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Thread: DAT Cooking thread

  1. #361
    Quote Originally Posted by ImTheCaptain View Post
    probably not. the keller recipe uses a roasting pan not a cast iron skillet, though.

    i usually do them lower temp for longer time than his recipe
    He says you can use a sauté pan or roasting pan; in this case the sauté pan and cast iron should work about the same. They're both functioning as low-wall roasting pans in this recipe.

  2. #362
    I've never flipped a bird (while cooking). For best results for crisp skin, even cooking, and faster cooking is to spatchcock. But doesn't sound like you have a good pan for that and you need some sharp ass kitchen shears to remove the backbone.

  3. #363
    In this thread, ITC questions the cooking technique of a Michelin starred chef (7 times over).

  4. #364
    I disagree with you
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    ah, the first link i read just had roasting pan. i guess it depends on your pan, too. some are quite heavy

  5. #365
    I disagree with you
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    Quote Originally Posted by leftcoastdeac View Post
    In this thread, ITC questions the cooking technique of a Michelin starred chef (7 times over).
    meh, there are many ways to cook things. i have a feeling i read about the bird flipping thing in cooks illustrated and they tend to have the science behind the technique figured out. it's just usually cumbersome and not worth it.

  6. #366
    I disagree with you
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    Quote Originally Posted by leftcoastdeac View Post
    In this thread, ITC questions the cooking technique of a Michelin starred chef (7 times over).
    this is true, though. should never over-complicate basic cooking ventures

    just put the bird on a pan of some sort and put in oven, leebs. profit!

  7. #367
    Quote Originally Posted by ImTheCaptain View Post
    this is true, though. should never over-complicate basic cooking ventures

    just put the bird on a pan of some sort and put in oven, leebs. profit!
    yeah, at this point the plan is basically the thomas keller chicken with some veggies in there too (which hopefully doesn't affect the chicken too much) and a bottle of red wine.

    (the bottle of wine is for drinking)
    I know how to spell definitely.

  8. #368
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    mm, pan juice soaked veggies are the best

  9. #369
    Rusty Larue
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    Got a vitamix off my wedding registry a few weeks ago, it makes me very happy. Anyone have any cool recipes I can use it with?

  10. #370
    Quote Originally Posted by PhysDeac View Post
    Enjoy your well done steak.

    I've never cooked a steak for 17 minutes in my entire life.
    3 +5+5 =13 minutes.

    This is medium rare .

  11. #371
    Did the chicken and set it over a bed of chunked potatoes, onions and carrots.
    Will 100% make this again. Absolutely perfect. Drying the bird really thoroughly and letting the skin get nice and crispy is the best.
    Thanks for the heads up on the recipe, leftcoast!
    I know how to spell definitely.

  12. #372
    Quote Originally Posted by lbE08 View Post
    Did the chicken and set it over a bed of chunked potatoes, onions and carrots.
    Will 100% make this again. Absolutely perfect. Drying the bird really thoroughly and letting the skin get nice and crispy is the best.
    Thanks for the heads up on the recipe, leftcoast!

  13. #373
    Whole chicken breast up, no flipping. If indirect have the legs pointed towards the heat. I go 450 for 15 mins in the oven then 20 minutes per pound at 350. Let it rest for 15-20 mins.

  14. #374
    Ribs on the Weber today.

  15. #375
    Someone hit with me with a dope ass crock pot recipe to make today or tmw.

  16. #376
    Beer me DeaconPeach's Avatar
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    Quote Originally Posted by Fayettenam View Post
    Someone hit with me with a dope ass crock pot recipe to make today or tmw.
    Slow Cooker Meatball Stew is easy & tasty.

  17. #377
    Quote Originally Posted by Fayettenam View Post
    Someone hit with me with a dope ass crock pot recipe to make today or tmw.
    this for sure...it's super comfort food

    http://www.familyfreshmeals.com/2015...een-beans.html

  18. #378
    just stopping by to share something cool. apologies if i'm a n00b and everyone does this. if you stick the ends of green onions in a glass of water they'll regenerate and keep you in green onions for a while instead of single use go bad.

  19. #379
    Quote Originally Posted by deacphan View Post
    just stopping by to share something cool. apologies if i'm a n00b and everyone does this. if you stick the ends of green onions in a glass of water they'll regenerate and keep you in green onions for a while instead of single use go bad.
    You can grow garlic scapes from putting garlic in water, basil will continue to grow after cut in water, lots of cool ways to propagate from scraps or leftovers.

  20. #380
    I just pre-ordered Bourdain's upcoming cookbook and I'm pretty excited about it.

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