Recent content by kalmen

Hi All, I have followed all the advice in this thread, and a large thank you to everyone. I have came to a realization and I'll try to explain it, and might not do a good job, but here it goes: A large part of it has to do with the chemistry of chicken fat, and the way it is affected by heat...

Hello All, This post is definitely eye opening for me. Thank you all for your input. I want to make it clear, though, that when I am getting the chicken fresh, it has no smell. I buy them in bulk 10kg chicken breasts from my poultry supplier and they are very good, but when cooked fresh or...

When I buy fresh chicken breast, I marinate it and either grill it or stir fry it. After one day, I freeze it unless I am certain I'm going to use it. I was told that the kind of chicken we have in Australia is smelly, but I seem to be the only person complaining :chef: Cheers.

Thank you very much. I'll try it and let you know.

Awesome! Thank you... I'll definitely give it a try. Would that be after marinating? Or can I put my marinate with the milk?

One of my major challenges is preparing chicken breast for cold eats. Especially with Salad, like ceasar or the like. The major obstacle is the smell that chicken becomes after a day in the fridge. I hate it! I've bought cold chicken salads that had no issues whatsoever but I haven't been able...

Hi All, I scored the skin as Arky, BreezyCooking and CasperImproved suggested and lightly pressed it and it worked like a charm! Thank you! I'm liking this way of cooking fish... It's fancy. Cheers, Kalmen

Hi, I had a fine dining experience, where I order a sea bass fillet with some saffron butter sauce and asparagus. The skin on the fillet was crispy and the whole thing was a delight. I managed to get my hand on some brim fillets with the skin on. I put them in a pan skin side down, and they...

I'll go buy the duck tonight :)

Nice! That's going to be my my next trial!

That brings me comfort... to know that frozen quality is as good... not the decline of farms. I never knew duck farms are polluting... In Japan they use ducks in oraganic rice farms... to eat insects, fertalize the land and they get eaten at the end...

Hi All, I just tried something, that didn't work quite well. I brined the duck in sugar-salt water and added balsamic vinager. Over night, and then steamed and put in an iron skillet (AB method). The thighs were great... but the breast meat almost tasted like liver (that strong flavor) which I...

That's nice...

Hmmm... You got me thinking goose :) I'll definitely research more into what you mentioned... My ultimate goal, is to find the tastiest method of preparation... I would agree with you that AB uses no original methods, and we'd need to credit the original initiators of the method...

Thanks a lot! I feel welcome already... Actually, AB cuts the duck into four pieces for easy steaming... But I've tried boiling it whole and skimming the stuff that shows up at the surface and then roasting... That's really nice!