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Cooking & Baking

Retrograde

(10,776 posts)

3. I use Alton Brown's process for wings

Reply to chowmama (Original post)

Wed Sep 20, 2023, 12:06 AM

Sep 2023

steam them first, then finish them in the oven. It reduces the fat - I find I don't like most deep-fried wings anymore (and I'm a Buffalo native!)

I agree about home-made stock: I make up a big batch roughly every 3 months and can it (since I have more shelf space than freezer space). It takes a whole day, but most of that is just keeping an eye on it when I happen to be in the kitchen.

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Liquid gold [View all] chowmama Sep 2023 OP

I'd kill for space in my kitchen. BigmanPigman Sep 2023 #1

Same here, although slightly larger space. But I sold 90% of my kitchen sinkingfeeling Sep 2023 #2

I use Alton Brown's process for wings Retrograde Sep 2023 #3

Never thought to can stock Easterncedar Sep 2023 #4

Oh, about wings. Easterncedar Sep 2023 #5

"But if you figure in your labor . . . " AndyS Sep 2023 #6

Bay leaf! Easterncedar Sep 2023 #7