or Connect
New Posts  All Forums:

Posts by Koukouvagia

It won't stick without a little oil.  Try peanut or roasted sesame oil.  Or try adding a little natural peanut butter, it has enough fat to stick.
I'm not sure why you would sous vide fish skin by itself, I imagine it would come out soggy and gloopy. I roast fish skin and I like how it comes out. Just make sure that it is seasoned first and coated with a little bit of oil and place it on parchment paper because it sticks. Keep the oven hot but don't take your eyes off it for more than a few seconds because it can go from golden brown to charcoal dust in a flash. Or you can use a torch for quicker results but it...
@Jimyra nice dish, very intense! I have 2 questions. Does the creole sauce cook with the chicken or is it a condiment that you keep in the fridge? Also, why do you add granulated garlic and onion when there is already fresh in the recipe? Does it add texture or flavor?
When my family owned a hot dog shop we made chili that was famous around our parts in ole Virginie.  The secret was to use onion skins in the stock.  You heard it here first.
It's never a good idea to place a hot dish in the refrigerator.  A rotisserie chicken is tender and can easily be broken apart with your hands.  Even splitting the chicken down the middle lengthwise first would have been a good way to make it cool down quickly before placing in the fridge.  I do usually allow the chicken to come down to room temp before putting in the fridge.
 According to wiki "Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade."   You never know, we're all from different parts of the world on the forum so I want to be sure.  My grandmother is a little old greek lady who has never cooked anything in the oven in her life so it's a little different haha.  I'll be sure to stick something in the oven this month though and you be the judge.
My least favorite ingredient in hummus is tahini.  I find that many restaurants make hummus with a lot of tahini.  Sabra is my favorite store-bought.  I have't made hummus in a while!
I love cooking in my creuset so this will be great when I get back to the states later this month!  Question though, not really sure what a casserole is NOT.  Is a stew a casserole?  A one pot meal?  Is lasagna a casserole for example?  Casserole is not a word that I am familiar with in day to day lingo so a little clarification would be helpful!
I wasn't around back then to know Papa but I can vouch for the method. When I used to snorkel and catch octopi we brought them to shore and threw them against a rock for an hour or so to tenderize.Maybe it does get tougher if you cook it longer, that's what happens to calamari.I braise it in a pot with onion, garlic, and chili. I let it braise in its own juice and add no liquid.
Wow! Excellent choice of course, congrats chefbuba!
New Posts  All Forums: