November 9, 2017
November 9, 2017
Braising Day!
Endive-
I wasn't expecting it to be a long cooking process or for it to be cooked with sugar. The combination was really great and it came out really well. My endive was very tender and had great flavor. I think endive would be tasty with a lemon Dijon sauce.
Carrots and Parsnips:
I totally added way to much chicken stock to my butter/sugar mixture and it made a mess. I cooked the veggies fine but I had to go back and take them out so I could reduce the sauce to be the "glaze" it was supposed to be.
Braised Chicken:
This sauce was something else! It was very tasty but very overwhelming with flavor at the same time. The beef or veal glas was so strong and even though I added a slurry and butter to my sauce, still left me with an almost sour taste in my mouth. Aside from the sauce, I think the critical point of this method is the browning of the chicken before it is braised. My chicken freaked out in my pan and sprayed me with a lot of oil. I think it was too hot because the chicken seized up a lot too.
WHAT I LEARNED TODAY:
Just because you poke your chicken with a thermometer doesn't mean it is done.. it could be overdone and give you the same result. I need to be more careful about how long I cook my chicken next time. I also learned that it does not matter how long you cook the chicken breast, it's tenderness will never change! Very interesting!!
Braising Day!
Endive-
I wasn't expecting it to be a long cooking process or for it to be cooked with sugar. The combination was really great and it came out really well. My endive was very tender and had great flavor. I think endive would be tasty with a lemon Dijon sauce.
Carrots and Parsnips:
I totally added way to much chicken stock to my butter/sugar mixture and it made a mess. I cooked the veggies fine but I had to go back and take them out so I could reduce the sauce to be the "glaze" it was supposed to be.
Braised Chicken:
This sauce was something else! It was very tasty but very overwhelming with flavor at the same time. The beef or veal glas was so strong and even though I added a slurry and butter to my sauce, still left me with an almost sour taste in my mouth. Aside from the sauce, I think the critical point of this method is the browning of the chicken before it is braised. My chicken freaked out in my pan and sprayed me with a lot of oil. I think it was too hot because the chicken seized up a lot too.
WHAT I LEARNED TODAY:
Just because you poke your chicken with a thermometer doesn't mean it is done.. it could be overdone and give you the same result. I need to be more careful about how long I cook my chicken next time. I also learned that it does not matter how long you cook the chicken breast, it's tenderness will never change! Very interesting!!
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