On to March and April 2010, or the broccoli magazine- it has a picture of broccoli on the front cover. We need to keep moving. The day we started this one the Pepper issue came. Still three to go. The broccoli issue has much less exotic ingredients than the previous "sweet potato" issue. Dried chipotle powder is about as strange as it gets. Hopefully we find something to do with the sheep cheese and oyster sauce somewhere in one of these next couple issues.
The first we tried was the pan-seared chicken breasts, sub titled 'Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But what if we did most of the cooking in the oven?' For us the answer was dry, leathery meat. I am sure it has more to do with our thermometer and interpretation than the actual process. At the end, rather than the 160 degrees suggested, they still read about 80. I better stick to the 'looks good' method. I did calibrate the thermometer to the ice point since that was the only temperature we know exactly, but as I learned at the lab, it is best to calibrate close to the point that will actually be used. Might have to use boiling water and just adjust for altitude. They were good, especially with the lemon and chive pan sauce, just a little on the tough dry side. I did take a picture of the dinner, but I am on the wrong computer so it will have to be put on later.
Next was beef stroganoff. This was good. A little more work than Mom's traditional hamburger stroganoff, but not too bad. It used tomato paste to enhance the flavor like the beef stew did and just a little sour cream. We will try it again with hamburger rather than the sirloin tips since we have all the hamburger we want while we have to buy sirloin tips. Still have enough of that to make the stroganoff two more times. We did leave the wine out so lost that "brightness" but it was good enough for us.
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