The internal temperature of the meat is paramount and the most important factor as to quality of the finished product, no matter what your cooking method/technique involves.

Your juicy chicken wasnt due to a low oven but instead was due to you pulling it out in time.
75c/167f isn't hot enough to dry out a chicken. Even in breast meat it's within the acceptable range, and most people prefer their dark meat at or above this temperature in my experience.

The low oven gives you a bigger time window of perfect doneness, and limits carryover cooking, but it won't save you from drying out a bird you take over 170f.

^Digital oven thermometer is great for that.

Made Gordom Ramsay Broccolli Soup. That's goat cheese in the middle. I liked it a lot.

I found his brocolli soup too plain, even with the goat cheese and walnuts, Would do better with an extra level like onions, stock etc.

maybe your broccoli was sub par!

My go-to reference for questions like this is Alton Brown's Gear for Your Kitchen, which I keep by the bed to page through at night as something kind of like porn. He recommends avoiding butane torches and instead goes for propane because it gets to high heat faster.

butane is ****, just go to home depot get the whatever standard propane thing for $20.

Figs roasted in balsamic sugar with mascarpone, almond flakes and lemon zest (Ramsay)



Solid dessert, not bad for something much less unnutritious that a caramel/chocolate thingy, but less tasty too.



Had a lot of prawns so made some sushi with prawns, grilled sunchoke, homemade mayo, and cucumber.



EXTREME SUSHI CLOSEUP



Pretty happy with that. Looking forward to really pushing forward my sushi making skills.

Nice job with the sushi, it's something I've kinda wanted to get into doing, any sites/videos in particular that are good?

The figs reminded me of the fig appy that Rosemary's used to have.

RIP to one my favorite restaurants of all time.

would also be interested in this. any cookbooks or such as well?

Talkin Japanese food I made some okonomyiaki tonight. It's a savory pancake with cabbage and Japanese mountain yam, flour, egg, dashi, bonito, ao nori and dried shrimp.



Cooking


Finished with tonkatsu sauce and some sriracha mayo.


Will make again. Next time I need to add some seafood or pork belly.

fso,

Yeah, that's the place, roasted chicken w bread salad. Delicious.

So this post took FOREVER to write. If any of you read it, please comment and let me know if you spot any errors, etc. There are a lot of parts in this post that you can take individually and make a dish from (pasta, tomato sauce, braised lamb shanks), but all work well together.

http://www.eatdrinkcheer.com/portfol...with-lamb-ragu

This dish is fantastic, but it took me a long time to make all of the parts (probably more than 8 hours for the dish, though some of the time was spent waiting for the braise). If you ever want to make an amazing meal for loved ones, this might be it (though my Mozza Mother's Day post has some items that all together, might require the same amount of work but present better as they make 3 separate courses.)

Some pics from my Mozza Tagliatelle with Lamb Ragu post






I've also put together many burgers over the last few days that I've been VERY pleased with. Post forthcoming. Pic.

First.

looks awesome

Amazing

Snipe

Wuv you

What's this tomato-on-the-bottom sorcery you're trying to push?

Haha, this may shock and offend, but I'm an everything but the lettuce (and cheese) on the bottom guy. I think it's an In-N-Out thing (which this burger actually ends up kinda being a home version of stylistically), but structurally it works really well. I do mayo, mustard (yellow), ketchup (Heinz), pickles, hot wax peppers, white onion, tomato, burger, thinly shredded lettuce, on the cheapest bun you can find at your local supermarket.

Flip the burger halfway through imo...

Was not hungry 10 minutes ago. Am very hungry now. Amazing, Snipe.

I know I'm way late to this show but a good way to roast it whole:

bring to room temp, pat dry. coat with a good quality mustard (Ive used various types of grainy, taragon, choose a favourite or try something new)

season w/ s&p and put in the oven at (iirc) 350 for approx30-35mins

the mustard forms a delicious coating that moisturizes and holds in the moisture of the meat also giving flavour. cut into medallions, you could make a demi-glace with it but I dont think it needs one with the mustard coating.

I have done braised red cabbage with it, roasted fingerling potatoes, or mixed green salad. I'm sure you can do a variety of things for sides with this.

Cool, thank you!

all, in case you missed it, help keep the food and drink forum alive.

http://forumserver.twoplustwo.com/21...nd-food-drink/

reported

Wrote up a new post on some lamb loin chops with chimichurri that I did the other night.



http://www.eatdrinkcheer.com/portfol...hurri-and-hash

Served with a potato, turnip, and corn hash.