COOKING WITH POT BUTTER - POT BUTTER
Cooking With Pot Butter - Saffron House Cooking Academy - Cooking A Pizza.
Cooking With Pot Butter
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- A pale yellow edible fatty substance made by churning cream and used as a spread or in cooking
- A substance of a similar consistency
- a fighter who strikes the opponent with his head
- Preserve (food, esp. meat or fish) in a sealed pot or jar
- metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid
- Plant in a flowerpot
- toilet: a plumbing fixture for defecation and urination
- Hit or kill (someone or something) by shooting
Chicken in the Crock Pot Experiment 1
1 onion - diced
1 shallot - diced
1 bunch of fresh Rosemary - broken up
1 bunch of fresh thyme - broken up
1 bunch of fresh cilantro chopped up
Leafy tops of celery chopped up
1 lemon - juiced
Glob of butter
Clean, rinse chicken
Spray or oil crock pot
Set on high
Throw in butter
Using stuff above, except for lemon juice, cram as a mixture into every orifice and cavity in the bird. Put bird in crock pot. Tip butt end up at 45 degree (or so angle) and pour fresh lemon juice into stuffed mixture in the body cavity. Wait half a minute or so for it to sink in. Gently set bird back down into crock pot. Take remaining stuff and scatter over and around bird. Put in some salt and pepper. Cover. Thinking of high power for an hour or so to get things going, then reduce to low. We'll find out how it comes out in about 6-8 hours.
Update: Ugh, forgot garlic! Diced up some garlic cloves, about 3 big ass ones and threw into the crock pot.
Update: End result was OK. Chicken fell apart when I tried to get it out. Had to just grab chunks with tongs. Everyone devoured the chicken. I didn't like the texture of the meat. It was completely loose and pulverized, it required no chewing practically. If I do this again the cook time needs to be reduced.
Left all the juice and what remained of the chicken I couldn't pull out (mostly the back) in the crock pot. Added about 6 cups of water and threw back in some of the bones. Set to low for 10 hours. In the morning strained into containers and put in the fridge. Tonight will pull of the fat. and freeze. Will use as broth to make rice, etc. Very herbal smelling.
Three happy pots cooking with gas
Making Asparagus risotto with scallopson our new gas stove with our new Le Creuset pots!
Asparagus risotto with scallops
1 tbsp butter
1 tsp olive oil
350g risotto rice, unwashed
1 onion, halved and finely sliced
1.2L chicken or vegetable stock
150mL white wine
Sea salt and pepper
1 tbsp butter
2 tbsp grated parmesan
1 extra tbsp olive oil
8 sea scallops, trimmed
1 tbsp grated lemon rind
Heat the oil and butter in a heavy saucepan and cook the onion for 10 minutes until soft, but not browned. Add the rice and stir to coat well. Add the wine and stir well as it bubbles and reduces in volume by half.
Start adding the stock a ladleful at a time, stirring, over medium heat. Add more stock to keep the rice wet, but allow it to slowly absorb the liquid, and cook in the heat of the liquid. If you run out of stock, add water.
In the meantime, snap off and discard the woody ends of the asparagus and finely chop all but four of them. Cook the chopped and whole asparagus in simmering, salted water for 4 minutes. Drain and cool under cold running water.
When the rice is just cooked, add the drained chopped asparagus, nutmeg, salt and pepper and fold through. Beat in the butter and cheese, cover and rest off the heat. Heat the remaining olive oil and sear the scallops for 3 minutes on one side and briefly on the other. Divide the risotto between four warm dinner plates and arrange the scallops and whole asparagus on top and scatter with sea salt, pepper and grated lemon rind.
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