Quote:
C5Drvr previously said:
I was just gonna start this thread for you.
Do you prefer breadcrumbs or crushed soda crackers when preparing crabcakes?
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Breadcrumbs.
Crabcakes for me:
Crab meat, red pepper, garlic, shallots, capers, S&P, mayo, grain mustard, breadcrumbs
Small dice pepper, garlic, shallots, saute in butter (without color, season)
cool these ingredients in the pan propped up at an angle so the liquid drains off.
combine with crab meat, chopped capers, and just enough mayo, grain mustard and breadcrumbs to bind.
when cooking off, I use the same method as with fish:
hot olive oil, sear on one side
turn over, let cook for a few minutes, add
butter,
garlic, (crushed, then chopped)
shallot (rings)
and lemon juice
when the butter is melted turn off the heat and baste the cakes with the liquid.
Quote:
FJYankeeFan previously said:
What is the right way to make good fried chicken? I always seem to screw it up.
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I just found this out last year with one of my southern cooks:
Place your chicken in salted water overnight (brine) you can add all sorts of goodies if you like: orange zest, lemon, etc) but plain salt is good.
Heat up your oil, add freshly ground pepper to plain flour (more or less depending on how you like it)
Drain the chicken meat, dredge in flour. fry.
That's it. plain, simple and very, very tasty.
Quote:
bandi previously said:
Hey Chef... I just had to bury my grill, it was
my favorite grill of all time, but at 15 years of
age, and two bypasses', it's main artery split
and torched up... She was a good grill, LP
looped oval burner with stone coals, which
cooked very evenly...
Now, I just got a new grill and it cooked things
unevenly and burned portions... I believe it is
because of the new grill design that all grills
have now, which is a burner tube below a "v"
metal defuser...
My question is... How do I uses this thing in
comparison to my old grill... What are your
cooking recomendations, flame level, time...
I am so p/o'd that I got to learn a new grill...
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Tear out the guts and add charcoal/wood.,
Seriously, try to think of that metal diffuser as a saute pan...the thinner the metal the more un-even the heat distribution.
Try either one of these: get a metal grate to place over the diffuser and add lava rocks like what you had in the past. Or, try getting a thicker piece of metal and attaching it over the diffuser.
Quote:
California Annie previously said:
When boning a chicken (insert joke here > _____ ), my fingers get so cold they hurt. I have a silicon glove, but that is too bulky to be practical... how do you hold on to a slippery, germy chicken? I hate the idea of a kitchen towel... what do you use? Thanks - A
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Cut faster.
Or, let the chicken warm up...it won't kill you.
Food in the danger zone (45f-145f) can potentially build up bacteria to a toxic level after 2 hrs or so, so if you left it out for an hour, then butchered it, then cooked it you would be fine.
Start with de-boning the breasts and wings first, so you have a stable platform, then work your way down to the thighs (take pictures! oh, no...never mind)
If you use a towel, fill it full of hot soapy water after, let it dry on the countertop and then take it to the laundry...
off for some more packing!
Thank you AmityFJ!
beer! Long live Duvel! 
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