Food/Recipe Thread

[henche]

What texture you looking for?

[yitzy93]

What texture you looking for?

IIRC the last time I had them (at someone's shabbos meal) they were thinly sliced, soaked in oil and crispy.

[henche]

IIRC the last time I had them (at someone's shabbos meal) they were thinly sliced, soaked in oil and crispy.

Sounds like you should slice, saute in thin layer of oil until crispy.

[yitzy93]

Sounds like you should slice, saute in thin layer of oil until crispy.

Doing just that right now
First batch came out ok, second batch looks a bit better.

[etech0]

I recently read in an Ami that if you mix water with cornstarch and soak chicken cutlets in it for about 30 minutes, they will be very juicy.

I tried it tonight and it worked great! I don't remember the exact measurements (so I guessed) - does anyone know what they were?

I know it was either 3 parts water to 1 part cornstarch, or the other way around.

[David Smith]

I recently read in an Ami that if you mix water with cornstarch and soak chicken cutlets in it for about 30 minutes, they will be very juicy.

I tried it tonight and it worked great! I don't remember the exact measurements (so I guessed) - does anyone know what they were?

I know it was either 3 parts water to 1 part cornstarch, or the other way around.

Water and  cornstarch are often the basic elements of a simple batter for fried chicken cutlets. (A personal favorite of mine, with sweet lemon sauce.)

[David Smith]

peel the garlic and put in a small tin with alot of salt and pepper and oil covering about half, cook uncovered for about 35 minutes or until golden brown,shake around once or so in the middle of cooking. let your taste buds thanks me after shabbos

If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.

[benjie1305]

If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.

Thats how my mother pretty much makes it. I just eat it straight as a side dish. It is one of my absolute favorites.

[Yehoshua]

If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.

That's how I do it too. You can also slice it on the equator and drizzle oil inside before seasoning it, putting it back together, wrapping in foil and roasting it.

[CS1]

I recently read in an Ami that if you mix water with cornstarch and soak chicken cutlets in it for about 30 minutes, they will be very juicy.
I tried it tonight and it worked great! I don't remember the exact measurements (so I guessed) - does anyone know what they were?
I know it was either 3 parts water to 1 part cornstarch, or the other way around.

I don't know the measurements, but the technique is called "velveting", here's an online link:
  http://www.thejoykitchen.com/joy-community/velveting-chicken-you-get-chinese-take-out

[henche]

That's how I do it too. You can also slice it on the equator and drizzle oil inside before seasoning it, putting it back together, wrapping in foil and roasting it.

How do you find the equator?

[Yehoshua]

How do you find the equator?

Well you first have to draw all the latitude lines, spacing them evenly, and then find the one in the middle. Should be 0° latitude. 

[henche]

Well you first have to draw all the latitude lines, spacing them evenly, and then find the one in the middle. Should be 0° latitude. 

Oh, I get it. You're just looking for a spot that equates the two sides.

[Yehoshua]

Oh, I get it. You're just looking for a spot that equates the two sides.

Basically. Trying to clarify that you cut it in half, bisecting the segments of garlic, not cutting it from pole to pole (from root end to shoots end).

[Emkay]

If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.

Used to do that, switched over as I like the way I posted much better

[etech0]

I don't know the measurements, but the technique is called "velveting", here's an online link:
  http://www.thejoykitchen.com/joy-community/velveting-chicken-you-get-chinese-take-out

Awesome, thanks!

[Crazy tools]

Have a pound and half pastrami roast pre packaged in vacuum packed plastic. In the past I've put small ones in the cholent with the plastic sealed and it was really good.
Any ideas how to make it alone? Would I fill a pan with water, place pastrami with sealed plastic in the water and seal tightly. Then put in oven 275 for a few hours....
Any other ideas?

[etech0]

Anyone know what caster sugar is - how to make it or where to buy it?

I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA

[Mordyk]

Have a pound and half pastrami roast pre packaged in vacuum packed plastic. In the past I've put small ones in the cholent with the plastic sealed and it was really good.
Any ideas how to make it alone? Would I fill a pan with water, place pastrami with sealed plastic in the water and seal tightly. Then put in oven 275 for a few hours....
Any other ideas?

Semi submerged in a sealed pan in the over works very good.  Make sure its not fully covered in water since if the plastic bust open you dont want it water logged

[Mordyk]

Anyone know what caster sugar is - how to make it or where to buy it?

I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA

Didnt open the link but anything called magic brownies should be delicious