just watched it in background, iirc it's ~1.5 hrs (at 90 degrees only!) before checkin chicken temperature, 45 mins resting, then ~10 mins to brown on high temp.

The recipe is basically in the youtube posted earlier in the thread, and I found it written out as well: http://www.channel4.com/4food/recipe...chicken-recipe

I have done it brined and unbrined, both work well.

I also often use Thomas Keller's recipe, works great as well.

I don't know why people don't roast chicken more, I get the idea lots of folks worry about making it dry and overcooked, but it really is simple.

Yeah, I mean, I've just roasted at 425 under foil for an hour and a half or so, and as long as you check the temperature dutifully and pull it when it reaches 160 internal so that it reaches 165 while resting, you can't screw up too badly.

My favorite roast chicken is as follows: Dry salt <3 lb chicken one day uncovered in fridge, roast 500 degrees approx 45 minutes, perfect.

im going to try to make this in the next few days. i've looked at the recipe and have a bunch of the ingredients already, will be picking up the rest at local grocery store (unimpressive supermarket). any tips or anything i should make sure i don't do?

anyone else that knows anything about harira feel free to chip in as well ofc

+1 on the "How to Cook like Heston" series. So sad that there aren't more of them, only 6 episodes so far and I have no idea if there's going to be more. He single-handedly converted me to flipping steak every 20 seconds with a simple IR camera shot of flipping the steak.

There is a couple of important points not mentioned in the tadouira
Tbh this is the first time in my life that I see tomato paste and and herbs added to the tadouira (they are normally added at a different point in time). It's usually just water and flour. Its purpose is to thicken the soup. Adding the tadouira should be very slow and progressive, don't it all in there at once. The stirring is also important. When you are adding the tadouira, you cannot switch back and forth between clockwise and counterclockwise, otherwise the soup will "rip" and won't be as thick. I will try to dig out my home recipe and post it at some point.

.........

Let me introduce you to the Mother ****ing Lardon!!



Appropriately named, its slab bacon that has been diced, blanched and fried and as any bacon lover already knows is packed with flavor. They can be cooked in advance and added to salads, sauces, eggs and virtually anything your tastebuds desire, we've even crisped them up and finely diced them and added them to popcorn that was cooked in the rendered fat that was produced from making the lardons....best popcorn ever!

They're easy to make, start with a slab of bacon or cure & smoke some pork belly to make your own bacon (our in-house cured bacon is on the right, the left slab is apple wood smoked bacon from Whole Foods, I just had the butcher sell me the slab and not slice it):



Dice them into bite size cubes/rectangles:



Use a large, thick metal pan so they can be spread out without touching each other or stacking them (stacking them or veggies causes the food to be steamed by the moisture released from the items on the bottom and causes uneven cooking & soggy veggies):





Add water to about 1/2 to 3/4 the thickness of the cubed cuts & Bring water to a boil and then reduce heat enough to keep the water simmering so it will slowly cook the lardons as the water evaporates::



Continue to cook until all the water has evaporated and the fats have started to render and fry the lardons:







turn the lardons as they start to brown so they are cooked evenly on all sides:





when they're browned on all sides, remove from heat and allow the fat to drain on a towel or by placing them on a wire rack:



Wallah:



Use them on whatever dish u like, hell, they're great all by themselves, I added a few on top of my shirred eggs for a quick & tasty bfast:



Enjoy!

PS..save the bacon fat & use it to make eggs, popcorn, gravy, etc

PS, let me know if u want me to continue to post pics of the weekly dinners or not, I wont be offended if u or others don't want me to because I don't want to clutter/hijack your thread.

:shoc ked:

Food pornnnnnn

What is that delicious looking egg dish you have beneath and how did you make it?

http://en.wikipedia.org/wiki/Shirred_eggs

Going to have to get pics up of my turffle arancini (rice balls). Made risotto with summer truffles and had leftover so made fried rice balls the next day. So good with a bit of fresh buffalo mozzarella in the middle.

Those are shirred eggs and one of the easiest dishes I've ever made.

I take a little of the bacon fat from the lardon and put it & a little kosher salt in the oven proof bowl u see in my pic and throw it in an oven set at 350F to allow it to warm up so the eggs will cook more evenly.

I then grate some parmigiano reggiano and put some in the bottom of the heated bowl. Crack 2 or 3 eggs (your call, I added three but threw one of the yolks away) and add them to the heated bowl. I then drizzle some heavy cream over the eggs, add kosher salt and ground pepper and top with the parmigiano reggiano and let it cook in the oven for around 7 minutes. You can cook it longer or shorter depending upon how runny you want the yolks. Be sure to account for the fact that the heated bowl will continue to cook the eggs after they are removed from the oven by removing it a little early,

It may take a little trial an error to determine the time it takes to get it to the desired doneness

Then I just threw a few lardons on top

Here's another tip I've learned from the chefs.

Table salt and Mortons salt in general sucks! Get rid of it and start using Diamond Crystal Kosher salt. It doesn't have any iodine or additives to keep the salt from sticking and is lighter and has a different texture which allows you to season your dishes more effectively. Its not as dense as table salt or Mortons Kosher. You can see the difference by weighing an ounce of Mortons Kosher, Table salt and Diamond Crystal Kosher and then look at the volume difference an ounce of each type of salt looks like.

You're probably thinking, its just salt, but salt really makes a difference and once you get used to using DC Kosher salt, you'll never go back:

Good tip. I think it was Keller, but it could have been Chang who noted that Diamond Kosher is all they use, and that if you're going to use Mortons, you need to adjust recipes by mass versus volume due to the different' densities.

Speaking of Keller, someone mentioned his chicken. Not sure if you were talking about the same brine that he uses for his fried chicken in the Ad Hoc cookbook, but I'd warn that the fried chicken brine is a bit lemony for my taste, in addition to being extremely expensive to make (relatively - I mean - it's a brine but uses like $8 of herbs and $4 of produce or something ridic).

I still maintain that a heavy dry rubbed chicken brined in buttermilk overnight produces the best results, but clearly that will be debated until the end of time.

yim,

Great posts, especially the lardon! YUM

WOW!! I would eat every single bit of that bacon thing above no matter how much their was and how much I ate.

You're kidding right?
It all looks great. (except the duck breast, which looks overcooked)

Correct about the salt.
Sea salt is even more amazing. (fleur de sel)
But kosher salt is kosher salt.

thx, I'm working on documenting how we cure our bacon in house and plan to post how to do it in the coming weeks

no sir, I wanted to make sure I wasn't overdoing it and taking away from his thread

YY,
looks a lot better than this tri-tip
(linked for size)

I certainly appreciate the thought, but I don't see this as my thread at all. It's meant to be a general cooking thread for people who enjoy food and want to talk and share things other than steak, and your contributions are great!

I agree, too lemony. I made it the day I bought Ad Hoc, and while I liked it, I would cut back on the lemon. The brine is for his fried chicken, but when I ate at Bouchon @ The Venetian, I was able to recognize the brine right away when I had their roast chicken.

I brine my turkey each Christmas, and it is just salt and water, no herbs at all, and it works beautifully. Heston's brine is also just salt water.

super, I'll keep em coming then

Sous vide + pork country style ribs = deliciousness. 65 C for 48 hours. Great texture, not fall apart but very tender. The fat is pure awesomeness. Used a dry rub I use for BBQ, added mustard and liquid smoke to make a paste, and coated the pork with it. Do recommend.