• 25 Posts
  • 20 Comments
Joined 1 年前
Cake day: 2023年6月20日
  • rave_demon@lemmy.worldtoCooking @lemmy.world•What are the best cooking hacks you've learned over the years?
    6·
    1 年前

    You don’t need to slave over a stove for 3 hours to get caramelized onion. Here’s what you do. After slicing the onion, get the pan up to a medium heat with a splash of oil. Toss in the onions and add a bit of salt to make them sweat. Once they start to dry out, go golden at the edges, and even stick to the pan a bit, add a splash of water. You do have to stir continuously for this method as well, but it takes much less time. Do this process a few times where you add water, cook it until its dry, another splash of water, cook it until it dries out again, etc. Sometimes I’ll even alternate in a splash of white wine for fun. You should have beautiful caramelized onions in 30 min with this method.

  • rave_demon@lemmy.worldOPtoFoodPorn@lemmy.world•The most beautiful apple tart I've ever madeEnglish
    0·
    1 年前

    100% apples my friend. I used a mandolin to slice the apples so that they were thin and uniform, but its hard to slice ALL of it right? So I took the little left over slivers, chopped them down, and cooked them into a soft apple pie filling with some sugar, lemon, a splash of white wine. Then I spread that into the par-baked crust before arranging the slices on top as you see. It made it taste really good, I’m glad I did that, but it was sort of something I came up with on the spot

  • rave_demon@lemmy.worldOPtoCooking @lemmy.world•Roast chicken with perfect crispy skin
    1·
    1 年前

    I can’t necessarily write out an entire recipe for you, but here are a few really key tips:

    • Find a good chicken brine recipe. The ratios are important, so if they say to use kosher salt don’t use table salt. My ratio is like… 1 gallon water, .7 cups kosher salt, 1 cup brown sugar, and then a handful of whole spices and things. Boil it, let it cool, and brine the chicken in it at least overnight, up to 24 hours
    • Spatchcock the chicken for easier and more even cooking. Alton brown has a good video for spatchcocking the chicken
    • Take it out of the fridge and dry it off about an hour before roasting. Let it come up to room temp a little
    • Use your fingers to separate the skin from the meat (without removing it). Here’s my secret: a lot of people rub seasoned butter around the chicken and between the skin. I USE MAYONNAISE! I just mix in some dried italian seasoning and rub the mayo all over the chicken, and then in between the skin and meat
    • Roast at a high temp, I tink mine was 400-425 for 40 min. USE A MEAT THERMOMETER. I take mine out 5-10 degrees early. Let it rest for 10-15 minutes, it will come up to temp. If you take it out at temp, itll keep cooking and overcook and be dry. Be sure to check the breast, thigh, and deeper crevices before you decide to take it out. Don’t worry, the brine will keep it from drying out too much

    Hope this helps! This makes for a really juicy and comforting classic dinner meal