OFFICIAL THREAD: General Cookery and Discussion

[stro]

got a 15% off code from anova. precision oven incoming!!

got it hooked up, burned it in, connected to wifi, and slapped the tank on it only for a slow leak to flood the countertop. troubleshot a bit with support and popped the back off but they're warrantying it. we wait again.....

 

[Piobaire]

I'm going to be upping my ramen game. This weekend I shall make chicken fat aroma oil and shoyu tare.

 

[double00]

ok ! *sittin' chicken*. or beer can chicken . or whatever you like to call it .

we've been making whole chicken for 20 years and , this is it . bless you @beargonefishing ??

we used to do dry roast , typically 425 in oven breast up . most times would set off the fire alarm about 25-30 minutes in , as the rendered fat would smoke off , it was usually good but also usually slightly uneven with the bigger birds . i like my dark meat done well ... so i'd risk a dry breast ( otoh , even worse , a bit of blood deep in the drumstick , blargh . )

BUT ... NO MORE .

the vert method is so superior , so tempered , so aromatic .

the first time we used a ceramic i'd bought. it probably cracked at 350 on the way up . i don't recommend those .

but , the bird was excellent !

current protocol is a aluminum beer can + the chicken's leggies as a tripod on enameled cast iron (the beer is like a fat-half full of... beer ) . no fear of cracked glaze but you must take care that the bird doesn't fall over in cook .

we've done this method prob 4 times in the past 6 weeks . zero smoke . juicy , succulent , aromatic breast with almost turkey-like leg , use thermometer to gauge . amazing crackling ( there is no wet side ! ) . scrapings or drippings for sauce . this is it folks .

such a great oven method !

 

[jcman311]

current protocol is a aluminum beer can + the chicken's leggies as a tripod on enameled cast iron (the beer is like a fat-half full of... beer ) . no fear of cracked glaze but you must take care that the bird doesn't fall over in cook .

Or spend $5 to $10 on something like this.

Amazon.com

 

[Piobaire]

A few recent and ongoing things.

Pizza, homemade dough, homemade Andouille sausages. Those are canned mushroom and shredded pepperoni, i.e. Windsor (Ontario) style pizza.

Browned duck legs and already browned homemade garlic/basil sausages and homemade bacon lardons. Cassoulet for dinner tomorrow with friends. Pouring a Grange from the 90s to go with.

Homemade naan, grilled chicken breasts, lemon/Greek yogurt sauce for dinner tonight.

 

[double00]

Or spend $5 to $10 on something like this.

Amazon.com

sure dude however you like

 

[Lizard23]

A few recent and ongoing things.

Pizza, homemade dough, homemade Andouille sausages. Those are canned mushroom and shredded pepperoni, i.e. Windsor (Ontario) style pizza.

View attachment 1690665


Browned duck legs and already browned homemade garlic/basil sausages and homemade bacon lardons. Cassoulet for dinner tomorrow with friends. Pouring a Grange from the 90s to go with.

View attachment 1690666


Homemade naan, grilled chicken breasts, lemon/Greek yogurt sauce for dinner tonight.

View attachment 1690667

have never had nor heard of ontario pizza.

Shredded pepperoni seems genius but not sure I could ever use canned mushroom.

 

[Piobaire]

Probably one of those regional things you have to grow up with. I will say that if you drain them well they don't toss off moisture and the texture after being cooked is pretty decent.

 

[Piobaire]

Nothing more satisfying than having your mis all set up and ready to go.

 

[jcman311]

Less veggies, more “fruit”










I’m talking the Grange.

 

[Piobaire]

Getting there and the house smells damned good.

 

[HORNS]

I've been really enjoying this channel:

https://www.youtube.com/channel/UCETyhmgxupv93Ix4VnIiQJQ

This is a good example of how straightforward and enjoyable these chefs are:



And this one is fantastic:

 

[Piobaire]

Plating is a hot mess but we were all hungry and I was three martinis in. It was pretty damn good.

 

[Piobaire]

This morning it's time to make chashu for next weekend's ramen experimenting.

 

[Piobaire]

False start. The first pot was way too big so I put it in a smaller for braising on the stovetop.