Essential I Be Cooking!: Post a Pic of What You're Cooking Thread

[Skooby]

Roast Pork with lager gravy roasted butternut squash and roasted carrots , feta and cheddar biscuits,garlic spinach, mash potatoes and apple sauce

I'm a need that biscuit recipe!

 

[Caca-faat]

I'm a need that biscuit recipe!

https://www.thekitchn.com/how-to-make-2-ingredient-yogurt-drop-biscuits-235031

I added grated parmesan, feta cheese, chopped parsley, chopped thyme and chilli powder

 

[Change]

Is there a thread where people running low on their corona groceries can name what they have and you guys can help with the ideas?

I need that Corona cooking. That mixing up the ingredients you got.

 

[Swirv]

Finally made that bread. Came out well. Feels empowering.

 

[Ezra]

Is there a thread where people running low on their corona groceries can name what they have and you guys can help with the ideas?

I need that Corona cooking. That mixing up the ingredients you got.

Do it here.

 

[Ezra]

Finally made that bread. Came out well. Feels empowering.

I love to cook, but hate to bake. Im jealous. That looks great. Well done

 

[Swirv]

I love to cook, but hate to bake. Im jealous. That looks great. Well done

Thanks Breh. I’ve always enjoyed baking but I’m slowly warming up to the joys of cooking.

The hardest part was kneading the dough. Dough was sticking to my fingers and it felt like I wasn’t doing it right. My wife reassured me and showed me how adding more flour improves consistency and unsticks the dough from fingers. I have a great respect for bakers and pizza makers. Even bigger respect to my wife because she takes time to make puff puff for us and I never realized how much painstaking technique it takes to make these foods.

 

[Caca-faat]

Is there a thread where people running low on their corona groceries can name what they have and you guys can help with the ideas?

I need that Corona cooking. That mixing up the ingredients you got.

What do you have?

 

[thaKEAF]

Any tips on Pan searing chicken breast?

 

[Ezra]

Any tips on Pan searing chicken breast?

1. Brine breasts for a couple hours at least
2. pound out breast until it's the same thickness throughout
3. pat dry. You want as little moisture as possible
4. Use a heavy pan (stainless steel or cast iron)
5. Use med-high heat (6-7 on the dial) dont use super high heat
6. Dont put chicken in until the pan is up to temp.
7. Dont move flip the chicken until it fully releases from the pan.
8. If your breast is pretty thick, finish it in the oven after both sides are seared. If you try to cook it all in the pan and the breast is too thick, you'll burn it or it will dry out
9. After they're done cooking, let the breasts rest for 10 min before cutting into them

Steps 1 or 2 are optional, but if they're included the product the best results.

 

[UberEatsDriver]

I’m about to make some tuna melt sandwiches today with a pan

 

[thaKEAF]

1. Brine breasts for a couple hours at least
2. pound out breast until it's the same thickness throughout
3. pat dry. You want as little moisture as possible
4. Use a heavy pan (stainless steel or cast iron)
5. Use med-high heat (6-7 on the dial) dont use super high heat
6. Dont put chicken in until the pan is up to temp.
7. Dont move flip the chicken until it fully releases from the pan.
8. If your breast is pretty thick, finish it in the oven after both sides are seared. If you try to cook it all in the pan and the breast is too thick, you'll burn it or it will dry out
9. After they're done cooking, let the breasts rest for 10 min before cutting into them

Steps 1 or 2 are optional, but if they're included the product the best results.

thanks breh

what is brining and how do I do it? And how much oil do you use in pan? Sorry for the dumb questions.

 

[Ezra]

thanks breh

what is brining and how do I do it? And how much oil do you use in pan? Sorry for the dumb questions.

Not dumb questions.

Brining is soaking the meat in salt and sugar solution. A little bit of science, but the solution pulls out moisture from the chicken, and due to the osmosis, the chicken will suck the moisture back it. The result is a juicer chicken breast. The issue w chicken breast is there's no fat in it, so it's difficult to fully cook it without drying it out. Brining draws in more moisture into the meat. This is also the reason to pound the breast so it's the same thickness throughout. It's pretty hard to get the middle of a plump chicken breast fully cooked, without the outside and thinner parts being completely dry.

A simple brine solution is 1 tablespoon of salt, and 1/2 teaspoon of sugar for each cup of water.

You just need enough oil to coat the bottom of the pan. You dont need a ton.

 

[Ezra]

While we're on the topic. I like dry brines for full birds or pieces w skin on them over a wet brine.

Breasts, and pork chops are really the only things I wet brine.

 

[thaKEAF]

While we're on the topic. I like dry brines for full birds or pieces w skin on them over a wet brine.

Breasts, and pork chops are really the only things I wet brine.

thanks.

Trying to eat a little healthier especially with this corona out here. I’ve never been able to make a chicken breast that I really liked, but when I go out to dinners these places have the chicken breast