Just seared the best chicken breast of my life today. The sauce was a bit lacking cus I just deglazed the pan with some sherry and shallots. Does anyone have any quick tasty sauce that will go with chicken?
level it.
-ac
seriously
pull it out and do whatever you need to do to level it.
you cant properly cook with a stove that aint level.
the stove should be adjustable to a point.
sup koopy!!!
IMO you get what you pay for with cook pans.
If anyone has the money and is serious about getting good cookware, then buy a set of Kitchen Craft. You can always add to your collection after buying the basic set.
But that shit aint cheap. Luckily my mom gave me a set for my wedding. But you gotta be ready to spend like $1500.
They are WORTH EVERY PENNY. They distribute heat very well. They are very well made and come with a lifetime warranty. And very easy to clean.
-ac
cooks ALOT
IMO pots/pans and knives is where people should not be thrifty. Spend money to get good quality products and they will work better and last longer than cheap stuff, and besides itās going towards what you eat and thatās important. I work at a kitchen store (still trying to find a new job lol) so Iām lucky enough to get a 45% discount. I just got an 8 piece knife set from Henckels for $130 and itās fucking awesome, though I still love my first knife from Shun. My next big purchase is probably going to be a cast iron dutch oven, most likely Le Creuset because theyāre often the benchmark everything else is compared to. Theyāre stainless steel line is pretty impressive too.
Add a little bit of rosemary and thyme in with the sherry and shallots. Reduce it down in a low simmer for about 5 minutes then turn off the heat. Add just a touch of butter at the end (little bit of butter goes a long way).
Donāt forget salt + black pepper to taste.
^Thx Iāll try that.
Another place I found to buy cookware is at discount stores like Marshallās. Pretty decent selection. I donāt think they sell le creuset but they do have calphalon and other stuff of similar quality.
I forgot this this thread existed as well.
Last night I made Beef Bourguignon at 11pm.
All you need is a really good cut of beef, pearl onions, carrots (i skipped them), mushrooms, bacon, beef stock, garlic and a good red burgandy (which I didnt take pictures of because I had a pretty cheap bottle from the store lol)
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2537.jpg
-dice the bacon and crisp them up in a pot with the olive oil
-remove the bacon and flour your cut up pieces of beef (lightly or youāll clump the sauce)
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2539.jpg
-sear the sides of the meat in one layer of the pot then remove
-sautee your onions, garlic, carrots and mushrooms in the pot drippings then re-add the seared beef and bacon bits
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2540.jpg
-pour in 1/2 to 3/4ths the bottle of red wine and cover the rest beef broth, add your spices. I only added parsley and 2 TSP of Worcestershire sauce
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2543.jpg
simmer for 2 hours then you get this
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2544.jpg
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2545.jpg
Really easy, very time consuming, delicious as hell. Iām about to eat the leftovers right now.
BONUS: homemade texas cheese fries I made 2 days ago w/ bacon, chives, jalapenos and cheese. Ate it with a big scoop of sour cream.
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2536.jpg
That sounds awesome. I just need the burgundy and the beef. Have to try that out.
-ac
Yum
Its the shit akumachan.
I actually took two packs of steaks out the freezer last night thinking I would need it all and I refuse to re-freeze the meat I just unthawed (it would really beat up the fibers and make it really stringy) so I need to figure out how Im going to get rid of two rib eye steaks by the end of the week ie: tomorrow. Ideas anyone?
I was thinking Iād just marinate it in a lil soy/worchestire/brown sugar?
Throw it on the grill with salt and black pepper. Cook med/rare to medium and eat.
Throw corn on the cob + asparagus in for a complete and healthy meal.
Simple is so good.
Agreed. IMO ribeyes are best on a grill.
I am grilling porterhouses tomorrow.
-ac
Well well. Look who the married life dragged in. Howās it going A-Chan? Iāll be the elongated shadow near your grill when the porterhouses get done, so magic dust please? Thanks. :tup:
-Starhammer-
Thanks for all the advice on cookware.
I agree with keeping the ribeyes simple. Though another way to go is pan roasting them with butter:
- Take out cast iron put in a 1 tbs of peanut or canola
- Salt and pepper steaks
- Cook one side
- Throw some butter, rosemary, and garlic into the pan
- Baste the steak with butter
- Finish cooking
- Let steak rest
You could also buy one big steak so you cook it over medium heat longer and get more flavor.
Personally I prefer to not put oil in the pan when searing. I oil the meat then put it in a hot dry pan.
olive oil will not burn an will absorb your seasonings the best for ANY meatā¦ try in place of your canola.
Thanks for the tips. Iāll give both a try next time I make them.
sup ma!!! hope youve been peepin my blog on the srk siteā¦
yes i agree with you get what you pay for. I donāt have cheap stuff an on top of that you have to take damn good care of it as well. Especially those cast iron skillets which i cringe when i see people with pans all rusted looking and such.
Oh yeah for the olive oil, do you mean just regular olive oil right? I think the smoke point of extra virgin is too low for steaks.
Looks good playa!!! definitely appreciate the pics to help!!
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I use extra virgin as my opening then followed by butterā¦ with the olive oil it allows my seasons to break an absorb when i lay the meat on to begin my searingā¦ plus i use a ridged cast iron skillet for my steaks as shown in the pic cause im bout to get down with one in a few hours for me n the lady