What do you add to this paste? Chicken stock?
1022680
Yes. Add chicken broth to the paste. 1-2 cups of broth to 1 lb of paste. You can experiment on the thickness. Here is a good YouTube video that may help.http://youtu.be/R-m5nZEFQXw
1022681
Yes, chicken stock. I also add hot pepper to spice it up, but the stock is the main component.
1022682
I add chicken stock. You'll just have to experiment with the proportions. It's good stuff!
204384
We pressed chopped ginger & it made paste as you would imagine. I would still rather buy it in a jar already done!
1347512
salt, flavor((Hydrolyzed corn protein) suar,2%, or less of Silicon Dioxide,Natral Flavor,Whey Powder, Lactic Acid, Chicken fat, Disodium inosinate, disodium guanylate, Dehydrated cooked chicken, turmeric, Onion powder,garlic powder
2188567
Take the liner out and put oil in and brown as much as you want depending on the meat most meats I never ad water unless it is a lean meat add some broth, and cover it you want the meat like ribs crispy uncover the last 25 minuets, chicken cover and uncover last 30 minutes no need to brown chicken it browns on it own and has a lot of fat in it so no need to add anything with it but spices and maybe a lemon cut up inside to keep moist. enjoy
1525216
There's a patch of compound on the heat sink... If you don't use the stock heat sink you'll need some additional paste
1335293
I have not tried Busha Brown's . Walkerwood's is kinda of a paste. I like to thin it with a little water or canola oil. A jar goes a long ways. For the price it is worth a try !!! My next batch of chicken I am going to add a little brown sugar and try that :o)
1849996
I would add a small amount of Xantham Gum to the flour first. Then add some water and stir until all flour and gum are dissolved. Then stir into the soup liquid. I have not done this personally, however. It is just what I think would work.
1733133
use chicken broth instead of water for starters. 2nd day, like stew, tastes better. try adding beef cubes, chicken bits or sausage...
1120026
Use all three sections or just keep adding as the chicken gets low. This is an awesome prodoct and will preform well in all your needs.
404345
Hydrolyzed vegetable protein, beef stock, water, yeast extract, modified corn starch, caramwel color, sugar salt, onion powder, natural spices, lactic acid, thickener, vitimins (riboflafin, niacin,thaimine, folic acid) anti-foaming agent, natural flavorings and flavor enhancers. Contains soy and egg No added MSG
1715966
This is a paste type product. If you like spicey go for it however, if you are like me & like a little heat but not break out sweat heat go easy with this. Really good flavor though. When I can't get the zip I want in my salsa or chili I add some of this but usually 1/2 tsp is about all I need to a batch. Hope this helps.
1195722
Aely. In fact I am going to have dry rub chicken on the grill tomorrow. I did a marinated chicken a while ago. Both were just great. I try to make extra servings so I can use the left overs for another meal. or make the salads (such as chicken salad for sandwiches during the week). It is much less expensive than to buy cold cuts, much better flavor. and more healthy.Good luck. Jj
1733130
I utilize it in about anything I can. If I am feeling like soup I mix if with Bobs Red Mill Bountiful Black Bean Soup Mix...cook it in chicken stock seasoned with bay leaves, salt, white pepper, onion, garlic, but before all that I render some bacon in the pan. I also use this in Rice and in stews.
266050
There's some already on it, but you should buy some Arctic Silver to increase performance. Just scrape off the original paste and apply the new compound.
2232314
Remember the basket is small, so use small portions.Chicken or fish nuggets/strips would be better.
2116716
what type of oil did you use? and when you put chicken in was it COLD & dry or room temp and moist? Peanut or olive oil I find to work the best.
2071148
Maybe a very tiny bit, am sure the chicken does not need it, but the steak maybe could use some in the marinade, this is a very powerful meat tenderizer, if you use too much or marinade too long, the meat will turn to mush.