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re: Is there a dish you just can't get right?
Posted on 2/11/20 at 2:23 am to Caplewood
Posted on 2/11/20 at 2:23 am to Caplewood
quote:
Gotta let the chicken sit with the flour on it.
Whats your batter process prior to letting it sit? Straight flour, buttermilk egg wash then flour, or buttermilk straight to flour.
Also, marinate overnight in buttermilk or no?
1
Posted on 2/11/20 at 2:40 am to Powerman
Store bought frozen puff pastry sheets are my bane and defeat me every time I try to work with them. Perhaps there's a fraction of a second window to unfurl them after thawing because I either break them if they're still too cold or if I let it sit a bit longer it becomes gummy and hard to work with. Also, when cooking I can never seem to get the texture I want throughout the entire pastry. I can achieve a nice crispiness, but it's also accompanied by a gummy texture as well. 
Posted on 2/11/20 at 4:57 am to Caplewood
quote:
Gotta let the chicken sit with the flour on it. Hydrates the flour and it becomes one with the chicken.
Exactly. Don't just batter and drop in. And I fry at 325. Bring the grease to 360 and drop your pieces. Temp will drop to 315ish but settle on 325. Your fryer may be different though. I use a laser temp gun religiously.
I always add pieces until I can fit one more but I don't put it. Don't overcrowd you pot. It will kill your grease temp.
Chicken
Posted on 2/11/20 at 7:07 am to TigernMS12
Marinating overnight in buttermilk is great. I go straight from buttermilk to seasoned flour and really press it into every nook and cranny of the chicken. Then let sit in the fridge uncovered on a rack for an hour or so. The flour will start to change color and fuse to the chicken and help make that porcine like crust as opposed to the crust that just falls off the chicken
Posted on 2/11/20 at 8:19 am to Caplewood
Not necessarily a “dish” but pecan pie. I’ve tried everything and can’t get it to set properly. I love pecan pie but can’t make one to save my life.
Look up Frank Brigtsens on web, easy and the best I ever made!
Look up Frank Brigtsens on web, easy and the best I ever made!
Posted on 2/11/20 at 8:46 am to fallguy_1978
quote:
fallguy_1978
quote:
Queso
Posted on 2/11/20 at 9:10 am to Powerman
Pretty much any baking except cookies and boxed cake and brownie mixes. Not really into the precise measuring thing.
For some reason I really struggle grilling bone-in chicken. I tend to undercook it as I get scared of overcooking it.
For some reason I really struggle grilling bone-in chicken. I tend to undercook it as I get scared of overcooking it.
Posted on 2/11/20 at 9:15 am to NOLATiger71
quote:
Right now it’s trying to make a roast beef for a roast beef poboy. So far my two tries has not produced the flavor profile I am looking for.
I’ve made pot roast a million times but can never get the flavor I’m looking for either. Weird because if I braise beef with tomatoes, red wine, etc., it’s incredible. But when I do pot roast, I don’t do it that way.
Posted on 2/11/20 at 9:47 am to Powerman
I cant get the chicken right in dishes that need that thin, tender moist bird.
One of my favorite dishes is chicken piccata. I just cant get it right, or even chicken parmigiana, I just end up with a tough piece of chicken.
One of my favorite dishes is chicken piccata. I just cant get it right, or even chicken parmigiana, I just end up with a tough piece of chicken.
Posted on 2/11/20 at 9:49 am to Sailorjerry
quote:
Not necessarily a “dish” but pecan pie. I’ve tried everything and can’t get it to set properly. I love pecan pie but can’t make one to save my life.
Look up Frank Brigtsens on web, easy and the best I ever made!
Use the recipe on the back of a bottle of Steens Cane Syrup. I never really liked pecan pie until I had that.
Posted on 2/11/20 at 9:53 am to Powerman
Fried eggs.
Posted on 2/11/20 at 9:55 am to Powerman
I struggled with pork chops for the longest time until I discovered reverse searing. Now they turn out great.
Whole turkey or turkey breasts allude me. I can't seem to have one come out better than my wife's turkey she does in the oven.
Whole turkey or turkey breasts allude me. I can't seem to have one come out better than my wife's turkey she does in the oven.
Posted on 2/11/20 at 10:07 am to Caplewood
quote:
Gotta let the chicken sit with the flour on it. Hydrates the flour and it becomes one with the chicken. Will change your outlook on home fried chicken
Yea good advice. I worked in a deli in college that did fried chicken and we would mix the seasoned flower with the chicken the night before and leave it in the cooler until we fried the next day. Of course we fried with a pressure fryer so it's just slightly different. But the crust was perfect.
I can't get good crispy french fries. I started experimenting a few years ago and on my first attempt I nailed it and they were amazing. Haven't been able to replicate it since.
Posted on 2/11/20 at 11:33 am to nerd guy
Eggplant. It always comes out too raw, no matter how long I cook it. I've tried eggplant dressing, ratatouille, sauteed eggplant. Recently, I found these beautiful baby eggplants at an Indian market that I stuffed with seasonings - turned out awful.
The one time I made eggplant right was when I did baba ganoush and cooked the thing to death on a grill.
The one time I made eggplant right was when I did baba ganoush and cooked the thing to death on a grill.
Posted on 2/11/20 at 11:35 am to Powerman
I can make and have made some awesome and complicated dishes but I’ll be damned if I don’t mess up an omelette every time.
Posted on 2/11/20 at 12:10 pm to Powerman
I've been trying for years to make baked ziti and meatballs but it always seemed to come out dry.. until now. I watched a YouTube video by Lidia Bastianich where she combines the tomato sauce and ricotta cheese and mixes some of the sauce with the pasta before layering the components of the dish and baking. It makes all the difference in the world and makes the best baked ziti.
Baked Ziti
Posted on 2/11/20 at 12:32 pm to Powerman
My girlfriend likes her steak medium well.
I’ve never managed to leave it on long enough.
I’ve never managed to leave it on long enough.
Posted on 2/11/20 at 1:06 pm to McCaigBro69
Meatball game changers for me were watching my grandmother as opposed to using her recipe.
She added chopped parsley (not in recipe)
She used food processor to chop ingredients
She carefully rolled them to make sure they were not over dense and had air pockets inside. Gave them a much lighter texture. She was extremely careful in measuring her black pepper and salt. She was adamant that beef needed to exact ratio of salt/pepper to pound of meat. She also used real parm and Romano and not the processed kind in a can.
She added chopped parsley (not in recipe)
She used food processor to chop ingredients
She carefully rolled them to make sure they were not over dense and had air pockets inside. Gave them a much lighter texture. She was extremely careful in measuring her black pepper and salt. She was adamant that beef needed to exact ratio of salt/pepper to pound of meat. She also used real parm and Romano and not the processed kind in a can.
Posted on 2/11/20 at 1:10 pm to HECM62
quote:
my meatballs leave a lot to be desired.
Use a pork/veal/high fat beef combo. Use white bread soaked in whole milk (squeeze out excess moisture) in place of breadcrumbs. Brown them in a skillet and then bake.
Posted on 2/11/20 at 1:19 pm to Powerman
Wife always wants me to lightly sear tuna steaks on the grill, such that they are charred a bit on outside and raw in the middle. I always overcook it, because grilling that quickly does not allow for enough time to enjoy a beer.
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