rezpeni's Profile
BEST QUICHE WEST OF PARIS
In my opinion hard to beat the bacon leek and comte quiche at Short Cake right now.
Fresh Yeast- where to buy
Looked all over for it to, found it at the Gelson's on Franklin in Hollywood.
Pasadena on or near Colorado street, what are the best places?
17 people, type of food specifically doesn't matter but looking for someplace kind of seasonal and market driven, around $50 person for food is fine, dinner, anyplace like that? :)
Pasadena on or near Colorado street, what are the best places?
Help me out here guys this is not my part of town! It's for a birthday, anything really good around there?
Sumac?
I recommend the Spice Station they have locations in Silverlake and Santa Monica, I see on their website they have two kinds of sumac from Syria and Turkey. The quality of their spices I find is far better than the local ethnic markets.
http://spicestationsilverlake.com/
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Spice Station
3205 Main St, Santa Monica, CA 90405
LA coffee scene: are we at the start of a revolution?
I really wish this were true but I have yet to find a roaster in LA who can compete with my favorites from SF, Blue Bottle and Sightglass.
King Arthur All Purpose Organic Flour locally?
Albertsons did carry small bags of it, thanks!
King Arthur All Purpose Organic Flour locally?
Haha funny I just got back from Ralphs and they didn't have it. I will check Albertsons.
King Arthur All Purpose Organic Flour locally?
Hollywood and Western is close, thanks! Just having a hard time finding it at the stores I go to, Whole Foods only stocks the organic bread flour (which I also use) but not the AP.
King Arthur All Purpose Organic Flour locally?
Has anyone seen this around town? I am looking! Thanks!
I made aioli . . . now what?
i like to have my fritatta's with aioli, especially cauliflower
Roast Chicken: A Better Way?
A very good method! For the normal four pound chicken I do think this technique is superior to both Keller and Zuni. The meat is incredibly tender, def no knife required the breast does stay far moister than cooking entirely at 450. The entire carcass can easily be pulled apart. The skin wasn't as crispy I think you are right Kaleo. I think maybe airflow is more important than proximity to a heat source in getting crispy skin. I think I have definitely improved my roast chicken though which was the point of posting the thread :) I am anxious to try this again with a low sided pan, or perhaps cooking at the low temp first, removing the chicken to a rack and browning after. If I can improve this I will post an update in here. Also want to try the Hazan lemon method and butterfly roasting methods mentioned here soon. Thanks for all the advice guys.
Can I reuse these onions?
Mash/puree it and mix some or all back into the beans which will give them even more flavor. Def don't use it in another dish.
Roast Chicken: A Better Way?
I think I just might try it in an uncovered dutch oven. The other thought that occurs to me is that doing it this way having the heated vessel so close to the bird might encourage more browning then letting the sides be simply exposed to the oven air of a conventional oven? Convection oven might be a different story.
Roast Chicken: A Better Way?
I found a video of Waxman making roast chicken on the internet the other day. Honestly, to me it didn't look all that great! Have you had the roast chicken at Burbuto? Maybe the recipe for home is dumbed down? Here is the one I found online: http://www.youtube.com/watch?v=uy8Q7ClfrfU check out 5:12 for the finished chicken.
Roast Chicken: A Better Way?
God that sounds absolutely incredible! Thank you for the details.
Roast Chicken: A Better Way?
I only remove what I think I might burn, generally anything green is going to turn black if its exposed in the oven as long as a chicken is going to need to cook. I don't wash it since I don't want to introduce more moisture just brush it off with a paper towel. The difference between wet brine and dry brine for me is the end product, I prefer a dry brine for meat, wet brine for me when it's on poultry begins to taste like the roast chicken slices from the deli counter.
As for controlling the salt, honestly I have never oversalted a chicken if you just liberally salt it you will be fine.
Roast Chicken: A Better Way?
Joy of Cooking yes, I think maybe in our rush to reinvent the wheel with the new popular Keller and Zuni methods we have overlooked the tried, true, and sensible. I definitely think of French poulet roti as the gold standard for a roast chicken. As someone living in France I am curious about how these birds are typically seasoned or what if any herbs are used? Can you describe them a little more?
Roast Chicken: A Better Way?
I have one of the electronic probes you leave in too so I will try it. Mostly these days I just do my roast chickens in a regular fry/saute pan which leaves most of the bird exposed. If you are doing something similar with good results I will keep doing this. I am curious about doing it in a thick cast iron enamel as I have found some kind of French bourgeois recipes which call for doing it this way. I have done a kind of wet roast chicken like this before with some liquid in the bottom, the skin puffs away from the meat which is incredibly tender, but it's not exactly a roast chicken. I'm not really committed to any kind of glaze or anything I'm just thinking of ways to get as much color on the bird as possible, I find some oil or butter usually does help things along.
Roast Chicken: A Better Way?
Even with as dry as you can get it usually there is some moisture which allows dry ingredients to stick to the skin. Short of a wet marinade another way to do it is to combine all the ingredients into paste bound with a very small amount of olive oil which you can spread on the chicken. The way I usually do it is to combine all the ingredients in a food processer, I like how it breaks down things like bay leaves and turns them into something spreadable. You do have to be careful because sometimes the dry ingredients will burn in which case its probably advisable to remove as much of them as you can before the actual cooking.
Roast Chicken: A Better Way?
Dry brine is basically just another way to say salt early. I usually dry my chickens well then coat them inside and out with salt and pepper, then leave in the fridge a day or two. Sometimes i leave them covered sometimes uncovered. Uncovered usually dries the skin out more and makes it crispier.
Roast Chicken: A Better Way?
What temps and times do you use and what size chickens do you like?
Roast Chicken: A Better Way?
This sounds really close to what I am looking for, I like this high/low idea, do you put anything on the skin, butter, oil? Also do you cook it just exposed in the oven? I was thinking of trying it covered/uncovered in a thick pot. Where do you take your temp reading in the thigh, correct? not touching the bone of course.
Roast Chicken: A Better Way?
I'm a fan of the dry brining too in fact the one thing I know for certain in all my roast chicken experiences is that it does greatly improve the flavor and moistness of the meat and pulling moisture from the skin def leads to crispier skin. When I wet brined in the past I have not always been happy with the results and sometimes find myself with meat that almost resembles sandwich meat in character. Not a good thing obviously. But beyond the dry brine pretty much everything else is up for question at the moment, I'm at a point of roast chicken soul searching!
Roast Chicken: A Better Way?
The temp reduction is an interesting idea. I wonder if longer and more stops along the way from 450-250 would produce anything different? Or starting at 450, then covering and gradually reducing?
Roast Chicken: A Better Way?
Yes I see you follow the Kafka/Keller high temp school and this is the kind of chicken I make the most as well but the more I think about it the more I think it can be improved upon. Usually what I end up with when I do this is a chicken with very crispy skin and lovely color, thighs that are bursting with juices and just cooked to doneness, and breast meat that is well, just a firmly cooked breast. Stuffing butter under its skin seems to do little to help. Do the preserved lemons change this? In my minds eye of roast chicken perfection I'm looking for a chicken that you can easily pull apart with your hands and is shreddable like a rotisserie chicken, that has the giving quality of long cooked meat where the connective tissues have broken down, yet still retaining the deep rich brown character of a roast chicken. Covering a chicken in a thick pot for a couple hours in a med oven will certainly produce a shreddible chicken, but l'm assuming one with pale flaccid skin. I am looking really for the best of both worlds. The 350 temp of the hazan chicken interest me since its lower than the standard 400f-425f you see in 99% of roast chicken recipies and begins to approach the 325-300 temp which leads to more succulent falling apart meats in a wet covered environment. There are so many roast chicken experts on here I know we are going to figure out a new interesting method one way or another :)
Roast Chicken: A Better Way?
There are a million roast chicken recipes and techniques out there. Everything from slow and low recipes I've seen on the web (250f) to Keller and Barbara Kafka (450-500f), dry brines, wet brines. The Keller recipe while it works fine for smallish chickens in the 2 pound range at the more common 4 pound range for me it simply produces a cooked chicken. Nothing to write home about. The Zuni recipe, while the dry brining technique is good for retaining moisture, as someone who has had the chicken at Zuni the home recipe misses the soul of the real Zuni roast chicken which comes from the flavor of it being roasted in a wood fired oven. Regardless while the actual Zuni chicken is good I think it can be improved. To me the best tasting chickens I have had have been done in rotisserie's. Chickens with flavorful browned skin, not necessarily extra crispy, with moist meat that pulls easily away from the bone. How can you reproduce this at home with a conventional oven? Perhaps covered in a cast iron enameled pan in a med oven (300f range) then later uncovered for additional browning? Constant basting? Rotating during cooking? A high temp then low temp technique? There has to be a better way and I'm looking for ideas.
Looking for King Arthur Organic Bread Flour and fresh yeast in Hollywood
I went there they don't carry it. The only other place I've found that carries fresh yeast is Surfas in 1lb blocks. Some Ralphs carry it during the fall/winter as a seasonal item. I took one for the team on this one like I said I went to so many damn places :) The guy at Gelson's says it's not very popular and they usually end up throwing most of it out! The horror! So enjoy while we can.
Looking for King Arthur Organic Bread Flour and fresh yeast in Hollywood
Thanks good idea but didn't find it there. I went to about 10 different places, the ONLY one I found small cubes of fresh yeast at was Gelsons on Franklin. King Arthur Bread Organic they had at the 3rd and Fairfax Whole Foods.
