A lil cooking help

Discussion in 'Food & Cooking' started by jprich16, Jan 22, 2015.

  1. jprich16

    jprich16

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    i always have trouble cooking 2 things.

    i cant saute and cant figure out how to. i always turn it high and use garlic and coconut butter then a few mins with onions, mushrooms, carrots, peppers. spinach, bean sprouts and sometimes tomoatoes. 

    i use chicken, or ground chicken in a different pan. i have alot of spices but if anyone has any spice recommendations that would be helpful too. my chicken comes out dry somtimes and i dont no how often to flip it or to cut it into pieces or lines in it?

    I no these are easy questions but any help would be appreciated.

    also sometimes when i cook steak i put it on the tablea and when i eat it its juicy but not hot inside like a resturant. same with my stifry above sometimes too.
     
  2. cooksforfun

    cooksforfun

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    One of my favorite spices to use is fennel seed. It has an unique flavor, but I find it goes great in Italian cooking.

    Carol
     
  3. butzy

    butzy

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    Welcome Jprich:

    I am not sure what exactly your question is?

    You want some advice on how to make a chicken stir fry? Or on how to saute?

    What type of pan are you using?

    When I make a stir fry, I use a carbon steel wok and heat it on the stove.

    When hot, you add oil and swirl it around the edges and add some crushed garlic cloves.

    When you smell the garlic, add the chicken slices, let them sit for a bit (as domestic stoves are normally not hot enough to stir straight away), then stir them till they got some colour.

    Remove from the pan.

    Then do the veges and when almost done, put the chicken back and heat it all up, serve and eat immediately.

    As for steak: How thick is your steak and how do you like it done?

    Do you rest the steak before eating?

    Are you maybe cooking it from frozen?
     
  4. koukouvagia

    koukouvagia

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    This sounds like a stir fry.  They can be tricky.  The trick is to sautee each ingredient separately.  

    1. Start with the onions and sautee on high heat, moving them around the pan until they get a little color - now add the garlic to the onions and continue to sautee.  If you cook the garlic by itself it will burn and turn bitter, always cook it with another ingredient if you are doing high heat like a stir fry. Remove the onions and garlic to a plate.

    2. Now stir fry the mushrooms by themselves and remove

    3. Peppers by themselves and remove

    4. carrots by themselves

    5. spinach and bean sprouts by themselves

    6. tomatoes by themselves

    7. Cook the chicken by itself for 2 minutes and then add all the ingredients back in plus the seasoning.  

    Chicken breast overcooks quickly so be fast.  Leg and thigh meat is more forgiving but still you don't want it to cook too long.  Cut it into pieces first.
     
  5. wartface

    wartface

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    Cooking stir fry at home is never going to be as good as you buy in a Chinese resturant...

    Why? Because your stove does not get hot enough. The resturants have extremely high BTU burners that will get their wok's up to 800 degrees. Your stove top can't get above about 500 degrees.

    I put my wok in my Big Green Egg, a ceramic grill and cook outside. I can easily get my wok to 800 degrees.
     
    Last edited: Feb 20, 2015
  6. mckallidon

    mckallidon Banned

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    An underrated flavor despite its ubiquity in sausage and charcuterie.  I had a great vinaigrette with it in there years ago.  I think apple cider vinegar, orange, shallot, roasted garlic, honey, EVOO, fennel, oregano, mint, salt, pepper, and a little crushed red pepper.