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Spicycooks

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Reviewed Engagement Roast Chicken

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already...

Reviewed Engagement Roast Chicken

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already...

Reviewed Engagement Roast Chicken

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already...

Reviewed Engagement Roast Chicken

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already...

Reviewed Engagement Roast Chicken

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent recipe except for one word of caution which Ina should have mentioned, and that is, if you have a fatty chicken, you MUST be sure to remove the extra fat from the pan after roasting and before your make the sauce, other wise you will have one very greasy mess. Some chickens will have more fat than others and also you have already...

Reviewed Osso Buco

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

The browning as suggested is not "browning" as one usually thinks about it. It is the residue on the bottom of the pot that gets the browning and this is what develops the rich flavor; same idea for the tomato paste, it’s the fond on the pot bottom that makes the transformation in flavor. Scraping it off with a flat edged wooden spatula works wonderfully....

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