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Old 07-05-2012, 07:38 PM   #51
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If you are in a hurry, slice the potatoes and steam them. They are done very quickly (5-10 minutes).
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Old 07-05-2012, 08:30 PM   #52
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We need a Potato #5: Microwaved for three minutes then into the 400 F oven.
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Old 07-05-2012, 10:46 PM   #53
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Not sure how GLC is gonna eat 5 potatoes....
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Old 07-05-2012, 11:05 PM   #54
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Quote:
Originally Posted by Dawgluver View Post
Not sure how GLC is gonna eat 5 potatoes....
What? Four potatoes didn't bother you but the fifth was over the line?
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Old 07-05-2012, 11:09 PM   #55
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Quote:
Originally Posted by Dawgluver View Post
Not sure how GLC is gonna eat 5 potatoes....
There could be potato sandwiches or a small batch of potato salad.
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Old 07-05-2012, 11:17 PM   #56
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Quote:
Originally Posted by Andy M.

What? Four potatoes didn't bother you but the fifth was over the line?
Yes.

Four is the limit.
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Old 07-05-2012, 11:18 PM   #57
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Yes.

Four is the limit.

I suppose a guy has to watch his carbs...
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Old 07-05-2012, 11:21 PM   #58
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Quote:
Originally Posted by Andy M.

I suppose a guy has to watch his carbs...
Especially if they're all large potatoes. Don't think they move very fast, so he can probably take a break or two from watching them....
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Old 07-06-2012, 09:09 AM   #59
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am i correct in saying this....making chicken pieces in baking dish with bottles of bq.sauce poured over and a lid at 350 in the oven this would be a form of braising? Same with if put a whole chicken in a covered roasting pan with water (couple of cups) at 350 in oven,this to braising? Also is slow roasting... in oven at say 250 and is there usually water in the pan or is it not considered roasting bec. i added water?
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Old 07-06-2012, 10:11 AM   #60
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Regardless of what it's called, chicken doesn't require classic braising. It has no connective tissue to break down with long cooking. But it can work to sear it and finish cooking it on the range top with a complex of things that will cook down to a sauce. That's also often called braising.

There is often a need to keep a whole chicken in an oven from drying out, but that's more flavorfully accomplished by doing things like rubbing butter under the skin and/or brining. I think if you put a chicken in a closed pot with water, it's pretty much a stewed chicken, a not very interesting dish.

I've never in my life poured bottled BBQ sauce over chicken and oven baked it, but I would think that, with all the thickeners and sugar in most bottled BBQ sauces, it might well burn before the chicken was done. Chicken pieces do so nicely just coated with oil and salt and cooked on a sheet in a hot oven that just finishing them off with sauce at the end in the oven would be better. Or work up a dry rub of the same spices as the BBQ sauce. I think wet methods of attempting things like hot wings tend to leave the chicken unappealingly soft and waterlogged.


And to bring two branches of the thread together, I had help with the potato consumption, including the chickens who were enthusiastic about the potato, although that's no guide, since they are enthusiastic about most anything that's not their usual layer pellets. Aging bananas and remains of corn on the cob are winners with them.
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