Random Food Questions Thread

Johnny_5 · Jun 19, 2010

Originally Posted by indesertum

what can i do to chicken breast to make it actually taste good

Good tasting chicken always starts with a quality bird IMO and slowly cooking it. My favorite preparation is to marinade it with some lime, thyme (which i grow on my deck

), salt, pepper, and olive oil. Then I put it on a hot grill at low heat and cook it slowly. It is always cooked perfectly through and is extremely moist.

Piobaire · Jun 19, 2010

Originally Posted by indesertum

thanks for the suggestions. brining sounds like fun.

also, what's the reason you can eat beef somewhat raw, but not pork? is chicken ok if it's slightly pink? i dont get it. like fish you can eat completely raw and you have things like beef tataki, steak tartare, but not pork?

Prior to modern animal husbandry methods, pork often had trichinosis.

SField · Jun 19, 2010

Originally Posted by Johnny_5

Good tasting chicken always starts with a quality bird IMO and slowly cooking it. My favorite preparation is to marinade it with some lime, thyme (which i grow on my deck

), salt, pepper, and olive oil. Then I put it on a hot grill at low heat and cook it slowly. It is always cooked perfectly through and is extremely moist.

Do you have the lid on the whole time? Have you tried brining it first? That will have much more of an effect than a marinade.

Piobaire · Jun 19, 2010

To go along with duck leg confit tomorrow, I want to use some fat and do fingerling potatoes. Wash and halve the taters lengthwise, cook in duck fat at medium high until golden brown?

SField · Jun 19, 2010

Originally Posted by Piobaire

To go along with duck leg confit tomorrow, I want to use some fat and do fingerling potatoes. Wash and halve the taters lengthwise, cook in duck fat at medium high until golden brown?
You might want to blanch half way first.

Piobaire · Jun 19, 2010

That's what I was wondering.

Johnny_5 · Jun 19, 2010

Originally Posted by SField

Do you have the lid on the whole time? Have you tried brining it first? That will have much more of an effect than a marinade.

Usually I try to keep the lid down but I keep going back and forth to the BBQ on my deck to check it out of habit pretty often. To be honest, I've never brined in my life. Is there a particular brining technique that you recommend?

gomestar · Jun 19, 2010

Originally Posted by Johnny_5

Usually I try to keep the lid down but I keep going back and forth to the BBQ on my deck to check it out of habit pretty often. To be honest, I've never brined in my life. Is there a particular brining technique that you recommend?

there is a chicken brine recipe/instructions in Ad Hoc. I haven't done the chicken one (only pork), but I've eaten Manton's go at it and the results were fantastic.

itsstillmatt · Jun 19, 2010

Originally Posted by SField

You might want to blanch half way first.

Originally Posted by Piobaire

That's what I was wondering.

In a restaurant situation, blanch, but the taste is going to be better cooked in the fat the whole way, so I think that is a better way to do it at home.

HORNS · Jun 19, 2010

Originally Posted by iammatt

Buy better chicken.

This, and get chicken breasts which are on the bone and with the skin intact - that makes a BIG difference on the flavor and juiciness of the meat. Sear the meat and then roast in the oven at 400 degrees. Use a meat thermometer because it takes the guesswork out. I cook mine to 145 degrees, let it sit for about 10 minutes. You can then leave it whole, carefully debone it, or chop it in slices with the bone intact and serve it.

Piobaire · Jun 19, 2010

Originally Posted by iammatt

In a restaurant situation, blanch, but the taste is going to be better cooked in the fat the whole way, so I think that is a better way to do it at home.

Medium/high heat? Plan on using a cast iron skillet.

SField · Jun 19, 2010

Originally Posted by iammatt

In a restaurant situation, blanch, but the taste is going to be better cooked in the fat the whole way, so I think that is a better way to do it at home.

That's true. I just don't know how much duck fat you have. No restaurant would ever do that for potatoes... too expensive.

Piobaire · Jun 19, 2010

I have enough to cover the split fingerlings. Barely.

kwilkinson · Jun 19, 2010

Originally Posted by Piobaire

Medium/high heat? Plan on using a cast iron skillet.

Relatively low to cook through then frank it and let those babies get some color.

itsstillmatt · Jun 19, 2010

Originally Posted by Piobaire

Medium/high heat? Plan on using a cast iron skillet.
Traditional pommes sarladaise is cooked on about medium with the potatoes turned only once after they have browned, and you add some chopped garlic and parsley at the end. Don't cover the potatoes with fat, but have a nice thick film of it in the pan.

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