Experiments with Sous-Vide Chicken

Perhaps the best way to cook chicken.

18th Nov 2009

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In my opinion, the best chicken is chicken sous-vide. Each bite is tender and succulent in a way I never thought chicken could possibly be. It's kind of changed everything for me. Even the appearance of the meat is different, instead of stringy and tough, a fork can simply cut through the meat. It's enough to make anyone convert.

So for the past few weeks I've been proselytizing about the p...

How to Make Paneer

The Indian speciality is easier than you think.

6th Nov 2009

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The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.

What you do with t...

Chiles Rellenos

This Mexican classic deserves a little love.

31st Aug 2009

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Around hour five, I became terribly exhausted from what felt like continuous marathon of chopping, sautéing, blending, grinding, broiling, stuffing, whisking, dipping, and frying. It was the most complex and curious chile relleno I'd ever laid eyes on and the flavor nearly bawled me over. Every bite revealed layers of flavor, from the salsa, pork stuffing, to the batter. Nothing was an aft...

The Importance of Jus: Two Chickens in One Meal

How the most chickeny chicken dish imaginable.

10th Aug 2009

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Every morning we would roast thirty-six chickens just for their juices, rather than for the meat...Thirty-six chicken provided enough juices for thirty portions of freshly cooked chicken. In other words, the customer had the juice of more than one whole chicken accompanying his dish...It was extreme.
- Marco Pierre White, Devil in the Kitchen

The flavor of natural roasting juices...can...

Chicken Satay

There's more than one way to grill a chicken.

14th Jul 2009

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Cooking chicken satay at a July 4th cookout is, I admit, a little odd.  It's especially so if you consider that my wife and I subjected our parents and grandparents to the ordeal.  While everyone else around the country casually flipped hamburgers and hot dogs, I rounded up everyone available to help me skewer tiny pieces of highly marinated chicken onto wooden skewers.  That marinade also...

A Weekend of Beans and Brats

Insight into perfecting 90 minute, no-soak beans and homemade bratwursts.

24th Jun 2009

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It's been a delicious week.  I've been doling out my homemade bratwurst to close friends and making batches of 90 Minute, No-Soak beans just because I can.  I know some people had some questions about both of these posts, and this week has given me a few more insights to both processes which hopefully will answer some of them.  Also, Michael Ruhlman wanted to see my amateurish sp...

Wisconsin-Style Bratwurst

The ultimate guide to the Midwest's finest encased meat.

18th Jun 2009

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My little adventure with bratwurst reached its pinnacle after a tortuous three hour process of grinding, mixing, stuffing, poaching, and charcoal grilling.  What I faced, fortunately, looked a lot like the bratwurst of my wildest fantasies.  It was perfectly plump, gushing with juice, and absolutely haunted by charcoal smoke.  I stuffed that sausage into a huge roll and piled it high wi...

Jamaican Jerk Chicken

The spiciest way to grill your chicken.

3rd Jun 2009

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My first bite of jerk chicken, fresh from two hours of mingling with smoke, was everything I wanted it to be.  The rub of allspice berries and black peppercorns mixed with fresh ginger and thyme and created this incredible aroma --one that I couldn't help but adore.  I was completely happy and content until quickly, and without much warning, the spice hit.  A double dose of habanero cut thr...