Chef/Culinary Talk with Cooking Tips

[Pillow]

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is lemon balm an herbs that is commonly called TANGLAD in bisaya?

nope.. lemon balm is not tanglad..

lemon grass is .

[kithchenboy]

i usually make taco evry weekend, and put different herbs and spices and lotsa lotsa of tomato. yummy

[jedvidlim]

cooked hungarian beef goulash today.. it came out kinda dark and bitter.. anyone know what happend? i think i burnt my fond or the paprika.. or is it the tomato paste? very much open to opinions.. chef toni? hehe

[bloodguilt]

Hi guys,

Just like to hear your thoughts or ideas on ways to steam a skinless, boneless chicken breast?! I am trying to avoid to much sodium and sugar on my food. So I would usually cook it with herbs like lemon grass, ginger onions and garlic with hints of ground pepper. It taste great - at least to me, but my girl said its totally tasteless. Any tips will be greatly appreciated. Thanks in advance guys!

[jedvidlim]

@bloodguilt

try poaching it in a good stock with the herbs and aromatics above. temp is around 71-82 degrees celcius. for around 12-16 min if your placing a whole chicken breast (bone in).

[bloodguilt]

@jedvidlim, Thanks for your quick response sir. I guess I've done this - tried to sort of sandwich the skinless chicken breast with herbs I mentioned above. I only purchased skinless and boneless chicken breast. I might try this with the whole chicken though.. thanks again bro!

[tonioyantao]

cooked hungarian beef goulash today.. it came out kinda dark and bitter.. anyone know what happend? i think i burnt my fond or the paprika.. or is it the tomato paste? very much open to opinions.. chef toni? hehe

most likely you did burn the fond. you can only do so much with cranking up the heat to brown everything but still. if you forget it, it will burn. when browning stuff try using a pot with thicker bottom to evenly distribute the heat avoiding hot spots. always remember spices burn up quickly that is why i add the paprika a few seconds before deglazing or after deglazing. some cooks like to add the paprika while sauteing to intensify it but remember you only have that short window of time when you intensify it and then burning it.

the bitterness could be as simple as the stock used.
did u make your own stock? brown stock perhaps? most likely your stock maybe too strong and probably burnt the bones too much. my instructor before prefer very deep brown stocks which is a bit strong and slightly bitter.

as for the tomato theory. as long as you don't use an aluminum pot there won't be any reactions with the taste.

i think you already answered your question. sometimes if you think too much on your method you forget what is more important. your commonsense.

say hi to chef justin for me.

[jedvidlim]

@jedvidlim, Thanks for your quick response sir. I guess I've done this - tried to sort of sandwich the skinless chicken breast with herbs I mentioned above. I only purchased skinless and boneless chicken breast. I might try this with the whole chicken though.. thanks again bro!

no problem . . = )

[jedvidlim]

most likely you did burn the fond. you can only do so much with cranking up the heat to brown everything but still. if you forget it, it will burn. when browning stuff try using a pot with thicker bottom to evenly distribute the heat avoiding hot spots. always remember spices burn up quickly that is why i add the paprika a few seconds before deglazing or after deglazing. some cooks like to add the paprika while sauteing to intensify it but remember you only have that short window of time when you intensify it and then burning it.

the bitterness could be as simple as the stock used.
did u make your own stock? brown stock perhaps? most likely your stock maybe too strong and probably burnt the bones too much. my instructor before prefer very deep brown stocks which is a bit strong and slightly bitter.

as for the tomato theory. as long as you don't use an aluminum pot there won't be any reactions with the taste.

i think you already answered your question. sometimes if you think too much on your method you forget what is more important. your commonsense.

say hi to chef justin for me.

thanks chef toni. yeah, i did think i burnt the fond, but were here to learn.. still cant get over it.. will be making beef goulash tomorrow to check that everything's okay. yup, we make our own brown beef stock.

thanks chef! ill send your regards to chef justin.. = )

[tonioyantao]

thanks chef toni. yeah, i did think i burnt the fond, but were here to learn.. still cant get over it.. will be making beef goulash tomorrow to check that everything's okay. yup, we make our own brown beef stock.

thanks chef! ill send your regards to chef justin.. = )

Good that you can't get over it! it shows that your serious on what you do hehehe cge lang. it is better to learn from your mistakes. you can't always expect to get it right the first time. how is ICAAC? what subject are you taking right now?