Text 14596, 76 rader
Skriven 2008-10-02 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: bad meat 992
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> They charge more for "Tender and Tasty."
 
 JW> That surprises me. 

 DS> Does it?  They're positioning it as a superior product, better
 DS> than their presumably "Tough and Bland" regular stuff, and
 DS> they get people to pay $25 for a gallon of water that cost them
 DS> .00005 cents.  Doesn't surprise me a bit.

I'm still surprised they get away with it.

 JW> The best chicken is air chilled. No added water, no fear of
 JW> contamination in the water bath, so no need for chlorination. 
 JW> But it is more expensive.

 DS> Slaughtered poultry still needs to be washed, and I doubt any
 DS> processor is using single-run water to rinse dead birds (bet
 DS> it's recirculated at least a few times before being shunted.)
 DS> I wonder how much of "air cooling" is a gimmick.
 
No gimmick. With no added water, you get more concentrated taste,
better texture and crisper skin when roasting whole birds. The
technique is common in Canada and almost universal in Europe and has
been for 40 years. It still hasn't caught on big time in the States
though as it is slower, so it costs more and the Wal-Mart mentality
prevails.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Roast Chicken (Turkey)
 Categories: Chicken, Turkey
      Yield: 1 Bird
 
           PER 5 LBS OF BIRD:
    1/4 lb Butter
           USE DRIED HERBS:
      1 tb Parsley
      1 tb Chopped Chives
    1/2 ts Rosemary
    1/2 ts Thyme
      3    Cloves Garlic chopped
           Salt
           Freshly Ground Pepper
           THE GRAVY:
           Drippings from the pan
           Chicken broth
           - (bouillon or canned)
           White wine or
           Dry Vermouth
 
  Melt butter in saucepan with herbs. Add garlic, saute for a
  minute. Remove from heat before cooking or browning. Clean bird,
  Salt and pepper it, spoon butter and herbs over bird. Bake at 325
  for half hour. Then baste every 20 minutes until done.
  
  Add broth to drippings and loosen them from the pan. Add white
  wine or vermouth. Cook till boiling and for about 5 minutes.
  Separate fat from gravy and serve. You could also add flour if
  that is the way you like your gravy.
  
  Posted to MC-Recipe by CL Aguilar
 
MMMMM



Cheers

YK Jim


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