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Old 10th August 2017, 20:37   #1741
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Default Re: Recipes / Discussions on cooking from Team-BHP Master Chefs

Here you go. Something I cooked yesterday.


Spatchcock Chicken

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You need:

A whole chicken with skin.
Lots of coriander, garlic and green chilies chopped up really fine.
Any oil preferably olive or sesame.
Salt.
After you clean the bird, generously salt it and keep it in the freezer. About 2-3 hours before you plan to grill it, remove and let it thaw. Wash out the excess salt. The meat would have absorbed enough salt and do not add anymore at any time in the cooking process.

To spatchcock the bird, use kitchen shears or a sharp knife and remove the back bone all the way to the neck. Lay it down on a flat board with breast facing up. No using your palm, press down till the wish bone breaks.

Mix the oil with the finely chopped coriander, garlic and green chilies. Using your fingers stuff in as much of these into the gap between the skin and meat of the bird.

The advantage of spatchcocking the bird is that it protects the breasts while allowing the legs to attain higher temperatures.

Grill at 240C for about 45-55 mins. The time depends on the size of the bird. When the legs reach 75C and the breasts hover around 65C, the chicken is ready. You may want to blast it with maximum heat with only top setting for about 4-5 mins.

Let it rest for at least 10 mins before you start carving it up.
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Old 11th August 2017, 10:10   #1742
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^ Thanks

Need a recipe to cook sauteed vegetables at home. Ingredients shouldn't be fancy.
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Old 11th August 2017, 13:19   #1743
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Originally Posted by Sheel View Post
^ Thanks

Need a recipe to cook sauteed vegetables at home. Ingredients shouldn't be fancy.
How about this:
Honey Sesame Cabbage

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You need:

A full head of cabbage. Cut into long strips.
2 tablespoons of honey
2 tablespoons of sesame oil or extra virgin olive oil.
pepper and salt.
Super simple as always.

Just roast the cabbage on a hot grill pan. You can also broil it in the oven. But a stovetop is easier. You may need to do the cabbage in batches. As cabbage shrinks when its cooked you can add them all back into the pan before the final step.

Whisk together honey and oil. Drizzle this over the cabbage. Season with salt and pepper. Its a simple and nice dish that goes great with any grilled protein.
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Old 11th August 2017, 21:07   #1744
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Originally Posted by bblost View Post
How about this:
Honey Sesame Cabbage
Thanks That is good and will go well with grilled chicken/fish.

How does this appear?

Please share soup recipes as well, which would be simple to cook and should feel like it is from Ching's or Yo China but should be healthy.
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Old 12th August 2017, 00:26   #1745
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Choley, when made is nice with oily & moist gravy. But when I put it in the fridge and take it out after a few hours - it's much drier than before - even after thawing or defrosting in the microwave. Is there anything which can be done to get it like before?
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Old 12th August 2017, 11:39   #1746
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Originally Posted by carboy View Post
Choley, when made is nice with oily & moist gravy. But when I put it in the fridge and take it out after a few hours - it's much drier than before - even after thawing or defrosting in the microwave. Is there anything which can be done to get it like before?
May not work exactly the same, but something I do often to freshen up cold rice in my lunch box.

Add/sprinkle a bit of hot water to moisten, then microwave for a minute or two depending on quantity, take it out, close the lid, give a good shake and set aside for a few mins.

End result, cold boxed rice is now soft, moist, steamy rice.

P.S. The trick works for pretty much anything, even thick gravies and sauteed veggies. Heating without added moisture dries out stuff which I don't prefer, hence the water.
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Old 12th August 2017, 21:43   #1747
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Originally Posted by Chetan_Rao View Post

Add/sprinkle a bit of hot water to moisten, then microwave for a minute or two depending on quantity, take it out, close the lid, give a good shake and set aside for a few mins.
My problem is not caused by the microwave, it's caused by the refrigeration. Even after I remove from the fridge, if I don't microwave it but instead thaw by just keeping it out - I still face the same problem.
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Old 12th August 2017, 22:16   #1748
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Originally Posted by carboy View Post
Choley
Using a lid or a clear foil when putting in fridge could help.
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Old 13th August 2017, 11:11   #1749
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Originally Posted by carboy View Post
My problem is not caused by the microwave, it's caused by the refrigeration. Even after I remove from the fridge, if I don't microwave it but instead thaw by just keeping it out - I still face the same problem.
Refrigeration, does dry up food. Due to two reasons
1. Cold air has very low relative humidity, so liquids evaporate. You will notice a lot of fresh vegetables shriveling up when kept in a refrigerator.
2. Some curries thicken up with time, I have noticed this with meat curries and thick Dal.

To prevent first cause, keep Choley in a tightly sealed container.
For second case, just add a bit of water while reheating.
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