Silly me... I thought since it was going to be 40F I would smoke some $0.99lb pork butt.
But even at 40F the smoking chamber loses at lot of heat and no, my smoker isn't insulated and it's not thick gauge steel. it's gonna be oven time pretty soon. :D
Uh nope. That's not it. It's likely velvet chicken. A two stage process whereby you coat the chicken in cornstarch and soy sauce, rice wine, or other flavor, cook it quick one, and then stir fry it the usual way.
That's way too complicated to me. Your breast and leg is one main course so just use half the cost of the bird. Then add your mirepoix cost and demi and other garnishes and then add 10% for miscellaneous stuff like oil, salt, pepper, butter.
Yeah, IMO if you are making a stock you are taking flavor out of the ingredients. But if you are braising the liquid begins with flavor.
So in order maintain the intensity of the braising liquid it should not be too diluted hence the cooking vessel should be filled only half way up the side of...
I got to become friends with someone who has a walk in oven like that. It's not just the language barrier but the cultural disconnects. She runs a deli, a full Hong Kong style menu plus a full Vietnamese menu. One day when I was in there a customer was confused to the point of getting...