Text 12620, 93 rader
Skriven 2008-08-24 09:26:46 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: CHICKEN FEET  80824
===========================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

Chicken feet:

 GJ> Years ago, in Indonesia, I bought some as a snack from a passing
 GJ> vendor on a train. They were well spiced, dry and crunchy, and
 GJ> completely consumable, with all the bones and claws fully edible.  In
 GJ> spite of trying, so far I haven't been able to duplicate that dish.  (I
 GJ> suppose I had better keep trying; the local "Lucky Asian" grocery sells
 GJ> feet, and mixed hearts and livers which I had recently.)

 NB> It probably got cooked to death in some sort of spicy sauce, for much
 NB> longer than normal... maybe even in a pressure cooker...??  And then

"Pressure cooker"?  That's a thought.  Although it is not likely that
an itinerant vendor on the Jakarta express would have one, it could
work for me.  Worth trying to soften the bones, followed up by deep
frying to crisp up the skin.

 NB> dried fully...   Or, maybe, it was just called* chicken feet and had
 NB> an uncanny resemblance to the real thing...?  ;)

(G)  Definitely real chicken feet!  Indonesian chickens are
proportioned differently from Australian ones - larger legs and feet
and scrawnier bodies.
 
 GJ> The usual recipe is something like this:
 GJ> Title: Chicken Feet Soaked in Spice Soup
 GJ> 1.  Scald the chicken feet in Boiling water, then braise Them in
 GJ> another pot for 5    6 minutes, soak them in Cold Sugar, gourmet

 NB> They soak in the brine for quite a while... but they really didn't
 NB> cook for all that long.  Maybe if one simmered them in the spice soup
 NB> for that 48-hours, the bones and claws would be practically
 NB> mucilegenous also, and when dried would all be edible and crunchy...?

Thanks for the suggestins.  More experimenting called for...

Last night I dined on chicken hearts.  Good flavour, but rather tough.
Maybe the pressure cooker would work well for them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Heart Stew C/p
 Categories: Beef, Soups, Crockpot
      Yield: 6 Servings
 
           Jim Kessler  RBFV65A
      3 lb Beef heart
      6 tb Flour
      1 ts Cumin; ground
           Salt
           Pepper
           Oil
    3/4 c  Dry red wine; or less
  1 1/2 c  Water
      2 md Onions; chopped
      2    Celery stalks; chopped
      4    Carrots; clean, slice
      2 lg Potatoes; large cubes
      1 md Turnip; cubed
      1 pk Lima beans; frozen
      3    Beef bou'ln cubes; or
           -2 ts beef base
  1 1/2 ts Instant coffee granules
           Dijon mustard
           Pepper
           Tabasco
 
  A mature beef heart can weigh up to six pounds. If too large, freeze
  half of the prepared heart. Insert knife in cavity and cut into two
  halves. Cut off internal cords and loose tissue. Remove fat and large
  blood vessels. Cut heart muscle into 3/4" cubes. If heart seems to be
  tough, drop cubes into large Ziploc bag and add 2 tb vinegar and 1 tb
  salt, expel most of air, seal bag and place in refrigerator for two
  hours. Rinse several times with cold water, drain and dry cubes. Add
  flour, salt, pepper and cumin to plastic bag and drop in meat cubes.
  Shake vigorously to coat meat. Shake off excess flour and saute meat
  in moderately hot skillet. Do not crowd meat or you will end up
  boiling it. Place browned pieces in C/P. Add wine to warm skillet to
  deglaze, add to C/P. Add water. Saute onions and celery and add to
  C/P. Add carrots, potatoes, turnip, beans, beef base, coffee
  granules, mustard and tabasco to C/P. Cover and cook on high for 4
  hours or 6 hours on low. Stir with spatula several times while
  cooking. If needed, thicken liquid with beurre manie.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)