It was baked, the crispy skin was only average because the first batch stuck so this one got crispy but not enough as the pan was fk'd with chickenskin stuck to it

Next time i need crispy almost black like kenji

Looks great Ser.

Yim & Ser,


Do you pull off the skin after braising and then crisp it up in the oven? Or do you pull the skin off raw and braise the thighs w no skin?

Making this tomorrow as it looked & sounded so good. Going to serve it over rice.

Cheers!

the skin shouldnt touch the liquid so braising it is fine

Should probably broil it at the end


Just dont mess the initial searing of the skin like i did. HOT PAN.

I thought you were supposed to start chicken thigh skin on a cold pan..?

that would fuse it to the pan unless its non-stick

god kenji:
"I preheat a little oil until it's shimmering-hot, then put in the chicken (which I've seasoned with salt and pepper) skin side down, nestling it to get good contact between skin and pan.

Once that's done, don't touch it, and I mean it! Don't try to lift that chicken until it's good and ready to be lifted. At first, the chicken skin will stick to stainless steel. This may give you a little scare, and your reaction may be to try to pry it or scrape it up off the metal. Resist this urge. As the chicken continues to cook and brown, eventually it will be crisp enough that it'll release almost all on its own, with just a little tug from your tongs to get it to lift cleanly. Remember: Your goal is to really brown the chicken skin. Not "pale-yellow" it or "off-white" it. Brown it."


anyone else really loves Alex's videos on youtube? I want to hang the guy by his nipples and torture him for being a hipster *****, but his videos and all around life skills are amazing. Lots of emotions!

finally finished off the last of the braised short ribs last night.

over the course of the week we had it on pappardelle, polenta, mashed taters x 2, street tacos w/radish and onion for lunch, and last night was nachos with black beans, jalapenos, and tillamook extra sharp.

crisped on a rack under the broiler like you should do with carnitas, then topped off the nachos. the broiled meat was the best bites we've had all week...stupid delicious, like 'good GOD!' delicious

Looks incredible. Just finished dinner and I could wipe out a plate of those no problem.

Pizza night here, simple thin crust sausage, roasted red pepper and onion. Five minutes to throw it together, ten minutes in the oven.

Oh hot damn interesting, sounds like you liked, may need to try this beef preparation, sounds delicious.

that's a fantastic pie. don't care how you made it, just want to eat it

five lbs of short ribs was over the top for two people, but cut it in half or quarter it and i think you'll enjoy the results. no doubt we'll be making it again

Nah that’s ok, I’d do five pounds and go to town like medieval king.

Reuben time.

omg omg omg omg

how long does it take to make a reuben?

dat rye dat rye...dat RRYYYEEE

sorry for the slow response, just saw your message

I cook skin so the fat renders out over the chicken but the chicken gets done before the skin is as crispy as I like so I remove it when the chicken is done and put it back in the oven until its as crispy as a potato chip

hot damn I love me a good reuben and those are exquisite.

Alex who? Can you post one of his videos you like?

you sonofa...

Went w this approach on my own. It came out fantastic. Highly recommend this recipe. Big flavor. My wife wasn’t a fan though, so probably will be making it rarely.

its like a sneaky lower calorie way to almost feel like you're eating fried chicken

I've been using this great spice mix trick like crazy since discovering it:



I pull the skin back on the chicken breast (or whatever cut I have) and sprinkle this under the skin and fold the skin back over plus salt the opposite side as well (I like leaving the bone in when I bake the chicken breast, it always seems to stay juicier with more flavor than deboned for some reason)

I'm going to make a version of that salt with thyme instead of rosemary & sage. I think its an ingenious way to have a lot of flavorful components ready to use by merely sprinkling this on whatever you're eating

+whatever

That is an elite sandwich.

whatareuben!

https://www.youtube.com/c/FrenchGuyCooking

his dry pasta series is great


Triciaisabird spoke about making a yozu ponzu honey gastrique

Anyone would have any idea how to make this? I missed the stream and it wasnt on her channel.

Doh! I'm already subscribed, cant keep up with all the great stuff thats out there, thx

Yeah, really enjoy the stuff on that channel. He is probably the most French person in the world.

Except maybe this guy: