Overheard on the Home Cooking Board

Published on Thursday, April 28, 2011, by Caitlin McGrath / Edit Post

"I braised some beef cheeks the other day with onions, garlic, carrots, and celery, stock, and wine. I strained the liquid and put the vegetables with some of the liquid into the blender. Then I pushed it through a sieve. Although I have a stick blender, I thought a regular blender would work better plus I wanted to strain it. The result was a smooth sauce rather than a thick gravy." - John E.

"My absolutely best method which results in a juicy [boneless, skinless chicken breast] is to season with salt and pepper then onto a hot cast iron skillet in [extra-virgin olive oil] to brown on the first side, flip and toss into a hot oven for 5 min or so to finish. The outside is golden brown and the inside is just done. The meat should have a very light blush when cut but will be 150-160° [Fahrenheit]. I slice the breast across the grain and they are tender and juicy with a good crust for flavor." - scubadoo97

"Not only do I freeze leftover coconut milk, I also freeze Thai curry paste, chile in adobo and other things that are only used in small quantities. Put them in mustard jars and label. To use, microwave for 30 sec. or so and scoop out what you need and then refreeze." - pepperqueen

ALLHome Cooking Digest
POST A COMMENT |0 Comments

COMMENT