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Favorite recipies?
Jabba:
--- Quote from: DrewKaree on February 26, 2006, 05:59:23 pm ---You'll never get your chicken as juicy unless you've got a pressure cooker. That's how they're cooked and how they retain so much juice and aren't all dried out and blah like a McD's or BK sammitch.
--- End quote ---
Drew, Chic-A-Flic looks like a good recipe, but where does the pressure cooker come into play?
And USS, any dog food brand in particular?
Mark70:
One large roasting pan (I use corning ware with foil over top)
Two large breasts of chicken, bone in, skin on. Several baby carrots, several golf ball sized red potatoes. Salt, Pepper, garlic powder. Cover, in oven at 400 dF for 40, uncover for 10-15 mins.
Can't beat roasted chicken. Better than barbequing it (beer can chicken excepted).
It's simple to do, and plain to satify finiky kids. It's pretty good for you. It's moist and tender.
Throw some Ranch dressing on the potatoes.... oh yes. I'm not crazy. If you've never rad ranch on a baked or roasted potato, YOU'RE crazy.
I'm not sure how increasing the recipie will affect the outcome or cooking time. I cook for two. We're DINKS - Dual Income No Kids.
OR
Combine:
3 sheets of MDF, 1 sheet of acrylic, 1 old PC, 14 buttons, 2 joysticks, 1 computer monitor, 1 coin door, three hinges, 1 fluorescent Light, some printed artwork, 15 drops of blood, 80 drops of sweat
In your garage. Garnish with empty beer bottles.
Mark70:
--- Quote from: saint on March 07, 2006, 07:52:12 pm ---ANNOUNCEMENT!
I....
bought a crockpot!
Now I just have to figure out what to do with it...
--- End quote ---
Uhhh.... Chili.
Gods gift to the bachelor, the superbowl party..... and probably the family of 5.
Daniel270:
--- Quote from: DrewKaree on February 26, 2006, 05:59:23 pm --- You'll never get your chicken as juicy unless you've got a pressure cooker.
--- End quote ---
My grandfather managed a KFC (back when the Colonel was still livin' and the chicken WAS done right... ) and that's how they cooked the chicken there. They used pressure cookers to fry the chicken, used the cracklins in the gravy and used REAL potatoes. Also, made the slaw by hand...
God, how times have changed....
DrewKaree:
--- Quote from: Jabba on March 07, 2006, 08:33:37 pm ---
Drew, Chic-A-Flic looks like a good recipe, but where does the pressure cooker come into play?
--- End quote ---
You insult me with your "chickaflick" ;) Chick-fil-A (and KFC, as daniel pointed out) figured out long ago that without pressure cooking, you'll need to cook the chicken longer which will dry it out, while cooking it under pressure helps to cook it quicker and as a side benefit, seals in juices. The amount of time between regular cooking and pressure cooking aren't that great, but the difference they make in the final product is night and day. If you have a pressure cooker and follow some of the recipes (they still DO make pressure cookers for home use, they're just hard to find), you'll find they make food you formerly thought was "pretty good" seem bland and blah by comparison after trying a pressure-cooked version. Follow all safety instructions though. Them things can hurt ya in more ways than one.
Saint, if there's a Sam's Club near you, they have (or at the very least USED to have) a slow cooker cook book. I'll dig mine out and see what they're called and throw you a few recipes from it too. I've found using the "low" setting always seems to guarantee the best results too. Stuff seems more consistently cooked at that setting
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