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Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. Teger

    Teger Well-Known Member

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    I've been baking a lot of chicken lately (including a whole chicken), and I always run into two issues: one, whats the easiest way to tell when you're chicken is cooked? I'm always a little undercooked -- but I don't want to leave it in too long and dry the chicken out. And second, when you're cooking bone-in pieces, is it better to trim the skin off or let it cut with the skin? Bear in mind that: I don't own any fancy kitchen equipment (basically all my stuff is thrifted) and I'm cooking with really, really cheap chicken.
     
    Last edited: Sep 19, 2011
  2. mgm9128

    mgm9128 Well-Known Member

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    When the juices run clear from the thigh.
     
  3. mgm9128

    mgm9128 Well-Known Member

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    Is there any particular way to prepare grouper? I've never cooked it before.
     
  4. indesertum

    indesertum Well-Known Member

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    temperature probe in the breast. should hit 160 degrees. i think.
     
  5. mordecai

    mordecai Well-Known Member

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    MM's tip is better IME
     
  6. itsstillmatt

    itsstillmatt Well-Known Member

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    Breast and legs are always at odds with each other, which is why it is best to cook chicken on its side, turn on the other then put breast up at the end. Breast should be around 140 and leg at 165 to be perfect, but that pretty much flies in the face of USDA guidelines. At 155 pretty much all the juice is squeezed out of meat, which is why breast usually is dry as a bone, but legs have a good bit of collagen, and it both needs softening at a higher temperature, and gives the feeling of moistness even over 155.
     
  7. indesertum

    indesertum Well-Known Member

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    is that what modernist cuisine said?

    i like temperature probes simply cuz they're less subjective, less room for observational errors
     
  8. itsstillmatt

    itsstillmatt Well-Known Member

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    Well, they don't believe in cooking food outside a waterbath, but classically, birds are roasted that way, or on a spit, and then the breasts are removed and served while the legs finish. Duck is always done this way, and chicken is quite often. It's just really hard to deal with the two different kinds of meats if you want an optimal result. Otherwise, cook the bird until the legs hit 160, then make sure you spoon a good amount of jus on the breasts when you eat them to make up for the dryness. It's not a bad result, and what I do at home 9/10 times.
     
  9. tattersall

    tattersall Well-Known Member

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    This is how I've cooked chicken - basically Robuchon's "Grand-mere" recipe. Last night for kicks I tried the Keller recipe from Ad Hoc - in retrospect, I should have removed the breasts after 50 minutes or so as the extra 20 minutes to get the thighs done led to some drying out of the breast meat. I'll be sticking with my usual from now on...
     
  10. Rambo

    Rambo Well-Known Member

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    I wish I could find the temperature/timing for this method, but basically you crack the breast plate and lay the bird out flat, then when the breasts are nearing done, cover them with tinfoil and let the legs/thighs cook the rest of the way.
     
  11. kwilkinson

    kwilkinson Well-Known Member

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    Yeah, don't. No snark intended. If you really want to eat it, throw it in a fish stew with other fish that actually taste good.
     
  12. foodguy

    foodguy Well-Known Member

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    i used to rotate them (and i do still cook them on a rotisserie when i'm grilling). but for a beginning cook, i'm not sure it's worth the bother. i think the easiest way to tell if a chicken is done, if you don't have a thermometer (and if you do, put it in the deepest part of the thigh ... that'll be the last part to be cooked): the skin around the ankle will pull back. When you grab the ankle and twist, it will rotate in the knee. at that point, the connective tissue will have softened and the meat will be done.
     
  13. mgm9128

    mgm9128 Well-Known Member

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    I have 10 pounds of veal bones to make stock. Should I roast them first or not?
     
  14. ama

    ama Well-Known Member

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    I like the flavor more when the bones are roasted, but I'm pretty sure its a matter of personal preference.
     
  15. kwilkinson

    kwilkinson Well-Known Member

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    Yes.
     
  16. Rambo

    Rambo Well-Known Member

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    What the fuck? Grouper is delicious.
     
  17. kwilkinson

    kwilkinson Well-Known Member

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    No.
     
  18. mordecai

    mordecai Well-Known Member

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    Anyone ever eat at Totoraku?
     
  19. Rambo

    Rambo Well-Known Member

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    Where's Floridiot #2 to back me up on this?
     
  20. erictheobscure

    erictheobscure Well-Known Member

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    Whoa, had never even heard of it before. Weird.
     

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