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Dizamn 
Thoht fucked around with this message at 16:12 on Oct 21, 2020 |
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Oct 21, 2020 16:08
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| # ? May 15, 2024 02:47 |
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Olpainless posted:I've not burged (or posted) in a while. More like olshameless, that looks intense and amazing
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Oct 21, 2020 17:11
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I just made chicken under a brick, and it might be the worst chicken I've had in my life. It's somehow still underdone despite going for even longer than the video suggests because even after 30 minutes it didn't look anywhere near as properly browned. Something went horribly, horribly wrong, and I suspect it's one or two things: 1. My oven, either not being able to hold the right temperature, or not having the heating element on top (I have no idea where the heating element is, I think it's on the bottom somehow? that's where the fire is), and/or 2. The chicken, which exuded so much loving water that it basically steamed instead of roasted. My money is on probably #2, but #1 is hard to discount. Would that recipe have worked for an oven that didn't have the heating element on the ceiling?
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Oct 21, 2020 23:50
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Pollyanna posted:I just made chicken under a brick, and it might be the worst chicken I've had in my life. It's somehow still underdone despite going for even longer than the video suggests because even after 30 minutes it didn't look anywhere near as properly browned. Food Wishes is one of my go-to’s for techniques. I’ve rarely had an issue with Chef John. Is there a possibility the chicken was partially frozen before you started cooking? That’s happened to me once or twice where I buy a whole bird and it feels soft and thawed, but when I reach inside to scoop out the giblets it’s definitely frozen in there. ....although you spatchcocked it, so maybe not.
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Oct 22, 2020 00:49
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The chicken was some rando 4-pounder that was probably previously frozen, but a lot of that chicken water hosed off when I salted it and let it sit. The cast iron pan had easily at least a couple cups of water by the time Also, I think I just realized the problem. Apparently this oven has a broiler drawer at the bottom, or something. That means the heating element is on the bottom of the oven instead of the top, like it is in the video. I actually had no idea that broiling things in this oven happened at the bottom  So maybe I've been doing this wrong the whole fuckin' time?
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Oct 22, 2020 03:19
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I guess just flip your whole pan/bird/brick situation upside down.
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Oct 22, 2020 04:24
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Whats the point of a broiler on the bottom?
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Oct 22, 2020 04:43
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sterster posted:Whats the point of a broiler on the bottom? The drawer on the bottom is the broiler. I've had one like this, it blows chunks and makes zero sense to me. The drawer doesn't keep enough heat to use the broiler like you would in the oven itself, and the oven doesn't do anything good for browning because it only functions for holding heat well enough to make frozen chicken nuggets. lovely equipment is the bane of well intentioned cooks everywhere. So much so that with some of these cheap models I wonder if the people designing them have ever used an oven. You could follow that recipe without the bricks, and that might give the skin side time to dry out and crisp up as best it'll do without a hot broiler. The oven may not be holding the temp you need either and I'd recommend getting an oven thermometer to check.
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Oct 22, 2020 06:52
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It's been ages since I've done it, but can't you leave the brick in the oven for ages till it's heated through and then cook with the brick on top and the chicken on a low level next to the element?
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Oct 22, 2020 08:28
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tarbrush posted:It's been ages since I've done it, but can't you leave the brick in the oven for ages till it's heated through and then cook with the brick on top and the chicken on a low level next to the element? That should work. That brick will hold a load of heat for a long time.
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Oct 22, 2020 16:48
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My plating sucks as does my photography but who gives a drat: Chicken The sauce is goddamn delicious, drat. I had a little bit of difficulty getting the creamy consistency to it that was written in the recipe, so I added a few little sprinkles of flour to get it to thicken up. Very hearty and savory and great. :chefkiss:
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Oct 23, 2020 17:05
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The crust on those potatoes is so beautiful!
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Oct 23, 2020 20:49
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Stringent posted:Chicken sammich hard would
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Oct 23, 2020 21:10
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Grand Fromage posted:hard would you can tell their flooring from that photograph? 
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Oct 23, 2020 21:11
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Shrimp and linguine tonight! A very simple version of it, but delicious.
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Oct 23, 2020 22:05
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Tried Chinese Cooking Demystified's dan dan noodles - only I was lazy and used lao gan ma instead of chili oil. Don't care, it was delicious.
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Oct 24, 2020 00:47
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Tater tot casserole How we (4) felt after eating all of it: 
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Oct 25, 2020 04:19
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vonnegutt posted:Tried Chinese Cooking Demystified's dan dan noodles - only I was lazy and used lao gan ma instead of chili oil. Don't care, it was delicious. This looks really good. Anything is better with laoganma. Thai yellow curry for lunch today. Nice, bright and lively. 
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Oct 25, 2020 16:16
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Drone posted:My plating sucks as does my photography but who gives a drat: I would make this except Kenji seems to assume everyone has access to unflavored gelatin regardless of what podunk-rear end grocery store they go to, and I can't find any at mine at all.
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Oct 25, 2020 20:49
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Pollyanna posted:I would make this except Kenji seems to assume everyone has access to unflavored gelatin regardless of what podunk-rear end grocery store they go to, and I can't find any at mine at all. It tastes p good with lime jello
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Oct 25, 2020 21:01
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Pollyanna posted:I just made chicken under a brick, and it might be the worst chicken I've had in my life. It's somehow still underdone despite going for even longer than the video suggests because even after 30 minutes it didn't look anywhere near as properly browned. I love Chef John but I think this version is objectively better. And being boneless will definitely make it easier to get cooked through.
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Oct 25, 2020 21:11
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Tom kha gai w/ chicken
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Oct 25, 2020 22:31
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Pollyanna posted:I would make this except Kenji seems to assume everyone has access to unflavored gelatin regardless of what podunk-rear end grocery store they go to, and I can't find any at mine at all. Just ignore the gelatin and thicken the sauce with flour at the end. I do practically the exact same sauce in my boeuf bourguignon and it's just fine without the gelatin. Just do it very very gradually until you get the consistency you want.
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Oct 25, 2020 22:51
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Come up to the lab, and see what's on the slab. Eddie? Is that you? 
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Oct 25, 2020 23:28
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I made Kenji Lopez-Alt's vegetarian tamale pie. The photo is bad but the pie was really good.
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Oct 26, 2020 00:40
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Chicken-fried steak with cream gravy, a baked potato with some fixings, and fried pickled okra along with some other stuff from that jar like garlic. Hit like a ton of bricks and was exactly what I needed when I was feeling a little homesick. 
Safety Factor fucked around with this message at 13:27 on Oct 26, 2020 |
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Oct 26, 2020 13:23
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 Gnocchi w/ homemade garden pesto Roasted leeks w/ sage butter
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Oct 26, 2020 23:08
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Smoked some ribs this weekend!  
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Oct 27, 2020 18:40
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Yo this ribs are good-lookin' and all but I have to know more about that mac & cheese.
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Oct 27, 2020 20:23
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Drone posted:Yo this ribs are good-lookin' and all but I have to know more about that mac & cheese. Yeah, that's a good looking mac.
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Oct 28, 2020 01:56
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Drone posted:Yo this ribs are good-lookin' and all but I have to know more about that mac & cheese. I could lie and say after 7 hours of running back and forth to my backyard fussing with vents and charcoal I also whipped up some killer gluten-free, lactose-free mac and cheese... but I didn’t. That gluten-free, lactose-free mac and cheese is from the box 
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Oct 28, 2020 02:21
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lmao
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Oct 28, 2020 04:24
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Discussion > Goons With Spoons > The dinner thread - that gluten-free, lactose-free mac and cheese is from the box
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Oct 28, 2020 08:07
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A study in brown
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Oct 28, 2020 11:30
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I appreciate that your breakfast thread post follows the same color scheme and general plating  Here's a couple of recents, was too hungry to fix lighting: Romesco on roasted veggies  Mushroom orzo risotto  BLT on homemade bread 
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Oct 28, 2020 14:41
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oh drat i want to do what brian boitano do
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Oct 28, 2020 14:46
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BrianBoitano posted:was too hungry to fix lighting: We’re entering that time of year where natural sunlight at dinner time is a rarity 
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Oct 28, 2020 16:02
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On Sunday it'll get an hour better, though yeah that won't last long, especially with eating after baby bedtime.
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Oct 28, 2020 16:39
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On that note, my kitchen light-lit first attempt at Drunken Noodles last night came out great! I used Jet Tila’s recipe and I’m really happy with it. My regular grocery store only had thin rice noodles in stock, so I drove a little further to the next grocery store and it was the same deal. Then it became a perfect excuse to drive a little further to the Asian market. More noodles than I can count! Bought some candied crabs, melon rice cakes, and sesame sweets too. Almost walked out with a durian fruit. Maybe next time.
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Oct 28, 2020 19:42
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| # ? May 15, 2024 02:47 |
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Phoned it in tonight, literally.
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Oct 29, 2020 00:56
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