What Have You Cooked Recently?

[Thirsty Kitty]

What do you think you did wrong?

Pretty sure it comes down to spices. The breading came out fine, and was very crispy, the chicken was cooked completely, but when I bit in, it just tasted like unseasoned grilled chicken instead of restaurant styled tenders. I thought I spiced the marinade and the dredge very liberally too, but I guess it didn't marinate long enough?

 

[boofit]

Most recent time I took a pic it was
Pointed cabbage, brown rice, unions, garlic, salami, butter, herbs cayenne and some other peppers

 

[Betonhaus]

Pretty sure it comes down to spices. The breading came out fine, and was very crispy, the chicken was cooked completely, but when I bit in, it just tasted like unseasoned grilled chicken instead of restaurant styled tenders. I thought I spiced the marinade and the dredge very liberally too, but I guess it didn't marinate long enough?

Did you add enough salt?

 

[Thirsty Kitty]

Did you add enough salt?

probably not, the lemon pepper I had in my spice mix had salt in it and I figured it was enough to where I didn't have to add anymore.

 

[OrionBalls]

MSG. I'm not lying when I say it's the "secret ingredient" that many chefs use and will not tell you about. That, and sugar. Just a pinch.

 

[derpherp2]

Pretty sure it comes down to spices. The breading came out fine, and was very crispy, the chicken was cooked completely, but when I bit in, it just tasted like unseasoned grilled chicken instead of restaurant styled tenders. I thought I spiced the marinade and the dredge very liberally too, but I guess it didn't marinate long enough?

The one thing amazon is good for is sampling random ass 8 oz spice bottles and seeing which specific blend(s) you actually like. Like I like the everything but the fries gustus vitae thing mixed with a random ass blend of cajun spices i stole from other stores mixed with a mango-habenero sauce and truffle oil/zest depending on what the weird mushroom guy in the farmer's market has for the week/month for flavor as a general go-to for anything fried for example.

But I don't think chicken is a good base to... base spice blend preference on. Try some sort of white fish, they're easier to cook for flavor - at least to me, a lot healthier...I think?, and a lot fucking cheaper than boneless chicken breasts.

Also recipe instructions for tendies online are very fucking retarded it's weird to me ngl. Prolly why I stopped bothering to fry chicken in general. But there are other factors that influence how the 'inside' of a chicken tender tastes, mostly oil.

 

[Thirsty Kitty]

Also recipe instructions for tendies online are very fucking retarded it's weird to me ngl. Prolly why I stopped bothering to fry chicken in general. But there are other factors that influence how the 'inside' of a chicken tender tastes, mostly oil.

I will not be deterred from making perfect tendies. i will try again like next week and post here again

 

[derpherp2]

I will not be deterred from making perfect tendies. i will try again like next week and post here again

Ok, I'll try to help then but I will state again I failed in this shit too:
-Online recipes for "buttermilk chicken tenders" are a fucking meme. All of them, even the 'copycat' ones.
-the taste 'inside' of the tender is influenced by the taste of the breading, don't discount the breading being a failure.
-I feel like marinading chicken tenders in general is a fucking meme.
-Oil type is important in deep frying in general so.
I gave up on this shit when I was in middle school tho maybe it's feasible now, since I highly prefer oven baking popcorn shrimp, deep frying catfish/tilapia/thatotherone or fries, and now air frying fries.

There's also two distinct styles of tendies: Nashville hot chicken, and buttermilk chicken try looking in those types.
Also the combo to chik-fil-a sauce is mayo+honey mustard i forgot the combo for nashville hot chicken sauce tho

 

[Betonhaus]

probably not, the lemon pepper I had in my spice mix had salt in it and I figured it was enough to where I didn't have to add anymore.

generally when a dish tastes "bland" despite having spices, it needs salt. MSG is also a really good spice

 

[The I Scream Man]

Haven't posted in a while because I've just been making staples, nothing crazy or noteworthy, but today I got one of my favorite lazy meals in the crockpot, slow cooked Chicken Pot Pie

Its going to sound like some Scalfani shit when I describe it but its literally onions, garlic, and mushrooms sauteed in butter and then layered in the ceramic, its onions/mushrooms/garlic then cut up chicken pieces (usually thighs with the bones removed), then I pour my gravy mixture over it which is heavy cream, some flour, and then spices. Used to be I'd use a packet of chicken gravy dry mix but I have since upgraded my spice mixture for this one, its flour, chicken bouillon powder (I use that better than bouillon stuff), pepper, garlic powder and onion powder, then I round it off with ground marjoram, rosemary and sage. I usually add red pepper flakes and some cayenne or something, but not a lot since its for little kid palates as well as my own

Once it cooks for about 4 hours on low I preheat the oven to 350, stir in frozen mixed vegetables and then get a can of those pressurized biscuits and top the mixture with them, pop it in the oven for like 35-40 minutes and bam, food

Like I said, it sounds real jank but it was great when I was in college and it still is, lasts forever in the fridge, reheats really well and kids love it, this ones on the list of recipes I can reliably get kids to do chores for so its a winner

ETA here's a pic of the completed product out of the oven, these are just Pillsbury biscuits with added Tony Chachere's sprinkled liberally on top before baking

 

[Arkenas Einbrecht]

Banana bread with a minor twist. Applesauce has replaced roughly 1/2 of a banana per recipe application. Technically 4 batches, so 2 whole bananas worth of apple sauce. The applesauce taste is a bit muted for my tastes, but still an interesting combination. I would probably do a full bananas worth of applesauce next time, or 1 1/2. Delicious though.

Now to freeze 2 of the mini-loaves. Two of them are going to neighbors for helping my family.

Beef stew tomorrow.. rather excited to do a stew. I haven't in a few months. Then at the end of the month I will finally get to try making that beef strip&sauerkraut stir fry.

 

[XYZpdq Jr.]

so a little while back we got an air fryer
it's very handy, but its greatest miracle is reheating fried shit
I'm eating some Popeyes from like, four days ago and it's crispy and dank af

 

[Arkenas Einbrecht]

so a little while back we got an air fryer
it's very handy, but its greatest miracle is reheating fried shit
I'm eating some Popeyes from like, four days ago and it's crispy and dank af

Unironically this. Its better than a microwave in so many ways. Especially for fried foods. I can make my own potato chips and various other fried foods in that thing. Easily my favorite purchase in the last 5 years.

 

[derpherp2]

Unironically this. Its better than a microwave in so many ways. Especially for fried foods. I can make my own potato chips and various other fried foods in that thing. Easily my favorite purchase in the last 5 years.

My favorite is dehydrating pineapple chunks for trail mixes while using the leftover juice for marinade

 

[Super Guido]

Pretty sure it comes down to spices. The breading came out fine, and was very crispy, the chicken was cooked completely, but when I bit in, it just tasted like unseasoned grilled chicken instead of restaurant styled tenders. I thought I spiced the marinade and the dredge very liberally too, but I guess it didn't marinate long enough?

Incidentally, that's a problem I have with the fried oyster mushrooms a lot. Even had that problem today, so I feel ya. The recipes all feel like they underseason the damn things.

Unironically this. Its better than a microwave in so many ways. Especially for fried foods. I can make my own potato chips and various other fried foods in that thing. Easily my favorite purchase in the last 5 years.

I'm a bit skeptical, after buying an Instant Pot and then realizing the kind of stuff I'd make in it wouldn't have the right texture. I ended up giving it away to my aunt. I have a slow cooker that doesn't scare me with the steam thingy, and it works for what it is, and that's good enough for me.

 

[XYZpdq Jr.]

Incidentally, that's a problem I have with the fried oyster mushrooms a lot. Even had that problem today, so I feel ya. The recipes all feel like they underseason the damn things.

I feel like all mushroom dishes need about 70% less watery fucking mushrooms
like what the fuck are they all water I thought they were at least 40% poopmold

 

[Super Guido]

I feel like all mushroom dishes need about 70% less watery fucking mushrooms
like what the fuck are they all water I thought they were at least 40% poopmold

They shrivel up pretty damn small when they're dehydrated, so you're not wrong.

 

[Adamska]

I feel like all mushroom dishes need about 70% less watery fucking mushrooms
like what the fuck are they all water I thought they were at least 40% poopmold

They hold on to it well; so it takes time to cook out to a level that works out well. It's similar to how nasty cauliflower can smell as you cook it. It just takes patience to make it work. Also don't ever use the canned stuff; that more than anything else will turn you away from thinking a good mushroom meal is possible.

 

[The I Scream Man]

Also don't ever use the canned stuff; that more than anything else will turn you away from thinking a good mushroom meal is possible.

The only dish I've ever seen canned ones work in is soups, there they work pretty well but otherwise yeah, they're awful

 

[melty]

Chicken congee. If you don't know, congee is a rice porridge that's commonly seen in asian households for breakfast. It's a comfort food for a lot of asians. As it's kind of a poorfag food, it often gets flavored with stuff like leftover chicken carcasses, which release their delicious collagen and flavor into the glutinous congee as you cook it over time. You get some loose bones in it, but the flavor makes it worthwhile. I cook mine until its practically a rice glob (I use sushi rice), rich with chicken flavor, and a little soy sauce and some salt and pepper. You can also throw in egg, vegetable and stuff. I don't know how you are actually supposed to make it, I just guessed, but the way I make it is retardedly easy, I just heat a medium pot of water, like maybe 4 cups, throw in half a cup or cup of rice, cook it for awhile and see if it needs more water or more rice, add whichever it needs, add in the chicken/leftovers and seasonings, simmer it for awhile, add more rice or water as needed. Very low effort food, great if you're sick.