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Everyone here are mostly seasoned cooks, who are comfortable in the kitchen, however I am amazed
- Thread starter karennoca
- Start date
michael-in-phoenix
Well-known member
How easy and delicious it is to prepare tender, juicy and flavorful boneless/skinless chicken...
...breasts by searing in a skillet, holding the browned filet in a warm oven, and then making a simple pan sauce. Return the chicken to the pan, simmer for a couple of minutes and you're done.
I'm using shallots, sliced and browned mushrooms, and a variety of other flavoring agents (Dijon mustard, lemon, capers, roasted red peppers, red wine vinegar, white pepper, etc., etc. Not all at once, of course, but in different combinations.) to keep it fresh.
It is also very easy to trim up a vegetable (broccoli, rapini, sugar snap peas, greens, etc.) and throw them in the pan once the chicken is plated and sauced. I add a dash of water or chicken broth along with the sauce that remained in the pan, and the veggie is cooked to crisp-tender in just a couple of minutes.
Great dinner for two!
Michael
...breasts by searing in a skillet, holding the browned filet in a warm oven, and then making a simple pan sauce. Return the chicken to the pan, simmer for a couple of minutes and you're done.
I'm using shallots, sliced and browned mushrooms, and a variety of other flavoring agents (Dijon mustard, lemon, capers, roasted red peppers, red wine vinegar, white pepper, etc., etc. Not all at once, of course, but in different combinations.) to keep it fresh.
It is also very easy to trim up a vegetable (broccoli, rapini, sugar snap peas, greens, etc.) and throw them in the pan once the chicken is plated and sauced. I add a dash of water or chicken broth along with the sauce that remained in the pan, and the veggie is cooked to crisp-tender in just a couple of minutes.
Great dinner for two!
Michael
michael-in-phoenix
Well-known member
Oh, and what Cathy said. The steamed boiled eggs is something I share with a lot of people!
cynupstateny
Well-known member
I've been using a teaspoon to peel eggs. Saw Tyler Florence do it and tried it myself.
Crack the shell, peel a bit from the flat end, hold the spoon upside down and push under the shell. I even do it with soft boiled.
Crack the shell, peel a bit from the flat end, hold the spoon upside down and push under the shell. I even do it with soft boiled.
cynupstateny
Well-known member
Ooh, great tip! Hate clumpy mozzarella.
Letting braised meat cool in its liquid. If you pull it out of the pot right after it's done,
it dries out as it cools. I found that out on Top Chef. Now if I'm doing beef bourguignon or lamb shanks, I let the whole pot cool to tepid before removing the meat and continuing with the sauce.
it dries out as it cools. I found that out on Top Chef. Now if I'm doing beef bourguignon or lamb shanks, I let the whole pot cool to tepid before removing the meat and continuing with the sauce.
Another--I bake a lot of tarts and quiches, and the tart pans with removable bottoms
have to be placed on a baking sheet or the butter that bakes out of the crust will drip and smoke up the oven. I always wished I could fit two of my 9" tart pans on one sheet, but it's not quite possible
When we finished our pizza oven, a friend gave us a stack of small pizza pans she no longer needed. They fit under the 9" tart pans perfectly. New, they're only a few dollars. Now I can bake four tarts at a time instead of two. It saves hours when I'm cooking for a party.
have to be placed on a baking sheet or the butter that bakes out of the crust will drip and smoke up the oven. I always wished I could fit two of my 9" tart pans on one sheet, but it's not quite possible
When we finished our pizza oven, a friend gave us a stack of small pizza pans she no longer needed. They fit under the 9" tart pans perfectly. New, they're only a few dollars. Now I can bake four tarts at a time instead of two. It saves hours when I'm cooking for a party.
One more--last year I finally mastered Southern-style collard greens with the help of the gardeners
in my community garden. Mine were always bitter, because I boiled them! I even once tried to pre-blanch them the way I do tough chard leaves but they were even more bitter.
Now I cook the smoked meat in a small amount of water with onion, garlic and a red chile until fork-tender. Then the greens go in and more are added as they steam down. They're never boiled, and they take several hours before they are tender but the slow cooking seems to bring out the sweetness.
Vinegar is added at the last minute.
in my community garden. Mine were always bitter, because I boiled them! I even once tried to pre-blanch them the way I do tough chard leaves but they were even more bitter.
Now I cook the smoked meat in a small amount of water with onion, garlic and a red chile until fork-tender. Then the greens go in and more are added as they steam down. They're never boiled, and they take several hours before they are tender but the slow cooking seems to bring out the sweetness.
Vinegar is added at the last minute.
I always brown my meats to be braised in the morning and set it in the cooking liquid for the day
then once it is cooked, I let it rest in the liquid before slicing or shredding. Once shredded it goes back into the liquid. I always leave it in the liquid to store in the fridge. Next day I remove any fat that forms. It stays nice and moist for our second and third meal from it. If I need to freeze a small amount for another meal, I freeze it right in the juices
then once it is cooked, I let it rest in the liquid before slicing or shredding. Once shredded it goes back into the liquid. I always leave it in the liquid to store in the fridge. Next day I remove any fat that forms. It stays nice and moist for our second and third meal from it. If I need to freeze a small amount for another meal, I freeze it right in the juices
michael-in-phoenix
Well-known member
So you leave them on a really slow simmer?
Here are a couple of "DUH" moments that led to things I do all the time now
Celery. I used to pull off stalks to chop. Then I read a tip about just taking the whole head and chopping what I need from the top. Since I pretty much only use celery chopped, this was certainly a DUH moment.
I use glass pie pans for pies. Often, the pie crust breaks right at the top of the crust when serving pieces of pie. I started taking a stick of butter and running it around just the top of the pie pan before putting in the crust. No more broken crust. DUH.
Simple things make things easier.
Celery. I used to pull off stalks to chop. Then I read a tip about just taking the whole head and chopping what I need from the top. Since I pretty much only use celery chopped, this was certainly a DUH moment.
I use glass pie pans for pies. Often, the pie crust breaks right at the top of the crust when serving pieces of pie. I started taking a stick of butter and running it around just the top of the pie pan before putting in the crust. No more broken crust. DUH.
Simple things make things easier.