Sear chicken, deglaze with white wine, reduce, then off the heat I whisk in cold cubed butter and it goes greasy and separated about four times out of five. When it works it is glossy and thick and I cannot tell what I…
Whole chicken, dry brined overnight uncovered in the fridge, roasted at 190C then cranked to 220C for the last twenty minutes. Meat is perfect at 74C in the thigh. Skin is beige and chewy, especially the underside of…
Every recipe says ten minutes and every comment section says that is a lie, but I am 40 minutes into three sliced onions on medium low in a wide pan with oil and they are soft, translucent and barely golden. Not burnt,…
Bone in short ribs, seared, then braised in a covered dutch oven at 160C for four hours with liquid coming about halfway up. They were fork tender in the sense that they fell apart, but eating them was dry and stringy…
Tiny kitchen, two burners, one of which is noticeably weaker. Cooking for two most nights, occasionally four. Budget is about 90 total. I keep going back and forth between one big 12 inch carbon steel that does…