A few weeks ago I bought a dozen chicken thighs, sucked the air out of you few bags, seasoned some thighs one way, some another. Then dropped then in a big pot of water, set the Sous Vide to cook to 160 degrees, and went about my day. Wen we took them out, we freed up the skin, made a gravy and yum…
Then a few of the remaining bags went into the freezer. Tonight, before I left for the movies, I pulled out a bag, dropped in the water, set the Sous Vide to 157 degrees, and came home to some truly good chick, ready to have the skin fried to a crisp in a hot pan in butter. I think Im finally finding a great use for the sous vide.
Mushrooms on Toast
I keep coming across recipes for mushrooms on toast. I see it listed among other sides when serving steak. I think about it a lot. And I’m going to make it- eventually. Please let me know if you make it. Invite me over or leave a tip. its gotta be scruptous. Im thinking to do the mushroom in a pan with just a sprinkling of onions, then butter the toast and fry it up in the same pan. I wonder the recipe says to do?
My mom made this all the time when i was growing up. We all loved the Chinese flavor and i think this was cheap and easy. served with white rice and you have dinner.
I had this in a restaurant once and it was perfect. I went back and they had used precut potatoes. It was a bad move. Ive dreamed about this dish and searched for a recipe until i finally had to make it up myself.
I even make some of it ahead.
You can sear your steak in a pan then bake it and you will get a good steak.
If you want a better steak put a room temperature steak into a 250 degree oven until the internal temperature reaches 90 degrees. Remove from the oven and sear in a hot pan.
I lke salt. I like soy sauce. SO these are salty, soy saucy, suck the bones ribs. My mom marinated for an hour or two, i marinate overnight and into the next day when it comes time to cook dinner. Adjust as you must.