Frying chicken at home is easier then you think here are some tips that can help you out, via New York Times.
Posts Categorized: Technique
A much smaller version of it’s big brother, perfect for the advanced home cook.
One pot meals are great for this cold winter they are easy to make and taste delicious, via NYT.
Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I’ve written about here before and in Ruhlman’s Twenty: A Cook’s Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re delicious spread with some Dijon mustard and bread crumbs, cayenne if you like it hot, then broiled. When ordering the roast, I plan on 1 Read On »
Between you and me, putting a salted bird in a heavy-duty pan and popping the pan into a really hot oven is almost too simple to be called a technique, but one of the most frequently asked question I get is, “How do I roast a chicken?” So, it must be a technique! In Le Creuset’s third giveaway (ten awesome roasting pans—for chicken, potatoes, brownies, cornbread, just about anything!), we’re roasting. We roast a chicken in this pan because it has low sides, allowing great circulation for the moist bird, and because we can put it on the stovetop to make the sauce after we’ve cooked the bird. How to roast a chicken: Either truss or stuff the bird (with a lemon or onion) so that hot air circulating inside the cavity doesn’t overcook the breast. Put Read On »