Recent comments in /f/food

Turtleramem OP t1_jdrat5a wrote

Reply to comment by Alicyl in Corned beef and cabbage stew [homemade] by Turtleramem

It was pre "corned." Basically ready to cook out the package. It braised it for several hours. It turns out tender but not crumbly.

As for recipe, I saw a recent video from Michael Symon and basically followed that. Began sauteing onions, carrots, and garlic in Dutch oven. When soft added corned beef and about a cup stock, then covered and braised in oven above two hours at 300. Then added chopped cabbage and taters, and braised for another couple hours. When finished diced up the corned beef

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BlueRaider731 OP t1_jdr9pub wrote

Reply to [homemade] Southern Fried Catfish. Patted mostly dry, salted, then tossed in cornmeal, salt, and pepper, then fried in canola oil until golden. by BlueRaider731

This is farm raised channel catfish from the Mississippi delta. We drive 2 hours to get it fresh to cook at family events and such. When my father cooks it, it’s always perfect. When we cook it, it’s super easy to overcook. We’ve watched him more than a dozen times and can’t get it down and still screw it up half the time. It’s not a timing thing. It’s an eye test thing. Waiting for the bubbles to slow with that perfect color. It’s also hard to keep the temperature perfect when you’re cooking a big batch in a 25 gallon cast iron pot.

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Cat_Ears_Big_Wheels t1_jdr4wvf wrote

Reply to comment by UnprovenMortality in [Homemade] Korean Fried Chicken by dooblyderp

I'm not OP, but I found this:

"Perfect Korean Fried Chicken made at home

Korean Fried Chicken is one of my favourite food and I've spent the past few years creating something that's close to what's been served in Korea. Because I want everyone to get cooking, I have posted a video on how to make 4 different types of my favourite Korean Fried chicken. For anyone interested, here is the link: https://youtu.be/ggCmosKSvvw

But in Summary

Ingredients for Fried Chicken

Chicken

Pre-made frying mix (or mix flour, cornstarch, baking powder, garlic and onion powder, salt and pepper)

Full fat milk (why are you making fried chicken with skim fat milk)

Vegetable oil

Salt

Pepper

MSG

Tips and tricks

The longer you marinade the chicken in milk and seasoning mixture, the better chicken will taste

MSG is required if you want to replicate that restaurant quality taste. You don't need much, but it might be the most important ingredient in this recipe

Shaking the wet battered chicken in the dry batter gives that wavey crispy texture, I've tried to just rub it on and it completely changed the texture

Do not crowd the pot - if you do, you will get well oiled steamed chicken rather than crispy fried chicken

All my measurements are in portion sizes rather than tbsp and cup sizes. Because this way, you can make this without using the measuring tools"

https://www.reddit.com/r/Cooking/comments/eoxcyv/perfect_korean_fried_chicken_made_at_home/

Edit: don't worry about MSG; that's a myth.

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Alicyl t1_jdr46ql wrote

Reply to Corned beef and cabbage stew [homemade] by Turtleramem

Easily would fit onto my list of favorite types of stews. ❦

How is the corned beef prepared? It's sold at my local supermarket, but I've never cooked with it before—assumed it would crumble up when cooked similarly to ground meat.

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