annachan
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Posts posted by annachan
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When I get mushroom, I find using a damp towel removes the dirt easier than soaking them in water or running water over them. I guess the towel gives it a little fraction that makes removing the dirt easier.
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I think that peeling beets before hand is a waste of time....the jackets, in my opinion, help the beets maintain a more "beet-ie" flavor than peeling before hand--not to mention that the jackets just slip right off once roasted and are 100x easier to peel.
The reason I peel and cut before roasting is because I enjoy the caramelized edges on the beets. I haven't roasted with skin-on before. Is it possible for whole, un-peeled beets to get caramelized? Also, what's the cooking time on that?
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I've been roasting them lately. I peel and dice the beet, toss with olive oil and little salt and pepper and roast until tender. How long depends on the size of the pieces.
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French onion soup! Peel and cut of ends of onions (how many depend on the amount you can fit in your crockpot) and put them into the crockpot. Add a stick of butter. Let it cook all day or overnight. You will get beautifully caramelized onion with a flavorful stock. In a separate pot, combine some of the onion (cut into smaller pieces) and liquid, along with beef or chicken stock, salt and pepper to taste and optional wine and herbs (like thyme) and you'll have a wonderful onion soup.
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I use it in stir-fry like green beans. Start with a little garlic, add beans (cut into about 2 inches long), seasoned with soy sauce and a little sugar. Add some water or broth and cover the lid to let it steam a little to make it tender.
It would make a great stir-fry with beef, pork or chicken. It would also be good with some dried shrimp.
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I would say you can make soup out of the broth, depending on what you add to it to begin with. For those who add star anise, it may not be a good idea to make soup out of that.
BTW, I never eat the boil chicken plain as it is bland. I always make a green onion and ginger sauce to go with it.
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Cakewalk - boiling the chicken whole instead of in pieces would definitely make a difference. Also, letting the chicken sit in hot liquid instead of in constant boiling water probably makes a difference as well. That's the way I get good hard boiled eggs as well, by letting it sit in the hot water with stove turned off instead of it continuously boiling water.
Sorry, can't offer any scientific reason.
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Reporting back:
I started out with a 4 lb chicken. Add ginger and green onion to the water and bring it to boil. Added chicken and cooked for 15 minutes. Put lid on, turn off the flame and let it sit for 1.5 hours.
The chicken didn't get cooked through, only up to 160 degrees and still pink in some parts. I originally was going to leave the thermometer in there but realized that I wouldn't have been able to close the lid tight.
I ended up bringing the liquid up to a boil again and then covered up the chicken for another hour or so and it was done.
So, I think what I started with wold work for a smaller chicken. If I use a 4 lb chicken again, I'll probably cook it a little longer, maybe for 20 minutes, and then let it sit for 2 to 2.5 hours.
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Maybe it has something to do with the skin? When it's chilled, would the skin be more al dente like?
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If you have one, just stick a digital probe thermometer in the chicken while it's poaching and cook until around 160F.
Great idea! I do have a probe thermometer. I stick that in the tight or breast?
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Fill a pot with water and bring to a boil. Then add the whole cleaned chicken. When the water stops boiling, take the chicken out. Cover the pot, and when the water again boils, place chicken back into the pot.
Kay
Kay - thanks!
I need some clarification: So, when I added the chicken for the first time, wouldn't the water stop boiling almost immediately? Am I supposed to only leave the chicken in there for a very short time, for a minute or so?
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Just make sure you season the chicken well ahead of cooking time.
Thanks Dejah!
Season the chicken - with just salt? With soy sauce? Wine? Would seasoning the chicken the night before be enough time?
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I'm thinking of making green onion and ginger chicken like the ones at restaurants. It's a whole chicken cut up and tops with green onion and ginger and I think hot oil.
The main question I have is how to cook the chicken. Is it steamed? Or is it boiled?
I vaguely remembered from I don't know where that you can put the chicken in a pot, cover with water, let it come to a boil, put lid on, turn stove off and let the chicken sit for 2 or so hours and the chicken would be perfectly cooked. Anyone ever heard of something like that? Would that work for what I want to make?
Any help is appreciated!
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Prices have been getting out of hand in Hong Kong. My parents still talks about what a great deal they got on a fish of some sort for having only paid HK$800 (US$100) for it. We're talking about a fish that's less than 2 lbs. They thought it was a steal because they've seen the same fish serve elsewhere for HK$2000.
Personally, I don't understand it.
Also, a warning about hairy crabs. In China, there is a special place here the crabs are the best. In order to sell them for top dollars, some folks actually take crabs from elsewhere, dump them into the water at this place and fish them out after a few days, claiming the crabs are from there. Buyers be warned!
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So, I just picked up a rib eye roast from Costco, about 4 lbs. After reading all the posts, I really like the Claiborne method. However, I have other stuff I need to cook in the oven and I only have one. I don't want to leave the roast out as it's usually cold in the house.
So, I'll probably try the 450 for 45 minutes then down to 350. I think that's how my friend does her roasts and they always come out nicely. Does anyone know about how long my roast will have to be in the oven for medium rare? I know I will have to go by the temperature but an approximate time will really help me since I'm making the roast for lunch. Just want to know how early I have to get up.
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I AM HUNGRY!!!! Can't wait for our next trip to HK....
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What I've seen in the US that I don't like is that some Chinese restaurants would put bottles of sodas on the table when you reserve a table for 6 or more. They aren't free and they don't tell you that they aren't free. If you open them, they just charge you.
In the UK, we went to an Indian restaurant in London. When we got our food, a few jars of chutney were brought to our table. We thought they were just accompaniments to our dishes. Not the case. The place wanted to charge us even though we didn't ask for the chutney.
In HK, 10% service charge has been that way for a long time. I was used to seeing that as a kid dining out. Also, tea is charged per person even if you don't drink tea, which has been standard practice for as long as I can remember.
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Yep, we've done that as well. We actually stacked to thin layers of marshmallow with peanut butter in the middle, cut into square and dip in chocolate.
My advice would be to work in small batches, making sure that the marshmallow is cold, so it won't melt in the chocolate.
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Belden Place is not too far from Downtown, just a short cab ride or a moderate walk. I recommend B44. Wonderful food and great atmosphere.
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For flavor, I love Weiss' milk chocolate with the caramel undertone. I also got the 64% to try out.
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Quiche or frittata would be good as they are good hot or at room temp.
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I usually dock the pastry and add pastry weights and par cook. Then, while still hot, I brush the dough with egg wash to reseal the holes made by the docking. Then I add the quiche mixture and bake. Maybe the docking park is not necessary with the weights?
Sounds great! How long do you par bake it for?
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I'm thinking of making quiche for a brunch. Instead of the usual crust, I like to make one with puff pastry as the crust. I've actually had that at a local restaurant and my husband loved it.
So, I need to figure out how to do this. Do I just defrost the crust, put it on the bottom of the pan, fill it up and bake it? Or should I bake the crust first? If I bake it first, do I just par bake it?
Any assistance is appreciated!
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For our office potluck, I'm going to make some Ho Hos. Found a recipe on the Food Network that I like. The one thing I want to do different is to fill it with a marshmallow center instead of a cream center.
I found 2 recipes that has potential. One is a marshmallow cream and the other is a filling for moonpies. By reading the recipes, it seems one would be more cream like and one closer to the texture of marshmallow, with the addition of gelatin.
Which would you think is better for the Ho Hos? I'm asking for suggestions since I don't think I'll have time to try both recipes. Love to hear your thought!
Return to Melbourne...
in Australia & New Zealand: Dining
Posted
Nobu? I'm sooooo jealous! Don't even have one of those here at home, in San Francisco!!!!! Good thing we're planning to move to Melbourne next year.
Can't wait!