Thursday, January 17, 2019

My current fried chicken recipe

As noted previously, I've been on a fried chicken binge that was spurred on by my need/strong desire to use a package of Tazah coating for broasted chicken.

Then things spiraled out of control from there, I started contemplating my own desires out of fried chicken in terms of flavor and texture. Should I try egg? Should I try buttermilk? Can you marinate too long? I spun off from the original goal of just trying broasted chicken to making my own original - monster effort in it's own right.

I think my goal was to replicate fried chicken that my mom had made ONCE when I was young but it had a memorable enough flavor profile.

I cut a leg quarter into 3 pieces to make cooking (and eating all of my test runs) easier.

Let it soak in a marinade of:

2 chopped garlic cloves
1 Tbsp soy sauce
2 Tbsp water
1 Tbsp apple cider vinegar
1 Tsp Fish sauce
sprinkle pepper

It hung out in this marinade for 24 hours because the husband wouldn't let me deep dry when I got home late from work.

It got dredged in a flour mix of:

2 Tbsp potato starch
1 Tbsp rice flour
and 1/4 tsp of baking powder

Fry for 12 minutes total, turning at the 6 minute mark.

Then bake for 20 minutes @ 400 F

It was fortunate for this to cap off my fried chicken experimentation because this was awesome. Other than working on residual greasiness, the taste and texture are where I want them to be. I was afraid of it being salty because of all the marinating time, but no - this was awesome.

I would've taken a picture, but I ate it. My cast iron pans are pretty well seasoned now. I'm logging this for my reference, since for the sake of my health, I gotta take a fried chicken break.

Sunday, January 13, 2019

What happened to 2018?

The year went by too fast.

Updates in my cooking life:

- I'm really digging traditional cast iron. I got my husband into playing with it too and he makes a rather lovely Chicago style deep dish pizza. (Did I mention I got married?)

- Thankgiving 2018: Immigration Nation! Yes. We had an immigration themed Thanksgiving and it was awesome! My cousin deboned the turkey and stuffed it with kiampung (Chinese sticky rice). While I thought it was amazing and I hoarded almost all of the turkey leftovers and remaining kiampung, some of our guests actually preferred my stuffing. Compliment? Not so much as stuffing felt more contextually appropriate along with the flavors of Thanksgiving. I clearly didn't emphasize the theme enough. The tamales and pierogis were well received.

- I just broasted chicken for the first time today. It was fun and felt good, but there's a texture goal I'm going for so I'll be experimenting a little more.

Today's go:
- chopped chicken and washed it
- boiled it for 5 minutes in water with 2 tbsp vinegar and 1 tsp salt.
- rubbed in dry coating
- fried for 12 minutes, turning at 6 min mark

Conveniently, my small cast iron pan can fit the 3 pieces I divy the leg quarter into - so I'll get some good experimentation in the mix. I will use an egg wash before coating in flour and for my own tastes, I'll boil the chicken in a higher vinegar salt solution.




Thanksgiving 2017: I should've read my thoughts on Thanksgiving 2015

My first post of the year and it happens to be the weekend after Thanksgiving. Some people go crazy for Black Friday while I celebrate Thanksgiving leftovers. To each, their own.
Thankgiving 2017
It's 2017. So what happened to Thanksgiving 2016? I got hired full time in January of 2016 and I still hadn't gotten used to the idea of requesting PTO and such, so I worked all the holidays. It irritated me, but for Thanksgiving 2016 I tried to have at least a little celebration. We bought a small turkey and attempted to cook it, and that was our first real time using the oven to cook. It's not the best way to test drive the oven. Despite getting turkey pot pies and a years worth of turkey stock out of the carcass, I vowed to take off Thanksgiving always just because it irritated me too much to work it.
In the spirit of delegating out tasks for Thanksgiving and my cousin asking about it, I decided it would be an excellent idea to attempt to delegate out responsibilities again.

Saturday, August 6, 2016

Late Night Kitchen Sink Ratatouille

Your guess would be as good as mine as to why I made ratatouille just now at 1 AM.

I generally tend to view anything that doesn't involve meat as fairly easy when it comes to the labor, even if it isn't.

I've had some eggplants sitting around and I've been meaning to do something with them. They gave me the inspiration to make ratatouille, but they're still sitting on my counter because I bought another eggplant for my ratatouille purposes when I was at the store earlier. I did not have my phone on me, so I could not look up a recipe for ratatouille to make sure I had all the ingredients. I decided I was gonna wing it (improvise).

Saturday, July 2, 2016

Potato Latkes



This was a recipe that was handed out around last December by a teacher whose class I helped out by tutoring. The teacher was Jewish, so that's how the class ended up eating potato pancakes for show and tell.

Sunday, April 17, 2016

New flavors I HATE: Beautiful

How can something taste beautiful? or stupid?

I had one of those learning weekends where you find out the hard way that you can't eat everything and won't eat everything.

It started at weekly dim sum.


They have two kinds of jelly on the dessert cart. Rose and Dragonfruit. I know I love the dragon fruit, but I couldn't say I prefer it to the rose because I'd never had it. The guy could only describe the taste as "beautiful" and I generally don't like perfumy flavors. I tried it and immediately regretted it. If you would never go into your backyard and find roses to eat immediately, then anything with a strong flower flavor is not a good idea. It's good in some macarons, but that's only if done right. 

It was my lucky day, after dim sum, my sister and I went to get Turkish coffee. Along with the coffee they served us lokum, ROSE flavored lokum. 

As someone who can kind of know immediately upon description whether or not I'll like something, if I ever find myself questioning if I'll like something, then the answer is most likely no.