|
Qubee posted:I'm trying to get in the habit of buying whole chicken carcasses and cutting it into thigh / breast / drumsticks myself. After a lifetime of buying these things neatly prepackaged, is the chicken meant to look as gross as it does whole? It's always got a bunch of blood in it and just looks very unappealing, and my rookie attempts at quartering it usually leave a somewhat mangled mess. I'll have thoughts in the back of my head where I'm telling myself "no, this doesn't look right, I shouldn't eat this / cook with this" but I ignore that and do it anyway, cause I figured it's just out of my comfort zone or something. Food tastes heaps better though, probably cause I'm cooking bone-in. the bone doesn't add any flavor just so you know - but the skin does
|
#
?
Jan 5, 2019 07:57
|
|
|
|
| # ? May 12, 2024 04:55 |
|
|
Anne Whateley posted:You should be cleaning up your workspace afterward, especially if your breaking down involves wrangling, flip-flopping, and other methods that spread chicken juice around. You don't need to use literal bleach, but get a thing of Lysol wipes and read the package. never even thought of getting disinfectant wipes, you've changed everything. SymmetryrtemmyS posted:the bone doesn't add any flavor just so you know - but the skin does my entire life has been a lie, I can't believe my mum would tell me something so untrue. skin makes a lot more sense, only time I eat with skin is when I buy a whole carcass. most breast / thigh comes skinless here unless I actively search it out (which I don't).
|
|
#
?
Jan 5, 2019 08:13
|
|
|
Qubee posted:never even thought of getting disinfectant wipes, you've changed everything. Hmmm, do we really feel like encouraging single-use is going to make a comeback in 2019? Just use a cloth. Qubee posted:my entire life has been a lie Mine too! https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html
|
|
#
?
Jan 5, 2019 09:30
|
|
|
Scientastic posted:Hmmm, do we really feel like encouraging single-use is going to make a comeback in 2019? Just use a cloth. 1) you're right, I'll stick to using cloth. kinda hypocritical for me to be so gungho about recycling as much as possible, only to go and buy single-use wipes that aren't recyclable. and that's the exact same article I read that made me realise just how wrong I was.
|
|
#
?
Jan 5, 2019 10:11
|
|
|
Scientastic posted:Hmmm, do we really feel like encouraging single-use is going to make a comeback in 2019? Dishcloths and sponges are incredible harbors of bacteria, so much that the food safety advice is to replace them very frequently. If you're going to use single-use wipes for anything, helping an inept chicken wrangler avoid salmonella is a pretty good choice. If you're concerned about the environment (or fashions in 2019, apparently), you can get disinfectant wipes that are biodegradable and compostable.
|
|
#
?
Jan 5, 2019 10:58
|
|
i like nice words
|
Anne Whateley posted:Those are impressive new heights of coy passive-aggression. I am English, so this is the highest form of compliment.
|
|
#
?
Jan 5, 2019 12:32
|
|
|
Scientastic posted:I am English, so this is the highest form of compliment. Rather good wouldn't you say old boy?
|
|
#
?
Jan 5, 2019 12:39
|
|
Scientastic posted:I am English, so this is the highest form of compliment. Nice
|
|
|
#
?
Jan 5, 2019 12:55
|
|
|
Sextro posted:Whiz is saltier and practically guaranteed to get evenly spread throughout the sandwich. The go to if you're not confident in your skills (or of the place your ordering from) other wise the sharpest provolone you can find. Provolone essentially does not exist in the UK, unfortunately, in supermarkets at least.
|
|
#
?
Jan 5, 2019 15:59
|
|
|
feedmegin posted:Provolone essentially does not exist in the UK, unfortunately, in supermarkets at least. drat, that's a shame, IMO the best sandwich cheese of them all. Of course, we have cheap versions of it here, but properly aged provo is heaven. Anne Whateley posted:Dishcloths and sponges are incredible harbors of bacteria, so much that the food safety advice is to replace them very frequently. If you're going to use single-use wipes for anything, helping an inept chicken wrangler avoid salmonella is a pretty good choice. Well said. I cook it all the time, but I have to admit that raw chicken is pretty gross. I'm really not a germaphobe, but I clean VERY well after handling/breaking down a raw bird.
|
|
#
?
Jan 5, 2019 18:12
|
|
|
You can get provolone in the U.K., from Asda or Amazon.
|
|
#
?
Jan 5, 2019 20:20
|
|
|
What’s a good sauce/condiment to serve with pot au feu? I’ve got a basic brown mustard/mayo spread I generally reach for, but I dunno if it’s a good fit in this case.
|
|
#
?
Jan 5, 2019 20:24
|
|
|
I mean, it's a stew. You don't generally put sauce on a stew. That being said, a horseradish creme fraiche would be nice.
|
|
#
?
Jan 5, 2019 21:35
|
|
poop dood posted:I mean, it's a stew. You don't generally put sauce on a stew. That being said, a horseradish creme fraiche would be nice. I was thinking the same
|
|
|
#
?
Jan 5, 2019 21:59
|
|
|
I have a bunch of really great little fresh peppers in my fridge that I don't think I'm going to be able to eat before they go bad. Last time this happened I dried them out and ground them up and it was pretty good but not so good that I'd do it again (most of the flavors went away so it was just spicy but otherwise tasteless dust). Would making my own hot sauce preserve the flavors better than drying them out? Follow up question: Anyone have a good hot sauce recipe?
|
|
#
?
Jan 5, 2019 22:06
|
|
|
Corla Plankun posted:I have a bunch of really great little fresh peppers in my fridge that I don't think I'm going to be able to eat before they go bad. Last time this happened I dried them out and ground them up and it was pretty good but not so good that I'd do it again (most of the flavors went away so it was just spicy but otherwise tasteless dust). Would making my own hot sauce preserve the flavors better than drying them out? Yeah, make a hot sauce and/or or pickle them. Here's one way to make hot sauce. https://www.youtube.com/watch?v=UGjCeAbWKPo e: and a faster non-fermented sauce https://dontwastethecrumbs.com/2016/02/15-minute-homemade-hot-sauce/ fart store fucked around with this message at 22:22 on Jan 5, 2019 |
|
#
?
Jan 5, 2019 22:17
|
|
|
I make chilli oil fairly regularly, that’s quite a good way to use up leftover peppers. Cut them in half, put them in the oven on he lowest setting with the door open until they’re dry, shove into oil. Done.
|
|
#
?
Jan 5, 2019 23:35
|
|
|
poop dood posted:I mean, it's a stew. You don't generally put sauce on a stew. That being said, a horseradish creme fraiche would be nice. That Works posted:I was thinking the same  I thought the liquid was removed and served separately? It's basically boiled meats and vegetables otherwise.
|
|
#
?
Jan 6, 2019 00:53
|
|
|
Pollyanna posted:
Oh man, wait until you hear about soup.
|
|
#
?
Jan 6, 2019 01:29
|
|
|
Qubee posted:I'm trying to get in the habit of buying whole chicken carcasses and cutting it into thigh / breast / drumsticks myself. After a lifetime of buying these things neatly prepackaged, is the chicken meant to look as gross as it does whole? It's always got a bunch of blood in it and just looks very unappealing, and my rookie attempts at quartering it usually leave a somewhat mangled mess. I'll have thoughts in the back of my head where I'm telling myself "no, this doesn't look right, I shouldn't eat this / cook with this" but I ignore that and do it anyway, cause I figured it's just out of my comfort zone or something. Food tastes heaps better though, probably cause I'm cooking bone-in. https://www.youtube.com/watch?v=xfDsNRXPKE8 Jacque explains it so clearly, but butchers the breast section a bit differently. Also to cut the leg away from the thigh, if you put it skin side down you will see a line of fat separating the leg from the thigh-stick your knife in there and wiggle and your knife will find the joint. If you quit buying chicken parts and start buying whole chickens you will save money, get pretty good at cutting them up and be able to impress all your friends, and quickly accumulate a bunch of backs and wings to make great (free) stock out of. If you want to be really amazed, watch Jacques bone out a chicken in like a minute. https://www.youtube.com/watch?v=i_ZkAHCR1D0 I went to my Mediterranean (actually Persian but they have everything) grocery today and got some Soujouk seasoning because I liked the name and it was a pretty color-what should I put it on? They also had baharat seasoning-what is that? I love their brown zaatar in couscous with chickpeas and parsely but I noticed they also have green-is there a big difference in flavor? And on that note, is there a Julia Child/Marcella Hazan of Middle Eastern/Levantine/Turkish/Balkan food?
|
|
#
?
Jan 6, 2019 01:54
|
|
|
Qubee posted:my entire life has been a lie, I can't believe my mum would tell me something so untrue. skin makes a lot more sense, only time I eat with skin is when I buy a whole carcass. most breast / thigh comes skinless here unless I actively search it out (which I don't). Yeah the skin removal thing is super annoying. I get selling boneless cuts but skinless is bullshit. Anyway the bones don't add flavor to the meat when you cook bone on, but do keep the bones for making stock. That's how you get the delicious boneyness out of 'em. Also good to reserve some meat and assorted fat/skin scraps for extra stock flavor. And cartilage parts like wing tips. I don't get intentional meat for stock, but when I am carving up a roasted chicken I don't make a big production of getting all the meat off the bones. Those bits that are annoying to remove like the breast meat between the wishbone and the breastbone, or scraping off the remaining stuff after you've cut the breast off. I just leave all that for the stock.
|
|
#
?
Jan 6, 2019 02:47
|
|
|
Stock is so drat good. My mom made two whole turkeys for Christmas but we only ended up eating one, the other went straight into the fridge. We stripped that one down, used both carcasses for stock (in a hilariously short pot but it worked), ended up making turkey noodle soup using the meat and the roast drippings. Rich as gently caress. And yeah all of the skin pretty much went in. That's some of the best source for gelatin.
|
|
#
?
Jan 6, 2019 03:02
|
|
|
Kaiser Schnitzel posted:I went to my Mediterranean (actually Persian but they have everything) grocery today and got some Soujouk seasoning because I liked the name and it was a pretty color-what should I put it on? Kaiser Schnitzel posted:They also had baharat seasoning-what is that? Depends on exactly where it's from (possibly quite a lot, like dominant flavour being mint with some cardamom versus rosebuds and cinnamon versus lime and saffron), but cumin/coriander/cloves/cardamon/cinnamon/black pepper is pretty much the common base.
|
|
#
?
Jan 6, 2019 03:04
|
|
|
Kaiser Schnitzel posted:This might help you cut them up more easily. Soujouk is a type of sausage. The seasoning is made of black pepper, red pepper, aleppo pepper, cumin, and garlic. It'd be good as a rub for all sorts of meat. Might be good on veggies too, it's a pretty versatile flavor profile. Baharat is basically the Middle Eastern equivalent of garam masala. It adds a delicious flavor to anything, and can be used anywhere. Maybe not in sweets. Then again, it might be pretty good in sweets too. Black pepper, cumin, coriander, cloves, cardamom, paprika, cinnamon, and nutmeg. It should make some pretty killer mujadara or koshary, if you want a jumping-off point. Green za'atar is better IMO. There's much less sumac, but as far as I know that's the major difference. Mix it into some olive oil and eat it with pita. Yotam Ottolenghi comes to mind as an authority on Middle Eastern food.
|
|
#
?
Jan 6, 2019 03:04
|
|
|
so when I'm using these leftover chicken carcasses, am I meant to lightly crush the bones a little bit to let the marrow out or?
|
|
#
?
Jan 6, 2019 03:23
|
|
|
I snap the long bones, but I don’t bother with anything smaller than the leg or wing
|
|
#
?
Jan 6, 2019 09:26
|
|
|
Pollyanna posted:
|
|
#
?
Jan 6, 2019 09:50
|
|
|
Kaiser Schnitzel posted:And on that note, is there a Julia Child/Marcella Hazan of Middle Eastern/Levantine/Turkish/Balkan food? Claudia Roden. Though Yotam Ottolenghi is a good answer too.
|
|
#
?
Jan 6, 2019 10:52
|
|
|
SymmetryrtemmyS posted:Soujouk is a type of sausage. The seasoning is made of black pepper, red pepper, aleppo pepper, cumin, and garlic. It'd be good as a rub for all sorts of meat. Might be good on veggies too, it's a pretty versatile flavor profile. This is exactly what I was going to post, shukran habibi Btw if you can get soujouk (or sucuk as the Turks spell it) sausage I highly recommend it. It's fantastic sliced and grilled.
|
|
#
?
Jan 6, 2019 12:37
|
|
|
Sujuk, halloumi, cucumber, olives, bread, and honey is a breakfast of champions.
|
|
#
?
Jan 6, 2019 17:08
|
|
|
I need some condiment advice. I made these bad boys last night. Ruhlman's red wine garlic sausages. Going to go give them a really light oak/apple smoke and then grill. The test patty tasted loving amazing, super juicy. The red wine gives them PLENTY of tang already, so I'm not sure that mustard is actually going to be the best condiment. They're great by themselves but any thoughts on some form of dipping sauce? The only thing that I have thought of so far is actually just some creme fraiche. 
|
|
#
?
Jan 6, 2019 17:09
|
|
|
Doom Rooster posted:I need some condiment advice. Those look really good. I'm jealous. Can I come over for dinner? Don't hate me but homemade ranch would be really good to go with those. Make it with cultured cream and add a little tarragon.
|
|
#
?
Jan 6, 2019 17:24
|
|
Doom Rooster posted:I need some condiment advice. Seconding a ranch ish dairy sauce. Otherwise maybe a brown gravy curry fries type sauce or a thai peanut sauce? Thinking earthy or sweet to balance out the tang.
|
|
|
#
?
Jan 6, 2019 19:07
|
|
|
I think the answer here is potatoes, or a good crusty roll or baguette with grilled onions
|
|
#
?
Jan 6, 2019 19:43
|
|
|
How do I find an actual butcher that will cut meat for me they don't have out. Every "butcher" I've found around here just stares blankly at you if you ask for anything. I'm also pretty sure the one I just tried didn't actually know what a ham hock was
|
|
#
?
Jan 6, 2019 22:07
|
|
|
Doom Rooster posted:I need some condiment advice. aioli or Sriracha
|
|
#
?
Jan 6, 2019 22:44
|
|
|
big black turnout posted:How do I find an actual butcher that will cut meat for me they don't have out. Every "butcher" I've found around here just stares blankly at you if you ask for anything. Stop going to super markets. Failing that, go to whole foods and ask for a manager if they act like a cow instead of a butcher. E: try Publix if you're in the South East
|
|
#
?
Jan 6, 2019 23:56
|
|
|
big black turnout posted:How do I find an actual butcher that will cut meat for me they don't have out. Every "butcher" I've found around here just stares blankly at you if you ask for anything. You could call around and ask them if they do their own kills, and if they say yes you could preorder whatever specific cut to want, I've done this before and the one that I found was more than happy to accommodate me. But yeah, most other "butchers" roll their eyes and snort at me when I ask for anything special.
|
|
#
?
Jan 7, 2019 00:39
|
|
|
Sextro posted:Stop going to super markets. Failing that, go to whole foods and ask for a manager if they act like a cow instead of a butcher. Yeah this was trying to go to the non-supermarket "butcher". Don't have a whole foods within an hour but we do have publix Edit: I think part of the problem is that most of the butchers are now primarily other things like smoker salesmen because people don't care about having a good butcher big black turnout fucked around with this message at 00:45 on Jan 7, 2019 |
|
#
?
Jan 7, 2019 00:39
|
|
|
|
| # ? May 12, 2024 04:55 |
|
|
big black turnout posted:Yeah this was trying to go to the non-supermarket "butcher". Don't have a whole foods within an hour but we do have publix I would murder someone for a real butcher nearby. Publix is pretty good, and I’ve always found their staff to be very accommodating, but it’s not the same. About once a year I do drop a couple hundred  at Lobel’s in New York (everything arrives vacuum packed and iced, not frozen) for my dry aged fix, but if I could get it locally, I’d be ecstatic.Edit: I do have a Whole Foods nearish, but the one time I shopped there and asked for veal, they looked at me like I’d asked for filet of ten-year-old child.
|
|
#
?
Jan 7, 2019 01:51
|
|
