a thread full of my cooking misconceptions.

[Dantrag]

What Byr said.

What I would do if you had the rest of the day before you cook it:

Things you'll need from the store unless you already have them:
1) Bottle of Moho marinade(Avoid Goya brand if you can)
2) One small/medium bag of yellow rice
3) Black/Pink beans
4) White onion

How to cook/prep:
1) marinade the pork as long you can. Slice a few onions and toss them on top of the pork. Then cook in the oven @ 350 for 45min.
2) Cook the yellow rice when there's about 25min left on the pork
3) Put the beans in a small pot and heat them at about 3-4 on your stove. If you want you can dice some onions and toss it in there as well.

Once the pork is done you can slice it up how you want and serve it with the rice and beans.

[Moss]

^Awesome, thanks.

[Dantrag]

OR you can do the sweet and sour pork way(or teriyaki)

Things you will need:

1) Sweet and Sour marinade(or teriyaki)
2) Small bag of white rice
3) Veggies you would normally put in stir fry(onions, broccoli, carrots, mushrooms, water chestnuts, snow peas, w/e else you want)
4) Veggie/Canola oil
5) Soy Sauce

Prep/Cooking

1) Marinade the pork in whichever you chose - same thing 350 degrees 45 min
2) Once you have start the pork cook the rice
3) Prep your veggies so that if you need to cut or dice anything go ahead and get that done.
4) Once the rice is done, take it off the heat and let it chill a little bit
5) Once you have about 10 minutes left on the pork go ahead and heat up a little bit of oil in a pan on about 6 1/2 - 7(needs to be big enough for all your ingreeds - you want the oil to be hot enough to cook them fast enough so they stay crunch and don't turn soggy)
6) Start with the ingreeds that will take the longest to cook(mushrooms/carrots) and then toss the others in after about 1 min
7) Everything is a bit cooked through toss in some of the white rice and mix it.
8) Once that heats up a little bit toss in a little bit of soy sauce(not a lot)
9) if you did terriyaki you can toss a little bit of that in as well
10) Do this for about 2-3 minutes just to get everything nice and hot
11) Plate

[archibaldcrane]

OR you can do the sweat and sour pork way

gross

[Dantrag]

Sweet and sour pork is good especially w/ some pineapple cooked with it lol

[archibaldcrane]

Let's try this again.

OR you can do the sweat and sour pork way

gross

[Moss]

Sweet and sour is good, sweat and sour, not so much

[Dantrag]

haha woops

[Osede]

OR you can do the sweet and sour pork way(or teriyaki)

Things you will need:

1) Sweet and Sour marinade(or teriyaki)

I would never recommend to buy the marinade bottle. Many people who taste it never like them.

For sweet and sour, you can mix with
1. Ketchup
2. Sugar (add up to the point where you don't feel the ketchup is so sour)
3. little salt or soy sauce
4. Maggi brand chili sauce (optional reduce sugar if this is added)

For teriyaki
1. soy sauce, japanese rice wine, brown sugar in 1:2:1 (ml:ml:gram) ratio, and use medium heat to boil it until begin to be ticky.

Also, chopped garlic+onion with green bell pepper always go wells with sweet and sour sauce

[Dantrag]

I would never recommend to buy the marinade bottle. Many people who taste it never like them.

Sorry, going to have to disagree. There are plenty of very tasty pre-made marinades in a bottle. Veri Teriyaki is fucking delicious.

[Kytele]

I made Coq au Vin for the first time. It was my first attempt at making a French dish and one I care not to make again anytime soon. Still though, all that stewing and reducing and just absolutely toiling over the details... fucking delicious.

[Daydreamer]

I made Coq au Vin for the first time. It was my first attempt at making a French dish and one I care not to make again anytime soon. Still though, all that stewing and reducing and just absolutely toiling over the details... fucking delicious.

Welcome to the world of French cooking. For that beef stew I posted a few pages back the sauces were strained a total of...*counts*....13 times.

[Osede]

Sorry, going to have to disagree. There are plenty of very tasty pre-made marinades in a bottle. Veri Teriyaki is fucking delicious.

I have tried many, but never like any of them. One of the problems is they need you to use the sauce to marinade the meat first. The other reason is that my brother does made a really good teriyaki sauce. Even his customer also like it :D

[Dantrag]

I have tried many, but never like any of them. One of the problems is they need you to use the sauce to marinade the meat first. The other reason is that my brother does made a really good teriyaki sauce. Even his customer also like it :D

That's kinda the point of a marinade

[miokomioko]

Oh man... Teriyaki should never be a "sauce." ;[

[Mellema]

My favorite french recipe is also one if the easiest: moules mariniere (mussels in white wine sauce).

1 lb. blue mussels (Live are best, but use same day you buy them)
2-3 Tbs butter or Olive oil
Garlic (I use a ton, but 1-2 cloves for most people)
Shallots 1-2 depending on size (onions can be used also)
3/4 cup white wine
Thyme, Parsley, Sage, Pepper, Bay leaf. The spices just depend on what you like. Sage is something I really enjoy, but typically is not used with this recipe.

Rinse and debeard (pull of the stringy hairs) the mussels. Live mussels will close tightly, any that do not close are dead and should be discarded.

Melt the butter (or heat the oil) in a stock pot or high sided electric skillet, I prefer a skillet because it's easier to control the temperature(325-350F for this). Saute the shallots until they are soft and opaque (1-2 minutes), then add the garlic and saute for another minute. Add the wine and spices (except parsley), and bring to a boil. Add the mussels and cover. Let the mussels steam for about 5 to 6 minutes, occasionally agitating the skillet/pot. Most of the mussels should be open, discard any that have stayed completely shut. Spoon the mussels into a bowl. Add the parsley to the sauce and cook for another minute, then pour sauce over mussels. Serve with a nice baguette for sopping up the sauce and extra plates for the empty shells.

The amounts I listed is for 1 serving as a meal or 2 servings as a side dish. Prep time of 15 minutes, cook time of 10 minutes and you can really impress people with this easy recipe.

Mussels are best when they are not in spawning season. In winter and spring you want Atlantic blue mussels, in summer and fall you want Mediterranean mussels (they are still grown in North America, so they are fresh). Your fishmonger should now this, but if unsure ask to see the Shellfish Tag (by law they must keep these for 90 days after all product is sold). The tag will list the supplier, harvest date and location, and specific type of shellfish.

Many bigger stores carry frozen mussels now also. Most are already cooked, but check the packaging to be sure. If already cooked, cut the steaming time down to 3-4 minutes.

[ZarakiKujata]

Welcome to the world of French cooking. For that beef stew I posted a few pages back the sauces were strained a total of...*counts*....13 times.

To lazy to look, but bouef bourguignon?

[Daydreamer]

To lazy to look, but bouef bourguignon?

Oui. The veal stock was strained like 6 times, the finished braise was strained like 4 more. Then after it went into the fridge for the night to let the fat turn solid I strained it a few more times to get that out. It was pretty damn good though.

[Plow]

fat ... get that out.

dointirong

[Daydreamer]

dointirong

Fat in the meat good, fat in the sauce makes it taste greasy if not done right.

Note: I do mount it with butter at the end.