(no subject)

[eub]

I just made chicken stock. I never made chicken stock before. I feel so l33t.

It isn't rocket cuisine ("isn't brain food"?), but I'd never tried it, and I'm a child of the boneless skinless breast generation: big gory bony chicken carcasses scare me. And to stomp on my fear with both feet, I've got a whole (1.5-lb) chicken roasting in the oven now. Wish me luck, that I may not be traumatized by this small chicken and thrown into worse terror than ever.

Hacking up chicken backs with a crummy dull knife is a bother. Next time I either get a cleaver or shop around for a permissive recipe that lets me skip that and just simmer them longer.

Comments

[eub.livejournal.com]

Outcome: not traumatized by chicken, per se, but bitter at snazzy new thermometer. The chicken was actually 2 lb, sorry -- which was outside the recipe's range, so I was flying by thermometer. The thermometer claimed for HOURS that the chicken was 140 °F, 145, 150,... finally I got fed up and pulled it at "155". By the texture of the breast meat, it was wayyy above 155. The pan sauce was good, though, and mostly saved it. And the drumsticks were great.

I never liked the looks of that thermometer: the probe is a one-piece metal rod. Now, the sensor is at the tip, I hope, but the rod has got to be conducting heat like mad.

[ralphmelton.livejournal.com]

I like the phrase "rocket cuisine". What would be an example of rocket cuisine?

I have been taught how to cut up a chicken for frying, but I haven't used that knowledge in at least a decade. I've used my knowledge of turkey-carving more often.

Every time we cook a turkey, we intend to make turkey stock, but so far we've never actually done so.

[indigodove.livejournal.com]

Don't be stupid like me, and forget to use a pot-holder when removing said meat thermometer!

Also, Williams Sonoma makes a great digital meat thermometer that hasn't failed us yet :)

me in the kitchen?

[sorakirei.livejournal.com]

My mom is always making chicken/turkey stock. It's a big thing for her. But I must say I fall into the boneless, skinless category. I don't like dealing with raw meat. >_< Cooking is going to be interesting when I get a place of my own.

[mg4h.livejournal.com]

I have one of those, and it works fine for me. If it is working right, the trick is to put it in the right place - usually the thickest part of the meat, and not touching a bone, since that will make it not register right.

When I made chicken soup/stock, I just cooked it in lightly boiling water till the meat fell off the bones. Made cleanup easier as well ;)

[eub.livejournal.com]

I may have had bone issues. Probably ought to give it a calibration test anyway.

rocket cuisine

[eub.livejournal.com]

That would be like that three-day dessert you guys made -- with the things -- and the stuff --

Making souffles might be the classic example. Never tried it.

[eub.livejournal.com]

I did that with my oven thermometer. It didn't look hot.