taste like shit if they're steamed, so don't.
2. Take 1 tbsp of olive oil, some garlic (can be any kind, just make sure it's edible and not rotten. If it's fresh, mince it.), salt, and pepper.
3. Add ingredients to 1-2 bunches of chopped asparagus in a large heated frying pan. Do not crank it to High. Medium-high to medium at most. Cook till they're vibrant green and somewhat soft. If they have a mealy center, keep cooking. If they're too mushy, start over. if you used fresh garlic, keep an eye on that as well, and don't let it burn. Cover the mixture occasionally to help evenly cook the asparagus. It's okay if there's liquid in the pan, that's from the asparagus.
4. Once all of the asparagus is cooked to your preference, plate it up with whatever the rest of your meal is (or just have it on its own) and enjoy.
Me again!
I have access to a stove and oven again for the summer period for my summer terms.
Currently, I have bought supplies for quesadillas and pancakes. I've tried my hands on chicken and cheese quesadillas today. (Will send photos later when this regains traction, need feedback on flavor and cook time)
Any tips on flavorful chicken? Thanks!
I have access to a stove and oven again for the summer period for my summer terms.
Currently, I have bought supplies for quesadillas and pancakes. I've tried my hands on chicken and cheese quesadillas today. (Will send photos later when this regains traction, need feedback on flavor and cook time)
Any tips on flavorful chicken? Thanks!
Heresy! you steam it, it it with a buttery sauce and ham...
they never tunr from white to green...
What I do is if I get only chicken breasts is slice half an onion, chop 2 garlic cloves. Then cut the breasts open and marinate them in a solution of half a cup (125 ml) of lime juice and half a cup of apple cider vinegar for at least an hour.
I've seen that if you use grain vinegar it tends to "pre-cook" the meat the longer it marinates so keep that in mind.
Add a pinch of salt and pepper to taste and some chopped thyme leaves then fry them with two tablespoons of oil. Make sure they are well cooked through.
ETA: My stupid ass forgot to clarify you use the onion and garlic on the frying process, start by gently frying them to infuse their flavor to the fat you're cooking with. It'll taste better if you replace the oil for butter or magarine imo.
My granny used to replace the thyme for a couple bayleaves sometimes and they give it a different flavor, though you have to remember to pick them out after cooking.
Edit 2: I also found this, imo washing chicken with an acid removes a very distinct aftertaste it has when you don't do this step and results in better tasting chicken.
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I guess it depends on what kind of dish you're looking for. Soups and stews work great for beginners. Chicken and asparagus soup, chicken noodle soup, and chicken curry are good. Breaded chicken is also good as well. Salt and pepper the flattened chicken breast, dip in flour, then egg, and finally bread crumbs. If you want more flavor, add some minced herbs and shredded parmesan into the breadcrumbs to turn it into parmesan chicken. Then heat up some oil in a pan and cook it over medium-low heat. Since the chicken is flattened, it should cook faster and be done by the time both sides are brown. Good with any sort of pasta.
Here's how you learn to cook: before cooking anything google "how to cook thing"
thighs with bone and skin are good
I'm not much for vinegar rinses but def rinse with water, and then rinse with water after vinegar
previous musings of mine on chicken thighs
longjohn
kiwifarms.net
Cheesecake is easy and many recipes are actually about the same. The classic Philidelphia recipes are tried and true, but I'll give you a loose guide. Cheesecake can also be made in a crock pot!
Pre heat oven around 350. 325 if you're more cautious. Your cake will cook slower but it won't hurt if you adjust your time accordingly.
Get a spring form pan, 8-10", and grease it. Be sure to line the edges with parchment. It helps it not stick and gives the CC a nice edge.
For the crust, you'll need about a sleeve of graham crackers (but add more if your crust is too wet), half-3/4 stick of melted butter and a generous spoonful of sugar. Food process for fast, consistent blending. Or put it in a ziplock bag and beat the fuck out of it until you have little graham particles. It should have the texture and integrity of wet sand. Take what you get from whatever method you used and tightly squish it into the bottom of the pan. You can use a small bowl, cup, or other heavy flat kitchen device that fits into your pan to firmly press the crust evenly. Bake that until its color has darkened. About 10 minutes.
For the cake filling you'll need 4 room temp blocks of cream cheese (and let it soften and warm up over night on the counter), cup of sugar, vanilla extract (you'll just need a generous splash), about a cup of sour cream or full fat yogurt, a little lemon juice (also a generous splash and if you use a real lemon, you can add about a teaspoon of zest to your crust if you want be fancy), 3-4 room temp eggs depending on their size and how dense you like your cake (more eggs make it more dense). You could add a little heavy cream for a fuller cake, you'd need about a half-3/4 cup. You'll whip the filling so it'll puff up and it doesn't hurt your cake, it just makes it taller and airier. Some people prefer to add a little bit of flour, just a few tablespoons, because it makes it less prone to cracking. Not necessary though.
Put your soft cheese into a bowl and thoroughly mix all the ingredients one by one, start with sugar to make sure it dissolves, but minus the eggs. Eggs really need to be added and mixed individually at the end. Do not over mix. Once the eggs are incorporated, it's done. If you over beat it, the cake will crack and become overly dense.
Add filling to your pan and level it off with a spatula. Wrap the bottom and sides tightly in foil. Take a deeper pan your spring pan fits in and fill it halfway up with water. It should go up halfway on your spring pan. You're making a water bath and I'd recommend watching a tutorial on how to get the pan water tight. It's not hard though, just intimidating if you've never done it.
Cook the cake at a steady heat in the water bath for around 1-1 1/2 hours. If you're heat is lower leave it in longer, just watch it. The color will turn slightly golden. If it's cracking or turning brown, it's too hot. If it's really wet and pale, it's too cold and needs more time to set up. A good method to test doneness is to shake it: the edges shouldn't move, but if the very middle bounces slightly, it's perfect.
If you're unsure about doneness, it's okay to leave it to set in the cooling oven after you cut the heat for a little bit, just watch it. It can comfortably sit in there for a while and will keep cooking as the oven cools. You do risk it being too done, but rather it be overdone than underdone.
From here, let it sit for a few hours. It'll keep setting. Top after it's gotten to rest for a while and you can remove it from the pan by sliding a knife around the edges to help release the cake. The cake might break if you don't.
Get a spring form pan, 8-10", and grease it. Be sure to line the edges with parchment. It helps it not stick and gives the CC a nice edge.
For the crust, you'll need about a sleeve of graham crackers (but add more if your crust is too wet), half-3/4 stick of melted butter and a generous spoonful of sugar. Food process for fast, consistent blending. Or put it in a ziplock bag and beat the fuck out of it until you have little graham particles. It should have the texture and integrity of wet sand. Take what you get from whatever method you used and tightly squish it into the bottom of the pan. You can use a small bowl, cup, or other heavy flat kitchen device that fits into your pan to firmly press the crust evenly. Bake that until its color has darkened. About 10 minutes.
For the cake filling you'll need 4 room temp blocks of cream cheese (and let it soften and warm up over night on the counter), cup of sugar, vanilla extract (you'll just need a generous splash), about a cup of sour cream or full fat yogurt, a little lemon juice (also a generous splash and if you use a real lemon, you can add about a teaspoon of zest to your crust if you want be fancy), 3-4 room temp eggs depending on their size and how dense you like your cake (more eggs make it more dense). You could add a little heavy cream for a fuller cake, you'd need about a half-3/4 cup. You'll whip the filling so it'll puff up and it doesn't hurt your cake, it just makes it taller and airier. Some people prefer to add a little bit of flour, just a few tablespoons, because it makes it less prone to cracking. Not necessary though.
Put your soft cheese into a bowl and thoroughly mix all the ingredients one by one, start with sugar to make sure it dissolves, but minus the eggs. Eggs really need to be added and mixed individually at the end. Do not over mix. Once the eggs are incorporated, it's done. If you over beat it, the cake will crack and become overly dense.
Add filling to your pan and level it off with a spatula. Wrap the bottom and sides tightly in foil. Take a deeper pan your spring pan fits in and fill it halfway up with water. It should go up halfway on your spring pan. You're making a water bath and I'd recommend watching a tutorial on how to get the pan water tight. It's not hard though, just intimidating if you've never done it.
Cook the cake at a steady heat in the water bath for around 1-1 1/2 hours. If you're heat is lower leave it in longer, just watch it. The color will turn slightly golden. If it's cracking or turning brown, it's too hot. If it's really wet and pale, it's too cold and needs more time to set up. A good method to test doneness is to shake it: the edges shouldn't move, but if the very middle bounces slightly, it's perfect.
If you're unsure about doneness, it's okay to leave it to set in the cooling oven after you cut the heat for a little bit, just watch it. It can comfortably sit in there for a while and will keep cooking as the oven cools. You do risk it being too done, but rather it be overdone than underdone.
From here, let it sit for a few hours. It'll keep setting. Top after it's gotten to rest for a while and you can remove it from the pan by sliding a knife around the edges to help release the cake. The cake might break if you don't.
Orange Rhymer
kiwifarms.net
Chicken: I have never had a 'bitter' aftertaste in my chicken. Maybe source better chicken? I do a simple wash, and that is all. What the chicken eats is extremely important to the quality of the meat.
Beef: Try an upgrade to Bison. It's a bit more, but worth it. The fat goes to almost 0%, and all American Bison is raised under controls deemed 'organic' (actually surpassing those, due to bison being a protected species). The slaughter and butchery is top as well - more humane and controlled than beef.
Method: Try open-fire grilling. Waste wood is prevalent in some areas. Scavenging that wood is easy, and no one will call the cops (some will pay you). Cut, split, stack, and season the wood for 1 year in plastic/tarp (just to keep off rain/snow) covered stacks. Length should be according to your grill - 12"- 18" is a good size. Axe/maul and chainsaw are all that is needed (or just axe for some /fit time). Don't take moldy or fungus-covered wood. Try for new cuts. Follow the city-crew, note the trees tagged for removal.
When your wood is seasoned (6 months-1 year depending on your climate), be prepared to enter Flavortown. Start a 'fire house' in your brazier or grill, starting with tinder inside, loose kindling on top, and your main fuel (splits) open-stacked around. If you need an accelerant, use waste food-fat. Bacon grease is fucking napalm and smells great. Beef tallow works well too. I use frozen cubes of fat that start my fires in seconds. Pour hot grease into a metal ice-cube tray.
Remember: Covering your fire will lower the temp. An open fire burns the hottest - sealing the meat and flavors within. Smoke indicates low temps - but is great for an all-day cook on large portions (turkey, mutton legs, whole pig, etc.).
Seasoning: Mostly I use fresh-ground pepper and ground sea-salt. One pinch per side just as the meat is slapped on the grill. This works for beef and pork (tenderloins). However, pork pairs great with a little brown sugar too.
(Pro Tip: use chili-pepper soaked maple syrup on pork for an awesome flavor).
When your meat is removed, a light scrub on the grill is needed. Then, remove the hot grill (tongs), and throw 1-2 pieces of wood in the fire. Replace the cover, and smother the fire to extinguish. The remaining heat and smoldering charcoal will prepare the wood for your next fire - making a little charcoal too.
Beef: Try an upgrade to Bison. It's a bit more, but worth it. The fat goes to almost 0%, and all American Bison is raised under controls deemed 'organic' (actually surpassing those, due to bison being a protected species). The slaughter and butchery is top as well - more humane and controlled than beef.
Method: Try open-fire grilling. Waste wood is prevalent in some areas. Scavenging that wood is easy, and no one will call the cops (some will pay you). Cut, split, stack, and season the wood for 1 year in plastic/tarp (just to keep off rain/snow) covered stacks. Length should be according to your grill - 12"- 18" is a good size. Axe/maul and chainsaw are all that is needed (or just axe for some /fit time). Don't take moldy or fungus-covered wood. Try for new cuts. Follow the city-crew, note the trees tagged for removal.
When your wood is seasoned (6 months-1 year depending on your climate), be prepared to enter Flavortown. Start a 'fire house' in your brazier or grill, starting with tinder inside, loose kindling on top, and your main fuel (splits) open-stacked around. If you need an accelerant, use waste food-fat. Bacon grease is fucking napalm and smells great. Beef tallow works well too. I use frozen cubes of fat that start my fires in seconds. Pour hot grease into a metal ice-cube tray.
Remember: Covering your fire will lower the temp. An open fire burns the hottest - sealing the meat and flavors within. Smoke indicates low temps - but is great for an all-day cook on large portions (turkey, mutton legs, whole pig, etc.).
Seasoning: Mostly I use fresh-ground pepper and ground sea-salt. One pinch per side just as the meat is slapped on the grill. This works for beef and pork (tenderloins). However, pork pairs great with a little brown sugar too.
(Pro Tip: use chili-pepper soaked maple syrup on pork for an awesome flavor).
When your meat is removed, a light scrub on the grill is needed. Then, remove the hot grill (tongs), and throw 1-2 pieces of wood in the fire. Replace the cover, and smother the fire to extinguish. The remaining heat and smoldering charcoal will prepare the wood for your next fire - making a little charcoal too.
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Find a recipe you like and make veggie soup, You basically just chop shit up, add spices, and boil.
Thanks for the recipe, since posting that original question I have successfully done "it"
Culinary school grad here.
Best recipe for chicken is pretty simple.
Get a whole chicken, unsalted butter, salt, pepper, herbs, onion and garlic.
Remove it's giblets, pat the chicken dry, rub it all over inside and out with the butter (careful not to tear the skin!), and season it with salt, pepper, herbs of your choice, and garlic. Don't forget to season the cavity!
Chop the onion up small with some garlic, and put it inside the cavity.
Cook it in a oven at 375 for about 2 hours or until the thickest part of the meat reaches 165 degrees to make sure it is safe to eat.
I recommend roasted vegetables like carrots and potato's with it which is just some cut, peeled, and cleaned potato's and carrots, covered in bout 2 tbs of oil, covered in salt and pepper also baked at about 350-375 for maybe 30 minutes depending how thick cut they are, and stired around on the sheet pan on occasion so they don't stick!
How enormous is that chicken? I cook a 1.5kg chicken at 200c in usually 52 minutes.
A tip for roasting chicken if you're nervous and don't have a thermometer: poke the thickest part of the breast down to the bone with something slim and pointy like a wooden barbecue skewer and pull it out, if clear chicken juice comes bubbling out it's done, if blood or colored liquid comes out it's not, if dark smoke comes out you fucked up and order a pizza. Same thing applies if you're just roasting chicken thighs, poke the thickest part and see what happens.
Usually 6-8 lbs of 2.7-3.6 kg if googles correct.
Plus usually if you stuff the inside of the chicken or bird of your choice, it'll take longer to cook. I don't stuff mine outside of onion, garlic, and herbs. If you do stuff your birds with something like well, stove top stuffing, your going to have to cook the bird for even LONGER to ensure the stuffing reaches 165 degrees to make sure it's safe to eat. However, keep in mind your poor bird is going to be dryer than the damn beach and it'll be like that scene in national lampoons christmas where everyone's rehydrating the bird with water.
Man, that's a huge chicken!
I was thinking broiler chickens like the one you usually see being sold as rotisserie chickens. Weight is a factor when cooking something so no one is wrong.
We usually buy the big ones since they feed my family and 1 chicken usually does the trick.
Once in a while we'll buy the ones ya get at walmart but in recent times they've been pretty tiny so it's easier to buy a big raw one and just do it up and wait.
Love basting the bird too, keep's it nice and moist! If you don't own a turkey baster, a large spoon or ladle will do the trick!
I like to marinate my chicken cuts in hoisin sauce and cook them over the stove. I'll use 'em for sandwiches, curry, etcetera. I am however curious as to what hoisin chicken might taste like if I baked it in the oven.
Also, if anyone could give tips on how to use panko crumbs, that'd be super. Even dipping my chicken cuts in egg batter first doesn't seem to keep the crumbs on.
Also, if anyone could give tips on how to use panko crumbs, that'd be super. Even dipping my chicken cuts in egg batter first doesn't seem to keep the crumbs on.
Have you tried drying the chicken cutlets before applying the fry mix? It might help them stick better without the extra moisture.
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