Quote:
Originally Posted by Lan
Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.
On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.
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Lan,
Is that a whole chipolte pepper in your picture? It should be chopped up to add flavor, and your rice appears to be very overcooked. What recipie did you use? Remember, even if you are incorporating a sauce at the end, your rice must be cooked seperate or par cooked before adding the sauce to ensure it still retains its firmness.
Your chicken looks melt in your mouth good!
Good job!
Holly