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e_moon60

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Lazy Cooking: one technique [Sep. 9th, 2011|10:36 pm]
e_moon60
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[Current Mood |awake]

I'm supposed to be writing something else, but this is easier (for lazy cook and writer).    To get a nice even covering of herbs/seasonings on the whatever-you're-about-to-bake--or on one side of it, at least--put down a layer of it on the bottom of the baking dish.  For instance, sprinkle a layer of herbs and paprika and coarse-ground black pepper and salt on the baking dish, lay pieces of chicken skin-side-down on it and rock them back and forth.  Sprinkle the visible side with salt and pepper (and the other flavors, if you want) When turned over, they have a lovely even coating of the flavor-stuff on the skin side.   Sometimes I prefer to put the salt and pepper on the skin side separately after turning them back over.   For something like a pork loin I put the layer of flavorings down, then roll the pork loin over in the pan, starting at one side, and the whole thing gets coated in one move.

Before I tried this, I had trouble getting an even coating onto things, but now--easy, and it looks better. 

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Comments:
[User Picture]From: tkil
2011-09-10 05:37 am (UTC)

mostly off-topic...

On-topic: I'll keep that trick in mind. I usually end up making a marinade for most of my cooking, mixing the herbs into the liquid (sometimes sprinkling more herbs when the meat goes on the grill).

Pepper steak is an exception: I do a rub with coarse-ground sea salt and black pepper.

Off-topic: How are you and yours, relative to the fires? I hope all is well.
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[User Picture]From: e_moon60
2011-09-11 01:35 pm (UTC)

Re: mostly off-topic...

The fires aren't right here, but everyone's jumpy about the smoke--any new smoke in sight, esp. We know that any kind of spark could start one anywhere.

We aren't doing any grilling, obviously. I use marinades mostly for tougher beef and venison, not for store-bought chicken.
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[User Picture]From: jenrose1
2011-09-10 10:58 am (UTC)
I put my spices in a ziplock, toss in the meat, and coat it that way.
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[User Picture]From: e_moon60
2011-09-11 01:37 pm (UTC)
That's how I coat chicken for frying (except I don't fry chicken anymore, and use a paper sack, not Ziplock bag. Tradition!)
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[User Picture]From: finnyb
2011-09-10 04:14 pm (UTC)
I wonder if that sort of thing would work for fish?
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[User Picture]From: e_moon60
2011-09-11 01:39 pm (UTC)
I think so, because it's actually gentler on the meat, with less handling, than patting the seasonings in by hand, and fish is often more delicate. Though when my mother fried trout, she rolled the whole (but cleaned, of course) fish in cornmeal, salt & pepper. I was too young to pay attention to how she did it.
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[User Picture]From: finnyb
2011-09-11 04:56 pm (UTC)
I'll have to try that next time we do fish, then. We do love our fish.
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[User Picture]From: coalboy
2011-09-11 03:13 am (UTC)
Brilliant!
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[User Picture]From: e_moon60
2011-09-11 01:40 pm (UTC)
Thanks. I started doing it with pork loins because otherwise I didn't get an even coating and I wanted that crust effect. It was so easy...
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[User Picture]From: filkferengi
2011-09-14 02:40 pm (UTC)
(to the tune of "Bobby McGee") "Lazy's just another word for efficiently done."

:)
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