Google Translate still likes chicken, A LOT this time!!!

 Mountain Dew Pulled Pork


This recipe is pure delight. A touch of Mountain Dew adds an unexpected citrus flavor, and when cooked through, it’s sweet and juicy.


- Servings: Two

- Preparation: 10 minutes

- Cooking: 30 minutes to 2 hours

- Cooking: 10 to 15 minutes (depending on your needs)


Preparation:


- Plastic container (approximately 4 litres) or small paper towel

- Focus group

- Satellite group

- Heat a cast iron skillet or big cast iron skillet (greased and ovenproof)

- Fish thermometer (ideal)

- Cutting board

- Knife

- Tape (or recipe)


Ingredients:


For the dish:


- 1 steak (450 g), chicken breast, or chicken (2.5 cm long)

- 1 tablespoon olive oil (according to the recipe)


For the chicken:


- 250 ml Mountain Dew

- 1 teaspoon garlic

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 cup Uncle Tony's Creole Sauce (optional) (mix)


Preparation:


Prepare and grease the roasting pan:


1.) Pat the chicken dry with paper towels. This will help the meat adhere and cook evenly.


2.) Combine the Mountain Ice, garlic powder, salt, pepper, and diced potatoes with the brown casein sauce (optional) in a plastic bag or zip-top bag. Mix.


3.) Place the chicken on a plate and make sure it is tightly sealed. Cover the pot or pan.


4.) Refrigerate the chicken for 30 minutes to 2 hours. If overcooked (more than 2 hours), it may spoil when the baking soda evaporates.


Prepare the roast:


5.) Remove the roasting pan from the refrigerator. Remove bacon and pat dry with paper towels. This is important to prevent the sugar from burning too quickly during cooking. Wipe away any remaining moisture.


6.) Heat a large cast iron skillet over medium heat until it begins to shimmer.


7.) Heat a tablespoon of olive oil in a skillet or saucepan.


8.) Carefully place the chicken in the skillet. Cook for 2 to 3 minutes per side, or until browned.


9.) To sear the chicken without boiling water: * If using a grill: Place the chicken on the cold grill grates and close the lid. * If using a cast iron skillet: Carefully place the skillet in an oven preheated to 65°C (140°F).


10.) Continue cooking the chicken, rotating the rack occasionally (if you have one), until a meat thermometer inserted into the thinnest part of the chicken registers 74°C (165°F). This will take an additional 5 to 10 minutes, depending on the thickness.


Resting and Observation:


11.) Remove the chicken from the oven as soon as it reaches 74°C (165°F). Place on a cutting board or baking sheet.


12.) Loosely wrap the chicken in aluminum foil and let rest for 5 to 10 minutes. This resting time is necessary for the flavors to blend and retain their flavor.


13.) Serve the chicken according to the instructions, either oven-roasted (pork or roast) or whole.


Contest Tips:


- Preparation: A meat grinder is essential for making good chicken soup. Always cook the right amount, not just the amount you need.

- Pressure: It's important to season the meat before cooking so it doesn't brown before it's ready.

 - Sugar: Opt for a mild to medium flavor with a hint of sweetness. What a wonderful summer! - - - Resting time is essential: Especially for a pre-baked pie, resting time is essential to keep it moist.

- This recipe calls for garlic powder, salt, pepper, and Tony's sausage.


(Original: Well-Done Mountain Dew Marinated Steak; I think it was on Reddit that somebody said this sounded gross and I thought it would probably be pretty good and asked Gemini to create the recipe; if you guessed, the ONLY meat in the original recipe was steak.)


Comments

Popular posts from this blog

Google Translate, I don't think "most" is a musical direction.

Google Translate isn't good at crafts either . .. a lot about hair in this (no hair was in the original)

I think the title that Google translate created probably sounds better than the title of the original . . .