I was once inspired to create bread cause of that Ja-Pan anime show!
DONUT THAT LETāS YOU TRAVEL BACK IN TIIIIIIIIIIIIIIIIME!
So, after using my cast iron skillet, how clean is it supposed to be for the next time I use it? I can get it fairly clean by wiping immediately after use. Sometimes, there are little bits of burned seasoning (from food) that sticks on. Do I always have to scrape this stuff off? Am I supposed to leave that stuff on? Not exactly just how clean I need to keep my skillet with out using anything that could compromise the seasoning.
I use a (clean) mild scotchbrite pad to scour after Iām done cleaning. No soap. If you have an electric range you can put it back on the element to dry, otherwise wipe it down and coat with a little bit of oil if itās a young coat of seasoning.
I try to get rid of all my crusty shit, some people use salt in the pan to scour it. Doesnāt really matter as long as you arenāt removing the black layer on the iron.
i just experimented making popcorn chicken and it came out really good
ingredients
2 pounds boneless chicken ( i prefer thigh meat)
1 tsp of pepper
1/2 of salt
1 tsp of cayenne
1 tsp of garlic powder
2 cups of all purpose flour
Enough oil to deep fry (Preferably vegetable or corn oil)
- cut chicken into bite size pieces roughly 1/2 to 1 inch
- combine all dry ingredients together
- Put dry mixture into a mixing bowl and put chicken into bowl also
- Mix chicken till pieces are thoroughly coated and shake off excess dry mixture
- Heat oil to 375 to 400 degrees ( the higher you go the more crisp)
- Place about a handful of the chicken at a time (cook for 4-5 minutes each batch)
there you go hope u guys enjoy
Yo Iām bustin out the deep fryer right now. Good looks on this one
I had an argument with the spouse about prok ribs.
When cooking prok ribs in the oven, would you boil them first before putting it in the oven?
For me, it seems like boiling the ribs before putting them in the oven would be like cooking it twice and would be over cooked where the meat would fall off the bones.
( currently has ribs in oven without boiling them)
You MUST boil ribs if you want the meat to fall off the boneā¦ Especially Porkā¦ If you donāt,youāll have extra fat on the meat and itāll be tough as hell. Actually I make āHo-Madeā ribs at homeā¦
Hereās the recepie:
Ribs (3 full racks) sliced into portions of 2-3 ribs each.
Throw into a big pot, boil in SUGAR WATER (add 2 CUPS of Sugar!) (Optional: Add a bottle of beer)
Boil for 1 hour. (yes, 1 hour)
Drain, take ribs and throw them on the grill at HIGH heat.
Grill each side for 2 minutes (should be just enough to get grill marks on themā¦ Be careful not to walk away, as the ribs themselves can catch fire due to the bone marrow)
Remove from grillā¦ throw in a giant baking dish. Add 2.5 Bottles of āPats Ho-Made BBQ Sauceāā¦ Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes.
Remove from heat and booyah - the best fucking pork ribs youāll EVER have. Ask Adam Warlock, he has partaken of this wonderous Rib recepie.
(Publix sells Pats Ho-Made BBQ Sauce, amazingly enough!)
, if ciyrse readung your post if you want the meat tough then you wonāt want to boil themā¦ but Iāve never heard of meat falling off the bones as āovercooked.ā ā¦ the meat is definitly 100% delicious - and I prefer them not to be toughā¦ I guess to each their own.
I just showed your post to the wife. followed by," see, I was right" and, " I told you so". I got the ribs out of the oven andā¦ damn, I fucked up. Thanks for setting the record straight.
I still got a couple of more racks of ribs in the frig thats already thawed out. Your recepie sounds good, Iāll give it a try. I gotta hit up the store for that sauce later onā¦
Iāve been cooking a bit lately, and while it is saving me money. I have yet to find a good recipe for these pinto beans. I am using my crock pot to cook while I am at school/work. Does any one have any good recipes for tasty pinto or black beans? Mmne are pretty blandā¦
Absolutely not.
I agree, ribs do not need to be boiled. And as good as they are, if ribs fall off the bone, they are over-cooked. Ribs ideally should pull away from the bone, when you bite into it, with no effort but they shouldnāt fall off the bone completely.
You donāt have to boil your ribs first. To me it is twice the work - and twice the mess.
I agree with Rooks4 on boiling the pork ribs first before putting them in the oven. I cooked one rack (lunch) without boiling them and he was right, too much fat and was tough. Donāt over exaggerate the ātoughā part. The meat simply did not fall off the bone and I had to bite the shit out of it.
For dinner, in the same day, I used the extra racks and tried boiling them. I put in the pot: water, salt, and some bay leaves. Do not over boil them, becasue ribs will shrink. I Boiled them enough so the extra fat melted off and the meat did not shrink, and then placed it in the oven. The meat was much more tender, fell off the bone and without the extra fat. It wasnāt too much extra work, just had to clean an extra pot, thats all.
Now Iām trying to make some BBQ sauce from scratchā¦
You know whatās good? Putting chili powder in mac & cheese.
Yeah, itās not that much harder, and if youāve done a marinade or soak the night before (which I do sometimes) then you may be able to just boil right in the same container. Certainly wonāt hurt anything. Still adds time though, and arguably not really necessary.
If you had to ābite the shit outā of that rack you cooked, it sounds like you either pulled it too early or used too high of a heat temperature. Too hot can be deceptive because the meat will appear to be finished on the outside. Cooking slow (~250 F) smoke style and giving it more than enough time (again, wonāt hurt) eliminates this problem. Plus itās the same time you were going to spend boiling anyway.
Iāll have to try thatā¦
Soaking the raw chicken in buttermilk (not fat-free) will help tenderize them. 16-24 hours is good, flip halfway. The buttermilk also helps the seasonings to adhere.
Huh, just realized that I did not have a recipe for fried chicken.
You donāt really need one. A deep fryer and some store bought breader (I like House Autry) removes virtually all guesswork and is just slightly less idiotproof than boiling hot dogs.
I do 18 or 19 minutes for drumsticks (my fave); flip halfway through if the chicken is not completely submerged. Drain for 2 or 3 minutes. Having a basket for your deep fryer = very helpful.
so does anyone have any good pinto ro black bean recipes? I normally just add salt, pepper, and some garlic but it is a bit blandā¦ not sure what else too add or even how much water I should be addingā¦ any help would be appreciated. oh and I am cooking in a crockpot, but I should generally be able to adapt most recipes to use in itā¦