Chicken a la Crema
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Date: 2020-03-18
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Comments and reviews: 9
Dekoth-OGN
You know, since you mention making Creme Fraiche, I figured I would mention a method I found that gives me far faster and more reliable results. Bear in mind that you are the first that inspired me to make it and I used your method for a long time. I have an instant pot with a yogurt setting, that holds temperature right at 90F. Now I don't put the creme directly in the pot, but instead put it in my vessel that it is going to live in just like your method. I then fill the instant pot up roughly about 1/3 of the way and set the vessel with the creme and buttermilk mixture into it with a paper towel and the lid loosely on top. I use the paper towel as I think it helps absorb any excess moisture, though It might not do much more than make me feel safer. Anyhow I just set the timer for 12 hours and put the lid on and forget about it until 12 hours later. After that I pull the vessel out, dry off any excess moisture and put it into the fridge over night. Perfect creme fraiche every time, and I don't tie up my oven. This method has been so successful for me that I've started making excess and turning it into cultured butter. Thank you again for starting me on this path in the first place.
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You know, since you mention making Creme Fraiche, I figured I would mention a method I found that gives me far faster and more reliable results. Bear in mind that you are the first that inspired me to make it and I used your method for a long time. I have an instant pot with a yogurt setting, that holds temperature right at 90F. Now I don't put the creme directly in the pot, but instead put it in my vessel that it is going to live in just like your method. I then fill the instant pot up roughly about 1/3 of the way and set the vessel with the creme and buttermilk mixture into it with a paper towel and the lid loosely on top. I use the paper towel as I think it helps absorb any excess moisture, though It might not do much more than make me feel safer. Anyhow I just set the timer for 12 hours and put the lid on and forget about it until 12 hours later. After that I pull the vessel out, dry off any excess moisture and put it into the fridge over night. Perfect creme fraiche every time, and I don't tie up my oven. This method has been so successful for me that I've started making excess and turning it into cultured butter. Thank you again for starting me on this path in the first place.
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Paul
Chef John. I am currently operating a kitchen where the owners are contemplating using our stock and manpower to help by delivering nutritious meals to at risk and needy populations in my community. Given your experience, what would you recommend as a low risk(for allergenic sensitive individuals) and low cost for the restaurant, meals that can be mass produced? We are a gastropub who makes most items in house using standard American fare.
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Chef John. I am currently operating a kitchen where the owners are contemplating using our stock and manpower to help by delivering nutritious meals to at risk and needy populations in my community. Given your experience, what would you recommend as a low risk(for allergenic sensitive individuals) and low cost for the restaurant, meals that can be mass produced? We are a gastropub who makes most items in house using standard American fare.
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Caty
Oh, slurp That sounds great. However, as you know, it's only day 1 of the Bay Area Shelter-in-Place directive. I want to eat down, what I have in stock. But, if I get too stir-crazy, I may venture out for chicken, and peppers. I think that I have everything else. (And, as always. thanks)
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Oh, slurp That sounds great. However, as you know, it's only day 1 of the Bay Area Shelter-in-Place directive. I want to eat down, what I have in stock. But, if I get too stir-crazy, I may venture out for chicken, and peppers. I think that I have everything else. (And, as always. thanks)
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Nicolle
sour cream or cream friache isnt all that common where im from but is it totally crazy to substitute them with greek yogurt and maybe a splash of milk and some butter? (might as well go out with an entire dairy trifecta while im making hypothetical substitutions)
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sour cream or cream friache isnt all that common where im from but is it totally crazy to substitute them with greek yogurt and maybe a splash of milk and some butter? (might as well go out with an entire dairy trifecta while im making hypothetical substitutions)
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WutinTheGreat
Your videos are so inspiring and make me wanna cook so bad I binged a ton of your videos one day and couldn't stop cooking for about two weeks straight because I was so excited, I've gotten really good at cooking thanks to you and Gordon Ramsay lol
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Your videos are so inspiring and make me wanna cook so bad I binged a ton of your videos one day and couldn't stop cooking for about two weeks straight because I was so excited, I've gotten really good at cooking thanks to you and Gordon Ramsay lol
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Farmhouse
Great chicken recipe chef John. Caramelizing the veggies and the addition of tomato giving it that deep hearty flavor. Skimming the fat and reduction hits the next level. Great one pot winter meal.
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Great chicken recipe chef John. Caramelizing the veggies and the addition of tomato giving it that deep hearty flavor. Skimming the fat and reduction hits the next level. Great one pot winter meal.
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jus4funtim
I peeked inside my refrigerator and all I found was some moldy cheese a half a loaf of stale bread 3 bottles of beer and a soggy bag of celery, So l didn't add anything extra to this recipe. JK
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I peeked inside my refrigerator and all I found was some moldy cheese a half a loaf of stale bread 3 bottles of beer and a soggy bag of celery, So l didn't add anything extra to this recipe. JK
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Kimberly
Slumpy Peppers is going to be my new band name. Very glad you reminded everyone of your sour cream/creme fraiche video. I had occasion to watch it again just yesterday.
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Slumpy Peppers is going to be my new band name. Very glad you reminded everyone of your sour cream/creme fraiche video. I had occasion to watch it again just yesterday.
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Linda
Gotta tell you ChefI like your recipes, I like that youre down to earth with methods, I like your presentation. You brighten my life. Xxxx from confinement in France.
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Gotta tell you ChefI like your recipes, I like that youre down to earth with methods, I like your presentation. You brighten my life. Xxxx from confinement in France.
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