Text 3819, 55 rader
Skriven 2008-03-14 08:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Cooking smells
==========================
-=> Quoting Joan Macdiarmid to Carol Shenkenberger <=-

 >  some red cabbage/apple dish
 >  with a sweet-sour sauce. I know that's a sort of
 >  classic, but just doesn't do it for me.
 
 CS> Naw, I can do without the red cabbage and apple stuff.  Too sweet for
 CS> me even with no sugar added, to match.

Then it needs more vinegar and maybe some caraway seed.

 JM> Do you think if Americans ate duck
 JM> more often, the price would come down a little? Or
 JM> conversely, if the price came down, would Americans
 JM> eat more duck?

Yes and yes.

 JM> Or if we ventured down that lane,
 JM> would cheap ducks become as tasteless as 3-pound
 JM> mass-farmed broiler chickens?

Hmmm.

Speaking of chickens I did up another 8 pounder last night. A
different way this time and the experiment worked. Although we've
all talked here often about the merits of slow cooking beef and pork
I had never attempted slow cooking a bird before. But I had to
because of work and time restraints. I was home from 11 A.M until
noon and started it for an hour at 250 F then left it alone for 6
hours at 225. I did it in my 2.5 qt casserole on a rack, not the big
old turkey roaster and the bird was so big that the lid was about
1/4 inch ajar. Happy accident. Some steam got out, concentrating the
drippings, but a lot of it condensed on the glass lid and dripped
down so that the bird was self basting for 6 hours straight and
stayed super moist. I tested it for doneness by nibbling on a wing.
It was perfect: no blood at the bone but very, very juicy breast
meat, cooked "just a point". The skin was flabby and pale so I
finished it for 15 minutes at 500 and it browned and crisped up
nicely. I started the bird with one cup of water in the pan and got
back three cups of strong broth. Less than usual as most of it was
still in the bird. I'm extrapolating this and trying to calculate
how long to do a 28 pound turkey the same way for a party next
sunday.
                              


Cheers

YK Jim


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