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#1
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My apartment is garlic central
I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy. --Bryan |
#2
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My apartment is garlic central
On Nov 9, 10:46 am, Bobo Bonobo® wrote:
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy. Wow. That was really good. In the future I'd go a bit easier on the black pepper and little more chile flakes. The garlic was perfect. I reduced the leftover liquid, which ideally could have been thickened, and while the sauce was thickening, the breast (I cooked it skin side down in the pressure cooker) finished, skin side up under a broiler. I'd have thickened the (drippings?) with about a half t of corn starch*, but not during induction, and I don't have any vegetable gums. * 2g carb --Bryan --Bryan |
#3
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My apartment is garlic central
was this your breakfast?...
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#4
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My apartment is garlic central
On Nov 9, 2:00 pm, Karen wrote:
was this your breakfast?... Yes. While I love eggs, bacon, etc. I could just as happily have that for dinner. I had a couple of cups of coffee with cream a few hours before. --Bryan |
#5
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My apartment is garlic central
On Nov 9, 8:46 am, Bobo Bonobo® wrote:
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip] The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach? -aem |
#6
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My apartment is garlic central
On Nov 9, 5:07 pm, aem wrote:
On Nov 9, 8:46 am, Bobo Bonobo® wrote: I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip] The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach? I was hungry. The pressure cooker was clean, and right at eye level in the cabinet. I thought it would keep the breast moist, and it would be fast. All that was true. It only took about 7 or 8 minutes of cooking. Next time, I'll only pressure cook it for about 5 minutes, then put it under the broiler to make the skin nice. Here's a few pix. My batteries went dead after the 4th picture, so I didn't include reducing the remaining liquid and adding that to the plate. http://www.flickr.com/photos/15522299@N08/1936618787/ -aem --Bryan |
#7
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My apartment is garlic central
Bobo Bonobo® wrote:
aem wrote: Bobo Bonobo® wrote: I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip] The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach? I was hungry. The pressure cooker was clean, and right at eye level in the cabinet. I thought it would keep the breast moist, and it would be fast. All that was true. It only took about 7 or 8 minutes of cooking. Next time, I'll only pressure cook it for about 5 minutes, then put it under the broiler to make the skin nice. I thought of pressure cooking as a way to forcefully diffuse the flavor of the garlic into the meat. With the faster cooking as a side effect of the pressure cooking method rather than the first goal. The opposite approach would be to mash the garlic, add to a marinade, then use a vacuum sealer to force the flavor into the meat. One's a positive pressure method, the other a negative pressure method. If two cloves made your house seem filled with garlic, you don't cook with garic as often as we do. ;^) It's a great amount for one or two chicken breasts but a common amount at my home. |
#8
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My apartment is garlic central
On Nov 10, 12:49 pm, Doug Freyburger wrote:
Bobo Bonobo® wrote: aem wrote: Bobo Bonobo® wrote: I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip] The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach? I was hungry. The pressure cooker was clean, and right at eye level in the cabinet. I thought it would keep the breast moist, and it would be fast. All that was true. It only took about 7 or 8 minutes of cooking. Next time, I'll only pressure cook it for about 5 minutes, then put it under the broiler to make the skin nice. I thought of pressure cooking as a way to forcefully diffuse the flavor of the garlic into the meat. With the faster cooking as a side effect of the pressure cooking method rather than the first goal. The opposite approach would be to mash the garlic, add to a marinade, then use a vacuum sealer to force the flavor into the meat. One's a positive pressure method, the other a negative pressure method. I don't see how sealing meat inside a vacuum bag is going to force marinade into the meat. And how can it be both pressure and vacuum get marinade inside meat? If pressure causes liquid to flow in, I would think vacuum would cause it to flow the opposite way. The only vacuum method I'm aware of is the sous-vide method. With that method you place raw meat and other ingedients in a plastic bag under vacuum and then cook it at low temp, far below boiling, for a longer time. The vaccum allows it to be cooked safely at temps close to the danger zone, ie around 140 deg, without the risk of bacteria growth. The low cooking temp and low temp poaching are supposed to result in less change to the meat, giving it better texture, look, taste, etc. If two cloves made your house seem filled with garlic, you don't cook with garic as often as we do. ;^) It's a great amount for one or two chicken breasts but a common amount at my home.- Hide quoted text - - Show quoted text - |
#9
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My apartment is garlic central
" wrote:
Doug Freyburger wrote: I thought of pressure cooking as a way to forcefully diffuse the flavor of the garlic into the meat. With the faster cooking as a side effect of the pressure cooking method rather than the first goal. The opposite approach would be to mash the garlic, add to a marinade, then use a vacuum sealer to force the flavor into the meat. One's a positive pressure method, the other a negative pressure method. I don't see how sealing meat inside a vacuum bag is going to force marinade into the meat. And how can it be both pressure and vacuum get marinade inside meat? If pressure causes liquid to flow in, I would think vacuum would cause it to flow the opposite way. I read it in the directions that come with the Tilia Foodsaver. I tried it. It works. I don't know the exact mechanism. I've also tried pressure cooking stuff and it does marry the flavors well. I don't know the exact mechanism. |
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