Zosia's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Website: Serious Eats
A few secret ingredients help to transform extra lean ground chicken, which is often dry and tasteless, into a rich, meaty tasting sauce.
Cooked Bolognese-style, first in milk, then wine, then tomatoes, the flavours meld together and the meat becomes meltingly soft in just a few hours. I skipped the gelatin – not sure what difference that would have made - but did include the anchovies and soy sauce.
Fantastic, low-fat variation of a classic dish.
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I’ve roasted many a chicken this way but had no idea how well the method would work for a turkey. It took only 70 minutes for a 4.6kg (~10 lb) bird to be cooked to perfection…..crispy golden skin with very moist, flavourful meat.
I decided to try this at the last minute so didn’t have a chance to do the dry salt treatment and I skipped the gravy as I was already serving a vegetarian mushroom gravy but I’ll certainly try them the next time.
I would recommend a good pair of kitchen shears to cut through the bones and would not suggest using this method in a recently cleaned oven as there was quite a bit of spattering. Also, do let the bird rest as the temperatures of 150 and 165F are low for poultry but the meat continues to cook after it’s removed from the oven; there was no pink when I carved the turkey after the recommended 20 minute rest.
Easy, delicious and relatively quick for a roasted turkey.
useful (1)
Fantastic crust: crispy bottom and edges, chewy interior and surprisingly light despite its thickness.
I scaled the recipe up to fit my 12” pans – easy to do when ingredient weights are provided – and allowed the full 24 hour fermentation period. The dough was much more elastic than I expected a no-knead dough to be so once it was in the prepared pans, I had to allow ~5minutes for the gluten to relax enough before I could actually push/pull/stretch it to the edges. The topping amounts for the 10” pans (sauce & cheese) were generous even for the larger size so that’s all I used, adding some turkey pepperoni and token green pepper slices.
My oven is a little temperamental at 550F and tends to switch to broil on a whim so I baked the pizzas at 525F. Both cast iron and non-stick skillet pizzas were done in 18min and produced beautiful golden crusts.
Though the recipe doesn’t require much hands-on time, it does involve some advance planning: not only does the dough need to ferment for at least 8 hours, but the shaped crusts need to proof for 2 hours before topping and baking.
This is the best homemade thick and chewy crust I’ve ever had and will be the recipe I turn to when that’s what I’m in the mood for.
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This fruity drink is a little more substantial than other agua frescas but among the best I’ve had.
My pineapple was very ripe and sweet so I used ½ the sugar. There was quite a bit of pulp in the drink after blending and putting it through a sieve left it cloudy so I put it through a cheesecloth lined sieve the second time. Though the cheesecloth managed to trap most of the mint, there was still enough to flavour the drink.
Fantastic!
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I concur….this is really good brisket. In addition, it’s a fuss-free recipe with a short list of staple pantry ingredients.
For my first attempt at making a brisket, and because I was feeding some very non-adventurous eaters, I wanted to keep the flavour profile familiar; this recipe for beef cooked with onions, celery, garlic and a little thyme in a wine and chicken stock bath looked perfect.
I cooked it the day before it was to be served, then defatted and puréed the sauce, and sliced the cold meat just before reheating. My 1.6kg brisket took the full 3 ½ hours to cook, and served with the onion gravy was so tender you could cut it with a fork.
It was a fantastic addition to a buffet but next time I’ll make sure to serve something equally delicious on cook day as the aroma of this pot roast had the household salivating, only to have it whisked away to the fridge for another day!
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Easy to make and as refreshing as it’s meant to be.
I used frozen strawberries (defrosted) as the ones in my grocery store looked a little sad. I found that the vanilla bean seeds sank to the bottom of the pitcher and stayed there and didn’t add much flavour so I would recommend using good vanilla extract instead.
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