I feel like this is the thread where I give out all my secrets lol.
I put ground up bacon in my hamburger patties. I dont have time for the bacon to be slipping and sliding around under the bun, I cut up a few strips, render the fat down a little then chop it up into almost bacon bit consistency, then I add that into the ground beef for my burger. I use a simple salt/black pepper/crushed garlic/chopped bell pepper/A1 steak sauce wet seasoning then I grill them babies up medium well. Cheddar/asiago cheese blend of course.
If Iām feeling fancy Iāll put a few fried onion rings and some sweet BBQ sauce on top.
Anywaysā¦the other day I made shrimp two ways. I had some shredded coconut laying around so I made butterflied coconut shrimp and I got a beer from my cousin and made beer battered shrimp as well.
Both ways you need a tempura batter which is about a cup of all purpose flour, dash of salt, cayanne pepper, an egg, dash of sugar, about a teaspoon of baking powder and cold water ā¦in this case I used a good dark beer. The BP and beer will add air to the batter which make that big golden crunchy outer coat.
For the coconut shrimp
-bredcrumbs
-shredded coconut
Thats it. You want to split the shrimps ie: ābutterflyā them so that the dry mixture can stick to them. Before that you flour the shrimps, then dip the shrimps in the tempura batter, then you coat it with the coconut mixture.
This is my current dinner to confirm sex after a date:
Sage lemon rosemary roasted chicken
Parmesan risotto with heavy cream & butter
Sauteed asparagus in browned butter and bacon fat
That risotto looks way too stiff. Your scallops will also thank you for searing and basting them. If you have to grill them, at least pat them dry and rub them with butter so you get color on them, they look hella pale.
I dont know what āstiffā risotto means. You cook the pasta until it is just al dente, like every other pasta you eat. The reduction of heavy cream, butter and cheese goes without sayingā¦its going to be hearty enough to stand up on a plate. Either way, Iām not sure how you knew it wasnt cooked by looking at a picture of it.
And why would I pat the scallops dry only to rub them with butter and grill them?
I dont know everything but I know you dont grill ANYTHING with butter. It has the lowest smoking point of all the oils and it would burn and become bitter before the scallops were finished cooking.
Butter is made mostly of water and milk solids, so why would i pat off the natural liquids that keep the scallop moist and from sticking to the pan only to add water back on it in the form of butter?
Patting fresh sea scallops is an unnecessary step in a grill pan. Especially if Iām patting them dry then adding butter on them.
You dont need to ābasteā a sea scallop that takes less than two minutes to cook on both sides. You can glaze them or you can marinade them, but you dont need to ābasteā it. Furthermore, adding basting liquid would turn the grill pan into a crock pot with all the juice boiling in the pan and defeating the whole purpose of grilling it.
scallops are pale by nature.
Everyones a food critic. Thats what my instructor Master Chef John Kanadu taught me.
When a risotto is done, it should pool out on a plate and not be able to stand up like that. They should be very loose. Another trick I learned about risottos is to never put in too many competing flavors. I usually stick with just one or two and try to make the rice the star.
First off, all of this doesnāt really matter, because itās about what you like to eat. If you prefer it that way, go for it.
Now, you might not like them because theyāre famous, but hereās some of the places where I learned it from:
Tom Colicchio: āAbout 15 years ago, for whatever reason, people tried to mold risotto into a ring stand. This is simply wrong. Risotto should be soupy. If you go to Italy, youāll be served it that way; ditto, a good Italian restaurant here. Treās risotto wasnt even creamy. The starch should go into the stock and the risotto should run on a flat plate and not hold its form at all.ā
Gordon Ramsay did a couple risotto videos where you can see it pooling out. In the second he explicitly says it should relax on the plate and you can see it pooling out:
Donāt feel like embedding the videos, here are the tags.
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A side note, this isnāt about presentation, though this is the reason why itās traditionally served in shallow bowl. Again, if you like it that way, go for it.
Well for me I wanted to keep the items individual on the plate. Matter of personal taste that we can agree on at least. I know nothing about traditional Italian cookery. The idea of a risotto made with cream and cheese in a thin sauce sounds kinda gross to me. My risotto is a derivative of an Ina Garten recipe very rich in fat that thickens the starches into what you see above.
This reminds me of the time a co worker told me I didnāt need sugar to brulee a cheesecake. Eh.
get into technicalā¦ we dont play when it comes to the food in this thread. ā¦not tryin to be funny were kinda serious. this might as well be iron chef srk mixed with others like down home cookin wit koopā¦ quick eats with duckyā¦ chopped hosted by shingouki00ā¦Grah Graahhn Live!
This guy must be cooking at red lobster or something.
Patting dry any protein before searing, grilling or whatever is essential because removing that excess moisture gives you better colorwhen cooking. Are you working garde manger or something?
Also going to school doesnāt mean jack shit. You donāt see anyone right out of school in any sort of high level position. Itās all qbout working with good chefs in good kitchens or working with good chefs that have worked with the gdlk big names, Daniel Boulud, etc.
Also technique > recipes. Step your game up and hold that shit.
I might just stream me working tonight out of boredom but it will be kinda slow so ill just be bagnging out prep and picking up some dishes here and there. Justin.tv/intehweeds
Also, I work here (www.rougewaterfront.com). Iām the junior sous chef/lead line cook, and if you are ever in my area come trail so I can show you how the big boys cook.
Iām a competitive asshole, thatās why I like SF and cooking.
I got a few random pics of my phone of some grillinā I did over the summer, but I dunno if I wanna post them and voluntarily get flamed the way yāall fightinā in here.
At least I can say I grill my meats at low heat, good amount of smoke, tender and no fire touching the meatā¦
^ Post it my dude, and while youāre at it, post the stuff you like to put on your meatā¦ do you time it? Meat thermometer or touch test? Just small details like thatā¦ I mean I might wanna try something your wayā¦
People were arguing up in here because this nigga right hereā¦
Mostly people was fightinā because this nigga comes in here, gives no specifics, and then tells us heās a cook by profession after posting this garbageā¦
Itās probably a troll post, but we serious about our food son!
Hereās a link to some wings I smoked/grilled. It was the first time I grilled wings and they came out perfectly. I kind of time my meats, but it varies slightly when you grill. I use charcoal exclusively.I cook using low heat always. Low and slow FTW. Nothing else will do. Nothing is worse than tough grilled meats.
For wings, I usually spread a thin layer of spicy mustard on my wings prior to seasoning them. It kind of ensures the seasoning to stick to the meat while it grills. Iāll use the regular stuff, black pepper, seasoned salt, chilli powder, blackoned seasoning, and CURRY POWDER. Curry powder makes an excellent seasoning when grilling.
Hereās some ribs I did. Theyāre on the dark side, but its because I use brown sugar after I season the ribs. I forgot where I saw it, but if you season the meat, coating it with brown sugar, then apply a dry rub, then coat again with brown sugar, it makes the seasoning go down further into the meats. The only thing is, itās tough to gauge done-ness of the meat. The brown sugar turns the outside brown really fast, so I usually cut a bone off to make sure the pork is done all the way through. Ribs usually take anywhere from an hour and a half to 2 hours for me to cook. Chicken usually an hour or so.
Might be a little off topic, but I never used one of those plastic microwave bacon cooking things before. I wonder if they work. I tend to pan fry my bacon. Some people say that cooking bacon in the oven in superior but Iām not fucking around and heating up my oven just to cook bacon for breakfast.
The microwave things are kinda booty. Iāve used it a couple times and I would always prefer pan cooked or almost even no bacon to the microwave stuff
i dont like crispy bacon, i like bacon that is still chewy and almost raw. Contrary to popular belief, pork these days is quite safe. I usually nuke it in the microwave on a regular plate for a few minutes.
