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When it comes to making incredible tasting food, the journey is never-ending. Every single time I get in the kitchen to cook, there is always something I can learn or improve on and all it really takes to do that is paying attention! Cooking is about being intuitive and this series will break down all the tips, skills and techniques that i've picked up on my 8 year journey of being intuitive in the kitchen!
If you've been a Brothers Green subscriber for years, I'm sure many of these tips are already in your arsenal. but like I said before, I'm constantly learning so there's always some new cooking love to spread around!
Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. For more brothers green check out http://www.brothersgreen.com/
Original Music by "Blue Wednesday"
Chicken and Veggie Stir-Fry
Fermented Soy Sauce
Dry meat with a paper towel. A lot of chicken that come packaged come with extra liquid. This can be unfavorable when trying to fry up the chicken as the meat will not absorb the flavors if the meat is wet.
Even out meat. Place the meat in a zip lock bag and pound it out until it is even.
Coat with plenty of salt and seasoning. Many times foods will taste plain if it doesn’t have enough seasoning. Also, allow the seasoned meat to sit for at least 10 minutes. Place the seasoned meat in fridge so it can dry out and the salt will help it dry out too. This will enhance the flavors of the seasoning. Give it another pat dry if a little bit of liquid is released while letting it sit.
Control the heat of your pan. There are a different range of heat settings (low, medium, high). You control the heat based on how the foods are cooking.
Make sure you have enough oil or fat in the pan so things cook properly and don’t get burned. If you’re worried about consuming too much fat from oils it is suggested to get healthy cooking oil.
Preheat pan before you add oil. If you add oil before heating up pan then the oil will degrade. Add chicken to the pan and let it cook at a medium-low heat. Let it cook for about 4 minutes until a white ring starts to form around the chicken. Flip it over and let it cook for a little less amount of time. In this case, for about 2-3 minutes on the other side.
Pull meat early and wrap it up in some tin foil as it will cook a little more in the tin foil.
Let the meat sit and do NOT waste the juice from the cooked meat. Letting the meat sit for a few minutes will allow the meat to absorb the juice. Save the meat juice for later on to add to your dish.
Prep your veggies and aromatics. Wash and cut your veggies (mushrooms, onions, zucchini, and spinach) and have them ready for cooking. For the spinach, separate the leaves from the stems and chop up the stems and place with aromatics. Cut up the aromatics (chili, garlic, and ginger). Bonus tip: Always use a compost bowl.
Create a plan. Think of what should be cooked during more time and what needs to be cooked with less time and cook based upon that order. Cook onions and mushrooms together in a pan. Wait a few minutes before throwing in your aromatics (aromatics will burn at a high temperature). After 5 minutes of that cooking you will add in your zucchini.
Do NOT overcook your veggies! Your veggies are better eaten raw so you should not cook them all the way through. Cook until they are crunchy. Add salt.
Let your food chill. This will give your veggies a little crunch. Add spinach into the pan and allow it to cook a little and then add in your chopped up chicken. Add in your chicken juice for better taste!
Season your food. Add in the fermented soy sauce first. Then add very little sesame oil because the sesame oil is very strong and is flavor that you cannot take away. Lastly, add in your rice vinegar. Vinegar brings out the flavor in the foods.
Make your dish look nice! Put it in a nice plate or bowl and you can garnish it with sesame seeds and scally wags. This will make your meal more enjoyable. Enjoy!!
Practice and you will get better. Concentrate on what you’re doing and get over your fears and practice will make you a better cook.