"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 08-14-2012, 01:13 PM   #11
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
Thank ye kindly, ol' Hoss!!
__________________

__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 08-14-2012, 05:01 PM   #12
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,296
Quote:
Originally Posted by Hoot View Post
I like the purple cauliflower...Never seen it afore..Reckon where I could find seed or sets for that. Might put in a fall/winter garden.
We grew it last year. The variety we had turned green when cooked. I was disappointed--I wanted it to stay purple. Harry--do you know what variety you had? I'd like to plant it next year if it will stay purple when cooked.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-14-2012, 08:24 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
I'm wondering about the safety of eating chicken that hasn't gotten hotter than 100C. D'oh! That's plenty warm enough. I'ts 212F. I was thinking it has to get to 160 to be safe, but it does. I was mixing Fahrenheit and Celsius.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-14-2012, 08:53 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,346
Harry, I've never done this so pardon my ignorance. Have you ever measured the temp of the cooked chicken? Simmering water should be near 200 F (90C-95C). Seems to me the chicken would end up cooked to that temp. too. What am I missing.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-15-2012, 01:02 AM   #15
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
pretty good recipe harry -- and using nary any punctuation and no capitals at all except for the part where you were screaming about food safety! and very thrifty on your use of spaces(evidently parentheses suffice)

i think 165f should do it to cook poultry safely... and i think 165f is about the right time to stop too -- the point where safety meets up with succulence imo

eta -- oops you runed it(THE METHOD)
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-15-2012, 01:24 AM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,712
greg, did i miss the post where harry claimed to be a professional writer, journalist, or editor? there's a difference in our righteousness...lol.

nice recipe, harry my bhoy. i've been planning to hit up the local live poultry shop near my house, so i'd need a recipe that shows off the chook as best as possible. i think this may be the one. danke, mein herr.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 08-15-2012, 01:27 AM   #17
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
i said i like his recipe! it's a righteous recipe
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-15-2012, 01:41 AM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,712
by mentionng it, you are using a form of passive insult. your intentions might be different, but the road to hell is paved with good intentions... (one of my dad's favourite exoressions).
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 08-15-2012, 03:05 AM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by buckytom View Post
by mentionng it, you are using a form of passive insult. your intentions might be different, but the road to hell is paved with good intentions... (one of my dad's favourite exoressions).
Aw common BT, it was a pretty extreme example of what Greg described. It looked like good natured teasing to me. If we can't rib our friends about something like that, then I dunno...

Or maybe you were just teasing Greg and I am being oblivious.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-15-2012, 03:18 AM   #20
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Quote:
Originally Posted by buckytom View Post
by mentionng it, you are using a form of passive insult. your intentions might be different, but the road to hell is paved with good intentions... (one of my dad's favourite exoressions).
Our father's had one fav A pish un a fortz iz vi a khasene un a klezmer I think it is very profound.
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Reply

Tags
chicken, recipe

Harry's waterbath chicken there is nothing new about "sous vide" my fellow gastronauts,french chefs have been cooking food in waterbaths for centuries.originally,and occasionally now they use pigs bladders.i saw michel roux jnr cook this on tv & have always wanted to have a go.it is served at la gavroche in london & cooked in a pigs bladder,the chicken is poulet de bresse & they use truffles.i can only dream of dining at gavroche,can't afford bresse chicken or truffles & you try buying a dried pigs bladder:ermm:! i used a cooking quality food bag [COLOR=Red]DO NOT USE ANY PLASTIC/POLYTHENE BAG THAT DOESN'T SAY IT IS SAFE FOR COOKING[/COLOR][COLOR=Black],a corn fed f/range chicken[/COLOR] & chestnut mushrooms/truffle flavoured oil.it is the best tasting/most moist chook i have ever eaten.my ingredients for two people were: a)1.2kilo(2.25-2.50lb)corn fed free range chook b)2 or 3 chestnut mushrooms c)35 grms(about 2ozs)dried porcini mushrooms d)truffle flavoured oil e)2 chicken stock gel pots f)madeira,marsala or olorosso sherry...i used sherry g)double(heavy)cream THE METHOD 1)boil a kettle,allow water to cool a bit & pour over porchini's in a jug.about 500ml(0.75pint) 2)snip of wing tips,trim legs to knee joint & truss chicken well.you don't want a leg end or wing tip puncturing the bag 3)carefully slide fingers between breast meat & skin to loosen skin from meat. 4)mandolin/slice fresh mushrooms in wafer thin slices & drizzle with truffle oil 5)slide slices of mushroom between skin & breast 6)pour porcini's through a sieve lined with kitchen paper to catch grit,into a jug 7)pop the chicken,half the porcini's,a stock gel pot,a glug of your booze & a glug of porcini liquid in the bag & tie up tightly with string. 8)gently lower into barely boiling water then cook with lid on,turning bag occasionally for 1.25/1.5 hours.the water must only barely bubble a teensy weensy bit,so only just simmering.that is the art of sous vide. 8)while chook is cooking boil to reduce the reserved porcini liquid with the second stock pot,add a splash of booze,a glug of cream,simmer til shiny & coats the back of a spoon. 9)take chook out of bag,rest 10 mins,carve into portions not slices,pour over cream sauce,serve with veg of choice.i steamed baby carrots,colourful brassicas & put some girolle's in the sauce. if you don't fancy doing the skin/meat/sliced mushroom thing then don't! just miss that bit out sous vide?schmoo vide!! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.