Text 31678, 85 rader
Skriven 2009-12-01 22:23:00 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
 
 JW> First Google hit, top of the page. Something called the "O-Chef"
 JW> website by 'Food News Service": "The US Department of Agriculture
 JW> says [...] Whole chicken/turkey 180 F

 DS> The USDA, on their own website
 DS> "poultry breasts" at 165, which is
 DS> much more reasonable

Yeah I realize that. But there are too many places like O-Chef
quoting badly outdated info and the newbs get sucked in.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Turkey Gizzard Rillettes
Categories: turkey, offal, French
  Servings: 8

      2 lb turkey gizzards
      2    celery stalks
      1 md onion
      1    carrot
      3    bay leaves
    1/2 ts thyme, or herbs of choice
           (oregano, marjoram, etc.)
      6    black peppercorns
      1 ts salt, or to taste
  1 1/2 qt chicken stock or water
    1/4 c  fat

1. Bring a large pot of water to a boil, and place the gizzards in
the boiling water. Let the gizzards cook for one minute to get rid
of any impurities. Drain the gizzards and rinse under cold water. 

2. Place the gizzards in a medium-sized pot and cover with water.
Add the remaining ingredients: the water or stock, the aromatics and
herbs, and peppercorns. 

3. Bring to a simmer, cover, and cook for 3 hours or until the
gizzards are fork-tender. 

4.Remove the gizzards from the stock and let cool to slightly above
room temperature. Strain the stock and set aside. The majority of
the stock can be used in a gravy; reserve some of the liquid for use
in the rillettes. 

5. Place the gizzards in the bowl of a stand mixer fitted with the
paddle attachment. Mix on low speed, slowly adding enough of the
reserved stock, until the meat shreds thoroughly and the mixture
takes on a moist and spreadable texture, about 1 to 3 minutes. Taste
and more add salt and pepper. Since the rillettes will be served at
room temperature, the paste should be slightly saltier than what you
would normally expect from a warm preparation. 

6. Spoon the mixture into individual ramekins or crocks. Refrigerate
until chilled, then pour about 1/8 inch of rendered fat on top to
seal the ramekins. If you are running low on fat, use a bit of olive
oil to bulk up the mixture. Refrigerate for up to 3 weeks. 

7. Remove the rillettes from the refrigerator 2 hours before
serving; they are best at room temperature. Serve with bread or
toast. 

Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman and Brian Polcyn.

Posted by Chichi Wang

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Things you won't hear from rednecks: those green beans are overcooked

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)