/ck/ - Food & Cooking

[Anonymous No.17157285]

What are chef John’s best recipes? I make his beef and Guinness stew twice a year atleast. Fucking ace

[Anonymous No.17157290]

>>17157285
I made his bourbon carrots last year for x-mas. I've also made alton brown grape pie for Xmas a long time ago. Would recommend both

[Anonymous No.17157362]

pizzadough

[Chef John No.17157384]

>>17157285
I'm glad you asked. Jewish heritage is indeed absolutely crucial in order to make it in any business in America.

[Anonymous No.17157538]

>>17157285
Quite often: baking powder technique for making chicken wings, his onion rings recipe, chicken french, smothered pork chops, italian omelet technique,
Sometimes: layered pork cutlet, hungarian goulash, chicken marsala milanese.

I plan on trying a few recipes in the next few weeks, namely the Beef Guinness, Irish Pork and Pork Al Latte stews.

The absolute thing I hate the most about his recipes is the ingredient amounts, volume units make no sense at all for certain ingredients, and some just seem really wrong, in particular, I always end up using way less lemon with his recipes the 2nd or 3rd time I make them.

[Anonymous No.17157553]

>>17157538
You should only be watching his videos for the techniques. Amounts for recipes are never going to be fully correct with anybodies recipe.

[Anonymous No.17157593]

>>17157553
I suppose so, but weighing ingredients in grams to give you a better starting point to adjust from is just way better.

[Anonymous No.17157610]

>>17157593
I've never had a problem with volume.

[Anonymous No.17157858]

>>17157538
I agree anon. I just tried his halved russet potato recipe that’s similar to the potato fondant recipe and found them to be way too lemony. I definitely like the technique though.

[Anonymous No.17157920]

>>17157858
I've had the same with chicken french and the Greek chicken recipes. I agree, he's fantastic for teaching you techniques.

[Anonymous No.17157954]

Nothing tops this imo save maybe the Genovese sauce:
https://www.youtube.com/watch?v=PTlESghNBDs

Even better if you use browned chicken thighs in place of the poached chicken. Obviously not cooked through, just a decent sear with some cajun seasoning and then tossed in whole to the ragu to stew for an hour or so while it reduces, then shred it in the pot. Fucking godlike.

[Anonymous No.17157973]

>>17157538
I forgot to mention: one-pot chicken orzo, lighter chicken Alfredo and beef stroganoff are all fantastic too.

[Anonymous No.17157975]

for me it's the man in the yellow hat

[Anonymous No.17157980]

>>17157973
That one-pot orzo is so fucking nice. You tried the one-pot sausage and orecchiette? That arugula fucking makes it.

[Anonymous No.17158067]

I made his chicken paprikash tonight and it ruled.

[Anonymous No.17158120]

>>17157285
Olive Chicken was really good.