Yuki-Anne wrote:Try experimenting with marinating meat overnight. It'll produce more tender. flavorful food. One very simple, very delicious thing to do is marinate chicken breast in Italian dressing. It's super delicious.
Sheenar wrote:So far, I do well with baked chicken, baked fish, and baking sweet potato fries. I also make homemade hummus and guacamole using my food processor.
Xeno wrote:Note: please don't try cooking with chicken until you've gotten down cooking other kinds of meat that you have leeway with. Chicken is a pretty zero tolerance food that must be cooked to a specific temperature or it could make you horrifically sick.
Xeno wrote:Baking potatoes, coat them in olive oil, salt, pepper, wrap in aluminum foil, bake for an hour.
Xeno wrote:Chili is arguably one of the easiest things to make. Here is the recipe I follow:
1lb roast or stew meat, cut into around 1" cubes and then seared in extra virgin olive oil (remove the roast from the dutch oven or whatever after searing them with a slotted spoon and place into a bowl)
2 serrano peppers (sliced longways and then chopped, deseeded)
1 jalapeño pepper (sliced longways and then chopped, deseeded)
1 organic red bell pepper (sliced, deseeded)
1 medium sized white onion roughly diced & small package of mushrooms sautéed in more olive oil
2 14.5 oz cans of diced tomatoes
1 can of tomato paste
1 27 oz can of chili beans (can be omitted if you don't like beans in your chili)
Approx 6 oz of Whiskey (you can sub in 12 ounces of a dark ale or a cider or nothing of the sort if you so wish)
Approx 1/2 teaspoon of ground coriander, mustard (the powder, not the stuff you put on sandwiches), oregano, parsley, paprika, and garlic powder (adapt to taste, I had to add more of some half way through).
Approx 1/4 teaspoon of Cinnamon (adapt this to taste, I had to change half way through).
Random shakes of my liking of cayenne pepper, McCormick "Chili Power", and Konriko Chipotle seasoning (adapt to taste, I had to add more of all half way through).
14 oz of vegetable stock
Add back in the meat
Add water to about cover the whole concoction
Set stove on medium or low heat, stir every 30 minutes to a hour as needed. Make sure the water is evaporating or thickening. If it is not after a few hours, add some mesa/corn meal to help it do so. Make sure it does not go into a full boil. Total cook time will be about 5 to 7 hours. Your meat should be essentially falling apart by the time it's all done with, and cooked all the way through.
K. Ayato wrote:I sent a message already, but a good first step is getting a Basics-type of cookbook that explains what certain terms and steps are. Particularly those with pictures and let you know what to look for as you're cooking.
Mr. SmartyPants wrote:I make an awesome chicken tikka masala. I'll post instructions later!
Xeno wrote:The chili is simple because you're basically just throwing stuff into a large pot and letting it simmer all day, most of the work is in chopping up vegetables and peppers and making sure you like how it's seasoned halfway through. And yes, it's made with meat. You'd buy an approximately 1 pound roast at the market and then cut the roast into smaller one inch cubes. Then pour some oil into the large pot you're going to use to make the chili and sear the roast in batches until all of it is browned on the outside and you have no more roast left that you want to use. This doesn't cook the meat all the way through, just cooks the exterior of the meat, the internal cooking occurs during he long process with everything else.
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