Did you use a recipe for the sauce?
Printable View
No just kindof winged it. I cut up the back of the chicken and fried it off in a pan, deglazed with some kitchen wine and boiled it off with a ton of 5 spice, bay leaves, ginger and garlic to make a simple sauce. Once it was reduced i filtered it out and added soy sauce and honey.
Mushroom and smoked chicken risotto today. Wife loves it.
Attachment 91343
Recommendations for an oven safe, stainless steel sauté pan? Would like something good quality since I’m starting to order meat from a butcher and would rather not screw up expensive cuts because of second rate pans
All-Clad makes a line of nice saute pans. Baller price, I probably wouldn't spend the money on that brand these days, but back in the day I did, and it's been flawless.
All Clad D3
/thread
Whatever happened to a good old fashioned $9.95 cast iron skillet with a couple rounds of flaxseed oil seasoning?
Haven't made fried rice in a long while so...
Made peking duck yesterday and had lots of leftovers and a glorious glass of duck fat.
Cut up the leftovers and used duck fat... I call it "Chef's last day" fried rice due to the abundant amount of meat used. So. Good.
Attachment 91429
Attachment 91435
Aspen Called. They want their fried rice back.
I have a 12 inch All Clad D7 that I rarely use. It's a great alternative to cast iron.
https://www.centurylife.org/in-depth...ply-stainless/
The thermoclad at Williams Sonoma by Hestan is quite good for the price, and Hestan has come out with a lower line called Probond.
I like the duck fat fried rice as well as the risotto! Now let's see all the Asian people try and cook risotto. ;)
Have made this before but made a batch last week. Really good sauce and this recipe makes like ~4L ish which also freezes very well. I substituted bacon for the pancetta (Can't really taste much from it though when I have made without) and chicken stock instead of wine. Planning on trying the marinara sauce recipe from that website next.
https://houseofnasheats.com/best-bol...-sauce-recipe/
Made some slow cooker flank steak today. Seared top makes a difference
I was itching for a vermicelli bowl yesterday. The wife found this recipe and it was bomb af
https://www.youtube.com/watch?v=9fdFXWY0asE&t=10
Got bored of sourdough loaves, so made sourdough everything bagels instead:
Attachment 91644
I baked two directly after the 4 hour proof. The other 6 are in the fridge to “sour” and will bake them tomorrow.
For the ones tomorrow I will try an egg wash to hold the toppings on better, and will use a bit less. Next time I’ll probably do 10 bagels instead of 8 since these turned out to pretty massive.
Taste is amazing, better than store-bought for sure.
Recipe: https://www.baked-theblog.com/new-yo...garlic-labneh/
Hahaha, this meal inspired me for the most ridiculous future meal concept
Attachment 91651
Teaser:
Attachment 91652