Text 31573, 88 rader
Skriven 2009-11-29 16:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tales of Txgvg 433
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I haven't seen anyone recommend a 180 temp in forever

First Google hit, top of the page. Something called the "O-Chef"
website by 'Food News Service": "The US Department of Agriculture
says the following temperatures will produce safely cooked, but
still flavorful meats: 
Meat Internal Temp. 
Whole chicken/turkey 180 F
Poultry breasts 170 F

 DS> if blood is
 DS> running in the juices no one at the table will touch the meat.

I don't want that either but I want to get JUST past that point.

 DS> one of the reasons I go low and slow in the smoker: it's easy to hold
 DS> the bird at a lower temp (like 160 or so) while the juices clarify
 DS> without having to overcook to bird to do it.

And I can hold a cooked turkey a long time in the oven at it's lowest
setting which is 170 F.

 JW> I have no special tips.
 JW> It always comes out

 DS> Hey, you're no damn help. [g]

Let me re-phrase that then. Any method works fine provided you don't
grossly overcook the bird. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Cranberry-Pear Relish
 Categories: Relishes
      Yield: 7 pints
 
      1 md yellow onion; finely
           diced
      3    jalapeno; minced
      3 TB fresh ginger; minced
      2    cloves garlic; minced
      2 TB canola oil
      1 c  cider vinegar
      1 c  cabernet
      2 c  brown sugar
      1 TB freshly ground black pepper
      2 ts ground cinnamon
      1 ts ground allspice
      1 ts coriander
      1 ts clove
    1/2 ts ground nutmeg
      4    sprigs thyme
      1    bay leaf
      6 c  cranberries
      6 md pears, peeled, cut into 1/4"
           dice
      1 c  golden raisins
    3/4 c  maple syrup

  In a large stainless steel pot set over medium heat, saute onion,
  jalapenos, ginger and garlic in the oil until onions are
  translucent.  Add the vinegar, cabernet, brown sugar, spices and
  herbs.  Simmer, stirring occasionally, until syrupy, about 20
  minutes.
  
  Stir in the cranberries, pears, raisins and maple syrup; simmer
  for 10 minutes. (If a lot of liquid remains in the mix, strain it
  off into a small saucepan, bring to a boil, reduce, then add back
  to the fruit mixture). Serve hot, cold or warm.  Makes about 7
  pints.
  
  Recipe by: Chef Katie Sutton, The Hess Collection
  
MMMMM


Cheers

YK Jim


... It's like you enter some exclusive food nerd club after trying it.

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