Need Any Recipes or Cooking help ASK THE CHEF

[corarose]

Yes, I am THE CHEF and that is what my Chef/Instructors call me
"Their Little Chef".

Ask me a question about cooking and I will help you with what you need.

[NJCher]

1. my chicken soup was boring

Had stock which I made in the crockpot with a chicken and some rosemary. Then I added potatoes, carrots, onion, celery. It needed a ton of salt just to make it palatable. What can I add to it to make it interesting?


Cher

[flamingyouth]

5. I like ground thyme

But that's just me...

[corarose]

6. Here is what I do

I add some thyme and garlic.

Did you sweat your veggies before your added your stock?

[MrScorpio]

2. Why is my first pancake really crappy?

The rest are cool and tasty.

It's always the first one that gives me problems

[corarose]

7. First Pancakes are always crap

It's nothing that you are doing wrong. It has something to do with the heat of the pan.

[flamingyouth]

8. I think that has to do with the heat of the pan

And why you shouldn't put your food into the oven before it's completely heated up - it's the same idea. Too hot and not even enough. Anyway, I think there actually was a study on this phenomenon.

(No, I am not a chef, but I am an overweight good cook with a chubby husband who loves my food. Not trying to hijack anyone's thread, but couldn't resist!) :hi:

[SOteric]

Make sure your pan or griddle is well-heated before you

put the batter in it. A droplet of water should sizzle across the pan.

Before heating, cover the pan in a spray-release like Pam, or something similar. For the first one, let the pancake just a bit longer than you might otherwise.

[MrScorpio]

36. I'm thinking about making crepes

Do I just make the batter thinner?

What's the difference from regular pancake batter?

[Tinoire]

3. Puff Pastry question

I have a superb dish I make with puff pastry... The trick I am trying to find is how to keep the puff pastry bottom from aborbing any of the liquid in the fish filling and becoming soggy.

The fish is bound with an egg & flour-thickened cream sauce and that part is non-negotiable :) as is pre-baking the crust because the entire thing needs to bake together (the fish filling is wrapped like for a tourte).

I've wondered about maybe brushing the interior base of the puff pastry with egg white before baking but not sure that would work (haven't tried it yet)... Any ideas? It is the one thing keeping the dish from being perfect!

Thanks!

[corarose]

9. We brush the pastry with butter

Try using a couple of extra sheets of puff pastry and thickening up your sauce a bit.

[Tinoire]

15. I'll try the butter! Thanks :)

The sauce is really thick, just thick enough to bind so I can't do much there but I will try the butter! Thanks :)

[SOteric]

4. Doesn't make it so, though. And you know that.

[WannaJumpMyScooter]

10. Bork?

bork
Bork
Bork

[SOteric]

11. Did you (Oops, - with regard to chicken stock)

brown the chicken bones before you made stock from them? The more colour development you get, the better the flavour. Slow-cooking the stock at a low temperature will help improve the flavour. I also get a nicely complex and well-rounded sweetness by using a bit of sherry to deglaze the roasting pan in which I've browned those bones and pull up every bit of pan glazing that I can, add it to the stock.

To extract the maximum flavour from the bones, put hot bones (backs & necks have the most flavour/body component) in a pot and cover them with cold water. I tie several different herbs into a small sachet and float it in the water while the stock cooks off. (Parsley, sage, rosemary & thyme in rougly equal proportions, just like the song). Also use a mirepoix, roasted again for maximum flavour, but fine without roasting too. - A mirepoix is 2 parts onion chunks, 1 part celery chunks, 1 part carrot chunks.

[corarose]

14. You need to deglaze not to glaze it

Most people do not know what mirepoix is that's why cookbooks do not put the word in them.

[SOteric]

16. I wrote deglaze, glazing on the pan is what you're trying to deglaze.

You need to read more carefully.

[corarose]

18. Thanks for editing it you might have thrown someone off

:kick:

[Shakespeare]

19. She didn't edit that--you read it incorrectly.

She edited her subject line to make sure it was clear she was referring to the post about chicken stock.

She used the words correctly the first time.

[Name removed]

25. Deleted message

Message removed by moderator. Click here to review the message board rules.

[Name removed]

30. Deleted message

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[Name removed]

35. Deleted message

Message removed by moderator. Click here to review the message board rules.

[SOteric]

24. I didn't edit the text, corarose.

You need to read more carefully.

[Shakespeare]

17. And that's why she explained what a mirepoix is.

These things DO have names, and it's always a good idea to learn them if you do a lot of cooking.

Weren't you just asking for advice on how to roast a turkey last week? And now you're selling yourself as some kind of expert?

Don't really need the help here. Just finished making a lovely creme brulee. Amazing how egg yolks, sugar, cream and a little vanilla bean can come together to create something so perfect.

[caledesi]

12. Raison sauce for ham? eom

[SOteric]

21. Simple Raison sauce for ham:

1/2 cup brown sugar
1 Tbsp cornstarch
2 Tbsp lemon juice
1 tsp Colman's dry mustard
1 cup water or chicken stock
1/4 cup raisins
1 Tbsp. butter

Mix all ingredients in a saucepan. Cook over medium heat until thick. Stir constantly.

[flamingyouth]

27. I have a question for YOU

When are you having me over for dinner?!?

:hi:

Just kidding - obviously you know how to cook and you live in my town. I just can't resist asking.

[SOteric]

55. One of these days, -I've got to host a Seattle gathering

I promise to pull out some of my fancy recipes. ;-)

[KC]

13. Oh goodie :)

Do you have any idea how you would make someething called
Bourbon St Chicken? They serve it Golden Coral and it is delicious...it is served over rice

KC

[corarose]

22. I make this and it is low fat, low sodium and the calorie content is OK

Kentucky Bourbon Barbecued Chicken
Ingredients:


6-8 pcs. chicken (breasts, thighs, legs or your favorites)
1/4 cup butter
1/4 cup Kentucky Bourbon whiskey
1/4 cup unsweetened tomato sauce
2 teaspoon Brown Sugar Twin®
2 pkts Splenda®
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder or sprinkling of finely diced onion
Preheat oven to 325°F.

Melt butter in a skillet and brown chicken on all sides. Transfer chicken to baking dish. Add other ingredients to pan/skillet, stirring to loosen browned particles that cling to bottom. Warm completely; then pour over chicken in baking dish. Try to distribute sauce as evenly as possible. Cover and bake chicken at 325°F for 45 minutes. Uncover, baste and cook uncovered an additional 15 minutes.

Serves 3-4. Approx. 3.5 carbs per chicken piece

[KC]

56. Thanks for both recipes!

Can't wait to try them

KC

[hedda_foil]

29. This might be the original

GOLDEN CORRAL BOURBON CHICKEN:

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.

http://pub19.ezboard.com/frobbiesrecipeboard42260reciperequests.showMessage?topicID=584.topic

[DS1]

20. Why won't my dog stop scratching at the window?

I mean, I pre-heated and everything! :shrug:

[corarose]

23. Because he wants out!

Don't open your door or your dog will run away for a better life!

[WannaJumpMyScooter]

26. he is trying to get at the cat in the microwave?

[DS1]

32. the cat's in the toaster

amazing what can be accomplished with a pair of thick gloves and a large mallet

[Zomby Woof]

42. A Harry Chapin classic

The cat's in the toaster with a silver spoon....

[WannaJumpMyScooter]

46. litlle boy fried takin' him out too soon

when you comin' home lad
I don't know when

[DS1]

47. well spread some butter again, friend

You know we'll spread some butter, again

[SOteric]

28. Not enough cognac in the sauce.

[Name removed]

31. Deleted message

Message removed by moderator. Click here to review the message board rules.

[Shakespeare]

33. What is wrong with you?

What an awful, unprovoked thing to say.

[Name removed]

34. Deleted message

Message removed by moderator. Click here to review the message board rules.

[WannaJumpMyScooter]

37. Yeah, doesn't make her a bad person

but putting a cat in the toaster? well...

everyone knows cats are better done in crockpots.

[DS1]

38. I have a few fish in the percolator

I'm trying to create an army of amphibious caffeine-addicted warriors. Yeah, that's the ticket.

This post was not edited in any way shape or form. Several animals were hurt in the creation of this post.

[SOteric]

39. Wrap those

caffeine-addicted fish in a bit of butter puff pastry. Yummers. I'll send my recipe for peppercorn cognac demi-glace.

This post was edited to include cruelty to puff pastry.

[Zomby Woof]

40. the fish was in my vat of ZombyCoffee

Sorry. :-(

[SOteric]

43. No problem.

We'll just call that a marinade.

[WannaJumpMyScooter]

44. Or would that be a suffusion?

[WannaJumpMyScooter]

41. Good, they will survive once the evil bastards at 7-11

take over the US.
It is a plot I tell ya. Get us all addicted to sweet ice drinks and mega doses of caffeinated beverages, then when we are all sitting around with livers the size of Buicks, they will be in control.
That's where your caffeine-addicted fish come in, see?
They will swim up the drains and attack them on the bowl when the Punjabi asses are most vunerable.
CHOMP!

[DS1]

45. my fish are trained to leap inside freshly expelled rectums

at a high rate of speed. from within they lodge themselves in the upper intestine, and wait. finally, a few days later, the host dies of impaction, the fish eat their way out of the bodies and sing a little Elvis before leaping back into the the toilet to find another victim.

It's quite the sight, this world domination gig is a lot of work!

[WannaJumpMyScooter]

48. Masterfully done, sir. I think this will do it. We will ask for the

princely sum of ONE MILLION DOLLARS from the UN.
If they don't pay.... we release the fish!

[Shakespeare]

49. Threadjacking bastards!

I love you all. Thanks for the hilarity. ;-)

[WannaJumpMyScooter]

51. You say that, sir, in a tone, sir, which I may quite find offensive

were I, not a certain kind of gentleman.

Which, of course, I am. The thread-jacking bastard gentleman.

[Zomby Woof]

52. And I am threadjacking asshole

As the only member of M.A.T.C.O.M. posting tonight, it is an honor to bring you all mirth and dada.

[DS1]

54. Is that you, Magistrate's Unclaimed Personality Number 3?

It's hard to keep track with all you loonys running around, with your threads and your jacking, and your yakking, and unedited kayacking!

[WannaJumpMyScooter]

60. Once they get the fish in 'em, 'ey gov'nor... they'll sing a different

tune then, 'eh?

[DS1]

61. Yea indeed, a there's ne-er a man that can out-hold

a diabetic scotsman!

[Shakespeare]

57. I say "bastard" only with the best of intentions.

In certain circles, it's an honor to be called a bastard!

I take a noticeable amount of pride in being known as a heinous bitch, incidentally.

[WannaJumpMyScooter]

62. Well, then, I doff me hat to you sir, and by your leave, your

heinious bitchdom, might I have a copper or two for me wee ones? We are running pittiful short of change since we spent 87 billion or so on developin' those bleedin' fishes.


on edit... Sorry, just read two of the Aubrey/Maturin book series this weekend, my mind is in 19th century Royal Navy mode.

[SOteric]

58. Isn't that the truth!

The two of them are more fun than most of SNL these days.

Maybe we should put them in a road show.

[DS1]

50. What do you mean, WE? *fires off a lone spec ops fish*

Careful where you shit, my friend, for the bowl weeps for you!

[WannaJumpMyScooter]

53. And just in time, I have modified the gene codes so they

are perfectly adapted to live in outhouse holes as well as septic systems and chemical toilets found in your average boat and trailer.

[DS1]

59. The Elite Cruise Ship Detachment is imminent

...

[WannaJumpMyScooter]

64. Uh, oh... borders at the taffrail, Cap'n.... more of that cooking

stuff, I fear.

[DS1]

65. I see, if would be nice if we had a chef we confer with

hmmm... drums fingers...

I'll sleep on this one, rest well little fish, we have a big day tomorrow.

[southerngirlwriter]

63. Where do I start?

I live alone, and I don't know how to cook at all. Macaroni and cheese is a frightening prospect for which I prepare and psych myself up. The delivery people at Steak-Out see my number on the Caller ID and answer, "Hey, Jess. Usual?"

I want to learn how to cook, but I have no idea where to begin.

Suggestions, Madam Chef?