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Search: Posts Made By: jerseyjay14
Forum: General Cooking 02-15-2012, 01:15 PM
Replies: 27
Views: 6,451
Posted By jerseyjay14
yea.... thats why its frustrating... seems i just...

yea.... thats why its frustrating... seems i just cant get crispy skin.... even when the surface is super seared and browned, i just cant shed the fat underneath and its super rubbery

hopefully...
Forum: General Cooking 02-15-2012, 01:14 PM
Replies: 27
Views: 6,451
Posted By jerseyjay14
i certainly am fine sacraficing a breast or three...

i certainly am fine sacraficing a breast or three in the name of perfecting the method.

in the oven, skins side up or down?
Forum: General Cooking 02-15-2012, 01:13 PM
Replies: 27
Views: 6,451
Posted By jerseyjay14
thanks.... anyone else maybe shed some light on...

thanks.... anyone else maybe shed some light on this particular aspect?


again, thanks... now would you put the duck in a hot pan, or put the duck in and then bring the heat up? ive read...
Forum: General Cooking 02-15-2012, 11:03 AM
Replies: 27
Views: 6,451
Posted By jerseyjay14
thanks, i will try 425

thanks, i will try 425
Forum: General Cooking 02-15-2012, 11:01 AM
Replies: 27
Views: 6,451
Posted By jerseyjay14
i didnt think finishing in the oven at 200...

i didnt think finishing in the oven at 200 degrees is to get them crispy...i though that was just to raise the internal temperature? my assumption was the pan rendering and searing should have the...
Forum: General Cooking 02-15-2012, 10:40 AM
Replies: 27
Views: 6,451
Posted By jerseyjay14
1) when you say low, how low? for example on a...

1) when you say low, how low? for example on a scale of 1 to 9 on my stove, what would you suggest. normally id just kind of wing it, but ive had trouble, so im asking :chef:
2) what kind of pan...
Forum: General Cooking 02-15-2012, 10:36 AM
Replies: 27
Views: 6,451
Posted By jerseyjay14
Thanks everyone for all the responses, to be...

Thanks everyone for all the responses, to be clear, he was my step by step process:

- bring duck breast to room temprature(i also tired it cold in previous attempts)
- scored(tried straight lines...
Forum: Terms & Techniques 02-15-2012, 10:28 AM
Replies: 58
Views: 17,453
Posted By jerseyjay14
there is a bit of science at work with flipping...

there is a bit of science at work with flipping meat vs not touching it

The whole idea behind flipping the meat once is that when the meat hits the pan, there is a heat transfer between the meat...
Forum: General Cooking 02-14-2012, 11:06 PM
Replies: 27
Views: 6,451
Posted By jerseyjay14
Help cooking duck breast?

I have made dozens of attempts at cooking duck breast.... with horrific results. I've read through the techiniques from the CIA's professional chef, watched countless videos, and searched several...
Forum: I only have "these" ingredients...help me be creative 05-10-2009, 09:42 AM
Replies: 9
Views: 3,524
Posted By jerseyjay14
chicken and bacon? man thats like the...

chicken and bacon? man thats like the motherload. If your husband doesnt eat dairy id suggest making a sauce from a reduced chicken stock.... id probably go with something like this:

- steamed...
Forum: General Cooking 05-10-2009, 09:36 AM
Replies: 11
Views: 2,144
Posted By jerseyjay14
I've made a bunch of infused oils, mostly with...

I've made a bunch of infused oils, mostly with hot peppers... their are 2 things i think are really important:

1) crush the peppers and get the seeds out. your not going to extract/ infuse nearly...
Forum: Cookbooks, Software etc. 05-09-2009, 06:12 PM
Replies: 3
Views: 1,909
Posted By jerseyjay14
My tastebook recipe book...

was cleanig out my internet favorites and saw tastebook.com, so i clicked on it... their site is awesome. you can make your own cookbook/recipe cards in seconds and the layout is awesome... i spent...
Forum: Fish & Seafood 05-09-2009, 06:05 PM
Replies: 14
Views: 3,887
Posted By jerseyjay14
leeks, perfect. why didnt i think of that!

leeks, perfect. why didnt i think of that!
Forum: General Cooking 05-05-2009, 05:29 PM
Replies: 5
Views: 1,254
Posted By jerseyjay14
thanks guys ill try that and let you know how it...

thanks guys ill try that and let you know how it worked out for me
Forum: Fish & Seafood 05-05-2009, 05:28 PM
Replies: 14
Views: 3,887
Posted By jerseyjay14
Need to add texture to fish dish... HELP

Im making a fish dish... poached seabass with parsnip puree and safron sauce. its a popular recipe in many cookbooks. and the flavors are great. only issue, it needs texture... some crunch or some...
Forum: General Cooking 04-25-2009, 12:12 PM
Replies: 5
Views: 1,254
Posted By jerseyjay14
Help with rolled spinach recipe

I want to make a rolled spinach appetizer. i had it at a Japanese restaurant. i could not find a recipe anywhere. it was a crabmeat mixture rolled in a spinach leaf like a sushi maki roll ,...
Forum: Today's Menu 04-16-2008, 10:44 AM
Replies: 34
Views: 2,631
Posted By jerseyjay14
interesting... do you have a recipe? ive made a...

interesting... do you have a recipe? ive made a few healthy pizza's... all be it not gluten free and would be itnerested as my GF's parents are diabetic.

i usually go with:

- whole wheat pizza...
Forum: Today's Menu 04-16-2008, 10:06 AM
Replies: 34
Views: 2,631
Posted By jerseyjay14
The G/F wants tofu tonite. Im gonna go with some...

The G/F wants tofu tonite. Im gonna go with some crispy sweet and spicy tofu over some brown rice and peas... maybe throw some hard boiled eggs on there as well.
Forum: Sauces, Marinades, Rubs 04-16-2008, 10:03 AM
Replies: 10
Views: 4,595
Posted By jerseyjay14
here is one of my favorites i use when i grill...

here is one of my favorites i use when i grill chicken thighs.

- 1/2 cup Sweet Chilli Sauce(found in the asia section of most supermarkets)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon...
Forum: Beef 04-14-2008, 05:35 PM
Replies: 32
Views: 5,013
Posted By jerseyjay14
that looks wonderful! love the presentation as...

that looks wonderful! love the presentation as well!!!

mmmmm steak!
Forum: Pork 04-05-2008, 02:37 PM
Replies: 8
Views: 11,942
Posted By jerseyjay14
this is the same method i use and they always...

this is the same method i use and they always come out great. Sear + oven. i usually go at 350 degrees and cook a bit longer but same idea
Forum: Lamb 04-01-2008, 02:53 PM
Replies: 11
Views: 10,882
Posted By jerseyjay14
i actually just made lamb shoulder this week. ...

i actually just made lamb shoulder this week. there are actually 2 parts to the lamb shoulder. one is a section of the back ribs, the other is meat around the joint continuing along the breast. ...
Forum: Fish & Seafood 04-01-2008, 10:06 AM
Replies: 8
Views: 1,594
Posted By jerseyjay14
your welcome, glad it came out good.... i made a...

your welcome, glad it came out good.... i made a variation using some avocado that someone here suggested and that turned out good as well if you want to spice it up as you say
Forum: Fish & Seafood 04-01-2008, 08:43 AM
Replies: 8
Views: 1,594
Posted By jerseyjay14
glad you like the recipe, hopefully you can get...

glad you like the recipe, hopefully you can get your hands on some crabmeat... ive also made these with pulled shredded chicken, although, not as good
Forum: Today's Menu 03-25-2008, 07:14 PM
Replies: 35
Views: 3,321
Posted By jerseyjay14
https://www.discusscooking.com/attachments/photobuc...

https://www.discusscooking.com/attachments/photobucket/img_573044_0_f780779af02c8de7a322caa956a4a047.jpg

orange glazed pork tenderloin, spinach, and butternut squash fries
Showing results 1 to 25 of 258

 
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