20 hours ago, JoNorvelleWalker said:
Arborio should have worked fine.
I slice my chorizo and then soak it in cold water for a while.
The absorption rates are a little different for bomba vs. arborio. And if chorizo has no place in paella (according to traditionalists, though I always use it), imagine the neuroses when they hear soppressata!
17 hours ago, Norm Matthews said:I came across a video of Jaques Pepin making soup from whatever he found in the refrigerator and he mentioned that he didn't throw away the chicken skins. He crisped them up in the oven. He didn't give any details on how he did it, he just had some that he broke up and added to the soup, like crackers.
I love Jacques' videos, and have been playing around with making a bunch of the recipes shared via those videos. Some of them are pretty simplistic, such as the onion sandwich (a Beard favorite) and radish sandwich (a Pepin favorite), but if it helps people not to be scared of their kitchens, I'm all for it.
@Norm Matthews - I thought he did show how he crisped the skin in one of the videos? In any event, I found this...
QuoteIf using the chicken skin, preheat oven to 400˚F. If raw, season with salt. Roast until crisp and browned, 5 to 10 minutes if leftover or 20 to 25 minutes if raw.
Lately, I've been waiting until the last minute to decide what to make for dinner. There was a whole chicken in the fridge, but didn't want to roast it, so I decided to do Jacques' most recent video, where he made a sort of chicken stew with whole legs. He cuts the legs into 2 pieces, and removes the skin. I butchered the chicken, and used both legs, wings, and the chef's treat - the neck; removing the skin from the drumstick and thigh. I also boned out the breast for another meal, and had that skin as well - all the skin, salted, went into the CSO at 400℉, for about 25 minutes, while I worked on the stew...
I cannot tell a lie; I gussied up the stew a little, and didn't use yams. Instead, I had a few farmer's market potatoes, and added 2 carrots, 2 ribs of celery, a leek, bay leaves and saffron, cause why not? And you know what...
It was pretty darn good - and the crispy chicken skin garnish sent it over the top!
