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chefmeg said:I am finding that I can so the Asian Pork Noodle Skillet in less time by having the pork cooking in the DCB in to micro while I do the other skillet work-when the pork is done (only 20 mins), I add it to the skillet and just stir and serve! This way I have shown the DCB AND the cookware!
Ok you just cut a 1/2 a onion and put it in whole,. or chop it up...?vwpamperedchef said:Simple demo. I try to make it as easy as possible, so THEY buy the dish! I rinse off the chicken, pat dry. I cut and onion in half and put it in the cavity.
Put the lid on and wait for guests to arrive. once they arrive, I tell them what I did beforehand to save 5 mins. then I season with italian seasoning, paprika and microwave for 30 mins depending on microwave. (usually set it for 23 , and then add 7 if need be). always temp it with the thermometer.
Carve (let hostess carve it) and then serve with toothpicks.
I sell DCB's every time!!
kearstin said:Well, you've talked me into it - I'm going to only offer the 30 minute chicken from now on! Seriously though, I haven't offered it yet because I haven't wanted to carve it in front of a crowd. I made it at home and it was really good and so incredibly easy, but I was very clumsy with the carving part and I've tried to steer clear of it for that reason. Do you guys have any tips for carving?
chefheidi2003 said:Also I was wondering do you all just put the seasoning on it or do you mix it with flour like the recipe says??
chefheidi2003 said:I was thinking that that was might have made my skin crispy since I have seen a lot of people say that they don't get a crispy skin...I used Flour, bbq rub, and pepper. Then we put a clove of garlic inside of it.
I think I am going to leave the carving to the host and the guests! Leave my Santoku right there with the bird and let them cut off whatever they want!kearstin said:Well, you've talked me into it - I'm going to only offer the 30 minute chicken from now on! Seriously though, I haven't offered it yet because I haven't wanted to carve it in front of a crowd. I made it at home and it was really good and so incredibly easy, but I was very clumsy with the carving part and I've tried to steer clear of it for that reason. Do you guys have any tips for carving?
chefmeg said:I am finding that I can so the Asian Pork Noodle Skillet in less time by having the pork cooking in the DCB in to micro while I do the other skillet work-when the pork is done (only 20 mins), I add it to the skillet and just stir and serve! This way I have shown the DCB AND the cookware!
The DCB (Deep Covered Baker) is a versatile stoneware baking dish that can be used in the microwave, oven, and even on the grill. It works by evenly distributing heat and steam, resulting in perfectly cooked meals every time.
The DCB is perfect for making a variety of dishes such as casseroles, roasts, chicken, fish, and even desserts. The possibilities are endless!
No, the DCB does not require preheating. However, if you are using it in the oven, it is recommended to place the dish in the cold oven and then turn on the heat to prevent cracking.
No, it is not recommended to use metal utensils on the DCB as it can scratch the surface. Use silicone, plastic, or wooden utensils instead.
The DCB is dishwasher safe, but for best results, hand wash with warm water and mild detergent. Avoid using harsh chemicals or abrasive cleaners. Also, be sure to allow the dish to cool completely before washing or placing in the dishwasher.