You don’t cook with the book. You cook with the heart and the hands.
Today’s lunch:
- Chicken
- Flour
- Salt
- Pepper
- Vermouth
- butter
- Rice
- A steamed vegetable, maybe broccoli or squash or what have you.
Drop some rice in the rice cooker, and place some vegetables in the steaming rack. Start the rice cooker.
My original goal was pan fried chicken. You start by putting flour, salt and pepper in a bowl. Mix and dip the chicken in it, you want as much of the flour mixture to stick to the chicken as possible. Throw some butter in a pan and the chicken dives in too. The chicken begins to cook, but you realize something is wrong. Horribly wrong. The chicken is too thick! The center isn’t cooking. Grab a pan and some vermouth. Pour the vermouth around the chicken and cover with the lid. The steam will cook the center of the chicken.
The chicken should come out marvelous. The taste will bring a little tear to your eye. It’s not crispy, it’s more like a Japanese katsu. The flavor is all USA though, well maybe a little French flavor.
It’s fast, and you don’t need to touch a measuring spoon.
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