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Anne Whateley posted:I roast a chicken almost every week in the fall and winter. I still don't own a roasting pan. I have a vertical roaster for like $12 and it makes the most incredible chicken with 180° of flawless crackling skin. ahhh that sounds good. Recipe/temp/time?
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Oct 15, 2022 04:13
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Huh. I never thought about roasting in my enameled dutch oven before...mine is oval too which might be perfect for chicken. I'm nervous about putting it in a 450F oven. It doesn't have any plastic, it's old, but I'm still nervous.
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Oct 15, 2022 04:21
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FaradayCage posted:Huh. I never thought about roasting in my enameled dutch oven before...mine is oval too which might be perfect for chicken. I don't think I often roast at 450 unless you're doing a reverse sear and immediately turning it down?
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Oct 15, 2022 04:24
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kalel posted:ahhh that sounds good. Recipe/temp/time? Roaster (Amazon also has it but for $20) Dry the bird, cut off the cloaca flaps, tuck the wings back into triangles. I also cut the thighs halfway away from the body to make sure juices don't pool in the skin there. Season with whatever you like, just seasonings, no butter. Don't bother putting liquid in the container on the bottom, it's for collecting juices. If you put the drumsticks in the bottom or ideally on the crosspieces, it does a great job of it. Put the bird on the roaster, put the whole thing on a sheet pan. Try to remember to remove the top rack from your oven before it's hot (I always forget). Bouchon chicken at 450°. I use a regular big Perdue roaster and it usually takes maybe 1:15-1:30? You just have to leave it on until it gets up to temp, it's that simple. If you throw salted russet potatoes right on the rack at the same time, they'll be perfect too. Carve while it's still upright on the roaster and plate the pieces skin-up so the skin stays perfectly crispy the whole time. Typing literally takes more effort than doing it, but it's incredibly good. We usually eat the dark meat the first night and then I do the breast meat for work lunches (diced with brown rice and spinach) e: if you don't make gravy with the drippings, this time of year, you can use them to make the world's best roasted pumpkin/squash seeds Anne Whateley fucked around with this message at 04:55 on Oct 15, 2022 |
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Oct 15, 2022 04:49
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i like nice words
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VelociBacon posted:I don't think I often roast at 450 unless you're doing a reverse sear and immediately turning it down? There's this method that's worked pretty well for me.
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Oct 15, 2022 05:26
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Anne Whateley posted:I roast a chicken almost every week in the fall and winter. I still don't own a roasting pan. I have a vertical roaster for like $12 and it makes the most incredible chicken with 180° of flawless crackling skin. Pork roasts and prime rib roasts just go on a rack on a regular sheet pan. I get tempted to buy a roaster every thanksgiving before remembering that I always spatchcock my turkey, smoke my turkey, or just sous vide a turkey breast. +1 on weekly chicken roaster who just uses a cast iron pan or dutch oven.
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Oct 15, 2022 15:22
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I have a roasting pan and I never use it. Every single time, disposable aluminum pans have just been a better alternative when I’ve thought to use a roaster.
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Oct 15, 2022 16:24
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I roast chickens with reasonable frequency and make Thanksgiving dinner every year, and I don't own a roasting pan. I do, however, own a vintage Westinghouse roaster "oven" like this: Nesco and others still make similar ones new, but my ~60 year old one shows no signs of slowing down. That's definitely something that's worth having if you have the space. Makes a nice convenient (and portable) second oven/food warmer. But obviously it's an appliance rather than a pan...apples and oranges.
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Oct 15, 2022 16:28
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That and the earlier rice cooker conversation has me eyeballing the zojirushi fish roaster. Has anyone played with one?
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Oct 15, 2022 16:37
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I can't imagine buying a $175 dedicated fish roaster, although I will admit that it's a little bit intriguing
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Oct 15, 2022 16:39
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KOTEX GOD OF BLOOD posted:Thanks. Unfortunately these are literally all plastic. Took about thirty minutes of digging through my bookmarks, but here you go: https://en.bentoandco.com/collections/wooden-boxes Note that the Magewappa are specifically not lacquered. Though their selection is worse than last time I looked, and at the size you're looking for you're probably going to have a tough time. Unhappy Meal fucked around with this message at 16:45 on Oct 15, 2022 |
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Oct 15, 2022 16:39
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mystes posted:I can't imagine buying a $175 dedicated fish roaster, although I will admit that it's a little bit intriguing We’re in a situation where we eat rice multiple times a day most days of the week, so just further shaping our diet around zojirushi products/Japanese home cooking has been something I’ve been contemplating for a while.
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Oct 15, 2022 16:43
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If you're already eating fish every day then I guess it might make sense but otherwise wouldn't it be easier to just use your oven's broiler or something?
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Oct 15, 2022 16:49
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JoshGuitar posted:I roast chickens with reasonable frequency and make Thanksgiving dinner every year, and I don't own a roasting pan. I do, however, own a vintage Westinghouse roaster "oven" like this:
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Oct 15, 2022 16:50
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If you’re roasting fish it’d be cool to buy one of those stoves where one of the drawers is literally just for roasting fish. That it comes standard with pretty much every Japanese stovetop always astounded me.
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Oct 15, 2022 16:54
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Anne Whateley posted:The downside is the skin is soggy, right, like cooking it in a plastic bag? I should clarify that I've never roasted a bird of any type in that. It was really just a tangent triggered by the word "roaster". It gets used every year for stuffing on Thanksgiving, and I've done stuff like bringing it to the office (and popping some circuit breakers  ) to bake a Shepherd's pie for a St. Patrick's Day potluck. And it works drat fine for some corned beef and cabbage made with a whole brisket. There ARE some people who swear it makes the best turkey, but IMO it's great for anything baked that won't suffer from a little extra steam - as well as also functioning as a giant slow cooker or whatever.
JoshGuitar fucked around with this message at 11:34 on Oct 16, 2022 |
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Oct 15, 2022 17:17
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mystes posted:If you're already eating fish every day then I guess it might make sense but otherwise wouldn't it be easier to just use your oven's broiler or something? Maybe it’s just a lack of practice, or being spoiled by commercial equipment, but I’ve never been enthusiastic about using the broiler in any gas oven I’ve had in a home or apartment. I’m mainly thinking this thing will enable lazy morning fish making for breakfast/packing lunches. In the warmer parts of the year I typically step outside and use the propane grill for this purpose.
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Oct 15, 2022 19:31
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JoshGuitar posted:a Shepherd's lie What's this, tofu lamb?
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Oct 15, 2022 22:40
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Brawnfire posted:What's this, tofu lamb? D'oh! drat phone posting...
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Oct 16, 2022 11:35
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https://twitter.com/historyinmemes/status/1571852630753787906?s=46&t=RGSx3R5mk5CxgOiDnF7OiQ
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Oct 17, 2022 07:09
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https://www.tiktok.com/embed/7152539934396566790
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Oct 20, 2022 05:03
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[Alton Brown's speech about unitask tools]
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Oct 20, 2022 13:41
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That speech deprived me the joys of a garlic press for years.
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Oct 20, 2022 14:24
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I don't personally like garlic presses very much but I have a ceramic ginger grater thing that I also use for garlic that's pretty much equally single purpose
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Oct 20, 2022 15:32
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Kitchen gadgets that do one thing really well bring me so much joy. I just wish I had more space to stash them all
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Oct 20, 2022 16:09
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I dislike garlic presses but I was finally sold on how fast a Slap Chop thing will wreck garlic (if basically nothing else). (but not so sold that I have one.)
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Oct 20, 2022 16:19
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I don't use my garlic press often, but it's great for the times when I need to go through a whole head of garlic or more. That + 2 metal bowls = lots of freshly crushed garlic.
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Oct 20, 2022 21:08
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oh... my brother who does not cook just taught me something I did not know: put cloves of garlic in a closed vessel like a plastic pitcher and shake violently. they'll skin themselves, more or less.
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Oct 20, 2022 21:19
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It works but it’s not faster than just whacking cloves with your knife.
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Oct 20, 2022 21:29
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Chemmy posted:It works but it’s not faster than just whacking cloves with your knife. It depends on how much you're doing, and what you need the cloves for. Whacking with your knife usually breaks the clove apart - if you need whole cloves, it isn't as useful. The closed container (or 2 metal bowls like I mentioned) is also superior if you're doing a lot of garlic for some reason. There have been times when I need a couple heads' worth of garlic skinned, and it's noticeably faster to do it that way than with a knife.
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Oct 20, 2022 22:04
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I generally find it easier to just whack it with a knife too
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Oct 20, 2022 22:10
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Smacking garlic is fun. So is pinch and twist, my favorite method - it's about as fast and much cleaner.
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Oct 20, 2022 23:00
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I lay my knife on a clove and lean on it until it gets as smooshed as I want it to be. Easy to stop wherever.
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Oct 21, 2022 00:35
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Same, no need to whack when you can just do a controlled smush
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Oct 21, 2022 07:58
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that’s fine for a few cloves, not a whole head
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Oct 21, 2022 13:42
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yeah, it's good for a massive number of cloves / unbroken cloves / someone with no knife skills. I'm pretty much never using more than about 4 cloves so I'll slap them with the Chinese cleaver or bonk a chef's knife with the hell of my hand. (leaving that typo.)
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Oct 21, 2022 13:47
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I was resistant to a garlic press for a long time because microplaning is pretty darn good, but you don’t get quite all of the clove grated that way. My wife bought a press and I haven’t gone back to grating since. One thing I should probably get but have been resisting is a potato ricer. I’m not sure what happened but I haven’t been happy with the texture of my mashed potatoes in years and I’ve tried everything but the ricer to get smooth, thick potatoes without lumps and/or gluten balls.
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Oct 21, 2022 15:03
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My ricer is a quarrel between my wife and I waiting to happen. She hates change but cannot ignore the fact that my riced potatoes turn into smoother mash than her method does.
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Oct 21, 2022 15:18
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Now I want to see someone fill a potato ricer with garlic cloves and press it, just to see how much you could get through in one pass.
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Oct 21, 2022 16:44
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Lawnie posted:One thing I should probably get but have been resisting is a potato ricer. I’m not sure what happened but I haven’t been happy with the texture of my mashed potatoes in years and I’ve tried everything but the ricer to get smooth, thick potatoes without lumps and/or gluten balls. Have you tried Adam Ragusea's recent method? I have it saved but the planned dinner keeps getting pushed back.
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Oct 21, 2022 17:16
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