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Old 2012-05-12, 19:28   Link #221
Sumeragi
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Pan-frying chicking.... Which parts, and breaded or plain?
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Old 2012-05-12, 19:50   Link #222
MUAHAHAHAHAHA
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After my exam, I'm thinking of sharing more recipes here. However, it's quite time consuming especially the photo part. Therefore I need to choose. So do you guys want more traditional snacks or something heavier like the nasi lemak recipe?
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Old 2012-05-12, 20:03   Link #223
Urzu 7
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Quote:
Originally Posted by Sumeragi View Post
Pan-frying chicking.... Which parts, and breaded or plain?
For breaded chicken, I like to bake (so not breaded). For which kind of chicken, I'm inferring about boneless chicken breast meat.

PaperMario, I thought about using thin slices of meat. I figured it was a good idea, but wouldn't I run out of space on the frying pan bottom? Or would that be no problem if I just put a cover on it and mix it around with tongs occasionally?
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Old 2012-05-12, 21:01   Link #224
Sumeragi
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Quote:
Originally Posted by Urzu 7 View Post
For breaded chicken, I like to bake (so not breaded). For which kind of chicken, I'm inferring about boneless chicken breast meat.
1. If the breasts are large, cut them in half length-wise (so it becomes relatively thin). Trim the fat.

2. Dry the breasts with paper towels, then season them with a bit of salt and pepper (also lemon juice/paprika/garlic powder if you wish).

3. Heat up the frying pan to medium, and use either a tablespoon of olive oil or two tablespoons of butter to cover the pan. Allow the heat to come through.

4. Place the breasts onto the pan, and leave for 4~5 minutes. The breasts should form a crust by this time. Flip the breasts and leave for 4~5 minutes. Both sides should be brown and golden.


And you're done.
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Old 2012-05-12, 21:14   Link #225
Urzu 7
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Quote:
Originally Posted by Sumeragi View Post
1. If the breasts are large, cut them in half length-wise (so it becomes relatively thin). Trim the fat.

2. Dry the breasts with paper towels, then season them with a bit of salt and pepper (also lemon juice/paprika/garlic powder if you wish).

3. Heat up the frying pan to medium, and use either a tablespoon of olive oil or two tablespoons of butter to cover the pan. Allow the heat to come through.

4. Place the breasts onto the pan, and leave for 4~5 minutes. The breasts should form a crust by this time. Flip the breasts and leave for 4~5 minutes. Both sides should be brown and golden.


And you're done.
Yep...I over cook them most times.
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Old 2012-05-13, 04:17   Link #226
synaesthetic
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If you want moist chicken when panfrying, BRINE THE SHIT OUTTA THEM. Seriously, brined chicken (or pork, or anything) becomes so much more moist when brined prior to cooking.

Also, when frying them, add a little butter to the pan and oil after they've been seared and spoon it over the breasts.

If the cut of meat (whatever it is) is really big and thick, try searing it off in the pan and then putting some type of flavorful liquid in with the oil and aromatics, like chicken stock, and then roasting it the rest of the way.
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Old 2012-05-13, 15:07   Link #227
Urzu 7
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Cooking them in chicken stock is a good idea. I need to learn how to brine meat.

I heard about someone using a marinade for their steaks and it included cola. It was on a TV show. So that can work with steak. Can it work with chicken? I'm sure it could work with pork. I ask because I wonder if the chicken meat is different and the cola will break it down too much. If cola can work with chicken, I'd like to make a marinade with pineapple juice, soy sauce, garlic, and cola and marinate all natural chicken (something more tender than the regular kind at supermarkets) in it for 24 hours.

Should I do that marinade with 50/50 pineapple juice and orange juice, pineapple juice with orange slices, or just orange juice alone? What do you guys think? I'm thinking pineapple juice with bits of orange rind and orange fruit flesh in it.
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Old 2012-05-13, 17:11   Link #228
Sumeragi
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Quote:
Originally Posted by Urzu 7 View Post
I heard about someone using a marinade for their steaks and it included cola. It was on a TV show. So that can work with steak. Can it work with chicken? I'm sure it could work with pork. I ask because I wonder if the chicken meat is different and the cola will break it down too much. If cola can work with chicken, I'd like to make a marinade with pineapple juice, soy sauce, garlic, and cola and marinate all natural chicken (something more tender than the regular kind at supermarkets) in it for 24 hours.
Chicken is too soft to marinade in cola.


Quote:
Originally Posted by Urzu 7 View Post
Should I do that marinade with 50/50 pineapple juice and orange juice, pineapple juice with orange slices, or just orange juice alone? What do you guys think? I'm thinking pineapple juice with bits of orange rind and orange fruit flesh in it.
That would be fine, I suppose.
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Old 2012-05-13, 17:28   Link #229
Ak3mi
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Had a nice rump steak for today, cooked medium rare, bit of home made mayonaise. Cooked some rice aswell cause I love me some rice . Perfect meal for a sunday
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Old 2012-05-13, 17:56   Link #230
Bri
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Quote:
Originally Posted by MUAHAHAHAHAHA View Post
After my exam, I'm thinking of sharing more recipes here. However, it's quite time consuming especially the photo part. Therefore I need to choose. So do you guys want more traditional snacks or something heavier like the nasi lemak recipe?
The lemak recipe was great for inspiration. I enjoyed trying it. Would love to see more of that type of recipe.
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Old 2012-05-13, 18:02   Link #231
MUAHAHAHAHAHA
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Quote:
Originally Posted by Ak3mi View Post
Had a nice rump steak for today, cooked medium rare, bit of home made mayonaise. Cooked some rice aswell cause I love me some rice . Perfect meal for a sunday
Oh man, you made me hungry

Quote:
Originally Posted by Bri View Post
The lemak recipe was great for inspiration. I enjoyed trying it. Would love to see more of that type of recipe.
Thanks, I will try to post more of such recipes.
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Old 2012-05-15, 10:04   Link #232
zprime
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Cola has carbonic acid, it causes meat to 'cook' in it
If you want cola as flavor, you can reduce/remove the carbonation in it.

I thought I watch this in an anime somewhere..haha
(the anime reference is just for fun, most of it is basic chemistry)

Another way is to use cola when cooking a whole chicken:
Can of cola, open it and shove it into the bird's behind. Have the bird slowly
baked/smoke in a smoker/oven. Kind of like beer can chicken.

Cheers!

Quote:
Originally Posted by Urzu 7 View Post
Cooking them in chicken stock is a good idea. I need to learn how to brine meat.

I heard about someone using a marinade for their steaks and it included cola. It was on a TV show. So that can work with steak. Can it work with chicken? I'm sure it could work with pork. I ask because I wonder if the chicken meat is different and the cola will break it down too much. If cola can work with chicken, I'd like to make a marinade with pineapple juice, soy sauce, garlic, and cola and marinate all natural chicken (something more tender than the regular kind at supermarkets) in it for 24 hours.

Should I do that marinade with 50/50 pineapple juice and orange juice, pineapple juice with orange slices, or just orange juice alone? What do you guys think? I'm thinking pineapple juice with bits of orange rind and orange fruit flesh in it.
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Old 2012-05-15, 11:17   Link #233
SaintessHeart
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Quote:
Originally Posted by MUAHAHAHAHAHA View Post
After my exam, I'm thinking of sharing more recipes here. However, it's quite time consuming especially the photo part. Therefore I need to choose. So do you guys want more traditional snacks or something heavier like the nasi lemak recipe?
Tongkat Ali juic - *IS SHOT*
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Old 2012-05-15, 11:22   Link #234
MUAHAHAHAHAHA
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Quote:
Originally Posted by SaintessHeart View Post
Tongkat Ali juic - *IS SHOT*
You might as well buy some cheap porno from Petaling Street.
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Old 2012-05-15, 11:44   Link #235
SaintessHeart
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Originally Posted by MUAHAHAHAHAHA View Post
You might as well buy some cheap porno from Petaling Street.


Anyway, I supposed that you are Peranakan? Maybe some fusion Baba cuisine?
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When three puppygirls named after pastries are on top of each other, it is called Eclair a'la menthe et Biscotti aux fraises avec beaucoup de Ricotta sur le dessus.
Most of all, you have to be disciplined and you have to save, even if you hate our current financial system. Because if you don't save, then you're guaranteed to end up with nothing.
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Old 2012-05-15, 11:57   Link #236
MUAHAHAHAHAHA
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Me a Chinese through and through, but I can cook plenty of other dishes apart from Chinese food. Will have fun choosing and going through recipes~
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Old 2012-05-15, 14:17   Link #237
Urzu 7
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BLTs tonight, with mayo, on toasted bread, and with potato chips. Yum.
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Old 2012-05-15, 16:11   Link #238
Endless Soul
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Originally Posted by Urzu 7 View Post
BLTs tonight, with mayo, on toasted bread, and with potato chips. Yum.
Do you put the potato chips in the sandwich like I've seen some people do?

Endless "I'm kinda hungry" Soul
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Old 2012-05-15, 17:51   Link #239
Urzu 7
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Originally Posted by Endless Soul View Post
Do you put the potato chips in the sandwich like I've seen some people do?

Endless "I'm kinda hungry" Soul


I've put potato chips in sandwiches before, but I didn't tonight. I don't know, it isn't bad, but I don't put potato chips in my sandwich most times.

One time, I was really hungry and making a roast beef sandwich with mayo and then putting cheetos in it seemed like a great idea. I finished eating it, but I don't care to ever have a sandwich like that again. Definitely not as good as I thought it might be.
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Old 2012-05-15, 22:40   Link #240
synaesthetic
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If you're going to marinate any meat in cola, use Mexican Coke or another cola with cane sugar rather than high fructose corn syrup. HFCS doesn't play very nicely when cooked and it doesn't caramelize up nicely like cane sugar does. Plus HFCS is pretty bad for you.

I love using Mexican Coke to make my barbecue pork ribs. I marinate them in a mixture of Mexican Coke, soy sauce, garlic, rosemary, thyme, Kosher salt, black pepper, olive oil and red wine.

Then when they're done marinating, get them good and coated with a barbecue dry rub... usually consisting of paprika, cayenne pepper, granulated garlic, onion powder, black pepper, Kosher salt, brown sugar, mustard powder, cumin, marjoram and a little bit of coriander powder. Then either roast them in the oven low n' slow wrapped in aluminum foil or toss them on the grill, indirect heat, and let them cook up over several hours.

Right before they're done you can unwrap the foil and brush them down liberally with a good barbecue sauce, then let them finish on the grill or in the oven unwrapped until the sauce gets good and caramelized.
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