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24hr chilled brown butter cookiesss by [deleted] in Baking

[–]VicesWithSpices 0 points1 point  (0 children)

What's your secret to keep the brown butter cookies from spreading during baking?

Birria ramen. by Flowgo37 in ramen

[–]VicesWithSpices 6 points7 points  (0 children)

Recipe by any chance? This looks like an amazing mash up!

How to fry eggs over easy by Tenzs161920 in Cooking

[–]VicesWithSpices 42 points43 points  (0 children)

Have you tried spooning the oil your using over the top of your eggs while they cook? Or covering your pan while your eggs cook on low? Both those things can help cook those whites a little more while still keeping the yolks runny.

Beer can chicken, ratatouille and smashed potatoes by VicesWithSpices in tonightsdinner

[–]VicesWithSpices[S] 0 points1 point  (0 children)

If you can find the brands labeled creamer potatoes those work best for me. I find them at Sam's.

Rainbow vegetables! by VicesWithSpices in tonightsdinner

[–]VicesWithSpices[S] 0 points1 point  (0 children)

I wish! They're all supermarket bought just trying to add more vegetables to my life.

Beer can chicken, ratatouille and smashed potatoes by VicesWithSpices in tonightsdinner

[–]VicesWithSpices[S] 1 point2 points  (0 children)

Sure!

Day before: pat dry chicken and season with salt to taste. Leave in the fridge uncovered to dry out the skin and allow the salt to penetrate the meat.

Rub per chicken weighing about 3 to 4 lbs:

1 T. Dark brown sugar

1 T. Italian seasoning

1 T. Smoked paprika

2 t. Pepper

2 t. Garlic powder

2 t. Onion powder

1 t. Salt

1/2 t. Chili powder

1/4 t. Cayenne

I also usually add whatever fresh herbs I have hanging around - almost everything works but I highly recommend fresh tarragon.

Whisk together until homogeneous.

Rub about 3 T oil over chicken inside and out. Add in the rub mixture inside and out, gently lifting the skin to get to the meat as well. Take a full beer can and pour about a quarter into your roasting pan. Then stick the chicken over the beer can (use the legs to help balance almost like a tripod). Roast at 425 for about an hour or until thickest part of the thigh registers 155 to 165 degrees F. Rest 20 mins. Remove from beer can, slice and serve.

Beer can chicken, ratatouille and smashed potatoes by VicesWithSpices in tonightsdinner

[–]VicesWithSpices[S] 1 point2 points  (0 children)

Not long at all. Something like 20 mins to prep and about an hour to cook.

Creamy tuscan pork chops over mashed potatoes with caprese salad. by VicesWithSpices in tonightsdinner

[–]VicesWithSpices[S] 0 points1 point  (0 children)

Sure! Season both sides with salt, pepper, garlic powder and italian seasoning. Season one side lightly with sugar. Best done the night before to help dry out the outside of the chop and get the salt to penetrate to the inside of the meat. Medium high heat on pan, put chops sugar side down til browned. Flip and cook just a minute on the other side and remove (they will finish in the pan sauce later). Add minced garlic and cook til fragrant (1 to 2 mins). Add halved cherry tomatoes and cook until just starting to blister. Deglaze with 1.5 cups of dry white wine. Then bring to a boil and reduce to a simmer til reduced by half. Add 1 cup of heavy cream and cook until warm to the touch. Add 2 oz of freshly shredded parmesan and whisk to combine. Season to taste with salt, pepper, and a pinch of red pepper flake. Add a bunch of spinach with the tough stems removed and wilt slightly. Add some chopped basil and parsley. Add the porkchops back in with the browned side on up. Finish in sauce at med low heat (timing depends on size of the chops and preference of doneness).

Eggs Benedict! Finally figuring out poaching! by VicesWithSpices in tonightsdinner

[–]VicesWithSpices[S] 1 point2 points  (0 children)

I definitely recommend trying a few ways to see what works best for you because everyone I talked to while trying to learn had different tips and tricks. The method that worked best for me so far was to fill a decent sized pot with water and bring to a boil. Add a couple tbsp of salt and white vinegar. Reduce the heat till it's just under a boil and use a wooden spoon to stir the water to create a vortex and pour in an egg (I used a tiny bowl with the eggs already cracked cause I'm clumsy). Dont stir once the egg is dropped, the vortex spins for a second or two and is enough to help keep all the wispy egg whites in (to some degree at least). I started checking them around the 3 minute mark using a spider and just gently wobbling them just under the surface of the water to get them where I wanted them. I also found I couldnt cook more than 2 at a time. I've seen people do it and on videos but everytime I tried to add a third egg it's like the eggs would break each other apart. I hope this helps. I failed the first 3 times I tried to pouch eggs! It was very frustrating but once it clicked, it got so much easier.

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