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I used a tenderizing mallet and my chicken was stringy??

Forum topic

Hello all,
I made chicken last night for dinner and tried the triple breading station, flour/egg/panko. I first cleaned and butter flied my chicken breasts, then pounded them out to an even thickness, seasoned, bread station and then fried them. When I cut into the chicken I expected tender and I got stringy.....any suggestions?

Water Blanching

Forum topic

This is a cooking technique renowned for the crisping of duck skin. I've recently explored this technique with regard to chicken skin.
I would really like this thread to be about the cooking technique in general. If anybody uses a water blanching technique, please drop a comment and let us hear about your experience.

Caul Offal...Excuse me?

Forum topic

Seriously, Looking to start a conversation on this weird animal membrane. I finally found a local supplier that has unlimited supply and its cheap $2 per caul. OK so now what? I get the idea that its mostly used to bard (wrapping fat around food that is to be cooked), but what else?

http://www.eatmedaily.com/2009/10/offal-of-the-week-caul-fat/

Pancetta--Work In Progress

Forum topic

Chef Jacob has inspired me to make another pancetta. I thought it would be fun to post for others to see this as a WIP (work in progress).  I'll be updating this thread over the next few months, maybe longer. I'm hoping it can be instructive but more so spark discussion and shared experience. I'm not at all saying this is the best way to do it, just that it works for me. I recommend viewing Chef Jacobs how to video on the process, if nothing else to check out his belly ;-).

Crispy Duck Skin Problems

Forum topic

A big hello to everyone from Toronto, Canada.

I am hoping that someone might be able to help with an issue I've been having cooking duck breast. I am not able to keep the skin on my duck breast crispy. The skin gets crispy right out of the pan, but as it rests, it turns gummy.

Leftover smoked brisket fat

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I saved quite a bit of fat from smoked brisket since I thought it a shame to discard it.
Any thoughts on how to use it? I just stuck it in the freezer for now.

Halloween Dinner

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I am starting to think about practising ideas for a Halloween themed dinner. I am basing my meal around the marvellous cider sauce I once made and discussed on the sauce forum. I would like to serve some kind of pork stew. I want a stew as I can cook it and serve it at the table in a cauldron shaped vessel. I want some extra flavours in the stew (apple maybe) but I don't want anything that will detract from the sauce.

Whole deboned BBQ chicken cooked prefectly with crispy skin

Forum topic

Sounds good right? I'd like to start a discussion on some techniques and approaches to achieving a perfectly cooked whole deboned chicken over a dry charcoal fire. 

Recently one of our members (Wartface), has inspired me with the show pieces he's been pulling off his BBQ pit. So I wanted to get back into BBQ cooking again.  I do like smoking foods but not high heat BBQ cooking so much. 

Country style Ribs...

Forum topic

Country Style Ribs are more like pork chops than Ribs. Cooked in my Big Green Egg, a ceramic cooker. I wet brined them for 2 hours in 1 gallon of water, 1/2 pound of salt and I cup of sugar. I cook them low and slow first, bake them, with the lid down, until they get to 10° under my desired end temperature - 135°. In this case I baked them to 125°. Then I removed them from the grill and removed the top grate. I mopped them with more BBQ sauce and put them on the lower grate that's 2" for the hot coal. I try to caramelize the surface, without burning it, before the IT gets to 135°.

1 lb ground turkey yields how many sliders?

Forum topic

I am finally stepping out of my comfort zone and trying my hand at catering. I have a wedding booked and I was going to grill turkey sliders. Please let me know if my math is correct, 1lb = 16oz meat, sliders are usually 2oz patties. I should be able to get 8 sliders per every one pound of meat correct. The guest count is roughly 200 guest. I am doing a buffet style with the full menu being:

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