professional problem solver by day, serial hobbyist by night
Low and slow braises are my go-to. The cook time will differ based on the cut. But if I'm cooking a chuck roast...I sear it in oil or ghee, then braise it in some kind of liquid for a few hours in a dutch over in a 250 degree oven. If I have time, I'll turn the oven off after 4 or 5 hours and let it hang out in the braising liquid in the cooling oven overnight. 🤤
Chef's knife, bench scraper, salt, microplane, and cast iron skillets. I'll take these things to drivable airbnbs!
I'm half Armenian and half Lebanese. Like many others, rice is central to out cuisine! My favorite way to make rice is the traditional Lebanese way.
Melt some butter in a pan and toast a handful of dried vermicelli noodles (the kind that are like a quarter inch long - I've broken up angel hair pasta when in a pinch!)
Then add specifically the Uncle Ben's short grain white rice. This is what my mom used as we we're growing up and it's my favorite. I've tried this method with other rice varieties but it's not the same. Toast that in the butter, too.
Season with salt and a little bit of white pepper. Simmer with chicken stock for 20 minutes and it's perfect.