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  1. Past hour
  2. Silky Smooth Chicken Breast

    I was also thinking that breed and processing might make a difference. There's a big difference between the texture of wet and dry chilled chicken, and there's a lot of poultry in the US that has been pre-brined in some way or other.
  3. For reference, here are the Ruhlman spoons alongside the Kunz spoons. Apparently Ruhlman used to bend up the Kunz spoons before he had Dalton design the basting/tasting/whatevering pre-bent spoons. There's really nothing to recommend the small, non-strainery Kunz spoon. It's pretty much just a nice, ordinary spoon. The small slotted one is useful for serving olives or pickles or other things packed in brine/oil. The larger slotted one can be useful for serving and plating stuff too. I literally never reach for the non-slotted Kunz spoons unless the Ruhlmans are in short supply. Here's a shot of the small Kunz spoons next to my everyday flatware spoons. The bowl and the edges are slightly nicer, but it feels like a regular spoon. "Meh." Maybe I should give it the DDF / Ruhlman treatment and just bend it myself.
  4. The Dish Towel

    I keep the clean dish towels in the linen closet (upstairs). Two reside in the kitchen: a terry one hangs on the handle of the (bottom pull out drawer) freezer, a flat weave cotton one goes thru the handle of a drawer in the cabinet near the sink. The terry one is usually pulled out when I wash fruit/veg to drain/dry them. The other one is for hand drying. But I'm not obsessive about that, can do either. I also use the dishwasher primarily as a drying rack so the towels just clean any leftover water caught in creases or dimples. I probably have around 10 towels total. They definitely get better with age, more absorbent.
  5. Gochujang

    This is the brand I usually find in the international aisle of my local grocery store, but it's only $4 a tub rather than the $10 Amazon wants. The most common way I use it is to mix with mayo, ponzu sauce, toasted sesame oil and shichimi as a dip for fries. I also add it to crushed tomatoes along with garlic and oregano for pizza sauce and I've made the sauce from the ATK episode to drizzle over scrambled eggs. Very versatile ingredient to have on hand, and it seems to last forever in the fridge.
  6. Countertop Rotisseries

    I'd consider a whole duck "oily and fatty stuff". No spatters and a nice bowl of duck fat and drippings at the bottom. And I'm still working my way though that duck fat.
  7. Today
  8. Countertop Rotisseries

    It really depends on what you are cooking. You will have splatter if you are cooking oily and fatty stuff. If oil or fat is heated at over 300F, it will create a little explosion when it meets water. dcarch
  9. Silky Smooth Chicken Breast

    I've never had the soy sauce chicken, but I've had plenty of Hainanese chicken rice in Singapore, and similar versions in Vietnam and Thailand - and it seems that the best ones are cooked in simmering liquid, then plunged into an ice bath and until cooled - this stops the cooking and minimizes any carry over and helps gelatinize (is this a word?) the skin. I also think that the breed of bird has a lot to do with the meat texture as well. Back when I was doing more cooking, I'd done tests at home to recreate this, using the same method with 3 different breeds of chicken - and got vastly different results.
  10. Dinner 2018 (Part 1)

    Not one pepper of any sort passes my lips.
  11. Countertop Rotisseries

    I'm hoping I don't hvae a problem with splatters either - I think this will be minimized since the heat source is between the meat and the reflector/shield - I imagine any splattering would be there, rather than the area where there is no heat applied and the meat faces room temperature. He says, crossing his fingers....
  12. Countertop Rotisseries

    I'm with JoNorvelle on this one--no spatters out of my Farberware, either.
  13. Silky Smooth Chicken Breast

    @weedy nice ref's thank you @hainanchicken is the chicken , after cooking , sliced before service ? Im wondering if they add , after its slices , some Ck stock that might be sligthly thickened or not to add surface moisture . that can alter the mouth feel by quite a bit I think.
  14. I am very fond of Askinoise Chocolates out of Springfield, MO. They are considered chocolate makers instead of chocolatiers. They take the raw bean and produce chocolate bars. Shawn and his crew do some very interesting flavors besides his single origins. I think he is the only company that imports and labels kokoa beans from the Philippines. Their shop is incredibly fun, you can smell the chocolate walking up to the front door. Here is how to reach them.
  15. Silky Smooth Chicken Breast

    I misread then. It could still apply if they are injecting with such a tenderizing marinade. But i have never had the dish in question so i cannot comment on it.
  16. A menu, lost in transcription

    Sadly, I've run into people who cannot read cursive writing. I have a feeling this will be happening more and more.
  17. Silky Smooth Chicken Breast

    I doubt that. As stated by @liuzhou and me above: the bird is cooked as a whole, with skin intact. Marinating or treating the surface with any tenderising agent does not apply - it is purely a matter of cooking and cooling that creates the texture ...
  18. Dinner 2018 (Part 1)

    I hereby bequeath you my share of all the green bell peppers in the world. And about three-quarters of my share of the red and yellow ones. I WILL use a few of those, when pushed.
  19. Silky Smooth Chicken Breast

    They use a tenderizing powder like papain or bromelain or something similar that i am not aware of. Sure velveting will give it a silky texture but its not going to make the inside of the meat very very soft. My guess is there is a technique to using these tenderizing powders, because ive tried using them and they do work, but always left a noticeable taste. I want to point out before someone suggests quickly cooking hot and fast producing very soft meat, sure. But, have you ever had leftovers and reheated them in the microware? I have, ive even nuked them to the moon and back and guess what? Still very very soft meat! Whats up with that?
  20. I'm in Raleigh! Welcome
  21. Breakfast! 2018

    Forced myself to fry up some of the beef scrapple that, frankly I'm not that fond of, but am determined to use up. Had it with poached eggs and a little experiment of cold sliced polenta that I breaded and fried like I do zucchini. Very good! HC
  22. Kaiseki Cooking

    Hey everyone, I posted this in the Japan forum but I wanted to see if I could get more eyes on it. I want to start bringing the influences of Japan and Kaiseki into my cooking and had some quick questions. Is Kaiseki Exquisite Cuisine - https://www.amazon.com/Kaiseki-Exquisite-Cuisine-Kikunoi-Restaurant/dp/1568364423/ref=sr_1_1?ie=UTF8&qid=1516114264&sr=8-1&keywords=kaiseki - still the best book on Kaiseki cooking? I know it is a restaurant cookbook, but looks like it also gives the general basis for Kaiseki cooking and what exactly Kaiseki cooking is a modern sense. Has anyone apart from Jo read the Japanese Culinary Academy books? Volume 1 and 2 interest me the most, starting with volume 1. I know Volume 1 touches on Kaiseki as well. Thank you!
  23. Breakfast! 2018

    I would eat that for breakfast in a heartbeat. I better not show that to Moe. Baked Cinnamon buns last night. Served early this morning in bed with a cappuccino.
  24. Making Limoncello

    I hope I didn't make too big a mistake with my Orangecello; I removed the half vanilla bean and, because I didn't check the recipe carefully enough I went ahead and drained the liquid and tossed the orange peels. The recipe actually said to remove the bean and continue to steep the peels for another day or two. Oops. Had no option other than to plunge ahead so I added a cup of simple syrup to the mix and it's now in the fridge. (I did take a taste of the mix after removing the bean but it was very harsh.) I'll take another taste today to see what it's like now that it's finished and chilled.
  25. looking foreword to this. thanks in advance.
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