Archive for the ‘Kitchen Tips’ Category

Carving Roast Chicken

August 19, 2009

Once again I find myself saying that maybe we should just change the name of this blog to “Alton Brown Fan Club.”

A couple nights ago I roasted a beautiful herb and chili flake buttered chicken. After I was tired from spending hours in the kitchen chopping, dicing and baking, I asked if anyone would like to “do the honors” of slicing the bird. The room went silent. And so, I went to work. To be honest, I was glad it was me carving it. Even though it wasn’t my best work, I was glad it was done properly.  It breaks my heart to see a perfectly roasted chicken get butchered haplessly.

I certainly wasn’t born with a knack for butchering – I was actually born with an affinity for vegetarianism. But one day I watched this episode of Good Eats with a creative explanation of chicken carving utilizing a model dinosaur (minute 4:30 in the video):

http://www.youtube.com/v/Dbc1aW5C1W0&hl=en&fs=1&

Then, I wanted to practice. I just happened to have signed up to cook a meal for Tent City 4 with my church that week and we had 15 chickens to butcher. I learned that repetition is the key to confidence. I shall never fear carving again.

Rice cooker + steamer basket = moist leftovers

August 5, 2009

What do you do with rice leftovers?  Don’t reheat them in the microwave only to have dry, crunchy kernels.  Instead, use your rice cooker with a steamer basket and 1/4 cup water to quickly turn those leftovers back into moist, fluffy rice.  It only takes a few minutes and also works great for leftover fish.

Just remember, for safety’s sake you can only reheat once, so only steam as much as you’re going to eat in one sitting.  Also steam on a high temp. to assure you’re in the danger zone for as little time as possible.  For more on food safety and leftovers read this Mayo Clinic article.

Rice Cooker