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08-15-2012, 02:19 AM
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#21
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by CWS4322
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.
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it was "tesco" variety cw  !!it came in a pack of purple,green & white cauli & just said"colourful brassicas" on it. don't know but it looked very much like the one in the link that i posted for hoot to gets seeds.
i did steam the veg so,maybe,that helped with the colour matey?
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-15-2012, 02:20 AM
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#22
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,413
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yes.
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May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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08-15-2012, 02:45 AM
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#23
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Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,158
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Beautiful, H! Love the colorful vegetables. The pale green looks like romanesco broccoli. Does it taste more like cauliflower or broccoli? So cute. Makes me think of little Christmas trees. lol
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08-15-2012, 03:02 AM
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#24
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by 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. |
Quote:
Originally Posted by Andy M.
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 200º F (90ºC-95ºC). Seems to me the chicken would end up cooked to that temp. too. What am I missing.
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well...."here's harry!" so the chicken didn't get me....or my dinner date!
good points tho' both.so:
a)if it's good enough for m roux jnr,one of the finest chefs in the world imho,then it's good enough for me!
b)the sealed bag creates a mini "pressure cooker" effect,the chicken is also in contact with water @95-100c through the bag & the lid on creates a steam bath too.all this gets the heat into the chicken quicker
c)by using a bag you can "squeeze & prod" test throughout cooking
d)nope andy,never tested fot temp but,after resting(me & the chook!!)because you joint rather than carve you can see the meat is cooked right down to the bone & the juices are clear.
e)not missing anything andy,mate.i'm sure the chicken does hit 200f & maybe a tad less deeper in the meat but this method gives you the moistest,tenderest & tastiest chook i've ever tasted!!
harry
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-15-2012, 03:06 AM
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#25
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Cerise
Beautiful, H! Love the colorful vegetables. The pale green looks like romanesco broccoli. Does it taste more like cauliflower or broccoli? So cute. Makes me think of little Christmas trees. lol
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christmas trees?looks more like the commom flu virus under a microscope C !!
thanks C & yes it was romanesco broccoli.it was delicious too.tasted like "nutty" cauliflower to me.i think the trick is to steam the veg too,retains colour,flavour & texture....maybe not the best technique in 107f heat tho' matey??!!!
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-15-2012, 03:09 AM
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#26
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Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,158
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Quote:
Originally Posted by Harry Cobean
christmas trees?looks more like the commom flu virus under a microscope C !!
thanks C & yes it was romanesco broccoli.it was delicious too.tasted like "nutty" cauliflower to me.i think the trick is to steam the veg too,retains colour,flavour & texture....maybe not the best technique in 107f heat tho' matey??!!! |
104 today. I could put it on the roof of the car with some garlic & bake/roast it. ;-) Thanks, H. Gawgeous.
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08-15-2012, 03:16 AM
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#27
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Greg Who Cooks
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) |
HeE HeEyOu.AnD youR Bl**dY caPs ShIft gReg.....see,i can't get the 'ang of it mate!
both you & i know the importance of food safety in cooking techniques/recipes don't we me old mucker..........  ?!!
i'm sure the chook goes over 165f greg but,as i said in my reply to tax/andy,there is something almost magical about this method.the meat was firm but tender,moist & soooooooooo tasty  !
give it a go greg!
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-15-2012, 03:27 AM
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#28
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by buckytom
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.
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....... i say old chap.. wine buff & photographer too,what what?
Ich freue alter Junge....& it really is a simple one too...gotta say...them frenchies knows about food....no contest their imo matey
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-15-2012, 03:32 AM
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#29
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by buckytom
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).
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Quote:
Originally Posted by taxlady
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.
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Quote:
Originally Posted by Bolas De Fraile
Our father's had one fav A pish un a fortz iz vi a khasene un a klezmer I think it is very profound.
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Quote:
Originally Posted by Greg Who Cooks
i said i like his recipe! it's a righteous recipe
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don't worry chaps,i know greg was kidding,he's been trying to get me to use caps shift for ages.Just For You Greg...There,Happy Now? bloody hope so mate,that little burst wore me out !
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-15-2012, 09:44 AM
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#30
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
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Quote:
Originally Posted by Harry Cobean
it was romanesco broccoli
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i had been wondering what the green things were,think i missed it in the ingredient list.did you ever notice how the shape looks fractal,kind of mandelbrot?spiraling in getting smaller and smaller
what were the purple things? i couldn't figure that out
Quote:
Originally Posted by Harry Cobean
don't worry chaps,i know greg was kidding....Just For You Greg...There,Happy Now? bloody hope so mate,that little burst wore me out ! |
i knew you'd know i was kidding/teasing,and i know you're a good sport,but i think i'm suck in lc for this topic you have a very condensed style,and sure you appreciate parody as humor
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Harry's waterbath chicken
Harry Cobean
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
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