Sous-Vide Adventures: Don’t Be Chicken Edition

chicken

Sous-vide: it’s not just for beef (or cookie dough). In today’s guest post from Cuisine Solutions, learn how the Top Chef-y cooking method can take chicken to the next level too.

Sous-vide, for all its culinary upsides, is uniquely suited for the tender preparation of meat dishes. Spare ribs, lamb shanks, and beef tenderloin have become universal staples for the culinary method, with the combined impact of ease of preparation and flavor enrichment making red meat an ideal candidate for going under the vacuum.

That being said, sous-vide is superbly suited for those looking toward the lighter side of the meat spectrum. Chicken, rightly or wrongly, is generally held as meat better suited to holding its sauce than holding its own.

You’d be hard pressed to find a foodie or seasoned chef who’d argue that Kobe beef requires a slathering of steak sauce, but serving chicken alone is a much rarer proposition. Whether you’re including the world’s most common poultry in a curry dish, as the staple of a pasta preparation, or with a Mediterranean-style tomato base, the chicken itself is hardly ever the sole focus.

Sous-vide, with its culinary basis in steeping meat in its own sauces, is a superb choice for those looking to create especially rich chicken dishes. Whether you’re shooting for a chicken korma dish or something more conventionally Italian in its inspiration, a competent chef would tend to improve the final product by wrapping it as a sous-vide preparation beforehand.

Even relatively simple Italian (or Italian-American) preparations like Chicken Margherita or Chicken Marsala are deeply indebted to the flavorful additions that their sauces bring. Chicken, whether prepared with light sauce or a heavier base, only gains a deeper character when it has time to absorb in its accompanying flavor.

As a starting point for the more adventurous chef, give something South Asian a spin. In my never-humble opinion, chicken is the meat best suited for curry dishes, and sous-vide’s flavor-enhancing impact on sauces makes it a natural go-to for curry preparation.

It also helps cut away a lot of the mess that might go into whipping up a chicken dish right on the spot—just remove the bag contents right into your slow cooker, and you’re only minutes away from having a hearty curry dish right at your fingertips.

So go wild (within reason) and swap a lot of unnecessary prep hassle for something that brings a deeper character to your chicken.

How To Sous-Vide Your Chicken

Read More
Sponsored Content

The Chicken or the Egg?

ChickOrEgg

Which came first, the chicken or the egg? Sure, we”ve all pondered the question but at the end of the day—who gives a damn? Regardless, they are both delicious. Of course, they are even better when fried and breaded. There are few people I know (meaning I know few vegetarians) that do not enjoy a fried egg or chicken. So, my girlfriend realized she could please anybody (that matters) by combining a fried egg and chicken in a dish. Bonus: she added some greens and can call it salad and healthy.

The girlfriend always cringed when I ordered my fried eggs at the diner, but that”s all changed thanks to this new concoction. The dish has a balance of texture—tender, juicy chicken, crispy arugula and asparagus, and a savory runny egg that acts as the perfect dressing. Onward to the flavor: the breaded chicken offers a solid foundation for the pseudo-salad with Italian seasonings. Next, the “salad” portion of the dish includes the peppery arugula, refreshing asparagus, and lemon juice finishes it off with a surprisingly perfect balance. Finally, the dish is crowned with a fried egg (or runny egg, dippy egg, whatever you choose to call it). Break the egg and enjoy the savory flavor of the fried egg in every bite.

Read More
Sponsored Content

The Endless Road Trip: Colombia–It’s More Than Just Coffee!!

Editor’s Note: Colombian-born, Oklahoma-educated, lover of avocados…sounds like an ES-er! Please welcome our newest contributor, Cyborg.

I know, I know, you’re probably thinking: “There’s more to Colombia than coffee (and drugs and violence)—say whaaa?” to which I say “Damn the media AHH!!” but there is. From a Colombian foodie to you, let me open your mind to a new world of opportunities and deep-fried dreams.

First of all, let me get this off my chest and I’m sorry for what I’m about to do but the world needs to know: America has robbed its people of avocado greatness. Last time I was in Colombia I decided to take photographic proof of what the real deal is so voilà. Buenos dias, avocado the size of my face!

IMG_1666

OK, now that I’ve set the record straight, let’s get serious. Here are four can’t-miss Colombia foods.

1. Arepa Rellena

AREPA

Where do I even start?  Imagine a corn patty that you stuff with eggs, cheese, shredded beef, and/or chicken and pretty much anything your heart desires; and then you deep fry it in heavenly oil. The result? Oh Em Gee you wanna call this place your new home. Not convinced? Spread some suero costeno on that puppy and it’s a first class ticket to foodtopia. Suero costeno is the Colombian version of sour cream but it tastes more like cream cheese, which gives it that perfect amount of slight acidity that makes you go NOM!

2. Plantain Platters

IMG_0686

Now, on to some serious food for thought. What in the world is better than fried chorizo, spicy guac, thick bacon and meaty chicharrones??? ALL of the above served on a dish made of deep fried plantain is the correct answer!! Yes, this happens and it’s glorious!!!!!

Also, note the bean dip and hot sauce dip on the side cause–duh, who doesn’t wanna dip all of this stuff in hot sauce and beans? Man, if this doesn’t make you wanna book a ticket right meow, I know what will, and the answer is: Ajiaco.

Read More
Sponsored Content

Super Snacks: Buffalo Wing Pizza

buffalo wing pizza

Decisions, decisions, decisions. They’re tough. Like, should I serve pizza or wings at the big game? Well, we’re here to solve at least that one for you.

Six-time world champion pizza chef (that’s a thing!) Bruno DiFabio is here to share the wonders of, yes….Buffalo wing pizza. BRING IT.

Bruno diFabio’s Buffalo Wing Pizza 

Read More
Sponsored Content

Buffalo Chicken Hasselback-ish Potatoes

Is there anything more perfect than a potato?

Maybe a potato oozing with bubbly cheese..

Or a potato covered in spicy buffalo chicken and tangy blue cheese.

Yeah, that’s perfection.

So, I took the idea of a Hasselback potato and made it quickly, because I have no patience for baking a potato in the oven.  I will sit cross-legged on the floor looking through the tiny oven window going, “C’mooooonnn, I am ready for a potatoooooo!”  Did I mention I’m a whiner?  Don’t you want to be friends, now?

So, I microwaved it.  And you can too!  Provided you have a microwave…if you don’t, I’m sorry.  Looks like it is oven viewing-time for you.  Or you could have some patience and find something else to do while it bakes.  I’m not that strong.

Buffalo Chicken Hasselback-ish Potatoes

Read More
Sponsored Content
Page 3 of 2312345...1020...Last »