Hello all,
I made chicken last night for dinner and tried the triple breading station, flour/egg/panko. I first cleaned and butter flied my chicken breasts, then pounded them out to an even thickness, seasoned, bread station and then fried them. When I cut into the chicken I expected tender and I got stringy.....any suggestions?
Ok, so yesterday I made a roast beef that will change the course of human history. Well....it was super good at least. Anyway, i haven't actually sliced much meat on my commercial deli slicer mostly veggies. What is the best way i can clean this at home? At the restaurant, you can pour water or hose it or whatever, but is there a good solution you recommend? I've been using Citrusafe and method and other food safe cleaners, but it's tough not being able to do a full assembly. Any little hacks or unintended equipment that works well for it? Hobart slicer.
Chef Jacob, I wanted to respond to your comments but thought they would be better discussed in its own thread. CJ "It sounds like you have the same approach as me. Dry salting and wet brining are both important techniques, and I agree, I think when roasting a whole chicken, dry "brining" in most cases is better than wet brining.
In the vacuum packing topic, Jacob talks about sauces and the incorporation of air into a sauce. He said that sauce can turn opaque, the air will dull the color.
Jacob has a trick where he uses a couple of cycles within the chamber vacuum sealer. This pulls air out of the sauce and gives it a glossy, visual appeal.
I've never heard of the cause or the solution until now.
However, I have found that my gravy can take on a slightly Gray appearance.
A lot online these days about triple cooked fries
Either ,
-simmer, fry and fry
-boil, fry and fry
On the first fry, people seem to use 340 Fahrenheit for 1 or 2 minutes.
Their argument is that the the fry is already cooked.
A short 1st fry will prevent excess browning.
We had a pretty epic discussion on the Oils thread.
I learned that at 250 Fahrenheit, there is no maillard reaction.
Sometimes, we get so immersed in product development, we forget to ask why?
This reminds me of the line,
"Be careful what you wish for, you just might get it"
Everybody like crisp chicken skin.
The general consensus is the crisper the better,
So, everybody is zapping the life out of the wings to get a crisp skin,
Lets take a step back,
Is a shatteringly crisp skin the be all and end all???
Personally, I like the fatty taste of chicken wings.
Paper thin crisp skin requires a lot of the fat to be rendered out.
I can't sleep. Anyway, I'm on a roll,
I want to hold some chicken wings,
I want them to maintain their moist interior.
However, I also want them to maintain their crisp skin.
Now, there's a lot on the market.
Having worked in KFC, I can tell you that they use a henny penny smart hold cabinet. Now, that's breaded chicken so maybe that can keep them crisp despite steam being present. Maybe, I need a one of those draws as holding cabinets are relevant to breaded chicken.
On confit forum, we talked about gelatin.
I'm currently making a lot of wings. I've been cutting off the tips and throwing them out.
But these little tips are full of gelatin, right?
So can I just get gelatin from the tips alone?
Now heres the deal playas, this all sounds gravy but I've one concern,
Chef Jacob discussed how the chicken juices within the gelatin are the reason for the flavor.
Now, if I'm using wing tips and wing tips only...
I will get jelly but will it only be good from a textural point of view, will it have any flavor?
Finally, I have access to good, fresh turmeric (the actual root, not the powder), so I bought some.
Now I'm looking for ways to use it. Do any of you have any favourite ways of using fresh turmeric?
Prior to my involvement on this site, I always felt freezing was as simple as pop it in the freezer. It has turned out to be a science worthy of discussion. Jacob touched on it in the wing forum and it's a pretty complex subject. Our talk was bout freezing wings but I think the same science applies to all proteins. I'm not saying all proteins freeze the same, I'm saying the same science applies, as discussed in your chicken and fish comparison.