Am at a total loss as to Indian Romesco? 🤷♀️ trying to understand the flavor
04 Feb 23 by member: LivinBreezy
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@Breezy Here‘s a link to the base recipe. Of course, we‘ve tweaked it a bit … https://www.food.com/recipe/chicken-in-a-red-sweet-pepper-sauce-211021
04 Feb 23 by member: sk.17
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Oh Wow This sauce is going to have a difficult time actually making it to the chicken 😋 Sweet red peppers are my kryptonite 🤷♀️. Do you have any advice to what I would use instead of the veg. oil?
04 Feb 23 by member: LivinBreezy
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If aren‘t bound by authenticity, use olive oil Breezy; maybe some butter too
04 Feb 23 by member: sk.17
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Wondering if the 'California Olive Ranch Arbequina Extra Virgin Olive Oil' would work? Or would another be best?
04 Feb 23 by member: LivinBreezy
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All I have now is Mantova Organic Basil, Garlic, Lemon and Chili. Suggestions welcome 😊
04 Feb 23 by member: LivinBreezy
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OMG, I've become olive oil 'illiterate' 😲 Help! (I do have Kerrygold butter)
04 Feb 23 by member: LivinBreezy
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Can you come over and cook for me? I’m trying to move away from red meats and processed meats but I am so uncreative when it comes to chicken, and I don’t want to make seafood more than once or twice per week. Your plates always look so fabulous.
04 Feb 23 by member: _evokes
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Smoke points per oil/fat type .. https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter
Not sure why I‘d use EVOO for high temp fry since its smokepoint is quite low compared to other oils.
04 Feb 23 by member: sk.17
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Thx evokes😊 Sauces brighten up any "boring“ protein and then don‘t have to be unhealthy. When it comes to chicken breast, sous vide is my go to method with a spiced sear to finish 😋
04 Feb 23 by member: sk.17
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Don‘t waste good EVOO but heating it Breezy. Buy the cheap stuff VOO is plenty good & provides good returns in most markets 😉🙄
04 Feb 23 by member: sk.17
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Sous vide! I'm obsessed now that you helped me. it just needed more seasoning than I thought initially
04 Feb 23 by member: JC_suburbangothcatmom
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Hey JC !! Not sure I should be thanked for making you obsessive but if you say so 😊😂 And I totally understand. The target temp was 1h 45m @ 142.5F for these 9-10oz breasts
04 Feb 23 by member: sk.17
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And JC .. I sousvide with salt, butter & fresh thyme. Let rest and sprinkle a seasoning mix, eg cajun .. and hard sear for 30-45s on all sides
04 Feb 23 by member: sk.17
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I’ve learned a lot from this post, thank you
05 Feb 23 by member: _evokes
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