My thoughts for something like that would be either mustard (dijon, although it has a similar sort of pungency to horseradish), peppercorn sauce or red wine and rosemary butter (or similar)? Whipped chive butter sounds quite nice!
Unless I’m drastically misinterpreting what you’re trying to make - I assume you’re referring to some kind of sauce or flavouring for medallion steaks?
Defatting and deboning won’t help much, the taste/smell impregnates into the meat. Instead I’d recommend marinading:
add enough water to comfortably cover all the meat
add 10g salt and the juice of half lime for each kilogram of meat plus water
massage the meat a bit in the marinade
leave it overnight, in the fridge for at least 12h
Feel free to add other stuff to the marinade, like herbs, garlic, onions, ginger, oil, etc. Just keep in mind that you’ll need to discard that marinade water, you can’t really reduce it into a sauce, so anything that you add there will go to waste. (If you must, marinade it twice)
Got this trick from helping out rural relatives butchering pigs. They often raised the pigs to adulthood, and sometimes they forgot to castrate a boar or two.
I’ve never heard of this either, I had to check Wikipedia. Apparently it’s caused by two chemicals from boar balls, one is “sweaty” tasting and one is “fecal”.
It’s like old piss. When I did the first cook in the air fryer was the worst experience cooking I’ve ever had. It started out great and then the fat started to render releasing the hormones and punted that out the vent with malicious intent… I’m convinced boar taint is why pork is considered unclean in many cultures and religions around the world, because it’s, uh, pretty damn bad.
Also, boar is just male big that made it to puberty/adulthood before the butcher.
I haven’t tried the lime brine yet as I’m still recovering mentally, but hoping once I’m out of Thanksgiving leftovers I’ll be ready.
I usually just steam some veggies in the microwave, drain out the water, toss a pat of cream cheese in the bowl and leave it covered for a bit while it melts in the steamy veggies. Hit it with some garlic powder and sea salt and pepper. Good eatin’!
Growing up my mum would often make what she would call “poor man’s cheese cake.”
Take a Graham cracker, put a personally appropriate schmear of cream cheese on, add whatever jam you have on hand (my personal favs are blackberry/blueberry and raspberry, top with one or more fresh pieces of fruit.
I grew up in small towns and moved to Seattle a few years ago. I’m still not used to seeing things on the Internet and being like “I go there, I know that place!”
LMAO, it does seem to be having a moment. It happens a lot I’ve noticed. Some restaurant chain will make something and it’s popular so everyone else copies and tries to replicate. Right now it’s Taco Bell’s dipping tacos and birria is now everywhere. I’m Korean and have noticed gochujang is a popular sauce I see everywhere now.
You know, I can give those a shot. I tried the Honey BBQ chicken ones and while they were pretty good, they weren’t quite like the bourbon chicken ones.
Not sure what any of these flavorings really mean, but I’ll give it a try.
Like the other person said, you might try a plain breaded chicken one and pan fry them in a sauce of your choice. You might have better luck finding (or making) a sauce that comes close than finding a breaded chicken product that does.
Dude, thank you so much for sharing this with me. I’m definitely going to be checking these out, probably pairing them with Tyson’s regular popcorn chicken.
Do you recommend putting the sauce on before or after putting it in the oven?
Personally I would probably heat them normally but not too brown, then put the sauce in a skillet until it’s starting to bubble, turn the heat to medium-low (so as not to scotch the sauce) and add the chicken to it. Toss it around until it’s well coated and the chicken is fully done.
I love Italian wedding soup. There’s a Sicilian version I’ve made with eggs, cheese, and meatballs instead of parsley, basil, and meatballs and that’s my absolute favorite.
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.