Food/Recipe Thread

[aygart]

you can mitigate this by reheating straight out of the freezer rather than defrosting and reheating

Which is what caterers do.

[TimT]

Also makes a difference which potato you use

Which is the best ?

[Yehoshua]

you can mitigate this by reheating straight out of the freezer rather than defrosting and reheating

Right, because you're causing the water to sublimate, but it doesn't solve the problem completely. In terms of a rubbery bottom layer, I agree, it's likely starch. I'd was the potatoes after shredding them  if you're using a variety like russets to remove some of the starch. At the same time, you want to retain some since otherwise you'd have something that won't stick together as well, but will get a lot crispier.

[av83]

Need a simple recipe how to cook/bake and serve a pickled dark chicken roast. Thanks!

[aygart]

Need a simple recipe how to cook/bake and serve a pickled dark chicken roast. Thanks!

Onions and duck sauce with onion soup mix bake 350 slice.

[YitzyS]

Onions and duck sauce with onion soup mix bake 350 slice.

Maybe use a meat thermometer to check the temp because they can dry out pretty quickly if you overcook them.

[Euclid]

Maybe use a meat thermometer to check the temp because they can dry out pretty quickly if you overcook them.

Dark meat?

[YitzyS]

Dark meat?

Doesn't dry out as fast as white meat, but any time you are trying to get a large piece of chicken to a safe temp, you run the risk of drying it out. It's much easier to cook a smaller piece properly.

[aygart]

Maybe use a meat thermometer to check the temp because they can dry out pretty quickly if you overcook them.

I have never experienced it dry

[YitzyS]

I have never experienced it dry

Maybe not everyone is as good of a cook as you... 

[aygart]

Maybe not everyone is as good of a cook as you... 

I can assure you that it was not me

[mevinyavin]

Need a simple recipe how to cook/bake and serve a pickled dark chicken roast. Thanks!

If the roast is already pickled, isn't it made for boiling up in a pot of hot water and still tasting good?
I'm only asking because with our corned beef, we boil it up plain, slice it, then reheat it in the oven slathered in jellied cranberry sauce. It comes out moist and heavenly.
(I never heard of a pickled chicken roast, but it sounds delicious.)

[crongoj]

Anyone have a good soup recipe using turkey bones?

[yitzgar]

Anyone have a good soup recipe using turkey bones?

Same as chicken soup? I sometimes add turkey necks to chicken soup

[yitzgar]

Salt and pepper, high heat into internal temperature is what you like.


Can also make a horseradish crust

High heat you mean like 450 or broil/grill?

[Definitions]

I'm starting to like ketchup and mustard mixed together more than either one separately. I call it ketchard

[YitzyS]

I call it ketchard

Username chekerds out

[Alexsei]

https://www.urbandictionary.com/define.php?term=Ketchard

[wayfe]

https://www.urbandictionary.com/define.php?term=Ketchard

I was sure UD would define a ketchard as some who eats steak with ketchup.

[king solomon]

Any recipes for veal roast in a net?