♨♨♨♨ Dave P's Amateur Home-Cook Log/Thread/Dump/Whatever ♨♨♨♨

[cubsfan2154]

Is there anything i can do to Chicken(breast/thighs) to make them less bland? My oven is broke and i don't see us getting an oven anytime soon. I just cook it on a pan and dip it in bbq sauce

[Kay4Kool]

what stockpot or crockpot do you recommend?

[holtmcg]

Is there anything i can do to Chicken(breast/thighs) to make them less bland? My oven is broke and i don't see us getting an oven anytime soon. I just cook it on a pan and dip it in bbq sauce

I lightly coat my breasts in seasoned flour (I season it with Cavenders greek seasoning) sear the first side, flip then add chicken stock about halfway up the breast. It keeps the chicken insanely moist so you won't even need any condiments. Although I do make a pan sauce with the reduced chicken stock by adding butter, cream, vinegar, etc.

[WeekndOrNah]

Some thoughts:

1. Going to try making pork rillettes this weekend or early next week... whenever I run out of groceries aka get sick of eating chicken. Sous chef just made some at work for charcuterie and its like phucking crack... I can't stop snacking on it.

You know how you braise/slow cook pork butt and shred it in its liquid and BBQ sauce to make pulled pork? Shred it in rendered pork fat and you have rillettes. Let it cool after cooking and separate the fat from the braise, heat the fat up a lil and shred the meat.
Probably gonna have to throw a pork belly or three in the braise to get enough rendered fat.

2.Have Friday night off from work... really want to come in and eat the Tomahawk Ribeye.
Problem is, chick I wanted to go with has to work.
Debating to A) cancel and save the coin, B) go solo, or C) drop the coin and go with a hot chick that I'm friends with but she doesn't put out

3. I keep a sharpie on my sleeve b/c that's how we label sh*t at work. Forgot to remove it from my sleeve of my WHITE chef's jacket and now I have a big phucking sharpie stain on my WHITE chef's jacket.

FFFFFFFFFFFUUUUUUUUUUUUUUUUUUUUUUUUUU

[ctownballer04]

Dave have you done sous vide chicken? What I'm reading online is that chicken needs to be heated to an internal temp of 165 to be safe, but a lot of these recipes are recommending temperatures as low as 140.

What's the deal here? They are large drumsticks, so I'm thinking 150 for 2 hours and then sear, but I'm curious if any of you have any more insight into the safety of the temperature here w/ chicken.

[Jerma]

Is there anything i can do to Chicken(breast/thighs) to make them less bland? My oven is broke and i don't see us getting an oven anytime soon. I just cook it on a pan and dip it in bbq sauce

lawry's 30 minute marinades don't use them as a marinade, pan sear your chicken make sure its no thicker than a 1/2" so you don't have to overcook the outside too much, then once its nearly cooked reduce the heat to low add the marinades and reduce them until they become a glaze

the sesame ginger, mesquite, and lemon pepper are my favorite for chicken, I do the same thing with salmon and mahi mahi and use the herb and white wine ur from chicago so you prolly don't have access to kroger, but I heard kroger just bought marrianos so maybe you'll be able to get this which is amazing on steak



its a bourbon peppercorn marinade, basically its pineapple juice, brown sugar, maple syrup lots of pepper and some bourbon, don't know the ratios or how to make it but i suppose you could fool around trying to figure out some combination to make it work, I do know there's very little actual bourbon put in these sauces though.

[WeekndOrNah]

If anyone likes ginger or garlic, I got a bomb recipe for a dressing and "topping" for each.

I think I'm gonna buy a tomahawk or two at cost for Christmas and borrow our immersion circulator (aka sous vide) and a lexan and sous vide the tomahawks for Christmas for myself and maybe a lucky HBB. Recryovac them at work and set the sous vide for 128F.

[Dave P]

Dave have you done sous vide chicken? What I'm reading online is that chicken needs to be heated to an internal temp of 165 to be safe, but a lot of these recipes are recommending temperatures as low as 140.

What's the deal here? They are large drumsticks, so I'm thinking 150 for 2 hours and then sear, but I'm curious if any of you have any more insight into the safety of the temperature here w/ chicken.

Doug Baldwin is the definitive "go to expert" in regards to sous vide safety and is the gold standard for what everyone uses. The FDA is way behind on its standards for safety and they over do it.

http://www.douglasbaldwin.com/sous-vide.html#Cooking



Pasteurization is a combination of time and temperature, not just temperature alone. It doesn't work well in an oven because you will dry out your meat but the way Sous-Vide works you don't run that risk and you can run it a lower temperature for longer, getting a safer but more tender piece of meat.




These charts are the generally accepted "safe" time vs temp guidelines for chicken.

Some thoughts:

1. Going to try making pork rillettes this weekend or early next week... whenever I run out of groceries aka get sick of eating chicken. Sous chef just made some at work for charcuterie and its like phucking crack... I can't stop snacking on it.

You know how you braise/slow cook pork butt and shred it in its liquid and BBQ sauce to make pulled pork? Shred it in rendered pork fat and you have rillettes. Let it cool after cooking and separate the fat from the braise, heat the fat up a lil and shred the meat.
Probably gonna have to throw a pork belly or three in the braise to get enough rendered fat.

2.Have Friday night off from work... really want to come in and eat the Tomahawk Ribeye.
Problem is, chick I wanted to go with has to work.
Debating to A) cancel and save the coin, B) go solo, or C) drop the coin and go with a hot chick that I'm friends with but she doesn't put out

3. I keep a sharpie on my sleeve b/c that's how we label sh*t at work. Forgot to remove it from my sleeve of my WHITE chef's jacket and now I have a big phucking sharpie stain on my WHITE chef's jacket.

FFFFFFFFFFFUUUUUUUUUUUUUUUUUUUUUUUUUU

Interested in those, never had it that way.

what stockpot or crockpot do you recommend?

Standard crockpot is the only thing ive ever used. It's not a complicated piece of technology, basically a enclosed hotplate, so get whatever.

Is there anything i can do to Chicken(breast/thighs) to make them less bland? My oven is broke and i don't see us getting an oven anytime soon. I just cook it on a pan and dip it in bbq sauce

Depends on how healthy you are trying to keep it, most people eat chicken breast because of how low cal/lean it is, which means its going to taste like butt unless you add fat/sugar to it.

[BeastMode101]

Christ ive backed myself into a hole with reading, so behind.



Current sh!t I have in PDFs that I need to read

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(fcking 2,400 pages)
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Over 6,000 pages....need to get crackin' on this.

I think there are a couple of michelin star chefs who are basically self taught. read up a lot then started being an apprentice

which books have you read so far and which were your favorites?

[ctownballer04]

Doug Baldwin is the definitive "go to expert" in regards to sous vide safety and is the gold standard for what everyone uses. The FDA is way behind on its standards for safety and they over do it..

"Expert on sous vide cooking and non-linear waves"

This guy is the fuking man, I love it.

[Dave P]

I think there are a couple of michelin star chefs who are basically self taught. read up a lot then started being an apprentice

which books have you read so far and which were your favorites?

I've gotten the majority of my reading done just on the internet but in terms of books that have legit helped me a ton.


Best "Theory" Books i've gotten into.


On food and Cooking - Harold McGee - This one is basically your favorite chefs favorite book. It covers alot of science of cooking stuff.

The Foodlab - Kind of an updated version of Harolds book with more recipes and comparisons.

Modernist Cuisine - The bible of modern cooking techniques, very intimidating, thousands of pages, covers alot of information, haven't finished it yet.


Recipe Cookbooks

Ad Hoc - Thomas Keller - One of the first books I read, thanks to Weekend for making me read it, has some of the best recipes i've ever had including Fried Chicken, garlic confit, and how to make Puree into Salad Dressing etc.

Momofuku - David Chang - A step into more of a multinational cookbook, he talks alot about things you don't find in your standard cookbook. Pork Buns, Ramen, Octosalads, etc

If anyone likes ginger or garlic, I got a bomb recipe for a dressing and "topping" for each.

I think I'm gonna buy a tomahawk or two at cost for Christmas and borrow our immersion circulator (aka sous vide) and a lexan and sous vide the tomahawks for Christmas for myself and maybe a lucky HBB. Recryovac them at work and set the sous vide for 128F.

That japanese miso-ginger dressing they put on everything at japanese restauraunts is probably my favorite dressing.

[Dave P]

Scored one of these on Craigslist for 80 bucks.



Think im like 99.9% done with gadgetry in my kitchen

[WeekndOrNah]

We have that exact same dehydrator at work. Can definitely make some cool components/garnishes.

I highly recommend "The Flavor Bible" to everyone in here. It's basically an index of ingredients and what goes well with it, seasons, etc. My boss still uses it.

Try this ginger dressing:
1. Char ginger on a grill.
2. Blend up ginger, cream cheese, PLAIN greek yogurt, honey + salt to taste. Should have a thick texture and dark grey color from the charred garlic.
3. HNNNNGHHHHHHHHHH

[ctownballer04]

Alright, last sous vide question of the week. I realize that the reduction of air is imperative to the success of cooking sous vide. So are you always just putting 1 piece of meat in each bag?

If you wanted to sous vide some drumsticks or chicken breasts, would you do each piece separately or would put a couple in each bag?

[Dave P]

I'll sous vide as much as I can without the bag floating to be honest.




Just cut up like 6 pounds of round and sous vide in marinade. Gonna let it sit overnight and try to make jerky tomorrow.


Used splenda for that sugar free all protein jerky.

[Dave P]

We have that exact same dehydrator at work. Can definitely make some cool components/garnishes.

I highly recommend "The Flavor Bible" to everyone in here. It's basically an index of ingredients and what goes well with it, seasons, etc. My boss still uses it.

Try this ginger dressing:
1. Char ginger on a grill.
2. Blend up ginger, cream cheese, PLAIN greek yogurt, honey + salt to taste. Should have a thick texture and dark grey color from the charred garlic.
3. HNNNNGHHHHHHHHHH

Will get, I trust your literary choices.

[WeekndOrNah]

Alright, last sous vide question of the week. I realize that the reduction of air is imperative to the success of cooking sous vide. So are you always just putting 1 piece of meat in each bag?

If you wanted to sous vide some drumsticks or chicken breasts, would you do each piece separately or would put a couple in each bag?

Separate bags for separate pieces is phucking stupid and a waste of bags (and money). That said, depends on if you want to differ the cooking between dark meat (drum sticks) and white meat (breasts).

I have absolutely no experience or knowledge regarding sous vide chicken though.

If sh*t floats even after removing all the air (happens when we cryovac sh*t for sous vide), just put a plate on top of it.

Will get, I trust your literary choices.

Definitely something you'll live by once you start adding complexity and wholeness/completeness to your dishes (aka making them entrees).

Features input from tons of famous chefs. Ferran Adria, Jose Andres, Boulud, etc

Pic of a page



My head chef served a plate to some of his friends yesterday. This dish featured culatello, which is like prosciutto but better, aged for a year and a half. His friends asked him how he came up with this dish, how he decided to feature culatello in this way.
He replied... culatello isn't the star of the dish. It's the ginger. He builds pretty much every non-steak dish around the vegetables and accompaniments. The proteins are interchangeable... chicken vs duck, mahi vs trout (both of which are menu changes that happened tonight), etc etc. Produce determines our new dishes, not proteins. Plus it makes sense when you think about it this way: we can always order more of whatever protein... produce is only good as the season.

That's where The Flavor Bible becomes handy.

I'm gonna ask him about cookbook recommendations so I can treat myself to one for Christmas.

[ctownballer04]

thanks again guys

[Dave P]

Recipe for Cauliflower Pizza is up

Secret ingredient was using Guar Gum

[WelshAutist]

Dave P, I just want to say that i've spent my last 3 evenings reading all 51 pages of this thread, and i've enjoyed every single post! Learnt so much about cooking in general from how to make perfect steak to sous vide recipes! Some great tips and pics in here, genuinely mirin'. Your entire set-up and work surface is quite admirable. I wish my reps were worth something, but i'll hit you up in appreciation anyway. Keep up the good work, have subbed and will hopefully add some of my own pics from your recipes and ingredient recommendations to this thread! I hope I can do you proud

[Dave P]

Thanks mang, appreciate the kind words.

Post some pics when you got em.

[Dave P]

Got it Weekend




Loaded on Phone/Tablet

[Dave P]

Needs another hour or so.

Pretty stoked about this.

[Dave P]

Christ fresh Jerky is good. About to be getting 50% of my calories from jerky

[iceypain]

that is some thick ass jerky hnnggh

[Dave P]

Been picking jerky out of my teeth 24/7, only downside.

[WeekndOrNah]

Been picking jerky out of my teeth 24/7, only downside.

I know that feel. Any time I eat meat, I get sh*t stuck in my teeth.

These are GOAT



Had night off from work bc of med school interviews. Went to a neighboring French restaurant that has the same hours as us so only time I have a chance to go is my night off, which is rare.
Ate and drank like a phucking fat French king, and got hooked up when I told them that I worked at my restaurant / they found out why I had the night off when my boss stopped in to say hi to me

Fresh briny as phuck oysters
Wagyu Skirt Steak/pommes purée/red wine jus/carrot salad = HNNNNNGHHHHH. Phucking melted in my mouth
Was still hungry so got some hearty plancha calamari off the appetizer menu
Then got free dessert

All the while getting punched in the face by stiff cocktails


just woke up hungover as **** from a post-dinner nap, finna eat some Popeyes or Raising Canes now

pretty sure all my snapchat friends are either love/hate with the food post. love the food, or hate my pompous eating like a king charade





NY Times review of the place I ate at tonight
http://www.nytimes.com/2015/11/22/tr...view.html?_r=1

[Jerma]

u make that out of an eye of round? I suppose being really lean would be good but i saw you went with the grain on a few of those cuts

[Dave P]

About to get down with some lamb leg today







Simple garlic/salt/pepper/rosemary.

[Arsenal01]

^^^ das it

dave, you should try this and post results...the perfect eggs benidict using the sous vide (skip to 12:15)...looks amazing, im gonna try the poverty way (first half of the video)