Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
I agree. Thai food is pretty straightforward once you get your hands around how to make a balanced nam prik pla and what it's supposed to taste like. The rest of it is just sourcing some ingredients, and learning some fundamentals like cracking the coconut milk to fry the curry paste.
The David Thomson book Thai Food has some great narrative about the fundamentals and various ingredients, and about 500 recipes too authentic for roundeyes.
Tried carmelized on-yons with shrooms, worked out pretty well!
I've also started making pizzas again, cold weather is good with a hot oven!
pepp pineapple pickled jalapeno onyon shrooms
really good!
i prefer my pizza toppings to be cut into bite-size pieces, like how stouffers does their french bread pizzas, and veggies sliced thin.
Has anyone messed around with sous vide chicken wings? Thinking of giving it a go for the SB.
Just for fun. Curious if it maximize tenderness & flavor. Probably flash fry then to finish.
Has anyone messed around with sous vide chicken wings? Thinking of giving it a go for the SB.
I have and it's my preferred method for grilling. I know they'll be cooked properly and then can just crisp them up on the grill. I don't f**k with deep frying but have to imagine if you're going to get the pot of oil out, there may not be a huge benefit to sous vide first. I'm sure chefsteps have done a video on it.
What temp do you go with and how long?
Anything in the bag with the wings (marinade/etc)?
Thanks 5!
What temp do you go with and how long?
Anything in the bag with the wings (marinade/etc)?
Thanks 5!
Ugh, it's been awhile since I've done them but want to say in the 155-165 range and not cooking them forever. Like 1hr'ish - 90min? I always salt but not done other seasoning as I just focus on the sauce.
I tried them as well several years ago, finishing on the grill. I thought that gave them a weird, almost rubbery texture and didn't stick with it.
IIRC we marinated only w/ S&P. Sous vide @ 140* for 1 hour according to my notes.
btw i saw a ton of bad reviews for gordon's hexclad.
i got 2 as a gift and they are amazing. Best pans ever, way better than the best pans we had at culinary school. Carbon steel is poopoo compared
Sounds like maybe a test run is in order before the SB.
New Typhur air fryer came today so I did a test batch of wings. Did 200 degrees for 25 minutes to dry out the skin and convert some of the collagen to gelatin. Then tossed in Lawry’s and olive oil and cranked up to 420 for 18 minutes. May play with time and temps but a great first effort.
Also did homemade blue cheese dressing for the weekend. Home cultured buttermilk, avacado oil mayo, ranch seasoning, and blue cheese.
party wings were on sale so i bought a couple pounds. probably 4 flats for every drum, so we're off to a good start.
lay out flat & pat dry with paper towels. liberal maldon salt and cracked black pepper on both sides and a dusting of garlic powder. no oil, nothing else.
couldn't fit it all in the air fryer basket so did two batches. the first batch was skin side down at 380* for 10 minutes then flipped skin side up at 400* for 7 minutes. the skins were nice and crisp but the meat was over.
digging up past air fryer wing suggestions for inspiration this weekend
for some reason buffalo hot sauce is the only condiment in my fridge that goes bad when my sweet baby rays bbq sauce lasts for damn near forever
(tosses out 1/2 full bottle of hot sauce)
might go for sweet wangs - Used to use yoshida's sauce (RIP) from costco for a teryiaki type style
Inspired me to defrost some wangs!
for some reason buffalo hot sauce is the only condiment in my fridge that goes bad when my sweet baby rays bbq sauce lasts for damn near forever
(tosses out 1/2 full bottle of hot sauce)
might go for sweet wangs - Used to use yoshida's sauce (RIP) from costco for a teryiaki type style
Inspired me to defrost some wangs!
That is odd, given the antibacterial properties of acid and spicy peppers.
I didn't check the recipe, but if you start with soy sauce and brown sugar, it should be yummy
Like these wangs
oyster sauce is elite on airfryer chicken wings
i used to make these years ago, it was top notch.
Air Fryer pizza.
