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#1
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I stir fried some chicken and green onions yesterday. I used safflower oil and a littel garlic. Pretty simple. But this chicken was the worst I have ever tasted. It tasted like it had been boiling all day in water - no taste at all. Terrible.
Any ideas on the problem? |
#2
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bird flu
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#3
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Is there really ever a time where "a little garlic" is enough?
Try adding a lot more garlic (I'm talking the powder here) and a little onion powder. They make this really good seasoning for chicken called Adoba. It's spanish so you might need to go to a specialty store or specialty section of your local grocer. A small amount of season salt is good to use also. |
#4
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[ QUOTE ]
Is there really ever a time where "a little garlic" is enough? Try adding a lot more garlic ... [/ QUOTE ] Sounds good, sounds good, until... [ QUOTE ] (I'm talking the powder here) [/ QUOTE ] Don't be a poseur. It takes maximally 45 seconds to chop a clove, and it's much better. |
#5
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We just never seem to get good cloves here in Pittsburgh and there's no italian specialty stores close.
I'd love to get my hands on some good purple cloves [img]/images/graemlins/smile.gif[/img] |
#6
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am i the only one that just buys jars of chopped garlic?
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#7
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jars of chopped garlic suck compared to actual cloves. I don't see the big deal, garlic is so easy to store/peel/chop up.
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#8
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[ QUOTE ]
[ QUOTE ] Is there really ever a time where "a little garlic" is enough? Try adding a lot more garlic ... [/ QUOTE ] Sounds good, sounds good, until... [ QUOTE ] (I'm talking the powder here) [/ QUOTE ] [/ QUOTE ] |
#9
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I use peanut oil for stir fry, high burning point. And I usually do a more oriental flavor with lots of chopped garlic and ginger root. Mix them together which reduces the stickyness of the garlic and makes it easier to work with.
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#10
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Most fresh or frozen chicken sold at the major supermarkets has up to 30% water or broth added (check the label). In addition, they are raised in horrible environments that are designed to maximize feed-to-weight ratio.
Although free range chicken is more expensive, the improved flavor and texture is significant. You'll notice a big difference. |
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