The Salting Beans Myth

Feb 23, 16 The Salting Beans Myth

Posted by in Basic technique, Ramblings

The Salting Beans Myth: Don’t add salt to beans until after they are cooked, or they will turn out tough? Wrong!

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Pressure Cooker Chicken Broth and Shredded Chicken

Pressure Cooker Chicken Broth – simmer a whole chicken, cut into pieces, to get broth and shredded chicken for use in other recipes.

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Slow Roasted Tomato Sauce

Tomato sauce for a lazy Sunday – slow roasted tomato sauce.

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Video: How to Carve a Chicken

May 06, 14 Video: How to Carve a Chicken

Posted by in Basic technique

How do you carve a chicken? I get this question a lot. Here’s my video answer: How to Carve A Chicken [YouTube] And, here’s a recipe to use if you need a chicken to carve: Rotisserie Chicken with Fennel, Coriander, and Red Pepper Spice Rub What do you think? Questions? Other ideas? Leave them in the comments section below. Related...

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Rotisserie How To: Two Chickens, One Set of Forks

Sep 25, 12 Rotisserie How To: Two Chickens, One Set of Forks

Posted by in Basic technique, Rotisserie

What is the most common question I get about rotisserie grilling? “I want to cook two chickens on my rotisserie. Do I need two sets of forks? You can spit two chickens with one set of forks. Just cram them together and…wait, this would be easier if I showed you. First, truss the chickens   Like this .   Spit the...

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Pressure Cooker Beef Stock

Jan 11, 11 Pressure Cooker Beef Stock

Posted by in Basic technique, Pressure cooker

Pressure Cooker Beef Stock recipe. Rich and full of body, in only a couple of hours thanks to the pressure cooker.

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Basic Technique: Grilled Sausages

Jun 03, 10 Basic Technique: Grilled Sausages

Posted by in Basic technique, Grilling, Weeknight dinner

Basic technique: grilled sausages over an indirect fire. Cook the sausages through over the cool zone, then finish over the fire to brown them up.

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Pressure Cooker Beans (Basic Technique)

Apr 12, 10 Pressure Cooker Beans (Basic Technique)

Posted by in Basic technique, Pressure cooker

Here’s another killer application for my pressure cooker.  Dried beans, cooked in under an hour. I do something that will sound a little weird. I use my pressure cooker to make dried beans…and then freeze them. I know, I know. You would think a pressure cooker would be best for making beans just before you use them. And it is...

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Basic Technique: Saute with Pan Sauce

Jan 18, 10 Basic Technique: Saute with Pan Sauce

Posted by in Basic technique

Saute is derived from the French word “To Jump”. In cooking, it means: Using a small amount of oil in a hot pan to cook thin, tender ingredients by giving them a good sear on the outside. The saute technique is one of the core techniques in cooking, and is used for both meat and vegetables. Most recipes saute at...

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Weeknight Grilling on DadCooksDinner

Sep 28, 09 Weeknight Grilling on DadCooksDinner

Posted by in Basic technique, Ramblings

*Wherein we discuss Dad Cooking Dinner when the chips are down. I’ve mentioned this scenario before: It’s been a long day at work, the kids are ricocheting off the walls (and each other), and the wife has left for evening classes.  You’re tired, and not motivated to cook.  The siren song of pizza...

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What does “Season to Taste” mean, exactly?

Sep 07, 09 What does “Season to Taste” mean, exactly?

Posted by in Basic technique, Ramblings

The Kitchn has a great post on how to properly season a dish.  When a recipe says “season to taste”, what do they mean? I tried to cover this in my Turkey Noodle Soup post, but after reading their version…boy, did I ever Fail. They explain the thought process I go through when I’m...

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Basic Technique: Pickling Vegetables

Aug 17, 09 Basic Technique: Pickling Vegetables

Posted by in Basic technique

Welcome to pickling week on DadCooksDinner! I’ve been meaning to make some homemade pickles; I make pickled red onions from time to time, and I love them, but I’ve never really branched out into any other recipes.  Then our CSA announced “pick your own” green beans, with no limit.  Diane loves...

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Basic Technique: Slow Cooker Dried Beans

[Updated 9/10/2010:] Warning: kidney beans have a natural toxin in them that is only destroyed by heating them to boiling temperatures (212F, 100C) for ten minutes.  I’ve updated this technique to boil any beans for 10 minutes before putting them in the slow cooker; make sure you don’t skip this new step,...

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Basic Technique: Rotisserie Poultry

Dec 26, 08 Basic Technique: Rotisserie Poultry

Posted by in Basic technique, Rotisserie

This is my basic technique for rotisserie cooking poultry. It produces the best whole birds I’ve ever cooked. They look gorgeous, and have the best crispy skin I have been able to make. The meat turns out juicy and tender, due to the brining. I’ve used this technique on chicken, turkey and duck*, and I am going to try...

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Straining stock

Dec 07, 08 Straining stock

Posted by in Basic technique

Straining the stock (Adapted from Alton Brown) This is the quick and easy way to strain stock that I learned from my hero, Alton Brown. It makes straining your stock a one-step operation – you are filtering out the big stuff and the little stuff all at once, resulting in a pot full of strained stock. Equipment: Collapsible...

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Turkey Stock for people who aren’t obsessed

Dec 06, 08 Turkey Stock for people who aren’t obsessed

Posted by in Basic technique, Building blocks

Recipe: Turkey Stock for people who aren’t obsessed (AKA, like my Dad used to make*) *Still does, actually… Makes about 6 quarts of stock, but this will vary depending on width your pot, and how much you break up your carcass Equipment: 12 Quart or larger pot (my dad has always used one like this: Granite Ware Stock...

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Easy Barbecue Sauce

One of my original cooking jags was barbecue – real, low-and-slow barbecue. (See here. Or, more embarrassingly, here, 3rd picture down.*) Now, with the kids, I usually have to live with ribs every now and then, instead of overnight beef brisket. One of the things I learned was that store-bought barbecue sauce is not good. And...

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Grand Unified Stir Fry Theory (aka: Stir Fry, basic technique)

Sep 15, 08 Grand Unified Stir Fry Theory (aka: Stir Fry, basic technique)

Posted by in Basic technique, Side dish

This is the basic technique I use for weeknight stir frying – meat, vegetables, or (preferably) both together as a one skillet meal.*  As I’ve mentioned before – anything that goes well with basic white rice is a recipe I use a lot. *Right now, the kids make me cook the meat and the vegetables separately; I...

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Grill Roasted Chicken Pieces: Basic Technique

Aug 30, 08 Grill Roasted Chicken Pieces: Basic Technique

Posted by in Basic technique, Grilling

This is the basic technique for grill roasted chicken. It’s my favorite way to cook chicken breast on the grill – bone in, skin on, indirect heat for 40 to 45 minutes. It comes out much juicier than boneless, skinless chicken breasts. Personally, I prefer dark meat, and this technique also gives you great chicken legs,...

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