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Recipes

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earthfriendly
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Re: Recipes

Postby earthfriendly » Thu, 25 Feb 2016 2:01 am

I am by no means a perfect cook. Especially nowadays, I just make sure the meat is cooked thru enough to avoid food-poisoning the entire family.

Most home ovens have hot spots. Heat is not distributed evenly and mine is hotter than what it reads. If accuracy is important, can place one of these inside the oven. Or else splurge on a professional equipment.

http://www.amazon.com/gp/product/B005KD ... d_i=289811

My sister uses her air fryer for chicken wings in Singapore. It is a healthy way to cook with easy clean up. It works for small family. If you need to feed a family of more than 4, I can only imagine needing to cook 3 batches. Given its capacity, I find that it has a large footprint.

One way to avoid tough meat is to cook it at lower heat but over a longer cooking time. A slow cooker is useful in this situation. Or else cut it up in smaller and thinner chunks and as evenly as possible and you can sautee it fairly quickly. For Chinese cooking, many like to coat the smaller-cut meat with tiny amount of baking soda to help in tenderizing it. For stove top cooking, having full clad cookware works better as it allows more even heating from all sides. I use a cheaper brand of full clad from Tramontina. For whole chicken, one can try butterflying it called spatchcocked. I also second the suggestion in sticking a thermometer to monitor the meat.

http://www.walmart.com/ip/Tramontina-10 ... ethod=p13n

earthfriendly
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Re: Recipes

Postby earthfriendly » Thu, 25 Feb 2016 2:21 am

The beer can chicken sounds really cute. Reminds me of rotisserie, but done vertically.

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Re: Recipes

Postby Strong Eagle » Thu, 25 Feb 2016 3:09 am

This is just an excellent meat/food thermometer at a very reasonable price. It is intended as a "leave in food" thermometer but its response time is so fast it also makes an excellent handheld thermometer.

I use it all the time, especially on the BBQ, where temperatures can be more variable, and I make perfect, chicken, chops, tenderloins, and even roasts. Roast absolutely succulent turkeys when you know the exact internal temperature of the breast. Yum!

http://amazingribs.com/bbq_equipment_re ... ot-tx-1200

Beware the clock face type of manual meat thermometer. Sears sells a quality thermometer in their grills department but the stuff sold at Bed, Bath, and Beyond, or at most food stores, is trash.

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Re: Recipes

Postby Strong Eagle » Thu, 25 Feb 2016 3:16 am

earthfriendly wrote:The beer can chicken sounds really cute. Reminds me of rotisserie, but done vertically.


Beer can chicken bad: http://amazingribs.com/tips_and_techniq ... icken.html

This website has a ton of good information if you are into grilling.

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Re: Recipes

Postby earthfriendly » Thu, 25 Feb 2016 4:10 am

Great link especially the section about thermometer.

I prefer to let my meat rest at room temperature for a little, about half hour depending on size, before cooking it. And you can still use spices and rub and "bake" your chicken in a slow cooker. Although I would not rinse my chicken before cooking it. You end up splashing the bacteria around.

http://allrecipes.com/recipe/8647/baked ... r-chicken/

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Re: Recipes

Postby JR8 » Thu, 25 Feb 2016 4:56 am

Agreed. If taking out the fridge then let it come up to room temp before cooking. But also after cooking, loosely wrap in foil and let it rest for 10-15 minutes in the roasting dish, it let's the protein chains 'relax' and the result is juicier and more tender...

Applies to steaks too, incl pan-fried, even 5 mins rest usually really improves the texture.
'Do it or do not do it: You will regret both' - Kierkegaard

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Re: Recipes

Postby sundaymorningstaple » Thu, 25 Feb 2016 8:06 am

I've always used an oven thermometer since I first came to singapore as I really had a problem with cooking with centigrade. Immediately learned the difference between centigrade on the thermometer and the dial on the oven!

Sent from the ozone layer - the answer is out there!

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Re: Recipes

Postby nakatago » Thu, 25 Feb 2016 8:36 am

B_ _N_NG

Would you like to buy a vowel?

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Re: Recipes

Postby the lynx » Fri, 26 Feb 2016 4:04 pm

Came across this last night when I was exploring different ways to cook chicken. Love this! Gonna keep using this technique.

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

A Method That Requires Trust!
This method takes trust; you can't check the chicken breasts or watch them cooking. The method isn't searing, sautéing, broiling, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan.

So you can't peek, and you have to trust us. But I promise that if you follow this method exactly, you won't be disappointed. I learned this cooking method from an old edition of Joy of Cooking, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.

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Re: Recipes

Postby JR8 » Fri, 26 Feb 2016 4:42 pm

That's interesting, it's like a cross between sautéing and steaming. The brief frying, and salt and pepper should add some flavour, something that can be lacking with poaching or steaming. Hmmm - will have to give this a go!
'Do it or do not do it: You will regret both' - Kierkegaard

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Re: Recipes

Postby JR8 » Thu, 17 Mar 2016 4:58 am

'Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)'
https://www.youtube.com/watch?v=jSh6VJY ... EEFC529843

This Korean chef is engagingly enthusiastic-1/2batty. I like the look of this recipe.... will have to check out her channel.
'Do it or do not do it: You will regret both' - Kierkegaard

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Re: Recipes

Postby JR8 » Thu, 17 Mar 2016 5:16 am

And another one:
[Lol how she's changed into a purple dress to do...]
https://www.youtube.com/watch?v=763VL30 ... EEFC529843
'Eggplant and soy sauce side dish (가지나물)'
Looks pretty simple and delicious, also an interesting idea for veggies.

Add:
Another good looking one :
http://www.maangchi.com/recipe/buldak
'Fire chicken with cheese'
'Do it or do not do it: You will regret both' - Kierkegaard

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Re: Recipes

Postby JR8 » Mon, 04 Apr 2016 3:51 pm

Since I bought a 1/2 pound bag of paprika in Budapest (paprika central) I was looking for recipes. Made a chicken, veg and paprika stew last night and it was simple and tasty. It has a bit of a punch but much lighter in the oil/s aspect than say a typical curry would be. That was dinner last night plus enough left over for another meal. Gave me an excuse to christen the lovely big cast iron pot I got with NTUC coupons last year :)
'Chicken Goulash' http://www.food.com/recipe/chicken-goulash-325271

Tweeks:
Didn't have caraway so added 1tsp of cumin. Added one big finely diced potato 1/2 way to help the gravy thicken up. The chicken came skinless so rather than rendering the fat from the skins just sub'd with 2-3Tbspns sunflower oil and kept the onion/spice moving to stop it sticking. ...turned out well.
'Do it or do not do it: You will regret both' - Kierkegaard

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Re: Recipes

Postby JR8 » Sun, 29 May 2016 5:15 pm

Now here's an idea that completely new to me; and I'm certainly going to give it a go. I'm doubly curious about this as we love ice-cream, but decent stuff is so damned expensive, and not great for the waistline.

http://www.thekitchn.com/how-to-make-cr ... tchn-93414
'How To Make Creamy Ice Cream with Just One Ingredient!'

Now the one ingredient isn't cream, it's banana. At the foot of the recipe are suggestions for variations, examples: adding Nutella, or peanut butter, or honey, or aromatic spices, and so on.

If this works as well as suggested, this could be quite a discovery!
'Do it or do not do it: You will regret both' - Kierkegaard

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Re: Recipes

Postby JR8 » Sun, 29 May 2016 8:04 pm

Meanwhile, I'm currently enjoying watching this -> https://www.youtube.com/watch?v=6izKuaDrnpE
'Gordon's.Great.Escape.India.E01'
And good viewing it is proving so far, highly entertaining; informative too :)
'Do it or do not do it: You will regret both' - Kierkegaard


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