The **** chat forum has slowed a touch, so I thought I would spice it up a bit with one of my masterpiece meals.
See images attached.
I start off with boneless chicken pieces. I brown them on high heat in a frying pan with olive oil. Just brown the chicken then remove. Next I take a good size baking dish. I put the chicken in the pan, along with green and red bell pepper chunks, onions, mushrooms, and tomato, and pour in a can of Campbells chicken mushroom soup.
Were not done yet. Take a few good size potato, peel them, and slice to about 1/4 inch. (Do the metric conversion). I place the potato on top and all around the whole mix in the pan. spread the peppers and soup on top as well. Bake in oven (Around 375 F) until potato look nice and brown. Serve and watch everyone smile. See images below.
I forgot to mention. While browning the chicken, I do so with some of the chunks of peppers, onions, tomato.
Far left photo shows how it looks before baking with the potato and soup added.
It is good. One trick I have learned is to keep a mixure of olive oil and water on hand. If while cooking, your meal starts to look dry, just add some of the mixture. The key is not to let it dry out.
Also, nice juicy tomato has a lot of moisture and flavor.
There is an advert on the TV here (India), which proudly announces that a certain frying pan is made from material 6.35mm thick. I think they did the conversion!
By the way gentleman. A woman loves a man who can cook, and the rewards are as often as good as the dish, if ya know what I mean...
For you single guys, cook a great dinner for a woman and you will be glad you did...
One last thing. You could do this dish with beef, but instead of putting the potato on the meat dish, Do it deperate as the beef would get to rubbery waiting for potato to cook. In other word put the taters in first, seperate pan. Have not tried this however, so do so at your own risk
One last thing. You could do this dish with beef, but instead of putting the potato on the meat dish, Do it deperate as the beef would get to rubbery waiting for potato to cook. In other word put the taters in first, seperate pan. Have not tried this however, so do so at your own risk
Never, ever put salt. It causes the solute on the outside of the meat to become hypotonic, or the other way around. At any rate, the salt causes the meat to dry out.
Yes, I only cook for my wife and I. There are usually leftovers however.
Salt is not a good thing for cooking, we humans get enough NaCl without adding more. For cooking, I have seen so many people add salt while cooking steaks. This is the worst thing you can do.
So listen up guys. Never cook meats with salt, it is like a dessicant. I am not that great with electronics or even much else, but I do have some knowledge in cooking. Salt---> Crappy
BTW, there are numerous recipes using salt encrusted meat. That way adds very little salty taste. The meat is tender and has a unique, delicate taste. I have used it with roasted beef (used Kosher salt crystals) and had some of the most delicious fish ever in Spain cooked that way.
Do you consider corn a vegetable? The general rule is not to add salt to the water used to boil corn -- it toughens it. Some people add just a tiny bit of sugar, though. Then, add salt after cooking.
That advice comes straight from Iowa, where they do know corn (and pigs).
The Campbell's chicken mushroom soup will probably have more than enough salt.
I don't add salt or sugar as a matter of course, I normally taste the food first. Some foods require salt or sugar to cook properly so sometimes I have no choice.
Don't plan to be one. Unless Gordon Ramsey calls me
No reason to add salt in the cooking stage, as it does not add anything to the cooking process other than remove moisture from the meat. Even if it does not, I think one should allow the dinner guest to salt to fit their taste. In fact many people are on low salt diets, so why add it when it will work just the same if you salt after it is cooked. Most good marinades contain no salt.
I think the reason salt drys out meat is that the moisture rich meat (solution side) attempts to balance the water content of the solute (Salt) side of the meat. The effect is water leaves the meat to the higher salt concentrated area. Kinda like what happens when you pour salt on a slug.
Do you consider corn a vegetable? The general rule is not to add salt to the water used to boil corn -- it toughens it. Some people add just a tiny bit of sugar, though. Then, add salt after cooking.
That advice comes straight from Iowa, where they do know corn (and pigs).
The sugar makes sense because most of the corn is a carbohydrate(polysaccharide) and sugar is a disaccharide, so the outside of the corn (the water with little sugar) would be the lower solute concentration and thus, water would enter the corn and make it seem juicer. Just my guess, I think I will study this a bit more.