@yimyammer WOW those short rib sliders look fire!

Does anyone have some favorite low calorie soup ideas? I want something for a snack everyday, but filling.

Lentils. Aren't hugely low cal, but keep you full. They also thicken up a ton, so you end up adding lots of water too.

Add a load of onions/garlic/celery/greens/etc., and some spices and herbs for more flavour.

thx, its a super ease way to make a lot of protein that can be used in a myriad of ways, looks fancier than it is

Chicken soup with whatever veg you want. Avoid the starchy ones, but even the you'd still be fine.

French onion soup has phenomenal flavor and seems pretty low cal of you don't go too crazy with cheese and bread. Take a long time caramelizing the onions is the key. You can make a big batch of caramelized onions and also use them to make French onion dip, here's a pic from a previous post:

This seems reasonably low cal, especially if you trim the fat well from the pork

Tomatosoup (tomatoes in oven for a while, onion and garlic in pan add balsamico and roasted tomatoes) can be pretty filling and garlicsoup is the shiznit fo sjo. Carrotsoup also confirmed fibrey and great.

Literally just make chicken noodle soup without the noodles and add few other random veg that you like.

Sputnik,

I'm whatever re: deep fried mashed potato balls, but those deep fried potato skins/peels sound great!

Yeah the peels was an exciting idea. Not 100% happy with the result though. I let them soak in sriracha for about 3 hours and then incorporated some egg and panko. The thing im dissapointed in is that they had no heat despite the sriracha marinade. They tasted good but i expected heat as well.

The potato ball was great btw.

Made sous vide fried chicken today. Turned out fantastic. Made a paprika lime yogurt dipping sauce because mayo is super heavy and the yogurt was way lighter with a more interesting flavor dynamic.

fry them and then toss is a sriracha salt or asian 5 spice

@gobbo
Can you expand a tiny bit on the what and how ? I'm pretty new to fried chicken.

would have never guessed what they was, that plate looked delicious

Gobbo: chicken looks damn good. What is it about making it with sous vide that is worth the effort? Speedy cooking since its basically already cooked? Did you have to let it cool before you breaded the pieces?

+1

Going to attempt to start making some of the wonderful food posted in this thread. Honestly not very experienced in the kitchen, but very eager to learn

My favorite soups:
sorrel soup:
http://natashaskitchen.com/2011/04/2...t-sorrel-soup/
borshh:
http://natashaskitchen.com/2014/02/0...ipe-with-meat/
okroshka. That one is from category " cold soups". Is very refreshing and good food in hot summer days :
http://natashaskitchen.com/2010/08/0...n-summer-soup/

Yak,


Read that post and the next few after it for instructions/recipe.

Ad Hoc fried chicken is excellent.

Thinking of switching things up and trying panko fried (sous vide) chicken this weekend. Once they come out of the bags, is there any more nuance to it other than flour dredge -> egg wash -> panko -> fryer? Doesn't seem like it from online recipes.

When I did it, the flour didn't want to stick to the sous-vided chicken at all, and breading results were unimpressive consequently.

I'm also incompetent so probably just me.

Holy crap Iapka with some awesome soup recipes and Iapka with awesome fried chicken and beer.

Your link in the follow-up posts is broken.

Rdh,

A couple of links:

http://www.thekitchn.com/thomas-kell...off-screen-nav

http://www.seriouseats.com/recipes/2...en-recipe.html

To do it, just cut your chicken into desired pieces the night before and sous vide with salt so it brines. I did 145 for a few hours. Take the chicken out, rapid cool, drain, and refrigerate overnight so it cools down.

So the benefit of sous vide fried chicken is that the chicken, once cooled down, is completely cooked but now resistant to overcooking because it has to reheat to get up above 140. I used the chefsteps method of cultured (NECESSARY) buttermilk/bread flour breading with tons of spices. Because the chicken is dry after that time overnight, I do buttermilk/breading/buttermilk/breading. This makes a really thick layer of breading that gets super crispy in the fryer.

400F fry for 4-5 minutes until dark brown. This is when the chicken being sous vide is a huge win. The chicken will never overcook, but it doesn't need to stay in there for 20 minutes to cook the first time either. The extended amount of time of traditional fried chicken frying leads to super greasy results when combined with a relatively low temp fry. Because we're just crisping up the outside and making the middle hot again, we can do higher temp which keeps the grease out of the breading and gets the outside texture to be super hard and crispy.

Definitely the best fried chicken I've ever had. I think the restaurant is dead in the water but seriously, this is a winning restaurant. The paprika lime yogurt I made because it's nice and rich like mayo but mayo is way overdone and super heavy. I wanted people to not feel weighed down or greasy after eating this and mission was accomplished. I also made fried tofu for my veggie friends.

Gobbo, do you still do the buttermilk in the sous vide bag?

I've also gone back and forth on using pickling brine in the bag, not sure i'm sold on it.