![]() I think, next time I'll experiment with putting it under the broiler. Or maybe, I'll use the grill instead but that's harder to keep at a constant temperature the grill would give me the option to eat some smoke flavor though.įinally, while it did get a nice crust from the marinade and fatty bits, it wasn't quite as crispy as the spit roasted meat in a good restaurant. I suspect, 3h would have been more appropriate. Also, instead of relying on 4h in the oven, I will use a meat thermometer. I think, next time, I'll increase the amount of salt. What I am not quite happy with is that it turned out a little dryer than I would prefer. My Costco carries boneless pork butt, and slicing it thinly is really no big deal with a sharp knife. It is my understanding that Kenji substituted it, not because bacon and sirloin are better, but because they are easier to find and process. Some of the nicest and most versatile cuts of meat. Reading the comments and looking at my personal preferences, I think that was the right call. I made it from pork butt instead of the updated version that tries to avoid this traditional cut of meat. And miles better than mediocre restaurant style. It's pretty close to good restaurant quality. I overall liked it (and the kids loved it). The garlic, lemon, and rosemary flavors go really well together, and the only real prep I have to do is remember to defrost the cutlets at lunchtime. I've discovered chicken cutlets are so much nicer to cook and don't get dry if you blast it with high heat from a grill or pan. Grilled rosemary, garlic, lemon chicken cutlets - someone posted this here the other week and I've loved grilling chicken this way.So long as you save some of the chips to add right at the very end, you'll still get some nice crispy chips in the mix. I chop and freeze poblano pepper for future use, and this is a great application of using some. Bonus points if you put them on tortillas for breakfast tacos. Migas - If you've never made migas, go make some, please.I use the pepper on anything that needs a little zing - grilled or roasted veggies, chicken, carb sides. It's not really spicy unless you really cake it on, and adds such a great flavor to the dish. I got some from Amazon and I love how fragrant it is, almost like Korean Gochugaru. Grilled Aleppo pepper chicken skewers - Getting Aleppo pepper is definitely worth it.Recipes people haven't mentioned from my personal list: The poke recipe is so absolutely perfect I wish it were easier to source raw safe fish to make it more often. The waffles were worth buying a waffle maker for, and I've never made anything else IN my waffle maker. It makes the salt crust less intense and my peeps prefer that. I rinse mine right after I pull them out of the pot then drop the colander back over the hot pot to dry them back out. ![]() Not that there's a ton of cooking with that last one. īut these are the three recipes that I cook again and again. I reverse sear every steak I make, and I made the prime rib in the before times when we had thanksgiving with other people that.
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