Your go-to recipe/cooking thread

[peter12]

Roasted a goose for Christmas. It was long, laborious, and mostly not too worth it, but it did make an amazing hash that I am eating just now.

Also got about 3 cups of fat out of the goose which is really nice to roast potatoes with.

[keratosis]

Tried one on the BBQ a while ago. Thought I'd have to call the fire department.
Turned out very tasty though.

[afc wimbledon]

Originally Posted by peter12

Roasted a goose for Christmas. It was long, laborious, and mostly not too worth it, but it did make an amazing hash that I am eating just now.

Also got about 3 cups of fat out of the goose which is really nice to roast potatoes with.

the trick with goose is to roast them twice, my mum used to cook it on Christmas eve to render the fat out then cook it again on Christmas day at a lower temp to re heat in sans grease

[bc-chris]

i've been wanting to add a few dishes to my chinese food repertoire so i tried a couple new recipes yesterday and they both were really good....

chinese pepper steak - i made it into more of a beef and veggie dish. it was fantastic!

Spoiler!

Chinese Pepper Steak

INGREDIENTS
1 lb (454 g) rib eye steak - sliced into strips
2 tsp (10 g) baking soda
1 Tbsp (15 ml) cold water
1 Tbsp (15 ml) cooking wine (rice wine)
1 small to medium onion
2 small bell peppers
2 scallion whites
3 cloves garlic
1/2 tsp ginger paste
1 tsp sesame oil cooking oil for wok

SAUCE INGREDIENTS
3/4 cup (177 ml) beef broth
1 Tbsp (15 g) oyster sauce
2 Tbsp (30 ml) dark soy sauce
2 tsp (8 g) sugar
1 tsp (2.5 g) cracked black pepper
2 Tbsp (15 g) corn starch

METHOD
· Combine baking soda, water, rice wine then add beef. Cover and refrigerate for 30 minutes. After 30 minutes, rinse the beef off with cold water.
· Preheat wok with water and bring it to a boil. Blanche the meat until it turns ‘grey’… about 1 minute. Remove meat from wok and set aside.
· Heat wok. Once it starts to smoke add 2 TBSP of oil. Swirl the oil to coat the wok and add beef. Cook briefly then add scallion whites, garlic, ginger. Stir and let cook for a minute. Add onion, peppers, sesame oil. Cook for a couple minutes then add sauce. Cook until sauce thickens.

Serve with rice


**in addition to just onion and peppers, i also added... baby corn, mushrooms, sliced carrot & snow peas.

i have a chow mein recipe already, and it's alright - but this one is much better. i still haven't found the "right" noodle yet. maybe next time i'll try it with udon noodles.

Spoiler!

Chicken Chow Mein

Prep Time: 15 minutes Cook Time: 20 minutes Servings: 8 servings
Ingredients
· 1 lb chicken breast, boneless, skinless – cut into thin, bite sized strips
· 3 TBSP oil
· 12 oz chow mein noodles, (uncooked noodles)
· 2 cups cabbage
· 1 large carrot, julienned
· 1/2 batch green onions (chopped bottoms and longer strands for the green tops)
· 2 garlic cloves

Chow Mein Sauce
· 6 TBSP oyster sauce
· 3 TBSP low sodium soy sauce
· 3 TBSP light sesame oil, (not toasted)
· 1/2 cup chicken broth
· 1 TBSP cornstarch
· 1 TBSP granulated sugar

Instructions
· In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
· Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
· Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
· Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent. Remove from pan and set aside.
· Saute the noodles and the white chopped green onion ends until noodles have a little ‘crunch’, then add the chicken. Pour sauce over the top and add veggies and the green onion tops. Continue cooking all the ingredients together for another 2 minutes.

Note: When using cooked Chow Mein Noodles, it should measure to about 1lb.

**additional veggies…. my daughter LOVES baby corn, so that was added.

[calf]

One trick I've recently found when doing stir-frys is finishing the rice off with some sesame oil - gives it a nice little flavour boost.

[Icon]

Originally Posted by calf

One trick I've recently found when doing stir-frys is finishing the rice off with some sesame oil - gives it a nice little flavour boost.

Or if you're cooking rice for a non asian-cuisine dish or something that sesame may not go with... we use a bit of this:


(there's different bases too - chicken, beef, vegetarian)

[Canada 02]

this is so good; mint is not an option

https://www.recipetineats.com/bun-ch...ontainer-34119

[Sr. Mints]

Anybody have a great yakisoba recipe? I've watched a couple youtube videos and found a few recipes online, but they're all over the place.

[aaronck]

Not Yakisoba, but super awesome-I made this not long ago and it was fantastic (not in a burrito just over rice)

I've made a few of Sam's recipe's and he's never let me down

[Shazam]

Originally Posted by bc-chris

i have a chow mein recipe already, and it's alright - but this one is much better. i still haven't found the "right" noodle yet. maybe next time i'll try it with udon noodles.

Watch this video where he explains in the detail the difference in the noodles.

https://www.youtube.com/watch?v=7HYlk2I9OD8