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dis astranagant posted:The whole point of it is to make a tough old cock worth eating. Chickens don't tend to survive a slow braise like that with much texture intact unless they're pretty old.
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Apr 1, 2012 02:43
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Recipe, please? I'm totally going to vin this coq.
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Apr 1, 2012 03:28
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Does a Good Eats episode work? http://www.youtube.com/watch?v=Wzxnao-s0fg
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Apr 1, 2012 03:33
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I love Julia Child's recipe for coq au vin.
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Apr 1, 2012 03:41
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No offense to AB, but I would do Julia Child's Coq instead http://www.foodnetwork.com/recipes/saras-secrets/chicken-in-red-wine-with-onions-mushrooms-and-bacon-coq-au-vin-recipe/index.html Or maybe Bourdains: http://kitchenmusings.com/2007/02/wineing_chicken.html or Kellers: http://www.all-clad.co.uk/Pages/Elevate%20talent/Coq-Au-Vin.aspx
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Apr 1, 2012 03:44
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Crap, I wish I hadn't eaten all of those morels. Maybe I'll find more tomorrow for that recipe.
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Apr 1, 2012 03:56
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GrAviTy84 posted:No offense to AB, but I would do Julia Child's Coq instead http://www.foodnetwork.com/recipes/saras-secrets/chicken-in-red-wine-with-onions-mushrooms-and-bacon-coq-au-vin-recipe/index.html
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Apr 1, 2012 04:06
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I might have to throw in a shitton of mushrooms since I only have like a pound of chicken. Maybe a pound and a half.
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Apr 1, 2012 04:08
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razz posted:I might have to throw in a shitton of mushrooms since I only have like a pound of chicken. Maybe a pound and a half. YOU'RE NOT DOING IT RIGHT AND YOU'LL RUIN EVERYTHING!!!! Wait, this is cooking. Never mind, you'll be fine. Enjoy your extra awesome mushroomy coq a vin.
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Apr 1, 2012 05:49
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Most important thing is to just give it lots of time in the pot.
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Apr 1, 2012 06:05
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I've had a quick look and there doesn't seem to be much KitchenAid love anymore. Does anybody have any any links to tried and tested recipes, or badass KitchenAid eBooks or books that are essential for mixernerds? My first mixer gets delivered in a few days and I plan on making some good eats the second it arrives. Thank you in advance.
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Apr 1, 2012 06:42
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Cook it like Keith Floyd and make sure you have 2 bottles of wine, so you finish drinking the first as the meal is finished being prepared
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Apr 1, 2012 08:04
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Every few weeks, I like to buy a nice 4-5 pound bone-in pork shoulder, make a batch of pulled pork, and freeze it in portions for easy weeknight dinners. Yesterday, the only shoulder my butcher had left was about 7 pounds, so I just grabbed it. Unfortunately, it didn't fit in my dutch oven. I managed to trim off a 2 pound chunk and get it in there, but now I don't know what to do with the remainder. It's about the size of a pork loin and seems to have a pretty solid fat content. Any good ideas? Happy Abobo fucked around with this message at 15:18 on Apr 1, 2012 |
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Apr 1, 2012 15:15
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Happy Abobo posted:Every few weeks, I like to buy a nice 4-5 pound bone-in pork shoulder, make a batch of pulled pork, and freeze it in portions for easy weeknight dinners. Yesterday, the only shoulder my butcher had left was about 7 pounds, so I just grabbed it. Slice into thin portions, marinate in lime, cilantro and garlic overnight, grill on very high heat and make vietnamese sandwiches If you're looking for more of a meal-type dish, chop into cubes, toss into a little bit of olive oil, add chopped onions, red&green peppers, garlic, when meat is done toss in lots of chopped tomatoes and cook the poo poo out of it. Add some wine, crushed red pepper flakes and black peper at the end 
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Apr 1, 2012 16:39
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ultrachrist posted:Thanks, I'll definitely go along those lines, and cheaper is always good. Dipfest party is Saturday night, will report back. I won!  (They changed buffalo dip category to just spicy dip) (My fiance won best dessert with a cookie dough dip and and a caramel apple dip last year, we basically dominated here) Mostly followed Very Strange Things' recipe. I didn't have time to go to a better grocery story for more exotic hot peppers so I just bought and minced up a habenero. It wasn't quite as spicy as I thought it was going to be but it was delicious and a big hit. Roast chicken is the way to go, we seasoned it with this salt/pepper/garlic/red pepper mix we had floating around. Woohoo, thanks goons! Especially VST!
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Apr 1, 2012 17:12
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Cowcatcher posted:Slice into thin portions, marinate in lime, cilantro and garlic overnight, grill on very high heat and make vietnamese sandwiches Both sound awesome, but I'm a sucker for sandwiches. I know you're supposed to cook pork shoulder for a long time to get it tender, but does the thin slicing let you grill it fast and still have it palatable in the end?
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Apr 1, 2012 20:21
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I've had pork shoulder cut into half inch thick steaks turn out alright cooked fairly quickly to medium well or well done. Shows up like that in grocery stores around here all the time.
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Apr 1, 2012 20:27
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Hmm.... can you make corned pork? I was considering just doing the corned beef recipe from Charcuterie but swapping in the pork shoulder for brisket, since brisket is tough to find around here. The recipe calls for pink salt, though. Is that necessary for safety, or is it just for keeping the colour of the meat?
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Apr 1, 2012 21:53
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Oops -- there was a page in between. I'm talking about why you want to use an old bird for coq au vin. Yeah.. flavor and unctuousness. You wouldn't make a pot roast with filet mignon, for example. Too plain. Turkeybone fucked around with this message at 21:59 on Apr 1, 2012 |
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Apr 1, 2012 21:55
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Happy Abobo posted:Hmm.... can you make corned pork? I was considering just doing the corned beef recipe from Charcuterie but swapping in the pork shoulder for brisket, since brisket is tough to find around here. The recipe calls for pink salt, though. Is that necessary for safety, or is it just for keeping the colour of the meat? How long does it have to cure for? if it's like a week then you'd probably want to find some pink salt.. if it's just a few days you'll probably not kill anyone.
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Apr 1, 2012 22:00
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Happy Abobo posted:Both sound awesome, but I'm a sucker for sandwiches. I know you're supposed to cook pork shoulder for a long time to get it tender, but does the thin slicing let you grill it fast and still have it palatable in the end? I find that a very thin piece (1/2" to 1/3") works well, it does have... character, but it's very enjoyable texture combined with juicy barbacued goodness, especially in the vietnamese sandwich with crunchy cucumber and pickled carrot You can also add some rice vinegar to the marinade, and leave it in the fridge for 24h, it'll help with the chewiness
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Apr 1, 2012 23:59
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Turkeybone posted:How long does it have to cure for? if it's like a week then you'd probably want to find some pink salt.. if it's just a few days you'll probably not kill anyone. Yeah, it soaks in a brine for about a week. Nuts, I was hoping to start it tonight. Ah well, better safe than sorry. Actually, given that the piece of meat I'm using is less than half the size of the one in the recipe, I could probably cut down the time and forget the pink salt. The whole thing ends up getting boiled for hours anyway. Happy Abobo fucked around with this message at 02:08 on Apr 2, 2012 |
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Apr 2, 2012 00:22
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ultrachrist posted:I won! Neat. Just curious what the other dips were like; were they all the ranch+frank's+boneless/skinless breasts? Also, what the gently caress do you dip in a cookie dough dip? A cookie?
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Apr 2, 2012 15:16
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How do you make an even cornstarch crust when you fry chicken, asian style? All the stuff I've read says to marinate, dry the meat, and dip in cornstarch before frying. Every time I do it, the crust disappears when I start frying. I'm looking for that slight puff that you see on chicken, pork etc. Or that smooth coating you see on the spicy salted chicken. Is my chicken not dry enough? Oil not hot enough? Missing a step somewhere?
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Apr 2, 2012 15:32
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squigadoo posted:How do you make an even cornstarch crust when you fry chicken, asian style? All the stuff I've read says to marinate, dry the meat, and dip in cornstarch before frying. Every time I do it, the crust disappears when I start frying. I'm looking for that slight puff that you see on chicken, pork etc. Or that smooth coating you see on the spicy salted chicken. Dry doesn't really stick to dry all that well. You only mention cornstarch, and not a cornstarch batter, so if you have dry chicken pieces, dry cornstarch won't stick. I'd have to see some recipes, but all I can think of is to either dredge the chicken in cornstarch without drying post marinade, or wipe off the excess marinade, dry the chicken and make a simple batter using just cornstarch and water. If you go with the second option, you will probably be looking for a consistency around pancake batter. I suppose you could also do Marinated Chicken > Dry > Egg > Cornstarch, but that's not a very Asian style.
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Apr 2, 2012 15:42
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squigadoo posted:How do you make an even cornstarch crust when you fry chicken, asian style? All the stuff I've read says to marinate, dry the meat, and dip in cornstarch before frying. Every time I do it, the crust disappears when I start frying. I'm looking for that slight puff that you see on chicken, pork etc. Or that smooth coating you see on the spicy salted chicken. Are you trying to make something like Korean-style fried chicken? That involves a very loose cornstarch and flour batter, and is fried twice.
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Apr 2, 2012 15:44
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CzarChasm posted:Dry doesn't really stick to dry all that well. You only mention cornstarch, and not a cornstarch batter, so if you have dry chicken pieces, dry cornstarch won't stick. I didn't dry the chicken thoroughly, just let it drain in a sieve over the sink. When I rolled the chicken in the cornstarch, it stuck nicely so I had high hopes. A while back, I tried to make sweet and sour pork where the recipe was about the same (marinate, pat, cornstarch), and the crust was also bad. Tasted good though. pnumoman posted:Are you trying to make something like Korean-style fried chicken? That involves a very loose cornstarch and flour batter, and is fried twice. I'm trying to make karaage following a recipe at justbento.com. And now that I've made myself look like a weeaboo, I am using her cookbook for lunchboxes and hers looks puffed and nicely coated.
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Apr 2, 2012 15:58
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I've never made that particular cornstarchy thing before, but I've found that, if you have time, a rub/dredge will set nicely if you chill it in the fridge for an hour. It seems to combine with the residual moisture from the meat that you can never get completely dry, then melt and reform as more of a shell when it chills. You can always cheat and double dip too. Dredge, fry for a little bit, then re-dredge and re-fry.
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Apr 2, 2012 16:04
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Very Strange Things posted:Neat. Just curious what the other dips were like; were they all the ranch+frank's+boneless/skinless breasts? Graham crackers maybe? Or fruit slices.
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Apr 2, 2012 16:19
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Very Strange Things posted:Neat. Just curious what the other dips were like; were they all the ranch+frank's+boneless/skinless breasts? Eat it straight with a spoon 
Doh004 fucked around with this message at 18:07 on Apr 2, 2012 |
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Apr 2, 2012 16:29
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Very Strange Things posted:Also, what the gently caress do you dip in a cookie dough dip? A cookie? Aged cheddar or gruyere.
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Apr 2, 2012 16:35
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nevermind
me your dad fucked around with this message at 21:52 on Apr 2, 2012 |
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Apr 2, 2012 16:50
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Very Strange Things posted:You can always cheat and double dip too. Dredge, fry for a little bit, then re-dredge and re-fry. That sounds like it would make for a very gummy coating or an extra thick one depending on how long in-between first and second frying, plus that gives greater chances to have something overcook I think.
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Apr 2, 2012 16:55
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razz posted:So today I became the proud owner of a dead prairie-chicken. I've eaten these guys before, they're tough as hell. It's not like a pheasant or whatever that you can pretty much just slap on the grill. Most people I've talked to said you ought to have a pressure cooker for prairie chicken, but I don't have one. I know "coq au vin" is a very easy answer to give and there are many (delicious recipes) you can go for. I personally prefer a coq au biere using a recipe that comes from Larousse Gastronomique. It involves taking the chicken pieces and flambe then in some gin and adding a little juniper. Mushrooms (button mushrooms will be fine but some wild mushrooms will give it a more rustic edge) and bacon are then added (and i think a bouquet garni) and then beer until the meat is covered. Cook until the meat is tender. The beer is normally a dark brown beer (I have done this on the cheap with lager while camping and it turned out fine). Its up to you what you do for you matching carbs, rice or potatoes would go fine, or alternatively add barley into the dish and serve with some crusty bread.
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Apr 2, 2012 17:02
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Dangphat posted:I know "coq au vin" is a very easy answer to give and there are many (delicious recipes) you can go for. I personally prefer a coq au biere using a recipe that comes from Larousse Gastronomique. It involves taking the chicken pieces and flambe then in some gin and adding a little juniper. Mushrooms (button mushrooms will be fine but some wild mushrooms will give it a more rustic edge) and bacon are then added (and i think a bouquet garni) and then beer until the meat is covered. Cook until the meat is tender. The beer is normally a dark brown beer (I have done this on the cheap with lager while camping and it turned out fine). Its up to you what you do for you matching carbs, rice or potatoes would go fine, or alternatively add barley into the dish and serve with some crusty bread. This is also good. Beer is good.
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Apr 2, 2012 17:18
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Very Strange Things posted:Neat. Just curious what the other dips were like; were they all the ranch+frank's+boneless/skinless breasts? Graham crackers, apple slices, and those pretzel rod things As for other buffalo chicken dips, there wasn't a ton this year since the category got expanded to spicy and had things like a jalapeno dip (ok), a pepporoni pizza dip (pretty good), and a deceivingly named devilish dip that was actually just deviled eggs and not very good at all. One of the buffalo dips was literally breasts, ranch, franks. I talked to the guy who made it and compared to what was in mine and he tried to give some pro simplicity it's-all-different spiel. Another was actually vegan yet labeled as buffalo chicken dip from a vegan girl who thought we'd somehow not notice. The other 1 or 2 were totally unremarkable and I didn't ask how they were made. edit: the dip that won "best overall" was called "Athen's Delight" and I forgot to try it (lot of dips!) and honestly am not sure what was even in it. ultrachrist fucked around with this message at 19:35 on Apr 2, 2012 |
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Apr 2, 2012 19:27
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I just obtained 15g of dried ghost pepper. What would be an excellent dish to use them in? Buffalo wing sauce? Chilli con carne? Something else?
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Apr 2, 2012 19:34
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I'm a big fan of deli meats, but a terrible cook. This means I eat most of my deli meats in the form a sandwhich consisting of the meat, a slice of packaged cheese, and a piece of lettuce all stuck between two pieces of wonderbread. Maybe a kaiser bun if I'm feeling ambitious. What are some ways I can eat deli meats other than by way of elaborate sandwhiches?
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Apr 2, 2012 19:45
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Cyril Sneer posted:I'm a big fan of deli meats, but a terrible cook. This means I eat most of my deli meats in the form a sandwhich consisting of the meat, a slice of packaged cheese, and a piece of lettuce all stuck between two pieces of wonderbread. Maybe a kaiser bun if I'm feeling ambitious. In a salad. On a plate with crackers and cheese. From your hand. I rarely have deli meats on hand (HA HA HA HA HA), but when I see sliced meat and cheese in the refrigerator I usually just grab a fistful of it and stuff it into my slobberhole. The Germans call this Handsalat.
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Apr 2, 2012 20:25
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Cyril Sneer posted:I'm a big fan of deli meats, but a terrible cook. This means I eat most of my deli meats in the form a sandwhich consisting of the meat, a slice of packaged cheese, and a piece of lettuce all stuck between two pieces of wonderbread. Maybe a kaiser bun if I'm feeling ambitious. Wraps, dude! But not the crappy kinds of wraps where someone just took a sandwich and replaced the bread with a tortilla. You know those wraps that look like pinwheels and you only seem to see them on catering trays? You can make those and eat them every single day, sometimes two, three, four times a day if you're really ambitious about the task. The basic pinwheel recipe is turkey, cranberry sauce, cream cheese, and lettuce on a tortilla. However, if you're not flat broke, use a spread of dried cranberries, cream cheese, and feta. Spinach tortillas can be neat as well. Everyone seems to have their own particular recipe, featuring green onion, spinach, tomato, cilantro, or whatever. But the magic that differentiates pinwheels from mere sandwiches happens somewhere in the mystical connection between cream cheese, cranberry, and deli meat. This is the Holy Trinity of the pinwheel. Various wrap-based religions have their own Holy recipes, but the core belief system is the same. You can break the cranberry rule, I suppose, if you want to make baby Jesus cry, but that's generally only acceptable on Fridays during Lent, when you are supposed to eat Tuna Wraps. By the way, if sacrilege is your thing and you want to go straight to pinwheel hell, Paula Deen has a wrap that involves deep fried pickles and a ham that's been baptized in cream cheese and the joyful tears of young diabetic virgins. You use bacon instead of a tortilla, obviously, and serve the wrap well-greased and stylistically embedded between two donuts, like it's the axle in a wheel of shame.
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Apr 2, 2012 20:29
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