"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 08-29-2007, 02:17 PM   #31
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Oh, and technically, you can not make Coq Au Vin with the chicken that is most often sold in markets today. Those are hens which would make the dish Poule Au Vin.
__________________

__________________
keltin is offline   Reply With Quote
Old 08-29-2007, 02:25 PM   #32
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I've been trying to post this now for about 30 minutes but keep losing connection. Here's my thoughts. Remember folks, this is a WEIGHT WATCHER'S recipe!!!!

I'm going to stick my little fat neck out and say I think it is made this way because #1, the chicken is probably skinless and is not browned first. Those browned bits impart a lot of flavor. So........the browning sauce is replacing that layer of flavor. It's used strictly for that bit of flavor (ever how slight it may be) that is lacking from the browned bits left in the pan.

While coq au vin needs the wine if this is a Weight Watchers (hahah, two words) version it very well may be "loosely" called coq au vin for the sake of giving it a name people recognize and can still enjoy.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-27-2007, 11:05 AM   #33
Assistant Cook
 
Join Date: Sep 2007
Posts: 30
There's a browning sauce made for cooking in the microwave, but it can't be that. I'm thinking it may be demiglace -- which you can buy from Williams Sonoma if you don't want to make it yourself. It's basically stock (in this case, chicken stock), cooked down to a rich dark thickness, virtually a paste. I can imagine that being added to coq au vin.
__________________
ducdebrabant is offline   Reply With Quote
Old 09-27-2007, 11:08 AM   #34
Assistant Cook
 
Join Date: Sep 2007
Posts: 30
accidents will happen

Quote:
But there IS blood in Blood Pudding!
Especially if I'm making it.
__________________
ducdebrabant is offline   Reply With Quote
Old 09-27-2007, 12:37 PM   #35
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by keltin View Post
So, thinking out-loud, I mused that perhaps since this was a WW recipe, they eliminated the wine? True, that means it can not technically be Coq Au Vin (literally “rooster with wine”), but that doesn’t stop someone out there from taking the name of a recipe and applying it to something that does not deserve it. Look at the recipes for “Crab Salad” that use imitation crab......that’s not crab salad, that’s fish salad.

Or a vegetarian hamburger....no, that’s (loosely) a vegetable burger, but strictly where “burger” means beef, you would have to call the vegetarian version a vegetable patty. Or what about the “indoor grill” that are pans with ridges. That’s not grilling, that’s pan searing/frying/sautéing, but not grilling at all. So, that’s what I think happened here....someone at WW took the well known name of Coq Au Vin and applied it to a dish of chicken cooked in some kind of pale liquid.....which technically makes it a Coq Au Bouillon of sorts and not Coq Au Vin.

And why do they call it a hamburger......there is no ham in it. And let’s not get started on hot dogs!
Quote:
Originally Posted by Andy M. View Post
And there's no Coke in coq au vin
Quote:
Originally Posted by keltin View Post
But there IS blood in Blood Pudding!
Have you ever had an egg cream? Well, guess what? There ain't no egg in it! Guess what else? THERE AIN'T NO CREAM IN IT, EITHER!!
__________________
Caine is offline   Reply With Quote
Old 09-27-2007, 07:15 PM   #36
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
This has been most enlightening! I had never heard of a "browning and seasoning sauce" by that term - but I have heard of Kitchen Bouquet most of my life, and Gravy Master for several years - although I have never used either. But, after digging around WW's website - these appear to be what they are talking about (WW doesn't give a clue about it but I found references to both in their user blogs).
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Reply

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 03:17 AM.


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