I think you are on the money there, the brine keeps the meat juicy even if a bit overcooked. Some say it also shortens cooking time a bit, and they have measurements to back it up. 🙂
Do you remove the bone from legs, wings, etc? That seems like a lot of work! It's a great idea though, you get the benefits of cooking the stuffing in the bird without the drawbacks.
Speaking of fussy work, I remember a feature in Gourmet many years ago about Bali. They got a recipe from a chef there for crab-stuffed chicken wings. The wings had to be deboned when raw, stuffed with crab filling, then cooked. I expect I could make about 3 of those before thinking suicidal thoughts.
We found short ribs from the Korean market down the street. (Rubs hands in glee)
Apropos us Yank's Thanksgiving, this is the year I try to declare war on Mom wrt breaking down the turkey BEFORE cooking. If y'all never hear from me again, you know what happened. 😉
Apropos us Yank's Thanksgiving, this is the year I try to declare war on Mom wrt breaking down the turkey BEFORE cooking. If y'all never hear from me again, you know what happened. 😉
No just the major infrastructure so you keep the basic shape. I've completely deboned poultry at times it is a lot of work, but a turkey is too big. A deboned stuffed chicken can be sliced whole into sensible individual servings, a nice thing to do once and awhile (a long while).
When you do a Turducken, all bones have to be removed and although I can't do it, a couple buddies of mine can get each bird done in less than 15 minutes. A skill I may or may not ever acquire. I'm guessing no. 🙂
Yes, it bides you time.
Stuffed wings are great but like you, I do not have the patience. It's like stuffed cherry tomatoes. OMG, how much time do they take and they're gone in a flash.
We call it Bettseicher in the Saar county which means the same, but that could be
french influence since we are sitting on the fence.
I finally tried this Gordon Ramsey recipe and it was very good.
Take about a pound of pumpkin, slice it into fairly thin wedges with the skin still on. Drizzle some olive oil into a rimmed baking sheet, sprinkle with salt and pepper, and arrange the pumpkin slices in the pan. Drizzle a little more oil over, season, then scatter unpeeled but halved cloves of garlic (about 4-5 cloves), a few sprigs of thyme, and some fresh rosemary around the pan. Bake in a 400F oven for about 25 minutes until the pumpkin is cooked. Discard the garlic and herbs and let the pumpkin cool a bit, while you cook some penne. Remove and discard the pumpkin peel and cut the flesh into small chunks. Drain the pasta, and toss with the pumpkin, remaining oil from the pan, and some grated parmesan. Serve! Really nice way to use pumpkin. (Yes, my pic of roasted squash and sprouts was prepared much the same way.)
Take about a pound of pumpkin, slice it into fairly thin wedges with the skin still on. Drizzle some olive oil into a rimmed baking sheet, sprinkle with salt and pepper, and arrange the pumpkin slices in the pan. Drizzle a little more oil over, season, then scatter unpeeled but halved cloves of garlic (about 4-5 cloves), a few sprigs of thyme, and some fresh rosemary around the pan. Bake in a 400F oven for about 25 minutes until the pumpkin is cooked. Discard the garlic and herbs and let the pumpkin cool a bit, while you cook some penne. Remove and discard the pumpkin peel and cut the flesh into small chunks. Drain the pasta, and toss with the pumpkin, remaining oil from the pan, and some grated parmesan. Serve! Really nice way to use pumpkin. (Yes, my pic of roasted squash and sprouts was prepared much the same way.)
I have two intact pumpkins left -- from the 4 month-long visit of our grand-daughters -- perhaps slice, apply thyme, rosemary and garlic and place under the turkey.
TJ. Make it at home. The produce guys will often keep the 'seconds' for you if you ask and will discount them heavily. Most of our tomatoes here are $1 - $2 per lbs. right now. These were 35 cents. So you get 11 litres of juice for 11 dollars. You simply can't make a good TJ with nice looking trophy type tomatoes, you have to wait till they turn into ugly ducklings.
It's a bit of work alright but when you taste it...
It's a bit of work alright but when you taste it...
Attachments
>> how do you prevent that from becoming tomato wine?
> Drink it fast?
"Le Tomatolais primeur est arrivée!"
> Drink it fast?
"Le Tomatolais primeur est arrivée!"
Federweißer, also heuriger in Austria? We had a business trip during the right season and we took Bob Adams to an Heuriger with Schlachteplatte and he asked for the vegetarian menu. 🙂
Two kinds of fermenting:
Yeast: creates alcohol (drink)
Lacto: creates acetic acid (eat)
Yeast was not present and the tomato mix was heated before running it through the mill. I also added a small amount of table salt along with the coarse salt as the iodine will help prevent any lacto-fermenting that wasn't killed during the heating.
Around here that is called a Blooodless Mary. Much better with the alcohol, then you don't need to worry about the tomato quality.
But yours should be even better if you can get away from the Canadian habit of using beer. 😉
But yours should be even better if you can get away from the Canadian habit of using beer. 😉
hehe, you know Ed, when it's this good and takes that amount of work, I wouldn't dare beer it.
Besides up here we use Clamato. Haven't seen a beer and tj 'red eye' for quite some time. Popular in my parent's day before Clamato came along.
Besides up here we use Clamato. Haven't seen a beer and tj 'red eye' for quite some time. Popular in my parent's day before Clamato came along.
Not quite:
Lacto produces lactic acid - fermented vegetables - eat
Aceto produces acetic acid - Vinegar, eat