Originally Posted by Fire Me Boy!:
That woman can cook. That said, I'd do a couple things differently. If you use a less acidic canned tomato, you don't need the sugar (or less of it anyway). Also, that cooking aisle cooking sherry is total crap. Use a dry sherry, it's far superior and no less cost effective (750ml of Taylors is like $8).
I liked the Serious Eats recipe because it relies on emulsifying the olive oil to provide the creaminess without actually using cream.
personally not a fan of the pioneer woman, really? tomato and sherry? [Reply]
I know it's not aired live, but every time I watch Pioneer Woman I keep waiting for her to hold up a napkin with "I'm being held against my will" written in spaghetti sauce to the camera. She kind of has that cry for help, pharmaceutical look to her. [Reply]
Originally Posted by Fire Me Boy!:
Sous vide fried chicken.
If I'm going through the headache of getting my fryer out anyway, I'm not going to bother with Sous Vide (I presume this was the chef steps version?).
If you dry brine chicken, how the hell could you possibly make it dry anyway? It's virtually impossible to dry out fried chicken unless you just really really suck at it.
That said, I do wonder if that technique wouldn't lend itself to a decent oven-fried chicken. Put them in a convection oven at 500 degrees until the outside is brown and I'll bet you still get some really crispy chicken for your trouble. [Reply]
Originally Posted by KCUnited:
I know it's not aired live, but every time I watch Pioneer Woman I keep waiting for her to hold up a napkin with "I'm being held against my will" written in spaghetti sauce to the camera. She kind of has that cry for help, pharmaceutical look to her.
She's in a xanax daze, no doubt about it. Shit out three or four kids and live in the middle of Oklahoma, I'm guessing I'd do the same.
My wife watches the show a lot, and I'm not one to get sucked into cooking shows, but I usually enjoy the stuff she makes and find myself watching with her quite a bit. [Reply]
Originally Posted by DJ's left nut:
If I'm going through the headache of getting my fryer out anyway, I'm not going to bother with Sous Vide (I presume this was the chef steps version?).
I just use a cast iron dutch oven for frying, so it's not like I'm getting out a big Fry Daddy. Yes, Chef Steps. There's also something to be said for not sending oil airborne in your home for a half hour. Each piece of chicken took 2-3 minutes to fry.
Originally Posted by DJ's left nut:
If you dry brine chicken, how the hell could you possibly make it dry anyway? It's virtually impossible to dry out fried chicken unless you just really really suck at it.
Anyway, there's documented benefits to tenderness with sous vide. Particularly the legs last night, I've never had more tender fried chicken. It was almost silky.
Originally Posted by DJ's left nut:
That said, I do wonder if that technique wouldn't lend itself to a decent oven-fried chicken. Put them in a convection oven at 500 degrees until the outside is brown and I'll bet you still get some really crispy chicken for your trouble.
Maybe. I'm going to try this method with chicken fried steak next. [Reply]
Originally Posted by KCUnited:
I know it's not aired live, but every time I watch Pioneer Woman I keep waiting for her to hold up a napkin with "I'm being held against my will" written in spaghetti sauce to the camera. She kind of has that cry for help, pharmaceutical look to her.
This all day! I tell my wife I cannot stand her and she doesn't understand it.
Have you ever met someone who lives in Oklahoma who is that happy?!?!
