This is really synchronicity, right now I'm watching a couple of guys comparing dry vs. wet (vacupak) aged beef at several weeks of age by cutting pieces off raw.
For me, I'd either be looking at:
1.) a little bit of drying time (e.g. 20 or so minutes) in the fridge.
2.) Longer/lower cooking (give the chicken breast plenty of time to come to near finishing temp), pull the chicken off, last minute throw chicken back into skillet (near smoking oil).
How hot is your pan? It should be nearly smoking (and pretty hefty to dump a lot of stored heat into the meat). Just a quick shake should get enough of the surface water off.
1.) a little bit of drying time (e.g. 20 or so minutes) in the fridge.
2.) Longer/lower cooking (give the chicken breast plenty of time to come to near finishing temp), pull the chicken off, last minute throw chicken back into skillet (near smoking oil).
How hot is your pan? It should be nearly smoking (and pretty hefty to dump a lot of stored heat into the meat). Just a quick shake should get enough of the surface water off.
Quick answer is: Don't fry the chicken! Broil or grill it, intense local dry heat browns the chicken and removes excess surface moisture quickly. I usually marinate chicken breasts (preferably skin-on and bone-in, but insipid skinless-boneless if forced)) in lemon juice, salt, pepper, garlic, and fresh herbs if available (dried otherwise) and a bit of oil. Throw them on a hot grill, reduce heat after a few minutes so they cook through without drying out, Robert's your mother's brother.
Yes Cal, the skin is there to protect the meat from drying out, removing it is bad. Also chopped fresh herbs (thyme, parsley, rosemary, sage...) in your paste does wodners, also a bit of oil.
Interesting idea. What happens to the salt, do you have to discard it? That gets pretty expensive. Or does that salt adsorb the moisture but prevent development of pathogens?
call me cheap and strange.
http://www.diyaudio.com/forums/lounge/72831-cooking-diy-you-can-eat-5.html#post1083253
http://www.diyaudio.com/forums/lounge/72831-cooking-diy-you-can-eat-5.html#post1083253
Quesadilllas
I made quesadillas my favorite way tonight.
Often I make them with Flour Tortillas, salsa, cheddar.
Sometimes I fry them, but if the heat is low enough I can "toast" them in a dry skillet.
My favorite way is: corn tortillas, mozzarella, fried in butter, salt them as soon as they come out of the pan. Mmmm
How do you make them?
I made quesadillas my favorite way tonight.
Often I make them with Flour Tortillas, salsa, cheddar.
Sometimes I fry them, but if the heat is low enough I can "toast" them in a dry skillet.
My favorite way is: corn tortillas, mozzarella, fried in butter, salt them as soon as they come out of the pan. Mmmm
How do you make them?
Precook onions/pepper (random other things laying around my crisper drawer).
Take the wrapper of a butter cube an get a tiny bit of bacon grease on it. Rub on outer (skillet) surfaces of tortillas.
Medium heat pan, assemble with whatever cheese I have around, add in (warm) veggies. Been known to crack an egg in the middle, too.
Once that side is sufficiently crispy (and if egg, when that has set up well enough), flip over and start working on another pan/quesadilla.
Serve hot with salsa (verde, always verde). Quesadillas are used mostly for fridge cleanup.
Take the wrapper of a butter cube an get a tiny bit of bacon grease on it. Rub on outer (skillet) surfaces of tortillas.
Medium heat pan, assemble with whatever cheese I have around, add in (warm) veggies. Been known to crack an egg in the middle, too.
Once that side is sufficiently crispy (and if egg, when that has set up well enough), flip over and start working on another pan/quesadilla.
Serve hot with salsa (verde, always verde). Quesadillas are used mostly for fridge cleanup.
I think they were apx 120-150 gramm each. Price here usually is 6 $ for one, but they went for half price to me. Not all times available except on specialty market.
2 pcs for each person is just fine with side dishes, i could also take 3 or 4 when really hungry.
BTW: Nice pic with bottles from the party. No headache??
Yes and there's a fun way we sometimes do them.
Remove the skin and slice the excess meat off the sides so you're left with something resembling a pork rib then cook them how you would ribs. Chicken Ribs.
The excess meat is used for another dish.
BTW: Nice pic with bottles from the party. No headache??
It was actually years ago, and doesn't everyone spit at a tasting?
An externally hosted image should be here but it was not working when we last tested it.
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box of baking soda in the fridge - 'no problem' ...
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https://instagram.com/aventinehollywood/
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