Topic: URGENT culinary advice requested
cccuuunnttt !Memes4aSuc started this discussion 4 months ago #129,340
Is there a reason I can't make a beef stock based pan sauce with chicken breasts?
I was going to make pork chops with an Oktoberfest rub, beef stock, white wine, shallots, and mustard yesterday. But the power went out so I had to toss the pork chops. I still have unfrozen beef stock and white wine I want to use up. Can I do this with chicken?
Thanks. Thanks.
I was going to make pork chops with an Oktoberfest rub, beef stock, white wine, shallots, and mustard yesterday. But the power went out so I had to toss the pork chops. I still have unfrozen beef stock and white wine I want to use up. Can I do this with chicken?
Thanks. Thanks.
Anonymous B joined in and replied with this 4 months ago, 6 minutes later[^] [v] #1,392,230
Yes
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 4 minutes later, 10 minutes after the original post[^] [v] #1,392,232
Anonymous C joined in and replied with this 4 months ago, 1 hour later, 1 hour after the original post[^] [v] #1,392,249
@previous (cccuuunnttt !Memes4aSuc)
One of course can use just plain Water - adding a Stock like beef or chicken makes the dish more complex.
You should try a jar of Better Than Bouillon comes in Chicken or Beef and other blends and even Seafood if you can still find it.
Go easy if you use it because it's easy to over do re salt. Best when you use it to boost the real stock you already have. Adding some wine makes you a Chef.
Check with Indy because he says he has invented a way to make 12 hour Bone Broth in just 20 seconds. (Sarcasm re number of minutes but not by much)
One of course can use just plain Water - adding a Stock like beef or chicken makes the dish more complex.
You should try a jar of Better Than Bouillon comes in Chicken or Beef and other blends and even Seafood if you can still find it.
Go easy if you use it because it's easy to over do re salt. Best when you use it to boost the real stock you already have. Adding some wine makes you a Chef.
Check with Indy because he says he has invented a way to make 12 hour Bone Broth in just 20 seconds. (Sarcasm re number of minutes but not by much)
Oatmeal Fucker !BYUc1TwJMU joined in and replied with this 4 months ago, 13 minutes later, 1 hour after the original post[^] [v] #1,392,250
There's no reason you can't.
Anonymous C replied with this 4 months ago, 27 minutes later, 2 hours after the original post[^] [v] #1,392,253
@previous (Oatmeal Fucker !BYUc1TwJMU)
Pork does not care if Chicken of Goat or Beef broth is used. Pig would eat anything so no matter.
Pork does not care if Chicken of Goat or Beef broth is used. Pig would eat anything so no matter.
Oatmeal Fucker !BYUc1TwJMU replied with this 4 months ago, 13 minutes later, 2 hours after the original post[^] [v] #1,392,255
+Syntax !mxcVR2w7Wg replied with this 4 months ago, 46 minutes later, 3 hours after the original post[^] [v] #1,392,266
@previous (Oatmeal Fucker !BYUc1TwJMU)
Dang me bad for skimming and missing that. Odd how she has to ask if it's ok to use chicken stock with chicken as the main dish.
End of WORK Day and OFF to Play.
Dang me bad for skimming and missing that. Odd how she has to ask if it's ok to use chicken stock with chicken as the main dish.
End of WORK Day and OFF to Play.
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 2 hours later, 5 hours after the original post[^] [v] #1,392,293
@previous (+Syntax !mxcVR2w7Wg)
I asked about using BEEF STOCK with the chicken breast you demented moron
I asked about using BEEF STOCK with the chicken breast you demented moron
Anonymous E joined in and replied with this 4 months ago, 3 minutes later, 5 hours after the original post[^] [v] #1,392,295
cccuuunnttt !Memes4aSuc (OP) replied with this 4 months ago, 8 minutes later, 5 hours after the original post[^] [v] #1,392,298
@previous (E)
And we thank Him because it turned out great!
I cut chicken breasts in half to make thin cutlets. Dry brined them all day with kosher salt. Browned chicken in mix of butter and olive oil, covered with Oktoberfest rub, removed chicken to plate, sauteed minced shallots in the frond with a bit more butter. Added about 1/3 white wine (sauvignon blanc), 2/3 beef stock, some dijon mustard, and let it reduce for while. Added chicken back, finished cooking, basting chicken with pan sauce. It was very nice.
And we thank Him because it turned out great!
I cut chicken breasts in half to make thin cutlets. Dry brined them all day with kosher salt. Browned chicken in mix of butter and olive oil, covered with Oktoberfest rub, removed chicken to plate, sauteed minced shallots in the frond with a bit more butter. Added about 1/3 white wine (sauvignon blanc), 2/3 beef stock, some dijon mustard, and let it reduce for while. Added chicken back, finished cooking, basting chicken with pan sauce. It was very nice.
(Edited 1 minute later.)
