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I'm looking for a reasonable braised chicken in mushrooms and sauce recipe suitable for cooking in a covered pan. I have a wok inspired pan (non-stick aluminum, curved sides, flat bottom, glass cover) that I often braise in. -- If necessary I can make one of the French mother sauces as I have...

When baking a potato in your oven, do you recommend stabbing them a few times with a fork, or just put 'em in the oven? I think the theory is that the holes allow steam to escape and makes the cooked potato more flaky. Right? Also, I've found mostly the exact temperature isn't critical. Lower...

Although I've never worked in a kitchen, I try to use techniques that I expect professional chefs and sous chefs use. Two of my important tools are my instant read thermometer and my digital scale. I imagine many restaurants use pre-measured products, cryovac bagged stuff, etc., no need to...

Let me guess. Only for members who do something special like winning a contest?

Chicken Marsala and white rice! I mixed some flour, salt and pepper in a plastic bag and threw in a few pieces of skinless, boneless chicken thights. Saute in a bit of EVOO then added a generous portion of Crimeni (baby bella) mushrooms, and of course it ain't Chicken Marsala without Marsala so...

Hi Gang! I'm back under my original forum name after using "Greg Who Cooks" for a while, thinking since my cooking/recipe site is my current name with .com added and I do web design as a hobby, thought my username was drawing traffic away from my cooking/recipe website (probably is) but decided...

I used to have a recipe, probably came with my pot of crock. :wink: Sauted some chopped onions and throw them into the crock. Browned some bone-in short ribs of beef and throw them into the crock. Covered with BBQ sauce, your favorite brand. Crock it (Davey?) for 8 hours low or 4 hours high...

$4.99 for 1.25 lbs., not much fat, and of course no bones. $3.99/lb. It seemed like a good buy for a cut with a lot of meat and not much fat and no bone... All I can guess is that "country style" means they're not neatly cut with regular cut even width sections. What can I cook with these?

I'm just curious what other DC members think about the benefit (if any) in baking a potato on a bed of coarse sea salt. The theory is that it allows moisture to escape from the potato and yields more even cooking. I live in an area with a large Asian (particularly Korean) population, and big...

You can see from the attached photograph that there's a great pan hiding inside this old crusty mess. It's stainless steel, copper base, I think I know the brand (probably obvious, but not with all that guck on the bottom). I guess using it camping on a Coleman stove wasn't such a great idea...

We seem to have missed a day. I hope nobody went without dinner last night! :lol: Rib eye steak cooked a la Sous Vide 122F for 3-4 hours, home made mashed potatoes made last night, some sort of frozen vegetable, haven't decided yet. Probably some croissants with. I sear my rib eye on my ribbed...

I posted this as part of another topic but I think it's such a good idea and needs its own topic to reach a larger audience, that being those of you who shop at Bed, Bath and Beyond. One of my favorite stores by the way! BB&B veteran shoppers know you sign up for their mailing list (online or...

For a long time I have intended to treat myself to top end gear when I retired and moved into what I consider my final home (moved in last June). I got the Wolf electric convection oven and gas cooktop, and they are simply amazing! (Should be considering the price. Well worth it. Particularly...

Yep, Sous Vide rib eye steak again, 122F for 3 hours then a quick sear on my ribbed cast iron skillet. Mashed potatoes. Probably something from the vegetable group. I got the steak in the manager's special section yesterday, on its sell-by date for 50% off, cost about $3.50. Sure is cheap...

Lazy day for me. Shake 'n Bake chicken (generic mix), mashed potatoes, generic country gravy mix, and a forage in my freezer for some sort of vegetables. Add a salad and a splash of wine, and I'll be fine! :)

Trader Joe's Coq au Vin (pre-prepared, refrigerated) and home made mashed potatoes from a few days ago. Probably some kind of biscuits with that, please! :smile:

I don't get paid by BBB for this. I'm just enthusiastic. Sous Vide starter kit includes 11 liter water oven + cook book + vacuum sealer (think Seal-a-Meal) plus some vacuum bags (at least mine had some bags -- you might wanna verify that) for $500 at Bed, Bath & Beyond. Sign up with BBB's...

I received a sample package of this vegetable recipe mix attached to another of the manufacturer's products and it sat around for a while... I like to make a raw vegetable dipping mix by mixing any onion soup mix with sour cream and serving with bite sized pieces of any of the following...

I cooked half a package 2 nights ago. Wrapped the other half and refrigerated it. Will they come out okay if I cook them tonight? I'm worried that they appear to be packed under pressure. Is keeping them under pressure important? Or can I just follow the package recipe and have them come out...

So what did I do different and what did I do the same? This topic is about both. The main different: I did my turkey Sous Vide, and I've been playing with my Sous Vide the last week doing turkey different ways. First experiment: (about a week ago) Turkey thigh, bought on sale "today is the...

I've had a tri-tip mouldering in my freezer for a few months so I decided to cook it today. It's 2.66 pounds and cost $10 and change, I bought it when it was a really good deal! I've thawed it all day to room temperature... I've cooked 'em lots of times before but I forgot how I used to do...

model SO30FS - 30" single oven I've only had it a few weeks, and lightly used, of course it didn't need cleaning, but I was curious about the "self clean" cycle, and what the heck it was a hot day so why not make my house totally uncomfortable? (This stated in retrospect. I should'a done it at...

When I was buying my new house everybody told me the cooktop (GE Profile) would work okay, all it needed was a little cleaning and all the igniters would work just fine. Well, wrong! I can't get a single burner to light itself. Only one of the knobs even activates the igniter system and it won't...

Sous Vide steak is a definite answer to those who don't like blood in their steaks, but don't want their steak to be tough. For those people this technique should be a god send. I've had several steaks now cooked in my sous vide and every single one of them has been juicy and tender. It's clear...

So this post will be short... :smile: I got the Sous Vide "Supreme" vacuum sealer as a necessary accessory for my Sous Vide kit (you gotta vacuum seal your food before you cook it in a sous vide). So far I've cooked a few already vacuum sealed rib eye steaks from Trader Joe's and they came out...