02-24-2021, 10:14 PM
(This post was last modified: 02-27-2021, 10:58 PM by ShadowsDad.)
We still do much as we did when we were both working even though we're long since retired. We would cook too much for one meal and eat leftovers for days after. It's just easy and while I don't mind cooking, I enjoy it in fact, I prefer the eating more than the cooking.
The other day I Sous Vide a flank steak for 30 some odd hours @ 129.4°F, then torched it with some dextrose sprinkled on it to get the Maillard reaction and the flavor of grilled meat. It was/is delicious and tender.
Then on another day I made some chicken thighs as Jacques Pepin taught me (He doesn't have a clue who I am. I watched him on TV.). It couldn't be simpler. Take the chicken thighs and cut on both sides of the bone but not through the skin on the other side. That speeds up the cooking. Then in a pan, I use a 12" SSteel pan with lid, sauté for 20ish minutes on medium to med' high heat skin side down with the lid on. Don't touch them for that time. After the juices that come out of the cuts is gone they're done. The skin is crispy and it's so easy to do. Jacques also uses mushrooms with it and I do as well but not always. I find the basic recipe so easy that unless I grill it's my go to chicken thigh recipe anymore. Bake them? Not a chance!
Read the first paragraph again
. The other day I bought some haddock and decided that I was going to try frying it with a "breading" that was in line with my keto diet. So I breaded it with almond meal of my own making. The haddock was good, but the breading left a lot to be desired. It was just a lark on my part, I just didn't want to follow directions.
For veg' a mess of asparagus and mushrooms (not mixed).
Then in kitchen gear, I've been setting the stage for this for awhile now, complaining about the touchpad buttons on a not yet ready for the dump or recycling toaster/broiler. I need the old one out in the shop for coating bullets and it still works. So I got the go ahead to get a new one from the chairman of the board. But the technology has changed. Touchpads/buttons were out of the question if it was an important control. Too, air fryers are a possibility. It's too early for results but I put one of these on order today.
https://www.cuisinart.com/shopping/appli...ens/toa-60
So the old T/B will go into the shop and this will go into the kitchen. It'll see lots of use if it's just as good as the one it's replacing. I find myself using the small oven far more than the big oven (I do most of the cooking because I like to be able to eat the food.). It's supposed to be delivered into my hot little hands on Friday.
The other day I Sous Vide a flank steak for 30 some odd hours @ 129.4°F, then torched it with some dextrose sprinkled on it to get the Maillard reaction and the flavor of grilled meat. It was/is delicious and tender.
Then on another day I made some chicken thighs as Jacques Pepin taught me (He doesn't have a clue who I am. I watched him on TV.). It couldn't be simpler. Take the chicken thighs and cut on both sides of the bone but not through the skin on the other side. That speeds up the cooking. Then in a pan, I use a 12" SSteel pan with lid, sauté for 20ish minutes on medium to med' high heat skin side down with the lid on. Don't touch them for that time. After the juices that come out of the cuts is gone they're done. The skin is crispy and it's so easy to do. Jacques also uses mushrooms with it and I do as well but not always. I find the basic recipe so easy that unless I grill it's my go to chicken thigh recipe anymore. Bake them? Not a chance!
Read the first paragraph again
. The other day I bought some haddock and decided that I was going to try frying it with a "breading" that was in line with my keto diet. So I breaded it with almond meal of my own making. The haddock was good, but the breading left a lot to be desired. It was just a lark on my part, I just didn't want to follow directions. For veg' a mess of asparagus and mushrooms (not mixed).
Then in kitchen gear, I've been setting the stage for this for awhile now, complaining about the touchpad buttons on a not yet ready for the dump or recycling toaster/broiler. I need the old one out in the shop for coating bullets and it still works. So I got the go ahead to get a new one from the chairman of the board. But the technology has changed. Touchpads/buttons were out of the question if it was an important control. Too, air fryers are a possibility. It's too early for results but I put one of these on order today.
https://www.cuisinart.com/shopping/appli...ens/toa-60
So the old T/B will go into the shop and this will go into the kitchen. It'll see lots of use if it's just as good as the one it's replacing. I find myself using the small oven far more than the big oven (I do most of the cooking because I like to be able to eat the food.). It's supposed to be delivered into my hot little hands on Friday.