I purchased a ham leg (5lbs) and was suppose to (by the recipe) simmer for 2 or so hours with your usual onion, celery, herbs, etc. until tender and then put my jerk marinade on for 24 hours before roasting.

But I had band practice so tossed it in the slow cooker for 4 hours on high (as it takes 1 hour to even reach any temp). Just got home and the ham looks cooked but is tough as all hell. What I want is to take the skin off, score the fat and rub my jerk marinade on it, but it is so tough - when I thought it should be almost falling apart. What shall I do?

when grilling chicken pieces, pork chops, steaks without smoking do you leave the lid on or off? I've never really known the best rule for this.

Hi. I was planning on making the Mojo marinated chicken this evening and have had my 5 pound organic (fattier skin cause it is organic, don't know if that makes a difference) and have had it marinating now for 5 hours.
Mr. Tkach got called into work this evening so I am thinking of letting it sit until tomorrow evening.
Now I know that citrus cooks the meat if marinated too long, but does this apply with a full chicken that has fatty skin? Do you think I can marinate it for what would be 30 or so hours with good results. Or should I just cook it tonight, just for me!?

The marinade has 1/2 cup fresh orange juice, 1/4 cup of each lemon & lime juice, 1/2 cup oil and oregeno, garlic and cumin.

http://www.seriouseats.com/recipes/2010/07/grilling-mojo-marinated-chicken-recipe.html?ref=excerpt_readmore

I've been making this recipe for Habanero & Roasted Garlic Hot Sauce lately and it is by far my favorite hot sauce yet! But I want some more recipes for hot sauces, please share!

Can't wait for your recipes!

SALSITA DE CHILE HABANERO TAMULADA OR KUT: see recipe below:

I am braising a flank and am wondering if you can overbraise? I read on the intraweb that there comes a point when the meat becomes dry, but then re-absorbs the fat once the muscles relax. Is this true. Cause my meat seems to be just about ready to pull apart but the peices I have are tasty but a bit dry.

Maybe a Food Lab project for the future?

I checked out the Lab on potato salad and there was advice on adding vinager to the water and of course starting with cold water.

But tonight I halved some small yukon golds with skins on to use to make a nicoise salad and added the vinager and salt, started with cold water, then when they came to a boil turned the temp down so they didn't boil away and break apart.

But now they are breaking apart. the skin is beginning to remove itself with the middle not cooked.

I want the potato piece to be intact as it is going to be served cold in the salad.

What am I doing wrong. Any advice?

Hi. I liked a bunch of recipes thinking I could look them up later, but can't find out where. I hope I wasn't wrong... don't want to have to search again.

Everything I eat lately is just not quite right, can't think of what to cook, recipes look boring, when I try a new one it never satisfies me like I think it will. Just so bored with food, but I LOVE food. Can't get into cooking dinner, but I LOVE cooking. I'm in a rut.

How do you get out of a food rut?
What recipe do you make to inspire?

Can you help me climb back to the LOVE of food & cooking?

Do you fry them then chop and add?
Do you take off the casings and add little balls to the soup raw?
Do you leave casings on and slice raw and then add to soup?
What makes them more tender frying first or adding raw?
What do you do?

Hi. I am making a prime rib on Sunday. I just read the lab & comments for Kenji's prime rib so this is what I'll do however there was no suggestion on carving.

I usually have always thinning carved my roasts but know have started to think that with the bone in is it nice to have a nice thick piece. What's your opinion?

What are the secrets to the PERFECT Meringue? How to make it nice and fluffy and high!

Also, if you have any secrets to the perfect balance of sweet & sour for the filling this would be helpful too. I purchased a huge bottle of Lemoncello for the last pie I made - so still lots left, gonna use some of that!

If i bake stuffing for thanksgiving the day before and re-heat in micro will it still be awesome. my oven won't fit both the turkey & the dressing. any pointers on this.

what would i serve roasted beets with. they are so earthy and hearty i feel they will either take over a simple main or will muddle up a "comfort" meal such as what i'm making tonight (sage chicken & sausage with fingerling potatoes).

But i have tons in the garden and love roasted beets especially with orange.

Any good suggestions?

ps. i am already canning & using the beets in salads.

a 5 pound organic chicken while roasting! Why yes, why no?

I am a lover of kale & swiss chard. Have lots in the garden (too much!). Hubby doesn't like them. I tried basic recipe of garlic/shallot.

Anyone have any kick ass recipes for the haters!

hi. I make a fairly good cordon bleu, but would love some new suggestions/favorites. do you prefer a certain ham over proscutto or a certain cheese? do you like panko or bread crumbs? do you put melted butter in the crumbs to help to brown? do you have a favorite recipe.

AND THE SAUCE. I've never made one but always wanted to. any suggestions. I have company tomorrow eve and am making cordon bleu with gnoochi (sage butter) and some veggie. any sauce suggestions for the chicken. I love sauce... something easy and not too too rich.?

I have a recipe for Arroz con Pollo which requests:
1 red ricardo (anciote) ball, shilling size. What size is this?

I originally was looking for a roasted garlic & rosemary bread recipe (not garlic bread - bread bread :-) for a pot luck tomorrow night. Haven't found one. I tried a basic bread recipe today and it wasn't right.

Anyone have a good EASY recipe (dbcurrie?). I am NOT a bread maker!

If not, I think I'm going to make this one from dbcurrie which looks good too.

http://www.seriouseats.com/recipes/2011/10/bread-baking-tomato-pesto-swirl-bread-recipe.html

My friend gave us some frozen Deer Minute Steaks. Any suggestions on what to do besides fast fry? Would something like a swiss steak recipe work? Is it going to be really gamey and tough?

I did these today. Sooo amazing. I used the links below for inspiration on the stuffing and to learn how to debone a full chicken wing with the leg as well...

I purchased a new knife to help out with the job. Deboning is definately an art - but after about 6 I started getting it.

I made 16. They turned out amazing! I would have liked the stuffing a bit less dense, not sure how to achieve that, but will experiment for the next batch.

They are filling and quite rich. Served with Nuoc Cham dipping sauce. I think they lend to be more like an appy. Filling is much like a spring roll.

And I baked mine and they turned out crispy - maybe not AS crispy as deep fried but my house doesn't smell now.

Go for it. It's worth it. Just try to get some meaty wings with drummets attached. My butcher has much meatier ones then the supermarket i purchased mine from. Next time i'll go to the butcher.

http://www.youtube.com/watch?v=WS3krMwUrFU
http://www.youtube.com/watch?v=wcH4l_S53wY

I have been a meatloaf fan most of my life. I can't say I remember exactly what my moms recipe was like but over the years I have adapted and just loved it (even won an office meatloaf contest - 15 years ago! ha!)

I have been making a recipe (****adapted****) from Bon Appetit Sept 2008 (Chef Andrew Weissman - Restaurant Le Reve, San Antonio) and it's always amazing. I went by the exact recipe for the first while but adapted to my tastes. It is sooo good.

So, I am making it tonight and thought you would love it - even if you DON'T LOVE meatloaf give it a try...... cause my hubby hated meatloaf before this recipe - always said it was white trash! NO MORE!

I read all the answers left on the Turkey Infusion Topic and have ultimately decided I am going to do a dry brine with this recipe:

http://www.marthastewart.com/317581/roasted-dry-brined-turkey

I am terrified it will be salty even after scrubbing it. Originally I was only concerned about the affects the salt would have on my drippings for the gravy but someone had suggested making stock/drippings from another turkey (like the scraps, or wings legs). So that's great, I can do that the day before and my gravy will be done.

However, this still leaves me with the huge fear of too salty turkey! But general brining comments/reviews are usually on the plus side so I'm going for it.

Any tips for me to avoid disaster?

OK. It's Turkey talk time. I was thinking of infusing the turkey with a marinate or butter or something. Any suggestions?

I noticed a few recipes for marinade that had w.sauce, soy sauce, etc. Sounds great but would that effect the outcome with traditional gravy? I think it would.

Any other great Turkey Ideas?

I have soooo much flat leaf parsley in my garden I was thinking maybe I could freeze the following recipe like you would a pesto.

Would this recipe work to freeze? Any other suggestions to use up parsley?

i usually use fresh herbs in all my cooking. even when roasting meats. but is this correct for lets say roasting a whole chicken or a beef roast - or would dried herbs be better? Just most recipes call for dried herbs.

just wondering. i'm cooking up a chicken tonight - using fresh herbs - but what do you do?