Recent content by redvan

  1. redvan

    Old chicken parts

    Well then, as much as I hate to give into the wife(who doesn't cook anything), the pros have spoken and the legs will be introduced to the trash. Btw; I always thought that an off smell would be a clear sign of danger. Now I know better. Thanks cheflayne and chefross. Thanks everyone for your...
  2. redvan

    Old chicken parts

    I have an ongoing problem at home where thawed food gets lost in the fridge because others just push stuff in at the front. I thawed several packages of chicken legs for a recipe about a week ago and repackaged from their cryo-pack from the wholesaler because I nicked the edges when separating...
  3. redvan

    Crispy chicken

    I think I saw a tub of flakes later on and I wonder, could that have been corn flakes? If so, how on earth do they get them to stick to the chicken? Red
  4. redvan

    Crispy chicken

    Hi, I'm watching a well-known cooking challenge show and they're making really, really crunchy fried chicken that looks so good. I've tried making fried chicken in a cast iron skillet like mom and grandmother did. I even bought a table top deep fryer and albeit the chicken comes out crunchy...
  5. redvan

    Working stiff weekday lunches

    I may have already asked this question but not sure of its title so I searched but.... I need some ideas for weekday lunches that can be reheated in a microwave. Either in one or two containers like noodles and something or rice and something. Been to most of the popular sites and I'm not...
  6. redvan

    If it's smoking, it's smoking.

    If it's smoking, it's smoking.
  7. redvan

    Aging steak

    I introduced the package to the pail, much to my wife's amusement. But seriously, Its just a steak. Thank you all for your assistance, again. Red.
  8. redvan

    Aging steak

    Hi, I defrosted a steak several weeks ago (5 or 6) and it got pushed to the back of the fridge and was forgotten. It was vacuum sealed by me, as is all I freeze, and still retains its vacuum. It's an 18 ounce rib-eye and now the wife says toss it and I say it's well aged. What is the...
  9. redvan

    Securing stuffed stuff

    Chef, That is awesome information that I will use next time around when I make CCB, or anything else stuffed and rolled. As for the coating; yes, I use flour (left it out by mistake) and always a tablespoon of cold water in the eggs. Red PS: You got me thinking about the braciole so I inquired...
  10. redvan

    Securing stuffed stuff

    brianshaw, I don't bread braciole. I used it as a reference to method only. Just the meat, seasoning, roll it up and tie then, into the pot of sauce, just like mom and grandmother. No frying. But to each, his own. A glue! That's fascinating but the article says that a hint of ammonia is...
  11. redvan

    Securing stuffed stuff

    Hello again, My wife likes items that are either stuffed or rolled up and I need a new approach to securing the item from losing it's contents. For instance; when I make Chicken cordon bleu, I double dip the item, in other words; egg, bc, egg, bc again so the item is kind of thick and using a...
  12. redvan

    Frozen solid

    I agree. I go through it about every two months, less during the summer, to take inventory but the subject of this post somehow got overlooked. Red
  13. redvan

    Boiling cast iron to clean

    Thank you everyone. Red
  14. redvan

    Erupting pot of hot water!

    Hello, I need a professionals opinion... I put a pot of water on to cook some pasta and after it came up to a boil, I shut it down because something came up. Later on, I returned it to heat and just as it was coming to a boil, I added my salt and I suddenly discovered how people felt when...
  15. redvan

    Boiling cast iron to clean

    Hello again, I heard that boiling a cast iron skillet to clean it is a good thing and that boiling prevents losing the seasoning. I asked for further clarification and was told "fill the skillet with an inch of water and bring to a boil on the largest burner. Repeat again if necessary." Any...
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