More dad recipe content! That's the stuff, esp. for those of us who don't want to watch the same Insta video 45 times to fully understand the recipe, or suffer through 2500 words of ispo lorum. 10/10
I'm allergic to tomatoes- pause for sympathetic groans - but make loads of 3-ingredient salads with cilantro* as the main leafy green, with lemon juice and white pepper as dressing.
Anyway I read this whole thing and felt like I got great return on investment and learned something about whatever a Fresno is.
I had 3 homemade ham roll ups for lunch today. I even sliced the pickles and spread the cream cheese myself. My point is Vince, why don't we hangout more? We're pretty much the same guy.
Did using citrus in a brine for that long cause any unwanted textural issues with the chicken? I know more acidic citrus like lemon or lime should be kept to around 4-8 hours. And thoughts on dry brining the chicken and the using the citrus/spice combo as a marinade?
I've been tinkering with a huli-huli marinade for chicken thighs and starting to get it dialed in. Unfortunately I haven't been to hawaii since COVID started so my taste memory is a bit faded.
No. I don't understand what people are talking about with that stuff. I've used citrus-heavy marinades on tri tip for 72 hours and the texture is still just fine.
I hadn't seen that particular one, but I just read it. Interesting. They used chicken breast for that, which... i get as a basis for a test, but I'm never going to actually cook chicken breasts for myself (pretty thin ones at that). I would guess a brine takes a lot longer to penetrate a bone-in, skin-on thigh than it would a boneless breast, not to mention textural issues being much less noticeable. I also feel like I notice blandness/dryness issues in meat far more often than I notice textural ones.
As a rule, I add the zest of the lemon or lime in any dish or preparation that calls for the juice of either. I find the zest intensifies the lemon or lime flavor while balancing out the acidity of the juice.
With respect, if you're taking the extra time to chop your own vegtanles instead of using a food processor, you can run a damn lime over a microplane a few times. It's worth it!
I've been following the various heat trackers and see that it's going to be 114 in Fresno. (I'm in the coastal Bay Area, where it's a relatively pleasant 77 at the moment.) My tomatoes are growing nicely but the fruit usually isn't ripe 'til August, so I'm assuming tomato plants like the extreme heat? Anyway, hope you have good A/C and don't need to go out too much!!
More dad recipe content! That's the stuff, esp. for those of us who don't want to watch the same Insta video 45 times to fully understand the recipe, or suffer through 2500 words of ispo lorum. 10/10
I'm allergic to tomatoes- pause for sympathetic groans - but make loads of 3-ingredient salads with cilantro* as the main leafy green, with lemon juice and white pepper as dressing.
Anyway I read this whole thing and felt like I got great return on investment and learned something about whatever a Fresno is.
*Or coriander as my people call it.
Just doing my part to raise awareness.
It’s the place you fly into on your way to Yosemite.
I had 3 homemade ham roll ups for lunch today. I even sliced the pickles and spread the cream cheese myself. My point is Vince, why don't we hangout more? We're pretty much the same guy.
Did using citrus in a brine for that long cause any unwanted textural issues with the chicken? I know more acidic citrus like lemon or lime should be kept to around 4-8 hours. And thoughts on dry brining the chicken and the using the citrus/spice combo as a marinade?
I've been tinkering with a huli-huli marinade for chicken thighs and starting to get it dialed in. Unfortunately I haven't been to hawaii since COVID started so my taste memory is a bit faded.
No. I don't understand what people are talking about with that stuff. I've used citrus-heavy marinades on tri tip for 72 hours and the texture is still just fine.
Serious Eats has a pretty good article on marinades. Curious on your thoughts.
I hadn't seen that particular one, but I just read it. Interesting. They used chicken breast for that, which... i get as a basis for a test, but I'm never going to actually cook chicken breasts for myself (pretty thin ones at that). I would guess a brine takes a lot longer to penetrate a bone-in, skin-on thigh than it would a boneless breast, not to mention textural issues being much less noticeable. I also feel like I notice blandness/dryness issues in meat far more often than I notice textural ones.
As a rule, I add the zest of the lemon or lime in any dish or preparation that calls for the juice of either. I find the zest intensifies the lemon or lime flavor while balancing out the acidity of the juice.
Do you do this with the pico (or in general)?
I find zesting to be kind of a pain in the ass, and at least for pico I want it pretty acidic. But I've never tried it so I dunno.
With respect, if you're taking the extra time to chop your own vegtanles instead of using a food processor, you can run a damn lime over a microplane a few times. It's worth it!
I've been following the various heat trackers and see that it's going to be 114 in Fresno. (I'm in the coastal Bay Area, where it's a relatively pleasant 77 at the moment.) My tomatoes are growing nicely but the fruit usually isn't ripe 'til August, so I'm assuming tomato plants like the extreme heat? Anyway, hope you have good A/C and don't need to go out too much!!
117 Saturday, according to Apple weather app. I don’t believe it but yeah it’s hell.