Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Unless you're aiming for presentation/stuffing the bird, you can also skip the technical challenge of spatchcocking and just segment the chicken up and roast it that way.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
No idea what to make. Not saag or anything with paneer though
Malai kofta! There are different versions, and they're all delicious.
Dhal is often a safe bet as well: there are lots of varieties, it tends to be very flavoursome, in addition to being relatively simple and cheap to make. It's especially good with some rice and home made naan or chapati on the side.
This is my favourite dhal recipe (although it is Sri Lankan, not Indian). I usually double it because 1: it is delicious and so I want to eat a lot of it, and 2: dhal usually tastes better on the second day.
This is going back a couple of pages, but regarding people using a ridiculous amount of salt in cooking videos: I randomly ran into another cooking video that actually explained that! In addition to salt being, of course, excellent in large quantities, people in cooking videos almost always use kosher salt, which packs waaaaaay less tightly than normal table salt, so it's quite a bit less than if you were using table salt at home. That said, kosher salt is great, go for it.
This is going back a couple of pages, but regarding people using a ridiculous amount of salt in cooking videos: I randomly ran into another cooking video that actually explained that! In addition to salt being, of course, excellent in large quantities, people in cooking videos almost always use kosher salt, which packs waaaaaay less tightly than normal table salt, so it's quite a bit less than if you were using table salt at home. That said, kosher salt is great, go for it.
Yeah, that's something I realized fairly quickly during my first ventures in the video cookosphere. You can't really get kosher salt or similarly loose salt here, and table salt...I might be imagining things, but I feel like it alters the taste of things and has a metal-y note (maybe because of the iodine?). I like using sea salt, even if it's a bit of a bother to grind it up first (I use a mortar and pestle). It's easier for pasta obv, just grab some salt lumps and throw 'em in the water.
0
Options
Tynnanseldom correct, never unsureRegistered Userregular
I can remove the term you're referring to if it offends, but I believe that in some places canola oil is called that, because that's the name of the plant/seed.
+11
Options
DaimarA Million Feet Tall of AwesomeRegistered Userregular
This is going back a couple of pages, but regarding people using a ridiculous amount of salt in cooking videos: I randomly ran into another cooking video that actually explained that! In addition to salt being, of course, excellent in large quantities, people in cooking videos almost always use kosher salt, which packs waaaaaay less tightly than normal table salt, so it's quite a bit less than if you were using table salt at home. That said, kosher salt is great, go for it.
Yeah, that's something I realized fairly quickly during my first ventures in the video cookosphere. You can't really get kosher salt or similarly loose salt here, and table salt...I might be imagining things, but I feel like it alters the taste of things and has a metal-y note (maybe because of the iodine?). I like using sea salt, even if it's a bit of a bother to grind it up first (I use a mortar and pestle). It's easier for pasta obv, just grab some salt lumps and throw 'em in the water.
Chef John has a video on just this topic, and may be the one referred to in the original post.
There were a bunch of assholes I knew who called grapeseed oil rapeseed oil because of some rumor of using it for lube for butt stuff
It's not used very much anymore, but was extremely common 30+ or so years ago. There is a town in Saskatchewan, Tisdale, where most of the farming in the area is canola and their motto until 2016 was "the land of rape and honey".
Reading an article about black licorice, something I actually like, inspired me to seek out some of the salty swedish stuff.
It's, um, certainly different. I've only eaten a piece or two so I can't quite say whether I like it or not. I definitely don't not like it but it's so different flavor and sensation that it's not quite at like status yet. The sampler pack from Sockerbit came with at least 10 different varieties, not all salty, so I've got lot of sampling/tasting to do over the next week or two. I don't have much of a sweet tooth so a piece or two a day is enough for me of any candy.
I did get sour sampler pack too. Lack of sweet tooth aside, I love sour stuff so I'm going to have to carefully ration that otherwise it won't make it through the weekend.
Rapeseed oil is still very much a common name for it and you see it all over the place when you're looking at various cooking blogs, particularly when looking at best oils to season cast-iron.
Unless you're aiming for presentation/stuffing the bird, you can also skip the technical challenge of spatchcocking and just segment the chicken up and roast it that way.
What 'technical challenge'? You can do it in about 10 seconds with a sharp chef's knife, or a bit longer with kitchen shears. Spatchcocking isn't a delicate surgical operation. You're chopping out the spine and then flattening the carcass.
EDIT: re oilseed names, I have a bottle of this in my kitchen right now. It's great for cooking with when you want to make something kinda buttery without adding butter. Real good for soups. Good for making a really rich, yellow mayo too;
This came out so well. Cornstarched and pan fried the tofu and it was crispy and held the sauce well
We made tofu this way for the kids and they really liked it, to the point that they're actively asking to have it again. We were gobsmacked the first time they brought it up.
I managed to make this perfectly once, and I have not been able to recreate it at all. The chicken thighs were perfectly cooked and seasoned, and the rice had this amazing crust on the bottom. I've been trying to reverse engineer what the heck I did, and it's resulted in:
-rice that is very good but did not get the delicious crust (that was hewing pretty close to that first recipe)
-rice that was crunchy and dry and also burnt and also the chicken was overcooked (reduced the amount of chicken stock)
-okay rice (no crust) and greasy chicken (attempted using the first recipe and adding the pats of butter from the second recipe)
Posts
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
No idea what to make. Not saag or anything with paneer though
Realistically, you should probably feed both so your body has ample nutrition to fight off whatever
Malai kofta! There are different versions, and they're all delicious.
This is my favourite dhal recipe (although it is Sri Lankan, not Indian). I usually double it because 1: it is delicious and so I want to eat a lot of it, and 2: dhal usually tastes better on the second day.
Drink it away. Alcohol disinfects, you know!
Like how you're supposed to drink alcohol before a major surgery to disinfect your organs! This is simple logic.
I'm a day late with this but this is one of my go to's when I'm in the mood for Indian https://www.seriouseats.com/recipes/2009/09/cashew-chicken-curry-with-cilantro-recipe.html
I also really like this https://www.allrecipes.com/recipe/45736/chicken-tikka-masala/. I'll occasionally use coconut milk instead of cream if I'm making something else that also needs coconut milk but not a whole 13oz can of it.
https://www.vegetariantimes.com/recipes/chickpea-tagine-with-cinnamon-cumin-and-carrots
This came out so well. Cornstarched and pan fried the tofu and it was crispy and held the sauce well
But normally olive or veggie depending on how much I want the oil to influence the flavor
Canola oil for general purpose sauteeing, baking, and shallow frying.
Peanut oil for deep frying.
Yeah, that's something I realized fairly quickly during my first ventures in the video cookosphere. You can't really get kosher salt or similarly loose salt here, and table salt...I might be imagining things, but I feel like it alters the taste of things and has a metal-y note (maybe because of the iodine?). I like using sea salt, even if it's a bit of a bother to grind it up first (I use a mortar and pestle). It's easier for pasta obv, just grab some salt lumps and throw 'em in the water.
If it's what I think you're referring to, that's not a typo.
I can remove the term you're referring to if it offends, but I believe that in some places canola oil is called that, because that's the name of the plant/seed.
Chef John has a video on just this topic, and may be the one referred to in the original post.
There were a bunch of assholes I knew who called grapeseed oil rapeseed oil because of some rumor of using it for lube for butt stuff
It's not used very much anymore, but was extremely common 30+ or so years ago. There is a town in Saskatchewan, Tisdale, where most of the farming in the area is canola and their motto until 2016 was "the land of rape and honey".
It's, um, certainly different. I've only eaten a piece or two so I can't quite say whether I like it or not. I definitely don't not like it but it's so different flavor and sensation that it's not quite at like status yet. The sampler pack from Sockerbit came with at least 10 different varieties, not all salty, so I've got lot of sampling/tasting to do over the next week or two. I don't have much of a sweet tooth so a piece or two a day is enough for me of any candy.
I did get sour sampler pack too. Lack of sweet tooth aside, I love sour stuff so I'm going to have to carefully ration that otherwise it won't make it through the weekend.
I like driving past fields of rape, they look amazing. It's a pretty weird name though!
What 'technical challenge'? You can do it in about 10 seconds with a sharp chef's knife, or a bit longer with kitchen shears. Spatchcocking isn't a delicate surgical operation. You're chopping out the spine and then flattening the carcass.
EDIT: re oilseed names, I have a bottle of this in my kitchen right now. It's great for cooking with when you want to make something kinda buttery without adding butter. Real good for soups. Good for making a really rich, yellow mayo too;
yeah I guess I never buy that stuff, canola would definitely be an improvement.
We made tofu this way for the kids and they really liked it, to the point that they're actively asking to have it again. We were gobsmacked the first time they brought it up.
It's a saffron, chicken thigh, onion and rice recipe. I'm relatively certain I either misread one of these recipes or accidentally combined them:
https://tasteslovely.com/crispy-chicken-and-saffron-rice-skillet/
https://ethnicspoon.com/moroccan-saffron-chicken/
I managed to make this perfectly once, and I have not been able to recreate it at all. The chicken thighs were perfectly cooked and seasoned, and the rice had this amazing crust on the bottom. I've been trying to reverse engineer what the heck I did, and it's resulted in:
-rice that is very good but did not get the delicious crust (that was hewing pretty close to that first recipe)
-rice that was crunchy and dry and also burnt and also the chicken was overcooked (reduced the amount of chicken stock)
-okay rice (no crust) and greasy chicken (attempted using the first recipe and adding the pats of butter from the second recipe)
Any thoughts, SE++?