Ive noticed people posting meals with weed! Way to keep entertained! Here are a few shortcuts because you may not get good stuff at the grocery store with the meat shortages.
Get a slow cooker. Some rice cookers have a slow cook setting. Some of you mentioned a Pressure cooker, these are great, they are the reverse of the slow cooker, they cook things faster.
When using a pressure cooker make sure you add enough moisture so you do not burn up the meal!
1) Easy Roast Chicken. OK so instead of the usual lets make this easier. Take your chicken and chop off the wing tips. Take out the giblets and neck. Now this is the hard part: Take a serraded knife and cut the backbone out of the chicken. Just cut through one side of the backbone, then the other, put the backbone with the giblets, neck and wing tips. Now, take that serraded blade and just cut into the breast plate. You want to break the breast plate so your chicken is flat.
Take a pan and put all the back, neck, gizzards etc into the pan with some water...Enough to cover the stuff, put it to a boil.
Now...With Roast chicken often some parts get done others, lag, and all the good stuff you put on just leaks off the chicken. You are going to take your hand and separate the skin from the chicken. You will have a flat chicken, with a loose skin.
Salt and pepper the chicken on all sides well... Cut up potatoes, carrots, Onions and garlic cloves and put in the roasting pan. Season with a little olive oil...or any other oil you may like to use.
Take a small bowl. take some sugar salt pepper and any ****es you like, and put in bowl. Rosemary is nice, I use some Garlic and Onion powder. If you put Rosemary in the bowl take something heavy and crush your ****es. Take a handful of breadcrumbs and throw in with the ****es, and take some olive oil. Make a paste.
You are going to spread this paste on the inside of the skin, on the flesh of the chicken. You should be able to do so, with the legs, breast, etc. What you are doing is creating a way that the seasonings will adhere to the chicken.
Take a top rack and put chicken above the cut vegetables on the roasting pan. Finally: take any more breadcrumb mixture and rub it into the chicken skin. This is important because it will make the skin crispy like it should be. The sugars in the mixture will carmalize with the skin.
Put in at about 370 degrees or so, your going to wait until you get some crisp on the bird, and then cover with foil. Before you cover read below:
When putting bird in oven, put temp down on pan with chicken parts on stove. Cover and let simmer at just a bubble now and then from the pan.
When you cover the chicken, uncover the pan on the stove. Let it reduce a bit.
Check chicken...depending on weight, chicken should be done in anywhere from an hour to two. Don't overcook, chicken is ready when you can easily turn a drumstick.
Take chicken out and put aside, take vegetables out of pan, take pan drippings and put into the stovetop with the other chicken parts. You can thicken this with cornstarch, or just leave, this is your gravy. Your potatoes and carrots are your starch and veggies.
For fresh veggies what I do is just chop up some radishes carrots, celery cucumbers, or serve a salad.
This is an awesome way to do chicken, you get a nice sauce, and the seasonings adhere and actually flavor the meat! Because the chicken is flat, it cooks uniformly, so all the meat is done.
#2 You go to the grocery and there is not much left to cook. You can cook down any cut of meat. So lets say you get a very tough cut of chuck roast. First thing to do: Can you find a cut that has fat? like oxtails? If you can grab it with the chuck. You don't need a lot, I know oxtails are expensive. If it is pork, then most pork has fat on it. It doesn't matter, we can cook it..
Make sure you have oil at home. You are not frying so no need to worry about the type of oil. Buy a bottle of cheap soy sauce. Cheap soy sauce has things added to it that help tendorize meat. Grab any veggies you can as well, root veggies. Turnip, carrots, celery, onions, potatoes.
Using a pressure cooker and a slow cooker are opposite ends of the spectrum but the principle is the same. When you get home, put some sugar onion powder garlic powder and oil together with the soy sauce, rub on meat. Put all vegetables (except the potatoes) to use in the pot on the bottom, then salt and pepper them a bit, do the same for the meat (salt and pepper) and put on top of the vegetables. Use enough water to just cover. Put sliced potatoes on top of the meat and vegetables. Season with a bit of oil and salt pepper.
In a Hotpot do this in the morning and let cook many hours, add fatty meats like oxtail if you have them, in about two hours into cooking process.
For Pressure cooker, the meat should cook in about 45 minutes. Take off flame, put cooker under the sink faucet til the pressure valve drops,
If adding seasoned up ox tails Take off 25 minute in and put back on flame for another 20 minutes.
Roesti cakes: here is something elegant that is easy to make for a nice starch. So lets say you are going to take some sourkraut and pork sausages, fry them up... and are wondering what to do about a starch?
Take a good amount of butter, probably like a stick for two or more potatoes... You can use less. put to render in a large pan, cast iron is great, something with a good surface area. Let butter cook down until no foam. You will have prepared the following to put into the pan:
Your going to take a couple of russet potatoes, peel them. Now take the peeler and peel away at the potatoe. Keep peeling until there is nothing left. You want about half a good size potatoe per a person as far as portions go... You should have a heap of potatoe filings
put on paper towel and squeeze hard. You want to drain any moisture out. Now season with salt pepper, a bit of celery salt if you have it on hand, and maybe a bit of onion powder...Yu only really need salt pepper and... add a bit of sugar to carmalize the potatoes. about half a teaspoon per a potatoe.
Now the butter should be hot. Your going to make sure the pan is covered and with a bit more than just covering... Lay potatoe shavings out across the pan together, forming separate bunches, these bunches, about 5x5 inches, or so, are the Roestis or cakes. Youwant them to be thin enough to brown, but with about half an inch of thickness, or so...otherwise your just making hash browns lol. Your going to try and keep the roesti together, but you can always reassemble, your main task is to get them golden brown on both sides. Keep flame at about medium...depending on your pan. You should hear a slow sizzle.
This dish can teach you a lot about cooking: As the potatoes cook, use your nose...does it smell good? Not burnt! use your eyes: are the potatoes browning on the sides of the each bunch? Finally, use your ears, and move the mounds assembled very gently, they should sc**** a bit against the pan as they carmalize. This process should take about 5 minutes or so. When you are ready after the above, carefully turn each mound over, often you can use two spatulas so they do not come apart. If they do, no biggie, just make sure they cook on the other side, and brown. You should cover at a low heat for the last few minutes of the cooking process, then transfer to a dish.
you can serve these just out the pan, with a bit of sour cream, Even with salmon eggs and sour cream... Or for a real treat and light supper? try serving them with Nova Lox, or smoked fish and sour cream.
If using as a starch, do not put gravy on these, they ar crispy and have that fried taste that makes them so nice!
Well guys thats it for now...I found the cookbook I wrote for my son and will be posting it soon...Promise!
Get a slow cooker. Some rice cookers have a slow cook setting. Some of you mentioned a Pressure cooker, these are great, they are the reverse of the slow cooker, they cook things faster.
When using a pressure cooker make sure you add enough moisture so you do not burn up the meal!
1) Easy Roast Chicken. OK so instead of the usual lets make this easier. Take your chicken and chop off the wing tips. Take out the giblets and neck. Now this is the hard part: Take a serraded knife and cut the backbone out of the chicken. Just cut through one side of the backbone, then the other, put the backbone with the giblets, neck and wing tips. Now, take that serraded blade and just cut into the breast plate. You want to break the breast plate so your chicken is flat.
Take a pan and put all the back, neck, gizzards etc into the pan with some water...Enough to cover the stuff, put it to a boil.
Now...With Roast chicken often some parts get done others, lag, and all the good stuff you put on just leaks off the chicken. You are going to take your hand and separate the skin from the chicken. You will have a flat chicken, with a loose skin.
Salt and pepper the chicken on all sides well... Cut up potatoes, carrots, Onions and garlic cloves and put in the roasting pan. Season with a little olive oil...or any other oil you may like to use.
Take a small bowl. take some sugar salt pepper and any ****es you like, and put in bowl. Rosemary is nice, I use some Garlic and Onion powder. If you put Rosemary in the bowl take something heavy and crush your ****es. Take a handful of breadcrumbs and throw in with the ****es, and take some olive oil. Make a paste.
You are going to spread this paste on the inside of the skin, on the flesh of the chicken. You should be able to do so, with the legs, breast, etc. What you are doing is creating a way that the seasonings will adhere to the chicken.
Take a top rack and put chicken above the cut vegetables on the roasting pan. Finally: take any more breadcrumb mixture and rub it into the chicken skin. This is important because it will make the skin crispy like it should be. The sugars in the mixture will carmalize with the skin.
Put in at about 370 degrees or so, your going to wait until you get some crisp on the bird, and then cover with foil. Before you cover read below:
When putting bird in oven, put temp down on pan with chicken parts on stove. Cover and let simmer at just a bubble now and then from the pan.
When you cover the chicken, uncover the pan on the stove. Let it reduce a bit.
Check chicken...depending on weight, chicken should be done in anywhere from an hour to two. Don't overcook, chicken is ready when you can easily turn a drumstick.
Take chicken out and put aside, take vegetables out of pan, take pan drippings and put into the stovetop with the other chicken parts. You can thicken this with cornstarch, or just leave, this is your gravy. Your potatoes and carrots are your starch and veggies.
For fresh veggies what I do is just chop up some radishes carrots, celery cucumbers, or serve a salad.
This is an awesome way to do chicken, you get a nice sauce, and the seasonings adhere and actually flavor the meat! Because the chicken is flat, it cooks uniformly, so all the meat is done.
#2 You go to the grocery and there is not much left to cook. You can cook down any cut of meat. So lets say you get a very tough cut of chuck roast. First thing to do: Can you find a cut that has fat? like oxtails? If you can grab it with the chuck. You don't need a lot, I know oxtails are expensive. If it is pork, then most pork has fat on it. It doesn't matter, we can cook it..
Make sure you have oil at home. You are not frying so no need to worry about the type of oil. Buy a bottle of cheap soy sauce. Cheap soy sauce has things added to it that help tendorize meat. Grab any veggies you can as well, root veggies. Turnip, carrots, celery, onions, potatoes.
Using a pressure cooker and a slow cooker are opposite ends of the spectrum but the principle is the same. When you get home, put some sugar onion powder garlic powder and oil together with the soy sauce, rub on meat. Put all vegetables (except the potatoes) to use in the pot on the bottom, then salt and pepper them a bit, do the same for the meat (salt and pepper) and put on top of the vegetables. Use enough water to just cover. Put sliced potatoes on top of the meat and vegetables. Season with a bit of oil and salt pepper.
In a Hotpot do this in the morning and let cook many hours, add fatty meats like oxtail if you have them, in about two hours into cooking process.
For Pressure cooker, the meat should cook in about 45 minutes. Take off flame, put cooker under the sink faucet til the pressure valve drops,
If adding seasoned up ox tails Take off 25 minute in and put back on flame for another 20 minutes.
Roesti cakes: here is something elegant that is easy to make for a nice starch. So lets say you are going to take some sourkraut and pork sausages, fry them up... and are wondering what to do about a starch?
Take a good amount of butter, probably like a stick for two or more potatoes... You can use less. put to render in a large pan, cast iron is great, something with a good surface area. Let butter cook down until no foam. You will have prepared the following to put into the pan:
Your going to take a couple of russet potatoes, peel them. Now take the peeler and peel away at the potatoe. Keep peeling until there is nothing left. You want about half a good size potatoe per a person as far as portions go... You should have a heap of potatoe filings
put on paper towel and squeeze hard. You want to drain any moisture out. Now season with salt pepper, a bit of celery salt if you have it on hand, and maybe a bit of onion powder...Yu only really need salt pepper and... add a bit of sugar to carmalize the potatoes. about half a teaspoon per a potatoe. Now the butter should be hot. Your going to make sure the pan is covered and with a bit more than just covering... Lay potatoe shavings out across the pan together, forming separate bunches, these bunches, about 5x5 inches, or so, are the Roestis or cakes. Youwant them to be thin enough to brown, but with about half an inch of thickness, or so...otherwise your just making hash browns lol. Your going to try and keep the roesti together, but you can always reassemble, your main task is to get them golden brown on both sides. Keep flame at about medium...depending on your pan. You should hear a slow sizzle.
This dish can teach you a lot about cooking: As the potatoes cook, use your nose...does it smell good? Not burnt! use your eyes: are the potatoes browning on the sides of the each bunch? Finally, use your ears, and move the mounds assembled very gently, they should sc**** a bit against the pan as they carmalize. This process should take about 5 minutes or so. When you are ready after the above, carefully turn each mound over, often you can use two spatulas so they do not come apart. If they do, no biggie, just make sure they cook on the other side, and brown. You should cover at a low heat for the last few minutes of the cooking process, then transfer to a dish.
you can serve these just out the pan, with a bit of sour cream, Even with salmon eggs and sour cream... Or for a real treat and light supper? try serving them with Nova Lox, or smoked fish and sour cream.
If using as a starch, do not put gravy on these, they ar crispy and have that fried taste that makes them so nice!
Well guys thats it for now...I found the cookbook I wrote for my son and will be posting it soon...Promise!
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