This is topic THE best, fastest, boneless, skinless chicken breast you've ever had! IN 5 MINUTES! in forum Books, Films, Food and Culture at Hatrack River Forum.
I've developed a good cooking technique for boneless, skinless chicken breasts that I thought I'd share.
NOTE! This recipe involves HIGH heat. Have lots of hot pads and tongs on hand to handle the pan and the meat. I don't recommend using a spatula as it will probably cause some oil to splatter-- you get better control with tongs.
Ingredients: Canola Oil ? Boneless, skinless chicken breasts (as many as you want) THAWED or fresh. Don't even TRY this with the breasts still frozen. Kosher Salt Garlic Powder Ground Ginger
Get out a LARGE (greater than 12") cast iron skillet, add some Canola oil, and place it in oven-- preheating to 425 degrees.
While that's heating up, take all those tasty, boneless skinless chicken breasts and pat them dry with paper towels.
At this point, turn a burner on to HIGH heat (yes, all the way up) and move the pan to the burner.
Sprinkle the breasts with kosher salt, Garlic Powder & Ginger and pat to make sure it dissolves into the skin.
Now, place the meat (3 breasts is a good number -- like the chick in Total Recall) onto the skillet. There will be a LOT of steam and some smoke. Your food is NOT burning. You're just searing it to add lots of flavor. You can handle it. You might need to give the pan a slight shake at first to keep the meat from sticking (especially if you don't use oil).
Give it 30 seconds. Count out loud if you have to to avoid the temptation to flip. COUNT TO 30 Seconds!
Flip the breasts and wait another 30 seconds.
As soon as the meat has been on that side for 30, pop the whole thing in the oven.
WAIT 2 Minutes and not a moment sooner! This is the worst part because you really have to wait out what looks like burning food. Your oven will be billowing smoke at a rate you're probably not used to. WAIT! The perfect chicken breast awaits only the bravest of cooks.
Slide out the pan, flip and put it back in the oven.
WAIT another 2 minutes.
Pull out the pan, transfer the meat to a covered plate and then put the pan back on the burner. If you have more breasts, now's the time to cook them. Repeat the above steps for as many chicken breasts as you want to cook. The nice part about this recipe is that you don't have to wait between batches.
This is not an easy thing to get used to cooking, but, I assure you, ambrosia awaits.
Also, any spice will work on this, I just prefer the meat to be more front and center. The salt helps enhance the meat flavors and the garlic and ginger just add another dimension without taking over.
For those in the know, I modified this technique from Alton Brown's steak recipe from the first ever episode of Good Eats. It worked so well it's the only way I cook the boneless outside of a grill.
[edit to add a note about cast iron]
[ December 08, 2006, 01:23 PM: Message edited by: Primal Curve ]
Posted by Valentine014 (Member # 5981) on :
I don't think I'm brave enough to attempt this recipe. I'm a little scared.
Posted by Dagonee (Member # 5818) on :
I think I will try this...
one day when Eve's not in the house and I can open all the windows.
BTW, listen to Primal Curve about the Canola oil. Canola is excellent for high heat. There are other oils that will work at such high heats, but DO NOT try this with olive oil - especially extra virgin.
Time to scrub up the cast iron. Posted by Nell Gwyn (Member # 8291) on :
Valentine, those were my thoughts too.
I think my kitchen is too small for something as alarming as that sounds - I'd definitely want lots of room for escape before I'd try something like that. If I'm feeling really adventurous, I might give it a try in my mom's much bigger kitchen when visit my parents in a couple weeks. Maybe.
Posted by erosomniac (Member # 6834) on :
I'm running through scenarios in my head in which you could have figured this out...and they're awesome. Posted by Lupus (Member # 6516) on :
I used to do something similar to this, but my roommate would always complain that I set off the smoke detector.
It is amazing that something that is not really burning can make that much smoke.
Posted by beverly (Member # 6246) on :
I seem to make ugly amounts of greasy smoke when I attempt to fry anything and I set off the smoke alarm all too often. I'm not exactly excited to try this recipe.
I have often heard that men like an aspect of danger in their cooking. Perhaps Porter would like to try this....
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by Dagonee: Time to scrub up the cast iron.
Ah, yes, I should have mentioned that in my post. Cast iron is a MUST. You need it because it holds heat so well and is completely oven safe.
I'll edit.
This kind of cooking is why you have hoods over your stoves and vent fans, folks. The faster you cook meat, the more juicy it is.
Don't forget to let the meat rest for a few minutes before you eat it. You want those juices to redistribute around the meat.
Posted by blacwolve (Member # 2972) on :
I think I'll try this at my parents house over break. Not only do they have cast iron skillets, they also have windows that open. And they don't have angry landlords.
Posted by quidscribis (Member # 5124) on :
Virgin coconut oil also handles high heat very well, although it also imparts a subtle coconut flavor. (I'm used to it, though. )
Posted by Flaming Toad on a Stick (Member # 9302) on :
Mmmmm...
Posted by Primal Curve (Member # 3587) on :
Additional Tips:
Don't use any sauces with this- especially those that contain sugar (barbecue sauce is a good example). The sugar will just burn long before the meat is done. Keep this one simple.
Also, most sauces contain water, which, when in contacts with hot oil, tends to pop and burn you. With this much heat going on, there'll be a lot of popping. Keep the meat dry.
Posted by MightyCow (Member # 9253) on :
That sounds awesome. I'm going to give that a try. I trust Alton Brown when it comes to cooking. That man knows his stuff.
Posted by theCrowsWife (Member # 8302) on :
quote:Originally posted by Primal Curve:
quote:Originally posted by Dagonee: Time to scrub up the cast iron.
Ah, yes, I should have mentioned that in my post. Cast iron is a MUST. You need it because it holds heat so well and is completely oven safe.
I'll edit.
This kind of cooking is why you have hoods over your stoves and vent fans, folks.
Ah, too bad. I don't have any cast iron. I do have a large stainless steel pan that's oven safe. However, I do not have a hood or vent fan over my stove, or anywhere in my kitchen for that matter, so I think I'll have to pass on this at least until it's warm enough to open the windows. Sounds like fun, though.
--Mel
Posted by striplingrz (Member # 9770) on :
Sprinkle plenty of pepper on this and you have what is commonly called "blackened".
This method of cooking is awesome, especially on beef.
Posted by sweetbaboo (Member # 8845) on :
We love Alton Brown's technique for steak cooked this way, I've never thought about chicken. We'll have to try it (after turning off the smoke alarms ) Can't wait!
Posted by MrSquicky (Member # 1802) on :
You can do more of less the same thing with non-cast iron skillets if you stack them. That is, put your oil and spices (I like a cajun rub or curry/coriander or jsut plain old seasoned salt) in, put the chicken in, heat it up, and then put the 2nd skillet into the first one. Cooks up super fast and tasty.
Posted by pH (Member # 1350) on :
Is the oven turned on during this firey adventure?
-pH
Posted by Storm Saxon (Member # 3101) on :
This has to be the best recipe ever. Simple, fast, and with lots of burning stuff. Sweet.
Posted by Dagonee (Member # 5818) on :
Squick, in your method are you stacking the second skillet on top of the chicken?
Posted by MrSquicky (Member # 1802) on :
Yes, pretty much. It actually works best when I use one skillet I have with a sort of lip in the middle of it, so the top one doesn't rest directly on the chicken, but is instead really close to it, but I've done it the other way too.
You get a really juicy piece of chicken with the spices seared into the outside and it cooks up in like 5-6 minutes.
Posted by Dan_raven (Member # 3383) on :
I love coincidence with my reading.
Right now I am reading "Cast Iron Cooking For Dummies"
I am just about to get into the recipes, but this one sounds great.
I'll try it after xmas. I will have a couple days to myself in the kitchen then.
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by pH: Is the oven turned on during this firey adventure?
-pH
In mine, yes, the oven stays on the whole time. I don't know about Squicky's.
Posted by MrSquicky (Member # 1802) on :
Yes, the oven stays on. You can also do the same thing on the stove on high heat (actually, I think that you may only want to use two skillets that are touching if you're doing it on the stove - never tried that in the oven). It takes a little bit longer, like maybe 7-8 minutes.
Posted by Primal Curve (Member # 3587) on :
Need I mention that hot oil is very, very flammable? If you have a gas range or oven, keep a fire extinguisher handy. A little splattered oil could turn your meal into a flambé.
Posted by Altáriël of Dorthonion (Member # 6473) on :
I SO want to try this. I'm very couragous about trying out stuff in the kitchen. I have lots of scars that can tell you my stories. Like the one in my tummy that's the size of a quarter: I got it when I was boiling water. I have another two of using the oven. There was also a time when I was boiling oil to make some mexican junk food and the oil popped and landed right below my eye (very scary, very painful, thankfully no mark was left).
Oh yes, the kitchen is my friend.
Posted by Squish (Member # 9191) on :
This may be my excuse to get a cast iron skillet....
Posted by Libbie (Member # 9529) on :
Sounds good! I know what's for dinner tomorrow night.
Posted by Eaquae Legit (Member # 3063) on :
I might try this when I go home for Christmas (presence of cast iron, fans, and a lack of landlords).
My mother will kill me.
Posted by ketchupqueen (Member # 6877) on :
I must make my plea on behalf of grapeseed oil here. Grapeseed oil has a higher flash point than canola, it's up there with peanut, but is healthier than olive oil (because the compounds in olive oil that are good for you break down when cooked. The ones in grapeseed oil are in a form that does not, and it's higher in them than olive oil, too.) And it tastes better than canola oil, which has always tasted funny to me when fried with.
And it's an all-purpose oil, good for everything around the house from curing your baby's cradle cap to massages and oiling up your Frisco's chest.
I buy it for less than $10 for a 2.5 litre tin at the Armenian store; the same tin was even cheaper at the Greek store we had back in Richardson.
Grapeseed oil is king of the oils. And I will try the recipe when I am in a better-ventilated place. Posted by Primal Curve (Member # 3587) on :
Has anyone given this a whirl yet?
Posted by Nighthawk (Member # 4176) on :
I would, but I'm not insured for that sort of thing.
Posted by ludosti (Member # 1772) on :
Would this work in an enameled cast iron pan? I don't have a normal cast iron pan.
In fun chicken kitchen discoveries - I have discovered that the best thing for pounding chicken breasts is my dead-weight hammer. Posted by TheGrimace (Member # 9178) on :
ketchupqueen (I'm directing this at you since you're in the same greater metropolitan area as I, but anyone is more than welcome to answer)
do you know of a convenient way to find the nearest ethnic store for purchases like this? (since you mentioned greek and armenian stores) I ask partly because of the grapeseed oil mentioned above and partly because I'm constantly in the market for Halloumi (a medditerranean cheese that I've only managed to find at a couple small middle-eastern stores, the nearest of which is about 45 min away).
I'm imagining that there's no easy on-line repository of this info (could be wrong) but I also don't even know what to look up in the yellowpages.
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by ludosti: Would this work in an enameled cast iron pan? I don't have a normal cast iron pan.
From Le Creuset's Website:
quote:Le Creuset enameled cast iron cookware can be used on the stovetop, in the oven and under the grill. Le Creuset is suitable for use on all heat sources including electric, gas, ceramic, halogen top and induction.
Phenolic knobs are fitted to the lids of French ovens and saucepans. The handles on many of our saucepans and frypans are also phenolic. These knobs and handles are ovenproof to 400°, allowing for an easy transition from stovetop to oven to table.
I don't know if you can use your pots and pans in this manner, but you can always give it a go. Regular cast iron, at least in the states, is really cheap.
Posted by Xavier (Member # 405) on :
I think I'd like to see more people try this receipe and not burn down their house before I give it a whirl.
Posted by rivka (Member # 4859) on :
Grim, if you can narrow down where in the L.A. area you are, I might have some suggestions. Certainly I know of several stores that sell haloumi, both in my area (Pico-Robertson) and my parents' (Beverly-Fairfax).
Are you anywhere near a Jons'?
Posted by Dagonee (Member # 5818) on :
I will try it before Christmas. I think I will try Busha Brown's Jerk Seasoning, assuming it has no sugar. (I think I've checked this before.)
I've heard enameled cast iron should not be used on high burner settings, but I think the 450 is fine unless it has plastic handles.
Posted by jehovoid (Member # 2014) on :
This is my impression of what this recipe sounds like:
[Metal music blaring the the background] Chef: OKAY! Are you ready to cook chicken!!
Guy: Um... sure?
Chef: Well grab that can of gasoline and follow me to the kitchen! Come on! Don't be a wuss!
Chef: ...alright, now first, go into your pantry, and get out about a cup of C-4 explosive. Now, take an egg timer, and pry off the back of it with a steak knife. Take out the red wire-- the RED wire-- and bite through it with your teeth.
Once you've done that, stick each end into the C-4 and set this carefully inside a bank vault. Make sure you coat the inside of the bank vault with Canola oil. This will lock in the flavor.
Now, take about 5 live chickens and put them inside the bank vault. You need 5 because at least 3 off them will be completely disintegrated. Make sure that they don't set off your bomb!
To season your meat, go to your garden and pull up any big shrubs you have growing out there. Throw these into the bank vault. This is also a good time to get rid of any financial records that the IRS may be looking for.
Set the egg timer to 30 seconds. This might give you just enough time to get to a safe distance. Close up the vault and start running.
If there's no explosion after 30 seconds, do not go back into the vault to check it out. Call your local bomb squad.
If there is an explosion, congratulations, dinner's ready! If your vault door hasn't been blown off its hinges, open the vault door. There maybe more smoke than your accustomed to while cooking, but trust me, this is normal. Scrape up what's left of the chickens and enjoy.
If you have a good bank vault, you can usually cook more than one batch.
Guy: What about this can of gasoline?
Chef: Shutup and eat your chicken!
Really, it sounds delicious.
Posted by rivka (Member # 4859) on :
Posted by TheGrimace (Member # 9178) on :
Rivka, I'm in Hermosa, and the one place that I've managed to find was I think on Brookhurst a little off the 5 (I was visiting my Brother in Cerritos)
as for Jons, I'm not familiar with it. (keep in mind I haven't done too much in local searches because I'm a little daunted on how to start)
Jehovid, very nice. My version would inevitably involve a H2/LOx engine and some Aesbestos oven mits Posted by rivka (Member # 4859) on :
Unfortunately, Hermosa is not an area I really know. Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by jehovoid: This is my impression of what this recipe sounds like: <clipped for brevity>
You forgot the chainsaw.
Posted by jehovoid (Member # 2014) on :
Nice additions.
Posted by ketchupqueen (Member # 6877) on :
quote:Originally posted by TheGrimace: ketchupqueen (I'm directing this at you since you're in the same greater metropolitan area as I, but anyone is more than welcome to answer)
do you know of a convenient way to find the nearest ethnic store for purchases like this? (since you mentioned greek and armenian stores) I ask partly because of the grapeseed oil mentioned above and partly because I'm constantly in the market for Halloumi (a medditerranean cheese that I've only managed to find at a couple small middle-eastern stores, the nearest of which is about 45 min away).
I'm imagining that there's no easy on-line repository of this info (could be wrong) but I also don't even know what to look up in the yellowpages.
What part of L.A. are you in? I'll e-mail you.
My fastest way is "ask my dad, who has a map of L.A. in his head." Posted by TheGrimace (Member # 9178) on :
See above (Hermosa Beach) i.e. south bay in general is ideal but if all else fails I can just keep going to Anaheim until I find somewhere closer. I'm half just looking for what people think the right search criteria would be though (for yellowpages and the like)
Posted by Altáriël of Dorthonion (Member # 6473) on :
quote:Originally posted by Primal Curve:
quote:Originally posted by jehovoid: This is my impression of what this recipe sounds like: <clipped for brevity>
You forgot the chainsaw.
I picture this with the chef as that one guy from the H*R band, Limozeen.
Posted by rivka (Member # 4859) on :
"Ethnic" does not seem to be a terribly useful keyword, unfortunately.
Sifting through the 250 markets Yellowpages.com found in the Hermosa Beach area (a depressing number of which are 7-11s and the like), I see only a couple likely options (going by names -- for all I know, one of the ubiquitous Sam's Markets is an ethnic superstore):
There are also several Bristol Farms stores in the area (Carson, Manhattan Beach, Palos Verdes Peninsula, and Redondo Beach) which tend to have ethnic foods . . . but also tend to be on the pricey side. (They're yuppie grocery stores. ) Trader Joe's (in Manhattan Beach (2), Rancho Palos Verdes, Redondo Beach, and Torrance) is probably a better bet.
Posted by ketchupqueen (Member # 6877) on :
I'll ask my dad if he knows anywhere else down there. TJ's and Bristol Farms aren't what you're looking for if you're looking for grapeseed oil, although they do have good stuff.
Posted by rivka (Member # 4859) on :
I was actually thinking of the haloumi.
Posted by ketchupqueen (Member # 6877) on :
I don't think TJ's has that, either. BF does have a good selection of cheeses but I've never seen it there.
Posted by rivka (Member # 4859) on :
The local TJ's has had it, I'm pretty sure. (Not kosher, so I didn't pay that much attention.)
Posted by ketchupqueen (Member # 6877) on :
Really? I've been to your local TJ's and perused the cheese section and not seen it. Also Santa Monica, and every TJ's in a 15 mile radius of Glendale.
Their cheese selection tends to be fairly uniform over L.A., but transient; they have a list of approved suppliers or some such that they buy from, but since many are small operations they tend to go out of business and others come in, stuff like that. So what is there for a few months may not last. But what I find in one I can usually find in another in the same metro area. *shrugs*
It should be fairly simple to call TJ's and ask if they have it.
Also, Pavillion's is really good about special orders; if you ask for a product they don't carry, they are often willing to get it for you.
Posted by rivka (Member # 4859) on :
Given that there are at least 3 TJ's in my general area, and the one I go to is not the closest, maybe you haven't?
And it may be transient -- as you say, many of their cheeses are.
Posted by ketchupqueen (Member # 6877) on :
Three? I've only been to two. But yeah, cheese and wine are the two things that go REALLY fast at TJ's-- kind of a now you see it, now you don't thing.
Posted by rivka (Member # 4859) on :
There's the one on Santa Monica (actually, there are apparently three on S.M., this is the farthest west) -- horrible parking, so I avoid it, even though it's between work and home; the one in Culver City, which I've been to a few times; and the one on La Brea, which is very near my parents (and the kids' schools) and which has a large kosher selection. I mostly hit that last one.
Posted by ketchupqueen (Member # 6877) on :
I haven't heard back from my dad yet. I will let you know if he knows anything. In the mean time, the way I found stuff in Richardson (where my in-laws were no help because none of them shop anywhere but mega-supermarkets ) was to input my zip code and "grocery" on yellowpages.com. Then sort by distance, and look through for a) Greek or whatever you're looking for names/names of countries in the name of the store and b) names like "International", "World", etc. Then take your short list of specific items you're looking for, call up and ask if they carry them. If they say they do, go check out as many as possible. I found some great places that way (as well as stopping in while on my walks around town.) So hopefully you'll find a closer place.
And come to think about it, if you drop in to Bristol Farms, they are pretty great about special-ordering, too. So if that's closer than Pavillions and you can't find another place that carries it, try them.
Posted by quidscribis (Member # 5124) on :
Jehovoid, that was beautiful.
I love halloumi. Unfortunately, we can only occasionally get it, and the last time we saw it was at least six months ago.
Our best cheeses are imported from Australia. Local cheeses are crap with lousy flavor and texture, and they make us ill. Posted by BandoCommando (Member # 7746) on :
quote: Originally posted by ketchupqueen:
What part of L.A. are you in? I'll e-mail you.
My fastest way is "ask my dad, who has a map of L.A. in his head."
<gasp> Your dad is JACK BAUER?!?!?!
Posted by TheGrimace (Member # 9178) on :
btw, thanks muchly to both Rivka and Ketchupqueen for the help so far. Unfortunately I've checked both the local Trader Joe's with no luck, but I'll have to see if I find a Bristol Farms to check and I'll keep looking in the yellowpages etc, and possibly check out those spots in Torrance you found rivka.
I may also fall back onto igourmet as well, I just can't get enough of the stuff, and it really makes the meal when I fix kabobs and the like. It's also just a lot of fun to shop in those general stores and find the kind of stuff that I can't get from the Vons across the street Posted by rivka (Member # 4859) on :
You COULD just come into L.A. and meet me for lunch. There are TONS of middle-eastern-type stores around here.
Posted by ketchupqueen (Member # 6877) on :
True story.
Plus rivka is teh awesome.
Posted by rivka (Member # 4859) on :
Posted by Primal Curve (Member # 3587) on :
So... any takers yet?
Posted by Storm Saxon (Member # 3101) on :
I'm actually getting a cast iron skillet for Christmas to try this sucker out.
Posted by Primal Curve (Member # 3587) on :
I had completely forgotten about this thread until someone brought it up elsewhere. Did anyone else ever try this?
Posted by mackillian (Member # 586) on :
I shall try it tonight.
Posted by Primal Curve (Member # 3587) on :
Muhahaha!
Posted by Sterling (Member # 8096) on :
Sounds a little like what I've done with Cajun blackening- cast iron, high heat, lots o' smoke...
I wonder how hard it would be to get similar results on a barbecue grill. Huge amounts of smoke indoors tends to be something I prefer to avoid- the fan-hood on our stove just isn't up to it.
Does sound tasty!
(And, very funny, jehovoid. )
Posted by mackillian (Member # 586) on :
So, I tried this last night, and it was quite tasty.
As our apartment has no hood/vent over the stove, we opened all the windows and got the cross-breeze going. Then we shut the doors to the bathroom and bedroom and put a towel along the bottom of the door leading to the building's main hallway.
We managed to keep the smoke from getting out into the hallway.
However, the tasty-chicken-smoke-smell is still hanging out, if mostly faded.
I'd make them again. Quite tasty, though the cooking process didn't seem very scary (at least not the level of scary I expected). I think it might be me, though——I use a similar method to cooking the chicken breasts for chicken bolognese.
Posted by Uprooted (Member # 8353) on :
I made this tonight. Thanks, PC. It took longer than 5 minutes, though; the breasts I used were rather thick and they took about 3 minutes longer in the oven than predicted to cook through.
Delicious! I'll be trying this again.
Posted by Primal Curve (Member # 3587) on :
Butterfly them next time. That should shorten the cooking time, then you can stuff them with random goodness afterwards.
Posted by pooka (Member # 5003) on :
I've never seen this thread before. It sounds awesome. All the smoke is from the oil disintegrating, of course.
If I ever get a cast iron skillet, I'll consider it. I think those levels of heat would probably ruin a non-stick pan, just sayin'.
Posted by Launchywiggin (Member # 9116) on :
My chicken tastes great when I just plop it down into the skillet with a bit of oil, salt, and seasoning. Why the high heat/oven/extra steps? Does it really make that much of a difference?
Posted by Sergeant (Member # 8749) on :
So, I finally got around to trying this but I fear I didn't leave the skillet in the oven long enough to pre-heat. And how much oil do you put in the skillet? Just enough to cover the bottom?
Ended up taking almost 7 minutes of oven time before it was done so I'm thinking I didn't have the skillet hot enough. Still yummy but I'll have to try again to perfect it.
Sergeant
Posted by Megan (Member # 5290) on :
Launchy, I've cooked chicken both ways, and it really does make a huge difference. I was amazed by how much better this was.
Posted by Tammy (Member # 4119) on :
I plopped some frozen chicken breasts (w/bone) in the oven last night on a pampered chef baking sheet. I had never tried it before like that. When they were almost done, I sprayed them with olive oil and dusted them with some cracked pepper and garlic powder. It was edible. I'm going for the healthy here, tasty I hope happens over time.
I've discovered the joys of Grey Poupon all over again. It makes even dried chicken edible.
Posted by Paul Goldner (Member # 1910) on :
Avacado oil, and rice bran oil, have very high smoke points (520 and 490 respectively). They'll cut down on your smoke
Posted by sarcasticmuppet (Member # 5035) on :
I wonder if it'll work as well on thighs (I just bought a whole bunch).
Posted by Uprooted (Member # 8353) on :
Sergeant, I've done it a couple of times now; the time I liked it best I'd preheated the pan for quite a while and I had very little oil (no more than 1 tbsp, probably less) so they seared up nice and brown.
I made up a bunch of chicken tenders that way (shorter cooking time). Tonight I used some cold ones on a salad and it was delicious.
Posted by pooka (Member # 5003) on :
Thighs are naturally moist and tender because they have more fat and glycogen in them. But high heat does give them a wonderful golden crustiness, even without skin.
Posted by Starsnuffer (Member # 8116) on :
I just love how INTENSE the first post was, and the interpretation involving the drill sergeant chef with the C-4. I was cracking up/ thinking Wowza the whole time.
Posted by ketchupqueen (Member # 6877) on :
quote:Originally posted by Paul Goldner: Avacado oil, and rice bran oil, have very high smoke points (520 and 490 respectively). They'll cut down on your smoke
Safflower oil is 510, and grapeseed oil is 485. Grapeseed oil has added benefits for your heart (even better for you than olive oil, and the good things in it are not destroyed by cooking with it! But then, we all know how much I love grapeseed oil. )
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I don't think I'm brave enough to attempt this recipe. I'm a little scared.
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) was to input my zip code and "grocery" on yellowpages.com. Then sort by distance, and look through for a) Greek or whatever you're looking for names/names of countries in the name of the store and b) names like "International", "World", etc. Then take your short list of specific items you're looking for, call up and ask if they carry them. If they say they do, go check out as many as possible. ![[Kiss]](graemlins/kiss.gif)