Ask Behr anything food related thread

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#1,631
#1,631
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#1,635
#1,635
i've always called this Chicken Parm, but I know its not really. What would you call it Behr?

Chicken breast dipped in egg
Rolled in Italian breadcrumbs
Brown each side in skillet
Cover with sliced Mozzarella
Add Jar of Sauce
Cover & Simmer for 40-50 minutes (till chicken is cooked)
Serve with spaghetti or angel hair
 
#1,636
#1,636
Do you two really like egg rolls or does she just like to make them? I ask because I like them okay, but I make them every once in a while just because they are fun to make.
 
#1,638
#1,638
I need to perfect my steak grilling skills Behr. I always over cook them and I need a time limit on them to keep them juicey tender. Mine usually turn out hard as a brick!! I like my steak medium well. Most of my family like them well done. I cook on nothing but charcoal by the way.
 
#1,639
#1,639
Coach Grizz said:
I need to perfect my steak grilling skills Behr. I always over cook them and I need a time limit on them to keep them juicey tender. Mine usually turn out hard as a brick!! I like my steak medium well. Most of my family like them well done. I cook on nothing but charcoal by the way.
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don't cook them more than medium. a little pink is a good thing. :whistling:
 
#1,641
#1,641
Behr, this is not so much a question about food. More so, it's a question about your fine line of quality porch and deck stains. How do you feel about the 2nd coat? Necessary on all surfaces, or just those exposed to the weather?
 
#1,642
#1,642
Thrasher865 said:
Behr, this is not so much a question about food. More so, it's a question about your fine line of quality porch and deck stains. How do you feel about the 2nd coat? Necessary on all surfaces, or just those exposed to the weather?
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Do it once right and you won't question your decision. IMO. Unless it's covered from sun.
 
#1,643
#1,643
Thrasher865 said:
The study doesn't address what happens when you frequently eat foods fried in mayonaisse. I'd like to see this pursued.
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I didn't read it. That said, I would agree with you.


tri_vol said:
i've always called this Chicken Parm, but I know its not really. What would you call it Behr?

Chicken breast dipped in egg
Rolled in Italian breadcrumbs
Brown each side in skillet
Cover with sliced Mozzarella
Add Jar of Sauce
Cover & Simmer for 40-50 minutes (till chicken is cooked)
Serve with spaghetti or angel hair
Click to expand...

I would call it a Variation of Chicken Parmesan. Chicken Mozzarella?

Coach Grizz said:
I need to perfect my steak grilling skills Behr. I always over cook them and I need a time limit on them to keep them juicey tender. Mine usually turn out hard as a brick!! I like my steak medium well. Most of my family like them well done. I cook on nothing but charcoal by the way.
Click to expand...

Obviously it depends on how thick they are, how hot the grill is and what type of steak. Learn to like it cooked no more than medium.

If you don't already know.....

Don't press down on the steak while it's cooking. Never!

After putting the steak on the grill, turn a quarter turn once after about 3-5 minutes (again depending on thickness and heat)

Then flip it over and do the same. But don't flip it over more than once. The more you handle it the better chance you have of losing juices.
 
#1,644
#1,644
DD4ME said:
Make the butter 1st iirc but my Memory sucks.
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IDK I never used it. He said he needed it quick, that was the quickest I could think of. :)

Thrasher865 said:
Behr, this is not so much a question about food. More so, it's a question about your fine line of quality porch and deck stains. How do you feel about the 2nd coat? Necessary on all surfaces, or just those exposed to the weather?
Click to expand...

Haha, I explained how I did mine last time. But yes, I did put on two heavy coats. :unsure: I didn't use Behr.
 
#1,646
#1,646
Behr1213 said:
IDK I never used it. He said he needed it quick, that was the quickest I could think of. :)



Haha, I explained how I did mine last time. But yes, I did put on two heavy coats. :unsure: I didn't use Behr.
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I tried not to go heavier than recommended, because then the wood can't breathe and it can be harmful.
 
#1,647
#1,647
Behr1213 said:
I would call it a Variation of Chicken Parmesan. Chicken Mozzarella?



Obviously it depends on how thick they are, how hot the grill is and what type of steak. Learn to like it cooked no more than medium.

After putting the steak on the grill, turn a quarter turn once after about 3-5 minutes (again depending on thickness and heat)

Then flip it over and do the same. But don't flip it over more than once. The more you handle it the better chance you have of losing juices.
Click to expand...

Thanks. Every time I've fixed it, everyone loves it. The chicken comes out juicy & tender.

Question on the steaks - why the 1/4 turn?
 
#1,648
#1,648
I saw your explanation, but by that time the thread had an additional 60 pages, so I didn't reply. I used a foam pad applicator and a brush for the detail work.
 

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#1,649
#1,649
Thrasher865 said:
I tried not to go heavier than recommended, because then the wood can't breathe and it can be harmful.
Click to expand...

Psssh. I'm "redneck" when it comes to stuff like that. I didn't read the destruction's I put it in a garden sprayer and sprayed the shat out of it. So the wood can breathe? Harmful? Got me man.

tri_vol said:
Thanks. Every time I've fixed it, everyone loves it. The chicken comes out juicy & tender.

Question on the steaks - why the 1/4 turn?
Click to expand...

Grill marks and even heat.
 
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