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Old 04-09-2015, 11:02 PM   #21
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Originally Posted by Dawgluver View Post
I'm puzzled, Wyshie. Your dish looks so much better than the one from the cookbook. I'd much prefer your gravy to that pallid white stuff, at least I would know it had flavor. That said, I would agree with others, there's some sauce "beautification" going on in the book pic.

I also wonder if there was some cheesecloth or other strainage going on with the book sauce.
As I looked at the two photos again. The book photo has very little sauce. With your sauce, there is plenty. The book sauce was definitely made separately. Just enough to appear in the photo. Nice pictures in the books. But reality in your kitchen is so much closer to the truth. I would rather eat your dish than the one in the book.

If the recipe in the books sounds and looks like something you would want to make and eat, then cook your heart out. I think we are all in agreement here.

As the old saying goes, "Believe nothing of what you hear and only half of what you see. Wise advice.
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Old 04-09-2015, 11:34 PM   #22
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Good points, Addie.
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Old 04-09-2015, 11:55 PM   #23
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Good points, Addie.
Is it my imagination of does the chicken in the book look rather pale? It almost looks like it wasn't cooked all the way through.
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Old 04-10-2015, 10:09 AM   #24
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Where is CWS when we need her. She does styling for a living. And she creates recipes also.
I was running around Ottawa's Chinatown hunting for Hakka noodles.
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Old 04-10-2015, 10:15 AM   #25
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Originally Posted by Wyshiepoo View Post
I can post the ingredients, but I did this as per the book so it would be an almost exact copy of the authors recipe which I think is a no no?

4 chicken joints (I used pairs of drumsticks)
salt
pepper
tbsp. thyme, lemon thyme if available.
zest and juice of one lemon
I pint (uk) chicken stock
cornflour
double cream
I am guessing you had to make a roux of the stock and corn flour, but where's the fat? And then the cream and the lemon juice. For a photo shoot we might have faked it and made a basic white sauce....added the zest on top to make it look pretty to get that photo, but to test the recipe, we don't do that sort of thing. Sometimes we fake things for the photo--blanch the green beans to keep them vibrant, etc., but we never polish the food with hair spray, etc.
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Old 04-10-2015, 10:50 AM   #26
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Originally Posted by Wyshiepoo View Post
Right.

I made Chicken and Lemon Casserole today, and not for the first time my results did not look anything like the picture in the book.

I'm not the best cook but I can follow a set of instructions, the sauce in the recipe book was almost pure white while mine was a pale brown. I really don't see how by following the recipe you can end up with a white sauce.

Some cook books also state that all recipes are tried and tested but I also wonder about that from time to time as I have often had to make modifications to make a recipe work.

Any thoughts?




Book.





Me.


My thought is to use a different cookbook.

There is no way following this recipe would give you a result that looks like that.

That sauce looks to me like a plain bland béchamel sauce made with butter, flour and milk. Its flat like béchamel not glossy like a cornstarch sauce.

Making a sauce with chicken stock will, by definition, get you a sauce that's tannish in color since the stock will be golden.

Plus the recipe itself is dodgy. There's no need to cook the chicken in the stock. You'll get flabby chicken and no fond to season your pan sauce with.

Next time, rub the chicken with lemon juice and salt and pepper it liberally. Sprinkle with herbs of choice.

Bake it in a baking dish until done. Remove chicken and keep warm.

Deglaze the pan with a little white wine and scrape up all the fond (brown bits) and dissolve it in the wine. Add 2 cups or so of chicken stock to the pan, bring it to a boil, turn down to a simmer and reduce by about half. Add lemon juice to taste.

Dissolve some cornstarch in some chicken stock.

Whisk in some of the cornstarch mixture and bring the sauce to a boil again (cornstarch needs heat to thicken). If its not thick enough, add a little more.

Taste for seasoning and adjust if necessary.

This sauce will look a lot like the one you made, probably even darker from the fond.
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Old 04-10-2015, 10:55 AM   #27
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Originally Posted by CWS4322 View Post
I was running around Ottawa's Chinatown hunting for Hakka noodles.
Well you got here when it matters. I knew you would show up sooner or later.
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Old 04-10-2015, 01:54 PM   #28
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Jenny and Addie , what is "fond" ?

Wyshie yours looks much better and plenty of sauce . Oh and good to see you have Stork in ,it's brilliant for cakes .
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Old 04-10-2015, 02:01 PM   #29
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GQ, fond is the stuff that sticks to the bottom of the pan when you brown meat.
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Old 04-10-2015, 02:04 PM   #30
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GQ, fond is the stuff that sticks to the bottom of the pan when you brown meat.

Yeppers. And it gives a lot of deep flavor to sauces
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