Gravy's Cooking Thread

mkopec_sl said:

Waht I do for my shredded chicken is I get the bone on chicken breast. Its cheaper and adds flavor. I put 4-5 of them suckers in a pot and just cover them with water. Then I add some chicken bulion, 3 TBS of chili powder, 1TBS of garlic powder, onion, 1tbs cumin, red and green bell pepper and let that shit simmer for like 2 hours. Then when done I set aside to let cool. Also I keep like 2 cups of the broth.

Then I slice up the chicken into chunks, obviously de-boning it as well. But that shit kind of start falling apart anyway. Then I take large skillet and start frying it up with some oil, finely diced onion, garlic, fresh cilantro if you like, and bell pepper along with some salt, and more seasonings like cumin and chili powder. Sautee this until onions become translucent and chicken should be shredded at this time from just stirring it all together. Then I slowly ladle in some of that broth to give the mixture some moisture. This is great for making chicken tacos/burittos or anything Mexican, really. It freezes well too.

Click to expand...

Soygen_sl said:

I use my fingers mostly. Poach the chicken, once it's cooled a little, I usually cut the breasts in half so can more easily shred. Then just pull it all apart with my fingers.

Click to expand...

lurkingdirk_sl said:

A couple things:

Spaghetti squash is all about the sauce, man. Make a fucking delicious sauce, and she'll think the squash is fucking delicious.

Also, I tried shredding my cooked chicken breast with the paddle attachment in my stand mixer. Worked great. Works for pork, too. Saves time if you're doing a lot. If it's just a little, shred that shit with a fork.

Click to expand...

chaos_sl said:

I cook it like I cook short ribs. Some beef stock, thyme, garlic, salt, pepper, crushed tomatoes, and worschecsctherehwhxchhshdhsfjklahlj sauce. Cook it for fucking ever in the slow cooker. Enjoy delicious meat at the end.

Click to expand...

chaos_sl said:

Enjoy delicious meat at the end.

Click to expand...

chaos_sl said:

I cook it like I cook short ribs. Some beef stock, thyme, garlic, salt, pepper, crushed tomatoes, and worschecsctherehwhxchhshdhsfjklahlj sauce. Cook it for fucking ever in the slow cooker. Enjoy delicious meat at the end.

Click to expand...

Black_Death_sl said:

Made some delicious, super simple, pot stickers tonight while snowed in.

3/4 lb ground pork
equal part by volume of napa cabbage finely diced
salt
pepper
2 diced scallions
1 inch piece of ginger grated
high heat oil
chicken stock
~24 wontons

Mix scallions, ginger, napa, pork, salt and pepper in a large bowl. Place ~tbsp of the pork mixture into middle of wonton, wet the edges and fold it up. Heat a thin layer of oil in a large saute pan over med-high heat until just before smoking. Put wontons into saute pan and saute without moving for 4 minutes. They should be hella stuck to the pan. Put about 1/2 cup of chicken stock into pan carefully (it will splatter), quickly cover, and turn heat down to low. Allow pot stickers to steam for about 5 minutes and they should easily come out of pan.

I think next time I will add some heat in the form of chili oil or some diced chilies to the mixture, but these were pretty good with just what we had on hand.

Click to expand...

lurkingdirk_sl said:

When I make these things I always enjoy heat in them, and usually accomplish it with chili flakes. They should burn a little.

Click to expand...

Black_Death_sl said:

Yep - I completely agree. My 3 year old also really enjoys these and I have to be careful about heat with her (otherwise she says they are too salty - we're still working on developing her palate).

Click to expand...

Khane_sl said:

Should I flavor inject that biotch?

Click to expand...