I would think a few hours… being i let by ribs bake at the level for 4+ hours before they hit the grill…to me that low is like croc pot method…slow go… again… u can check variations of baked chicken to see whats what
Depends on the cut of meat. Are you doing a whole chicken?
Try chicken leg quarters seasoned the way you like. Use a granite covered oval roasting pan. Cooked at 250 degrees, it normally takes about an hour and a half, maybe a little while longer. If you cook it like that for 3 plus hours, the meat will cook in its on juices. The meat will never be dry, and so tender it’ll fall apart in your mouth.
Thanks fam. I don’t bake chicken much (I just learned how to make extra crispy fired chicken, so I am kinda on that at the moment) but I know I will start doing it more, and need to get my skills down.
You make your own thai curry paste? because I’d love to have a recipe. Curry is one of my favorite dishes, but I’ve yet to attempt to make my own.
No doubt i love catfish so much i dont want to make it for fear that i might fuck up and can’t eat it. Now my salmon is on point lol.
True my great grandmother would do these retarded candy yams and this baked/fried chicken hybrid and oh my GOD that shit would heal you. she passed and nobody knows that formula. I was hoping she was gonna tell me she just said b4 she passed to use regular syrup with brown sugar. I’m guessing she was trolling me hard…lol.
I have store here for EACH specific asian region… no joke… a store strictly for thai, indian, chinese, japanese, vietnamese…etc. I get my green curry powder, coconut milk, lemon grass an other thai blended seasonings (almost like a grahm masala) from it. from there i mix the ghee (death in a jar) from my indian market an make my paste… its actually pretty easy… its the trick of finding the right coconut milk (i prefer GOYA or Grace) an curry powder that has been blended correctly…
Yeah man, it trips me out how folks are about their recipes. Now my grandpa is pretty cool about passing his creations down to me. I am now trying to make sure that my staples are on point. I need to get my saute’ fish better though. My fried fish is on point. It took me a long time to get that ish proper though.
Anyone gotten that ‘cook with me’ Gordon Ramsey app? I love it, haven’t had the chance to try any of the recipes but having a video for each one is awesome.
I just wish it had more recipes. I’m sure it will get updates though it’s an awesome app (at least for a cooking scrub like me).
I feel you with fried fish, catfish is my fav but im shook to actually add it to my cooking menu because i dont want to fuck it up. My aunt faye is the champ so i will call her every now and then but she keeps it locked up tighter than the security for the watch the throne album. no leaks whatsoever on that recipe lol.
so I have this… idea. Something like the dogface show where we discuss current events in the fgc/interwiew people, blah blah blah with some good eats (the show) mixed in and that og sarah moulton show on food network
plausible?
suggestions?
how do stream halp?
edit: I died a little inside reading a whole page of american cooking :lol: anyway if you wanna roast a whole chicken just stuff the crevice with some aromatics/veg and butter the skin nicely after you s&p it. 350/375 is a good temp but home ovens are a little wonky so I’d start with 380/400 for 15 min and then just let it ride at 350/375 that way you get a nice crispy skin too. Basting your bird with all that browned butter and other yummynes that collects on the pan is great too, helps cook your meat evenly as well as keep it moist. rub mad butter on that bitch :lol:
if we’re talking quarters and stuff I just let them sit in olive oil, crushed garlic, cumin and some s&p for as long as I can bare and just throw them on a sheet pan and put some of that oil on stop, same temperatures as above.
my recent fling with cooking chicken lately though has been pan seared half chicken. too gdlk. just render/sear the skin side nicely, flip it thorw in some thyme grushed garlic and a lob of butter, baste, baste and throw it in the oven. After 3 minutes flip it baste it again and throw it back in for another 4ish minutes then bast and let it rest.
moral of the story; proper sear + basting with butter and aromatics + resting = gdlk protein
wow… no joke i thought of the same thing… just don’t know how to pull it off.
Okay so I bought a loaf pan and have been going nuts with baking stuff. I baked a blueberry loaf as well as a gingerbread loaf. Now I need more ideas as to what to bake for the upcoming holiday season.
banana bread!
I would but I am not a big fan of the stuff. I am thinking of making an cranberry orange loaf, that I got from this bread spot. I need to hurry up and dig into this gingerbread loaf before it goes stale
I’m partial to some cheddar beer bread.
cheddar beer bread. Please tell me more.
From Good Eats:
anyone have a good recipe for making red pasta sauce completely from scratch?
im outi
Roberth
Thanksgiving coming up - anyone got some recipes they want to share? I don’t have too much on the menu besides roasted chicken, mashed potatoes, and gravy.