| Seeking advice on baking chicken, veggies, & potatoes - CLICK HERE for the Cooking Forum Index |
| Fred Ma |
So I'm getting into baking...A friend of mine showed me a neat trick
she picked up at a short-order cooking place. The meat should be in
handle-able sized chunks e.g. like a thigh or drumstick, while the
veggies should be cut up into about 4-bite chunks. Take the raw meat,
veggies, & potatoes and toss them in a powdery mixture of
starch/flour, pepper, garlic powder, and whatever spices you wish.
Stick them in the oven at 350 deg F for an hour (with the initial 15
minutes at 425 deg F to braise/sear the stuff). Her's turns out with
a crispy, tasty breaded exterior. Mine turned out with a pasty,
powdery exterier. I attributed it to the layer of oil that I rubbed
on the outside of everything before tossing them in the powdery
mixture. The oil probably prevented escape of moisture, and the
powdery mixture remained relatively dry (despite the thin layer of
oil). On top of that, the braising effect to lock in the juices was
amplified by the oil on the surface. Another contributing factor
might be that I sprinkled the excess powder mixture over everything
rather than throwing it out. This left too much powdery coating on
stuff. It's a pity that one has to toss the mixture; maybe the excess
can be tossed into the freezer and used for thickener.
I am trying this again without oil. Got my fingers crossed. What is
a typical braising time? Should I braise at all, if I actually want
moisture to get from the inside to the powdery mixture on the surface?
Should I cover the cookie pan with tin foil? (The "pan" is about 1.5"
deep, so all the pieces rest below the top level).
Thanks!
Fred
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| Dan Abel |
In article <438E95CD.5080903@REMOVE_NOSPAM.doe.carleton.ca>,
Fred Ma <fma@REMOVE_NOSPAM.doe.carleton.ca> wrote:
> So I'm getting into baking...A friend of mine showed me a neat trick
> she picked up at a short-order cooking place. The meat should be in
> handle-able sized chunks e.g. like a thigh or drumstick, while the
> veggies should be cut up into about 4-bite chunks. Take the raw meat,
> veggies, & potatoes and toss them in a powdery mixture of
> starch/flour, pepper, garlic powder, and whatever spices you wish.
> Stick them in the oven at 350 deg F for an hour (with the initial 15
> minutes at 425 deg F to braise/sear the stuff). Her's turns out with
> a crispy, tasty breaded exterior. Mine turned out with a pasty,
> powdery exterier. I attributed it to the layer of oil that I rubbed
> on the outside of everything before tossing them in the powdery
> mixture. The oil probably prevented escape of moisture, and the
> powdery mixture remained relatively dry (despite the thin layer of
> oil). On top of that, the braising effect to lock in the juices was
> amplified by the oil on the surface. Another contributing factor
> might be that I sprinkled the excess powder mixture over everything
> rather than throwing it out. This left too much powdery coating on
> stuff. It's a pity that one has to toss the mixture; maybe the excess
> can be tossed into the freezer and used for thickener.
>
> I am trying this again without oil. Got my fingers crossed. What is
> a typical braising time? Should I braise at all, if I actually want
> moisture to get from the inside to the powdery mixture on the surface?
> Should I cover the cookie pan with tin foil? (The "pan" is about 1.5"
> deep, so all the pieces rest below the top level).
I don't have a clue what to tell you. Braising is a cooking technique
that involves cooking with liquid. There's no concept of "crisp".
Putting on foil is useful sometimes, but it also guarantees no "crisp".
Oil, on the other hand, can sometimes help with the "crisp". I think
that you have no clue. I advise consulting with your friend again and
watching a whole lot more carefully.
ObSubject: We've gotten into this the last couple of years, but it has
nothing to do with the poster's recipe. It's a whole chicken, with
butter or oil and spices (we've been using Penzey's Bavarian Seasoning).
Add potatoes and veggies (carrots, peppers and whatever). Cook in the
oven until done.
--
Dan Abel
dabel@sonic.net
Petaluma, California, USA
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| Fred Ma |
Dan Abel wrote:
>Fred Ma <fma@REMOVE_NOSPAM.doe.carleton.ca> wrote:
>> So I'm getting into baking...A friend of mine showed me a neat trick
>> she picked up at a short-order cooking place. The meat should be in
>> handle-able sized chunks e.g. like a thigh or drumstick, while the
>> veggies should be cut up into about 4-bite chunks. Take the raw meat,
>> veggies, & potatoes and toss them in a powdery mixture of
>> starch/flour, pepper, garlic powder, and whatever spices you wish.
>> Stick them in the oven at 350 deg F for an hour (with the initial 15
>> minutes at 425 deg F to braise/sear the stuff). Her's turns out with
>> a crispy, tasty breaded exterior. Mine turned out with a pasty,
>> powdery exterier. I attributed it to the layer of oil that I rubbed
>> on the outside of everything before tossing them in the powdery
>> mixture. The oil probably prevented escape of moisture, and the
>> powdery mixture remained relatively dry (despite the thin layer of
>> oil). On top of that, the braising effect to lock in the juices was
>> amplified by the oil on the surface. Another contributing factor
>> might be that I sprinkled the excess powder mixture over everything
>> rather than throwing it out. This left too much powdery coating on
>> stuff. It's a pity that one has to toss the mixture; maybe the excess
>> can be tossed into the freezer and used for thickener.
>>
>> I am trying this again without oil. Got my fingers crossed. What is
>> a typical braising time? Should I braise at all, if I actually want
>> moisture to get from the inside to the powdery mixture on the surface?
>> Should I cover the cookie pan with tin foil? (The "pan" is about 1.5"
>> deep, so all the pieces rest below the top level).
>
>
>
> I don't have a clue what to tell you. Braising is a cooking technique
> that involves cooking with liquid. There's no concept of "crisp".
> Putting on foil is useful sometimes, but it also guarantees no "crisp".
> Oil, on the other hand, can sometimes help with the "crisp". I think
> that you have no clue.
Dan,
Perhaps I didn't get the right terminology by using "braise". I did
described the very common concept, however, which is to lock in the
juices by heating the surface with initial higher-than-normal heat.
Sorry for using the incorrect word.
> I advise consulting with your friend again and
> watching a whole lot more carefully.
<...snip...>
Thank you.
Fred
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| Dimitri |
Newsgroups: rec.food.cooking,alt.cooking-chien
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"Fred Ma" <fma@REMOVE_NOSPAM.doe.carleton.ca> wrote in message
news:dmn4fp$tu$1@driftwood.ccs.carleton.ca...
> Dan Abel wrote:
<snip>
> > I don't have a clue what to tell you. Braising is a cooking technique
> > that involves cooking with liquid. There's no concept of "crisp".
> > Putting on foil is useful sometimes, but it also guarantees no "crisp".
> > Oil, on the other hand, can sometimes help with the "crisp". I think
> > that you have no clue.
>
> Dan,
>
> Perhaps I didn't get the right terminology by using "braise". I did
> described the very common concept, however, which is to lock in the
> juices by heating the surface with initial higher-than-normal heat.
> Sorry for using the incorrect word.
>
> > I advise consulting with your friend again and
> > watching a whole lot more carefully.
> <...snip...>
>
> Thank you.
>
> Fred
There are a few points:
1. You did use the wrong term - no biggie.
2. The concept of "searing" or sealing in the juices has been disproved. In
short it does not work.
3. Browning however does add a great amount of flavor and to brown you need
high temperature.
4. Lose the oil - it's not necessary.
5. Get an oven thermometer and check to make sure the temperature of your
oven is correct.
6. Remember the hear sensor is at the top and the lower 1/3 of the oven is
usually somewhat lower in temp.
Have fun.
Dimitri
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| Dan Abel |
In article <dmn4fp$tu$1@driftwood.ccs.carleton.ca>,
Fred Ma <fma@REMOVE_NOSPAM.doe.carleton.ca> wrote:
> Dan Abel wrote:
> >Fred Ma <fma@REMOVE_NOSPAM.doe.carleton.ca> wrote:
> >> I am trying this again without oil. Got my fingers crossed. What is
Did it work better this time?
> > I don't have a clue what to tell you. Braising is a cooking technique
> > that involves cooking with liquid. There's no concept of "crisp".
> > Putting on foil is useful sometimes, but it also guarantees no "crisp".
> Perhaps I didn't get the right terminology by using "braise". I did
> described the very common concept, however, which is to lock in the
> juices by heating the surface with initial higher-than-normal heat.
> Sorry for using the incorrect word.
>
> > I advise consulting with your friend again and
> > watching a whole lot more carefully.
> <...snip...>
>
> Thank you.
You're welcome. Nothing better than baked chicken with stuff. Keep
trying until you get it the way you want.
--
Dan Abel
dabel@sonic.net
Petaluma, California, USA
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| Melba's Jammin' |
In article <dmn4fp$tu$1@driftwood.ccs.carleton.ca>,
Fred Ma <fma@REMOVE_NOSPAM.doe.carleton.ca> wrote:
> Perhaps I didn't get the right terminology by using "braise". I did
> described the very common concept, however, which is to lock in the
> juices by heating the surface with initial higher-than-normal heat.
> Fred
Searing?
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles
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| Sheldon |
Fred Ma wrote:
>
> Perhaps I didn't get the right terminology by using "braise". I did
> described the very common concept, however, which is to lock in the
> juices by heating the surface with initial higher-than-normal heat.
> Sorry for using the incorrect word.
Searing does not lock in juices... only a condom locks in juices.
Sheldon Shiek
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| Roberta |
Sheldon wrote:
> Fred Ma wrote:
>
>>Perhaps I didn't get the right terminology by using "braise". I did
>>described the very common concept, however, which is to lock in the
>>juices by heating the surface with initial higher-than-normal heat.
>>Sorry for using the incorrect word.
>
>
> Searing does not lock in juices... only a condom locks in juices.
>
> Sheldon Shiek
>
I read this and laughed...and then I just sorta had to say ewww :P
Thanks for THAT mental picture :)
Roberta (in VA)
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| OmManiPadmeOmelet |
In article <1133544349.326877.144850@g47g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> Fred Ma wrote:
> >
> > Perhaps I didn't get the right terminology by using "braise". I did
> > described the very common concept, however, which is to lock in the
> > juices by heating the surface with initial higher-than-normal heat.
> > Sorry for using the incorrect word.
>
> Searing does not lock in juices... only a condom locks in juices.
>
> Sheldon Shiek
>
Trojan.......
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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