On Topic Discussion Cooking questions

[LoveMyPeppermill]

We have quite a few good cooks around here, so I thought it might be a good idea to have a thread where we ask each other for cooking advice.

 

[NotHardUp1]

Cooking is so universal, it is always interesting to learn others' experiences. I do have friends who have no desire to cook anything whatsoever, and that's fair, as I feel exactly the same way about sporting events, or going to bars, or driving sports cars.

I'm just glad so many friends do love to cook and share their recipes.

No matter what new and different things I try, I still love the elemental favorites. I had BLTs yesterday, and they were just perfect for what I wanted.

 

[LoveMyPeppermill]

My first cooking question:


So my buddy passed on to me some Portuguese-style meat marinade he ordered by mistake when he was shopping for Azorean cheese. (He saw a jar with red liquid in it and figured it must be pasta sauce, so he bought two. Doofus.)

It's mostly paprika, with some garlic, white pepper, red pepper, and black pepper, plus salt and some vinegar. Water-based, it seems; no oil in it at all.

I marinated some boneless chicken breasts and grilled them and it was fine. But as I was pouring the used marinade down the drain, it occurred to me --

-- If this stuff is mostly paprika, couldn't I somehow use it to make chicken paprikash instead of just pouring it out?

Something like, say, cooking the chicken in the marinade in a skillet, and then stirring in sour cream or yogurt plus some mushrooms?

Does this make any sense? Anyone have any suggestions?

 

[LoveMyPeppermill]

I had BLTs yesterday, and they were just perfect for what I wanted.

Mmmmm ...

You should cross-post this at one of the bacon threads so we can keep perving on bacon.

 

[Vannie]

So if you're an experienced cook to begin with I would say that you probably can use that marinade to make a version of Chicken Paprikash. I think as long as you brown the chicken along with some onion.

Then add some of the marinade along with a bit of chicken base to cook chicken in, it should be good. I always have on hand "Better Than Bouillon" wet chicken base to add extra flavor to my dishes. You don't need a lot. And then you finish with some sour cream.

Every restaurant I've ever worked at uses wet meat bases to enhance the flavor of dishes.

And always remember you can always add more of something but you can't take it away.

Happy cooking

2 cents

 

[Kahaih]

Does paprika have a flavour? I don't taste anything right out of the jars.

Everything I've ever read said it's just for colour.

 

[Alistair]

I think paprika has a very distinct flavor. You could easily taste test it by putting some on a deviled egg and comparing with and without.

 

[Peloso]

How much butter do you guys put in your mashed potatoes? Mine don't come out buttery enough unless I use a heart attack inducing three or four tablespoons (for approx. 2 med potatoes).

Also, what's your method of peeling garlic, preferably without some device or contraption?

 

[Vannie]

Does paprika have a flavour? I don't taste anything right out of the jars.

Everything I've ever read said it's just for colour.

Hungarian seems to have the most flavor. You can also buy smoked paprika that is nice

 

[LoveMyPeppermill]

So if you're an experienced cook to begin with I would say that you probably can use that marinade to make a version of Chicken Paprikash. I think as long as you brown the chicken along with some onion.

Are you thinking I should soak the chicken in the marinade or just brown the (salted and peppered) chicken un-marinated and only add the marinade after the chicken and onions are browned?

And thanks very much for the tip about Better Than Bouillon!

Any thoughts, yea or nay, about subbing yogurt for the sour cream?

And always remember you can always add more of something but you can't take it away.

Yes!
I've learned that lesson the hard way. And every so often I have to remind myself the hard way.

 

[LoveMyPeppermill]

Hungarian seems to have the most flavor. You can also buy smoked paprika that is nice

Smoked paprika can be very nice.

I probably won't spring for any for this experiment, but I do have some chipotle salsa in the fridge that's too watery for tostadas, so maybe I'll stir that in with the marinade.

 

[Vannie]

Also, what's your method of peeling garlic, preferably without some device or contraption?

I'm right handed. I lay my garlic cloves (preferably you picked out large heads of garlic with larger cloves)

I lay my garlic cloves out of my cutting board and put my Chefs knife on top of the garlic clove flat down and apply a good amount of pressure with my left hand holding down the top of knife and my left hand applying equal pressure from the handle. You will hear the garlic clove crack a bit. It should slide easily out of its shell after that.

 

[Vannie]

Left hand right hand.

 

[LoveMyPeppermill]

How much butter do you guys put in your mashed potatoes? Mine don't come out buttery enough unless I use a heart attack inducing three or four tablespoons (for approx. 2 med potatoes).

I don't usually use butter at all when I'm cooking mashed potatoes; I just use milk and then add butter at the table, which I'd do anyway. And yeah, I'd probably add too much.

The secret ingredient for mashed potatoes is just a bit of nutmeg stirred in while mashing.

Also, what's your method of peeling garlic, preferably without some device or contraption?

I usually just use my thumbnails and aggression. If I'm having trouble getting purchase, I cut an end off the clove.

Honestly, though, I'm usually content with using chopped or minced garlic from a jar, especially for soup. I usually only bother with cloves if garlic is the main or one of two main flavors -- or if it's for something like salsa that won't be cooked.

 

[Peloso]

I don't usually use butter at all when I'm cooking mashed potatoes; I just use milk and then add butter at the table, which I'd do anyway. And yeah, I'd probably add too much.

The secret ingredient for mashed potatoes is just a bit of nutmeg stirred in while mashing.

Nutmeg? Nooooooo!

and I can't see adding butter at the table. Wouldn't it make a mess? I'd get mashed potato all over the plate, the table, up my arms, on the cat.

 

[Vannie]

I don't usually use butter at all when I'm cooking mashed potatoes; I just use milk and then add butter at the table, which I'd do anyway. And yeah, I'd probably add too much.

The secret ingredient for m



I usually just use my thumbnails and aggression. If I'm having trouble getting purchase, I cut an end off the clove.

Honestly, though, I'm usually content with using chopped or minced garlic from a jar, especially for soup. I usually only bother with cloves if garlic is the main or one of two main flavors -- or if it's for something like salsa that won't be cooked.

Are you thinking I should soak the chicken in the marinade or just brown the (salted and peppered) chicken un-marinated and only add the marinade after the chicken and onions are browned?

And thanks very much for the tip about Better Than Bouillon!

Any thoughts, yea or nay, about subbing yogurt for the sour cream?



Yes!
I've learned that lesson the hard way. And every so often I have to remind myself the hard way.

I don't personally think it's necessary to marinate the chicken first. You will certainly infuse it by cooking in it.

Subbing yogurt will probably be fine. As long as you use a full fat yogurt. Non fat or low fat might cause the sauce to separate. Full fat dairy in a sauce is a stabilizer. But it's always fun to experiment. That's how we all learn.

 

[NotHardUp1]

I do the same as Vannie for garlic.

Mashed potatoes, if whipped, are very sensitive to when you add the fat. Done wrong, it makes them gummy. You can find YouTube videos showing you how.

I think nutmeg is nice in starches, but a light touch.

Paprika has a very definite flavor. At breakfast, the diner put it on my hashbrowns, and too much, but not bad, just not what I prefer.

 

[LoveMyPeppermill]

Nutmeg? Nooooooo!

It's just a little bit! Just enough that you can taste something but you're not sure what.

 

[LoveMyPeppermill]

Subbing yogurt will probably be fine. As long as you use a full fat yogurt. Non fat or low fat might cause the sauce to separate.

Yup, that's one of the lessons I've had to learn the hard way.

It looks like you intended to respond to my other message as well, but nothing same through ...

 

[smokeshadow]

hou about a couple of recipes

Barbequed Meatballs

1 to 1 1/2 pound of lean ground beef
1 teaspoon salt/pepper
1 egg beaten
1/2 white or red onion, chopped
1/2 red or green bell pepper, chopped

Mix meat, seasonings, egg, and half of the chopped onion & bell peppers. Form mixture into 3/4 inch to 1 inch diameter balls and brown in a hot skillet. Drain off as much grease as possible, then mix the ingredients for the sauce directly into skillet with meatballs, additing additional catsup as needed. Cover & cook over low heat until sauce is bubbly and as thick as desired. Serve over angel hair pasta or spaghetti.

Sauce:
Saute the remaining chopped onions & bell peppers with the browned meatballs. Add the following and follow recipe above:
3 tablespoons of vinegar
1/2 cup sugar
1/2 cup catsup