Another Experiment

[GWguy]

... that turned out pretty good! I got an Asian Sesame Chicken salad from Panera, wanted something else to go with it. Giant had large deveined shrimp on sale, so I got a pound.

Decided to stay in the Asian Sesame path. Had some Asian Citrus Sesame salad dressing that I poured most of the oil out of. Put some in a hot pan, added the shrimp, dashed just a bit of Bay Spice on top, tossed until cooked.

I will definitely do that again!

 

[RoseRed]

That sounds yummy!

 

[vraiblonde]

Yum!

 

[Rael]

The asian sounds good. I'm doing a chicken salad experiment this weekend as well - good timing!

Going to brine then poach chicken breasts, and see if it makes a difference in the flavor of the end product. We'll see.

 

[migtig]

... that turned out pretty good! I got an Asian Sesame Chicken salad from Panera, wanted something else to go with it. Giant had large deveined shrimp on sale, so I got a pound.

Decided to stay in the Asian Sesame path. Had some Asian Citrus Sesame salad dressing that I poured most of the oil out of. Put some in a hot pan, added the shrimp, dashed just a bit of Bay Spice on top, tossed until cooked.

I will definitely do that again!

Actually that sounds good and gives me a few ideas.

The asian sounds good. I'm doing a chicken salad experiment this weekend as well - good timing!

Going to brine then poach chicken breasts, and see if it makes a difference in the flavor of the end product. We'll see.

I always find that brining makes a huge difference with baking, grilling, frying. Never tried prior to poaching though. I even brine steaks if I have enough time.

 

[Rael]

Actually that sounds good and gives me a few ideas.



I always find that brining makes a huge difference with baking, grilling, frying. Never tried prior to poaching though. I even brine steaks if I have enough time.

The thought never occurred to me to brine steaks. But then the first thing that popped into my mind was corned beef. Yeah, marinating. Yeah, dry brining or rub. But wet brining red meat? I have to look that one up. I can see it for lean beef, but fatty, juicy steak? Does it really work?

 

[libertytyranny]

I love experiments..not tweaking recipes..I do that every day..but real experiments.. don't-know-if-this-will-be-edible experiments.

Necessity being the mother of invention, I was trying to make a low carb something that I hadn't had a million times already. SOO I had some BS chicken and I sliced it into chunks..I put a little olive oil on it while I stared in my cabinet for inspiration ..and I saw a packet of hot chili seasoning so I dumped it in and let it sit for a little bit while I tended to the brat. Then I tossed it in a hot pan and cooked for a few min. Put in a low carb wrap with some shredded cheese and took a bite..it was amazinnnnnggg. But didn't taste at all like I expected, it tasted very indian, like chicken tika almost. Next time I will think ahead and marinate the chicken (thighs probably) in a little greek yogurt and the chili mix overnight and maybe toss it on the grill and into some low carb pitas...way cheaper than the indian mixes at the store

 

[migtig]

The thought never occurred to me to brine steaks. But then the first thing that popped into my mind was corned beef. Yeah, marinating. Yeah, dry brining or rub. But wet brining red meat? I have to look that one up. I can see it for lean beef, but fatty, juicy steak? Does it really work?

Definitely. I used to be a "dump the steak sauce on it" kind of girl, but not anymore. I got the idea from an episode of "America's Test Kitchen" and have been hooked since then. Now I try to brine every steak if I have time.

I also try to experiment with my brines and one of my favorite is to add whole peppercorns and a bay leaf to the brine in the morning before work. Come home and pat the stek dry and let sit for a few minutes before grilling. After grilling, I drop a pat of butter on it and wait until that's melted before cutting into it. Soo sooo soooo good. I find it so tender and juicy and flavorful and I don't need steak sauce. It even makes cheap cuts of steak taste expensive.

 

[Rael]

Definitely. I used to be a "dump the steak sauce on it" kind of girl, but not anymore. I got the idea from an episode of "America's Test Kitchen" and have been hooked since then. Now I try to brine every steak if I have time.

I also try to experiment with my brines and one of my favorite is to add whole peppercorns and a bay leaf to the brine in the morning before work. Come home and pat the stek dry and let sit for a few minutes before grilling. After grilling, I drop a pat of butter on it and wait until that's melted before cutting into it. Soo sooo soooo good. I find it so tender and juicy and flavorful and I don't need steak sauce. It even makes cheap cuts of steak taste expensive.

I'll take your word for it, and will have to give that a go. It sure reads like it tastes good.

 

[acommondisaster]

It doesn't make the steak mushy? I hate when I go to a steak place and find they've marinated their steaks in something that breaks down the fibers and makes the steak mushy - they taste great the the texture is horrible.

 

[migtig]

It doesn't make the steak mushy? I hate when I go to a steak place and find they've marinated their steaks in something that breaks down the fibers and makes the steak mushy - they taste great the the texture is horrible.

No mushy. I have texture issues as well. You can look it up and do your own researcha nd experiment. Don't take my word for it.