Fun Stuff > CHATTER
A Cooking Thread?
Metope:
I hit the jackpot with flatmates, it seems. They both love cooking and I don't, so I chip in with a little money and provide some wine, and get to eat lots of delicious food. And there's always way too much food as well, so I get tasty leftovers for lunch the next day instead of my regular boring sandwich. Tamales are being made right now!
lepetitfromage:
Carl, I've got to try that with chicken now!! I HATE defrosting stuff so any technique that gets around that process is awesome.
We're having leftovers tonight from my giant crockpot experiment last night. I threw in a few frozen (of course) chicken breasts, a can of black beans and a jar of mango salsa (the recipe called for any salsa and mango was all we had so I was hoping it wouldn't suck). Cranked the crockpot to high for 6 hours, then low for 2 just to keep it warm. About 45 minutes before we were ready to eat, I tossed in some chopped green peppers and a brick of cream cheese. Served it over elbow macaroni because I couldn't be bothered to make rice. :-P
It was heavenly........and the chicken! It was so tender and juicy that it just fell apart when you speared it with your fork. *drool*
Lines:
Ooo, that sounds yummy, I'm going to have to try that!
Also, Carl, what kind of knife do you use to cut frozen meat? I didn't realize you could do that...
cesium133:
I usually partly do that. I have difficulty cutting through it if it's completely frozen, but what I usually do is when I defrost it in the microwave, I tell the microwave the chicken weighs about half what it actually does, so it ends up partially thawed, but solid enough for cutting it easily.
Aimless:
--- Quote from: Linds on 06 Oct 2013, 11:11 ---I'm trying to perfect my zucchini lasagna recipe. I've only made it twice so far - the first time I didn't steam the zucchini so it was a little tough. This time I did, but I'm not sure I'm cutting it thin enough or maybe I need to steam it longer, because it still wasn't easy to cut through. Has anyone ever tried using zucchini in a lasagna before? The flavor is great, I'm just trying to anchor down the best texture.
--- End quote ---
Cover the slices in salt for a while, rinse thoroughly and squeeze out the water. Zucchini is gonna be a little tougher to cut through than pasta either way but this way you can better approximate the texture of pasta. Sometimes it's easier to cut through if you fry it in oil and butter first!
Slicing half-frozen meat thinly is second only to velveting when it comes to easy effective stir-fry upgrades!
http://www.seriouseats.com/2011/04/velveting-meat-asian-cooking-technique-cornstarch.html
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version