Hee! I love hearing about other people's experiments in the kitchen. (I do that stuff all the time!)
I went grocery shopping the other day -- knowing I had 2 boneless, skinless chicken breasts defrosting to cook that night -- and there were *blackberries*. So I picked up a container of berries and some fresh sage, and fried some finely-minced onion and garlic in a little bit of olive oil, dumped in all the berries and a lot of sage sprigs, then boiled it with some balsamic vinegar, a little honey, and vegetable broth. Simmered it down to a thickish sauce, strained it, and used it for a yummy glaze -- not too sweet, I promise! -- to bake the breasts in. (450 degrees, wrapped in foil, 20 mins.) The remaining sauce was whisked with some olive oil & more balsamic vinegar w/salt & pepper for salad dressing to match. YUM! (Next time, I'll boil it down even thicker so that it's an even stickier glaze.)
oh friend, you are too funny XD a++ for effort!!! next time your rice isn't cooked, throw it in a pot and boil it in liquid until all the liquid is gone and the rice is soft. that will cook rice, like your rice cooker. the people on top chef used oatmeal to bread meat before and it looked really good! you can also marinate your chicken in milk to make it more tender and flavorful. usually buttermilk is used though. i think next time, you should try throwing things into a pot on the stove instead of baking. it may take more effort, but there's more control over the flavor and the meat won't dry out so quickly. i think your experiments could work!
yes! I agree! A++++ for effort! Also, the oatmeal thing is really good when you do fried chicken. And if you cant tell if the chicken is done when covered with all the batter, you just poke it with a chopstick. If no blood comes out then its done!
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I went grocery shopping the other day -- knowing I had 2 boneless, skinless chicken breasts defrosting to cook that night -- and there were *blackberries*. So I picked up a container of berries and some fresh sage, and fried some finely-minced onion and garlic in a little bit of olive oil, dumped in all the berries and a lot of sage sprigs, then boiled it with some balsamic vinegar, a little honey, and vegetable broth. Simmered it down to a thickish sauce, strained it, and used it for a yummy glaze -- not too sweet, I promise! -- to bake the breasts in. (450 degrees, wrapped in foil, 20 mins.) The remaining sauce was whisked with some olive oil & more balsamic vinegar w/salt & pepper for salad dressing to match. YUM! (Next time, I'll boil it down even thicker so that it's an even stickier glaze.)
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Post your experimental cooking! I like reading about food.
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The rice already had the chicken etc with it, so I didn't want to boil it. Though I guess in retrospect it wouldn't have made a difference.
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And I'll remember that about the chicken. Thanks!
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I dont have a tv, remember?
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