Go Back   Home > Forums > >
Home Forums Rules Articles diyAudio Store Blogs Gallery Wiki Register Donations FAQ Calendar Search Today's Posts Mark Forums Read

The Lounge A place to talk about almost anything but politics and religion.

The food thread
The food thread
Please consider donating to help us continue to serve you.

Ads on/off / Custom Title / More PMs / More album space / Advanced printing & mass image saving
Reply
 
Thread Tools Search this Thread
Old 10th November 2015, 07:03 PM   #4391
Cal Weldon is offline Cal Weldon  Canada
Speakerholic
diyAudio Moderator
 
Cal Weldon's Avatar
 
Join Date: Jan 2004
Location: Near Vancouver
The food thread
It took me years to enjoy chicken breast. It was always so dry and tasteless. One day I was given a bunch of full breasts and asked to prep them. I was too lazy to bone and skin them so I came up with an idea.
I took them whole, spread the ribs and flattened it a bit with the heel of my hand. I peeled back the skin and put copious amount of a wet paste on the breast. I pulled the skin back over to hold the paste in place and left it for an hour before roasting. Works extremely well at infusing the flavours and retaining moisture. So well that it's about the only way I do breast.

The paste can be almost anything. One of my favourites is vinegar and/or lemon and/or lime, chilies or cayenne powder, paprika and coarse salt. You can add whatever you like but that's a good starting point.
__________________
planet10 needs your help:
Let's help Ruth and Dave
  Reply With Quote
Old 10th November 2015, 07:09 PM   #4392
DPH is offline DPH  United States
diyAudio Member
 
Join Date: Dec 2008
Location: Portland, OR
The other thing one can do, especially if pan cooking in butter, is a light dusting of flour. Pulls surface water and adds a nice little crust.
__________________
Happy DIYing, Daniel
  Reply With Quote
Old 10th November 2015, 07:09 PM   #4393
jacco vermeulen is offline jacco vermeulen  Netherlands
diyAudio Member
 
jacco vermeulen's Avatar
 
Join Date: Oct 2004
Location: At the sea front, Rotterdam or Curaçao
Send a message via Yahoo to jacco vermeulen
Quote:
Originally Posted by Cal Weldon View Post
Perhaps leave it in the fridge uncovered for a few hours on a bread rack?
Yikes !
  Reply With Quote
Old 10th November 2015, 07:14 PM   #4394
Cal Weldon is offline Cal Weldon  Canada
Speakerholic
diyAudio Moderator
 
Cal Weldon's Avatar
 
Join Date: Jan 2004
Location: Near Vancouver
The food thread
Your concerns are...
__________________
planet10 needs your help:
Let's help Ruth and Dave
  Reply With Quote
Old 10th November 2015, 07:16 PM   #4395
DPH is offline DPH  United States
diyAudio Member
 
Join Date: Dec 2008
Location: Portland, OR
I'm getting the image of raw chicken laying on top of a loaf of sandwich bread. Which is amusing.
__________________
Happy DIYing, Daniel
  Reply With Quote
Old 10th November 2015, 07:20 PM   #4396
Cal Weldon is offline Cal Weldon  Canada
Speakerholic
diyAudio Moderator
 
Cal Weldon's Avatar
 
Join Date: Jan 2004
Location: Near Vancouver
The food thread
Yes, dripping even.

Actually I want to know what Jacco's thinking. He's a pretty smart cookie in this game.
__________________
planet10 needs your help:
Let's help Ruth and Dave
  Reply With Quote
Old 10th November 2015, 07:22 PM   #4397
sofaspud is offline sofaspud  United States
diyAudio Member
 
sofaspud's Avatar
 
Join Date: Nov 2005
Location: San Antonio
I figured a cookie sheet underneath was a given.

I have made honey mustard, oil & spice blend, ranch dressing, hot sauce & herbs pastes with Cal's technique. Attention and experience always helps, too. It can be surprisingly little cooking time between juicy and dry.
__________________
It is error only, and not truth, that shrinks from enquiry. - Thomas Paine
  Reply With Quote
Old 10th November 2015, 07:22 PM   #4398
cliffforrest is offline cliffforrest  United Kingdom
diyAudio Member
 
Join Date: Sep 2004
Location: South Coast, UK
The food thread
Raw chicken exposed in the fridge, at a guess? Perceived wisdom around here is that is a salmonella engine poised to kill us all! (salad spinner accelerator?)

Yes, I guess time to dry is worth trying, but we are a bit low on organising time around here. But I'll try it.

I also marinade in Cajun spices which we find already blended. That produces a delicious fiery chicken, often served on top of a simple (toms, cucumber, lettuce) salad.

Does lemon juice really tenderise the chicken? time for a DBT!

"It can be surprisingly little cooking time between juicy and dry". Yes, that is the point! Five mins in the pan, ruined if has to boil water off first.
  Reply With Quote
Old 10th November 2015, 07:24 PM   #4399
DPH is offline DPH  United States
diyAudio Member
 
Join Date: Dec 2008
Location: Portland, OR
I'd seriously check seriouseats.com (I wouldn't be surprised if they haven't tested that)
__________________
Happy DIYing, Daniel
  Reply With Quote
Old 10th November 2015, 07:37 PM   #4400
Cal Weldon is offline Cal Weldon  Canada
Speakerholic
diyAudio Moderator
 
Cal Weldon's Avatar
 
Join Date: Jan 2004
Location: Near Vancouver
The food thread
Short bit of research from the Chicken Farmers of Canada says that it's ok to have it uncovered, just be careful with the juices and don't leave it so long that it picks up fridge odours.
__________________
planet10 needs your help:
Let's help Ruth and Dave
  Reply With Quote

Reply


The food threadHide this!Advertise here!
Thread Tools Search this Thread
Search this Thread:

Advanced Search

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

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Harmonic parrot food? StoneT Tubes / Valves 9 30th June 2008 12:58 PM
Food for thought - B3S bzdang Full Range 7 12th March 2005 10:08 PM
Some food for thoughts: UniversalX uli Pass Labs 15 15th December 2004 08:25 PM
UN survey on food shortage (joke) Circlotron The Lounge 1 24th September 2004 02:34 PM


New To Site? Need Help?

All times are GMT. The time now is 07:45 PM.


Search Engine Optimisation provided by DragonByte SEO (Pro) - vBulletin Mods & Addons Copyright © 2018 DragonByte Technologies Ltd.
Resources saved on this page: MySQL 14.29%
vBulletin Optimisation provided by vB Optimise (Pro) - vBulletin Mods & Addons Copyright © 2018 DragonByte Technologies Ltd.
Copyright ©1999-2018 diyAudio
Wiki