What did you eat last night for dinner?

[ehkay]

 

[mgm9128]

Impressive langoustine spaghetti fortress.

 

[mgm9128]

Roasted chicken with orange vegetables

 

[ehkay]

Impressive langoustine spaghetti fortress.

Thanks. The sauce is great. I recommend not getting langoustines from Regalis Foods, as Markus‘s are far superior.

 

[ehkay]

Cardoon and bone marrow gratin

 

[Despos]

Roasted chicken with orange vegetables
View attachment 1546559

@mgm9128
what temperature/time do you prefer for a whole chicken? Cooked at a lower temp or higher temp or start with a high temp, then lower? Or something else all together.
I see chefs using all of the above methods but curious what you think.

 

[mgm9128]

Thanks. The sauce is great. I recommend not getting langoustines from Regalis Foods, as Markus‘s are far superior.

Never ordered anything from there. Owner seemed to me like shifty Albanian.

 

[mgm9128]

@mgm9128
what temperature/time do you prefer for a whole chicken? Cooked at a lower temp or higher temp or start with a high temp, then lower? Or something else all together.
I see chefs using all of the above methods but curious what you think.

I salt a day or two in advance and let it sit in fridge uncovered, don’t bother with trussing. then I sear on all sides in hot pan first before putting on sheet tray with garlic thyme and butter then place in 400-425 degree oven depending on my mood, and take it out when I stick a little needle in the breast and it feels like it’s approaching hot on the top of my lip. Let it rest for 20 minutes at least, but it depends on the temp of kitchen and size of bird (twss) (they/them) (hope this helps)

 

[Despos]

I salt a day or two in advance and let it sit in fridge uncovered, don’t bother with trussing. then I sear on all sides in hot pan first before putting on sheet tray with garlic thyme and butter then place in 400-425 degree oven depending on my mood, and take it out when I stick a little needle in the breast and it feels like it’s approaching hot on the top of my lip. Let it rest for 20 minutes at least, but it depends on the temp of kitchen and size of bird (twss) (they/them) (hope this helps)
View attachment 1546743

@mgm9128
Just salt and uncovered? You don't salt and bag it like the Judy Rodgers bird?
Put the bird directly on the tray or use a rack? Or cover the tray with vegetables, bird on top?
That needle thing sounds....uh....different! You put a needle in the breast, then touch it to your lip to check the temp of the bird? OK!!

 

[ehkay]

The needle stays in your hand. Stick it in, wait, remove it, then touch to your lip. (In before twss)

 

[Despos]

The needle stays in your hand. Stick it in, wait, remove it, then touch to your lip. (In before twss)

I have sewing needles, am I good?

 

[ehkay]

I have sewing needles, am I good?

Probably would work as long as its long enough to get into the thick part. Typically would use something like this:

Ateco 1445 Cake Tester

Stop questioning whether or not your cake is thoroughly cooked! By using this Ateco 1445 cake tester, you can check the status of your baked goods quickly and effectively. Simply insert the rust-proof steel rod into the center of the cake and pull it out. Whether or not there is batter on the...

www.webstaurantstore.com

 

[Despos]

Probably would work as long as its long enough to get into the thick part. Typically would use something like this:

View attachment 1546768

Ateco 1445 Cake Tester

Stop questioning whether or not your cake is thoroughly cooked! By using this Ateco 1445 cake tester, you can check the status of your baked goods quickly and effectively. Simply insert the rust-proof steel rod into the center of the cake and pull it out. Whether or not there is batter on the...

www.webstaurantstore.com

Got it, thanks The term "needle" wasn't clear to me, didn't know about this utensil.

 

[mgm9128]

Miso cod prepared sans needles

 

[Geoffrey Firmin]

Eggplant, zucchini, basil & garlic out of the vegetable garden. Wine chilled Pinot from Orange NSW