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What would be a better cooking time for a 5.22 lb chicken? I don't have a thermometer
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Jun 6, 2018 00:32
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| # ? May 27, 2024 10:58 |
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I cut some chuck eye into strips; how long should I put them on the grill for them to be cooked medium-well?
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Jun 6, 2018 00:45
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Jeb! Repetition posted:What would be a better cooking time for a 5.22 lb chicken? I don't have a thermometer In the meantime cook it until it looks done, then poke it between the breast and thigh. The juice should come out clear. If it's still pink, it needs more time. You can also just give it a feel. Cooked chicken should feel firm instead of wobby/rubbery. Worst case, if you think it's done and it turns out it isn't you can always part it up and finish the parts individually, which makes it easier to judge doneness. But you really just want a thermometer.
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Jun 6, 2018 00:57
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20 at 450, then 20 at 350 check for clear juices after that.
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Jun 6, 2018 01:02
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Yeah buy a thermometer, because the time's gonna change if you use a different pan, if you have some veggies in there etc. In a heavy dutch oven (lid off) with some root vegetables and a 5lb brined chicken it takes me closer to 45m at 425 then another 10-15 at 350.
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Jun 6, 2018 01:20
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SubG posted:Buy a thermometer. Can you give me a ballpark so I don't have to open up my oven every ten minutes
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Jun 6, 2018 01:20
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Turtlicious posted:20 at 450, then 20 at 350 check for clear juices after that. There's no conceivable way it would be done after taht
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Jun 6, 2018 01:21
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Jeb! Repetition posted:There's no conceivable way it would be done after taht
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Jun 6, 2018 01:31
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I bought this thermometer to roast a chicken last year. $5 is a good price for peace of mind.
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Jun 6, 2018 02:37
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DasNeonLicht posted:I bought this thermometer to roast a chicken last year. $5 is a good price for peace of mind. If you're not really strapped for cash, I'd suggest just waiting for ThermoWorks to have a sale on the ChefAlarm or DOT, which are both remote probe thermometers. The advantage with a probe setup is that you don't have to keep opening your oven to check the temperature. And I recommend ThermoWorks just because they're consistently reliable. The ChefAlarm is usually US$60 and the DOT US$40 but if you're patient they always go on sale, show up in open box events, or whatever.
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Jun 6, 2018 03:07
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Jeb! Repetition posted:Is it true that the 1:15@350 in this recipe isn't long enough to fully cook the average chicken and should be closer to 2:15? thekindone's oven is broken, or they like chicken jerky
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Jun 6, 2018 05:16
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Jeb! Repetition posted:There's no conceivable way it would be done after taht I know just check it every 15 - 20 minutes after that, the first couple times is just to get you started.
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Jun 6, 2018 06:35
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A while ago I BBQ's some chicken hearts, and they turned out great. I decided to try turkey hearts next, on the basis of bigger = better. But trying to saute a few in a pan (with garlic and onions, nothing fancy) they turned out to be fairly stringy and chewy. The internet turned out be quite short of good turkey heart bbq / marinade recipes, so I turn to the thread.
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Jun 6, 2018 08:36
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Roux made with bacon fat instead of butter. Wow! Ok, so more experienced chefs will give this post a great big "duh!" but hopefully this tip can help a noob like me. I make mac and cheese every other week for my toddler, who's hooked on the stuff. I've added crumbled-up bacon to the mix. But then you only get the bacon flavor when you get a bacon bit on your fork. This time I used bacon fat instead of butter in the roux. The whole dish tastes like smoky bacon and cheddar. I didn't put a single bit of bacon in the dish, yet it tastes far more bacon-y than ever before. Now I'm off to start making rouxs with any type of fat I can find...
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Jun 6, 2018 12:13
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Jeb! Repetition posted:Can you give me a ballpark so I don't have to open up my oven every ten minutes I'd say at least 50 minutes Spatchcock it if you want to cook it even faster (remove the backbone and flatten it out in the pan)
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Jun 6, 2018 13:24
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Leavemywife posted:I cut some chuck eye into strips; how long should I put them on the grill for them to be cooked medium-well? Assuming a HOT charcoal grill, not long. 6-10 minutes depending on how thick the strips are.
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Jun 6, 2018 13:25
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Bob Morales posted:Assuming a HOT charcoal grill, not long. 6-10 minutes depending on how thick the strips are. I've got a propane grill, and I've read online to turn the heat on high. However, there is a lot of different stuff online, so I'm going to come to the forums food people to find out more. Leave fucked around with this message at 15:01 on Jun 6, 2018 |
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Jun 6, 2018 14:50
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Leavemywife posted:I've got a propane grill, and I've read online to turn the heat on high. However, there is a lot of different stuff online, so I'm going to come to the forums food people to find out more. What are the dimensions of your strips?
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Jun 6, 2018 15:11
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I've got a pack of radishes left over from crudités last weekend. Any ideas for what to do with them that isn't putting them in a salad or dipping them in stuff? Is there much else you can do with the humble radish?
Bollock Monkey fucked around with this message at 16:19 on Jun 6, 2018 |
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Jun 6, 2018 16:15
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Bollock Monkey posted:I've got a pack of radishes left over from crudités last weekend. Any ideas for what to do with them that isn't putting them in a salad or dipping them in stuff? Is there much else you can do with the humble radish? Toss with olive oil and salt, and roast like any other root vegetable. They're delicious.
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Jun 6, 2018 16:23
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Put them in your mouth? I'm mostly not joking.
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Jun 6, 2018 16:35
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baquerd posted:What are the dimensions of your strips? Uh...Little less than an inch thick and maybe 1 1/2 long? I don't have a lot of cooking experience, so I'm not sure. I like doing it, so I'm trying to do it right.
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Jun 6, 2018 16:40
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Leavemywife posted:Uh...Little less than an inch thick and maybe 1 1/2 long? I don't have a lot of cooking experience, so I'm not sure. I like doing it, so I'm trying to do it right. So they're pretty small then? You might try a test one for 2-3 minutes a side on a preheated grill. Marinating the beef wouldn't be a terrible idea either since it sounds like you have lots of surface area.
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Jun 6, 2018 17:49
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The Midniter posted:Toss with olive oil and salt, and roast like any other root vegetable. They're delicious. This person knows whats up. I tried roasting radishes a couple weeks ago and they are sweet and delicious, also been throwing a sliced radish into stir fries. I don't know what you call it, I don't think it's technically pickling (marinating?) but I reuse pickle jars, cut up cucumbers, add vinegar, brine, and spices, and after a few days we eat them. Well I started adding radishes and they are delicious that way too.
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Jun 6, 2018 19:48
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Bollock Monkey posted:I've got a pack of radishes left over from crudités last weekend. Any ideas for what to do with them that isn't putting them in a salad or dipping them in stuff? Is there much else you can do with the humble radish? Make the Ad Hoc butter braised radish dish. It's dope as gently caress. Edit: I think it's this guy https://www.plattertalk.com/butter-braised-radishes-kohlrabi-and/amp/ Casu Marzu fucked around with this message at 20:11 on Jun 6, 2018 |
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Jun 6, 2018 20:09
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Bollock Monkey posted:I've got a pack of radishes left over from crudités last weekend. Any ideas for what to do with them that isn't putting them in a salad or dipping them in stuff? Is there much else you can do with the humble radish? 
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Jun 6, 2018 20:16
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baquerd posted:So they're pretty small then? You might try a test one for 2-3 minutes a side on a preheated grill. Marinating the beef wouldn't be a terrible idea either since it sounds like you have lots of surface area. I had it marinated and I just put them on the grill. I'm doing it live, and we're gonna be crazy! I'll post my results, and hope to hell it all turns out well.
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Jun 6, 2018 22:02
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So, I learned something today. Six minutes on one side, then four on another on thin strips of steak equals well done steak. However, it was still tasty, juicy, and I could cut it with a table fork.
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Jun 6, 2018 23:00
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Leavemywife posted:So, I learned something today. That's because of the cut of meat and the marinade. Chuck is heat tolerant and the marinade helps retain moisture as well. Do that again with eye of round and you'd likely get boot leather. The main factor in cooking time, given a constant heat, is the thickness of the meat to the center, followed by overall mass.
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Jun 6, 2018 23:08
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baquerd posted:That's because of the cut of meat and the marinade. Chuck is heat tolerant and the marinade helps retain moisture as well. Do that again with eye of round and you'd likely get boot leather. Wait a second, I thought he said he had round steak... Ok, I just checked and at first he said round steak then he said chuck eye, I'm wondering what exactly it is because those are very different cuts.
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Jun 6, 2018 23:14
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Is there any way to stir-fry chuck roast and have it come out tender? Really thin slices against the grain? Velveting?
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Jun 7, 2018 00:14
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Bollock Monkey posted:I've got a pack of radishes left over from crudités last weekend. Any ideas for what to do with them that isn't putting them in a salad or dipping them in stuff? Is there much else you can do with the humble radish? Toast -> butter -> sliced radish -> flake salt. Other herbs, dried or fresh, optional. Unfortunately, this only uses about 1 medium radish per serving. Fortunately, radishes last a long while in my crisper drawer.
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Jun 7, 2018 00:24
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Human Tornada posted:Is there any way to stir-fry chuck roast and have it come out tender? Really thin slices against the grain? Velveting? Slice as thin as possible across the grain, marinate with a tiny bit of baking soda and soy sauce, stir fry hella hot and fast.
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Jun 7, 2018 01:55
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AVeryLargeRadish posted:I like Chaliapin steak for tougher cuts of steak, just make sure both of you like onions. I've been thinking about this video a lot.
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Jun 7, 2018 04:30
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Anyone have any tips about where to acquire bulk nuts for cheap? Seems like my local co-ops, grocery stores, and online all have things like almonds for $9-10 per lb. but I am wondering if they can be had for cheaper somewhere I'm not looking
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Jun 7, 2018 18:58
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when i cook steak i usually salt it and leave it for a while but i suddenly wondered if the same could be done with msg. has anyone tried it?
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Jun 9, 2018 11:30
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poob posted:Anyone have any tips about where to acquire bulk nuts for cheap? Seems like my local co-ops, grocery stores, and online all have things like almonds for $9-10 per lb. but I am wondering if they can be had for cheaper somewhere I'm not looking Costco has nuts for much cheaper than that. Selection is decent – you can get raw and roasted of many kinds – and some are organic if that's what you want. They aren't in bulk bins but they are in bulk amounts.
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Jun 9, 2018 13:11
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I've got a potluck coming up and I've got an idea: Colombian steak deviled eggs! I'm going to marinade and sous vide a steak, then put really thin slices into the eggs under the filling. My question is what to do with the filling? I'm already planning on mincing a habanero and mixing that in, but what else should I do to make it fit the theme? Or will the smoked paprika on top be enough spice on its own?
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Jun 9, 2018 19:58
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Jose posted:when i cook steak i usually salt it and leave it for a while but i suddenly wondered if the same could be done with msg. has anyone tried it? msg and salt are different things. glutamates don't really do anything to the food like salt does, so marinating etc don't work exactly the same.
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Jun 9, 2018 20:23
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| # ? May 27, 2024 10:58 |
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 https://www.youtube.com/watch?v=UI3XRVdNQ30 What is this loving black magic?
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Jun 9, 2018 20:55
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