Photo of your dinner (vol 2)
Discussion
Blown2CV said:
Salt plus sweet, it's permeating everything at the mo. Really pushes your brain buttons!!
Yeah, the meat was tasty enough but I won't do it with two doughnuts again. Just doesn't taste right. Maybe that's just as well considering it has 2000 calories. On the bright side, at £10 it's cheap.I had this on holiday last year. Kapama; which I think means stew in Greek (please feel free to correct me if I am wrong). Any way it is lamb slow cooked in brandy, orange juice stuffed with a fresh mint and anchovy paste.
Oh, the missus is poorly so I had a good go at eating it all too.
Oh, the missus is poorly so I had a good go at eating it all too.
, having a trial run for Christmas dinner at the weekend, albeit substituting the goose with a duck. I have a plan for a sauce to go with it so it may be hit or miss!
KFC said:
That looks good but chicken skin or pork fat or anything rubbery is instantly removed and put in the 4 legged food disposal for me. Needs to be crisped up or I just can't stomach eating it 
^^ this.Rubbery chicken skin is a waste. I'd have removed the skin beforehand and roasted it on its own.
calibrax said:
KFC said:
That looks good but chicken skin or pork fat or anything rubbery is instantly removed and put in the 4 legged food disposal for me. Needs to be crisped up or I just can't stomach eating it
^^ this.Rubbery chicken skin is a waste. I'd have removed the skin beforehand and roasted it on its own.
It just goes to show how important crisp textures and golden colours are to many of us.
The point here for me is that with this dish, to crisp it would mean very high temp. Either in the oven for long enough to dry out the breast, or direct in a pan where it would have spattered like mad and over cooked the 65c perfectly moist flesh. And I'd just wated six hours for it.
The best of both worlds would be to have spare skin crisped in the oven between two baking sheets like Cali says.
Why is texture so satisfying to the human palate?
Edited by Pferdestarke on Wednesday 3rd December 08:08
I love chicken, but it's rare that I have chicken breast - I much prefer thigh. Because I can cook that at high temperature to make nice crispy skin, with no danger of the meat becoming dry.
No idea why texture is so important, but it is. It's one reason why I could never go vegetarian, because I love the texture of meat so much!
No idea why texture is so important, but it is. It's one reason why I could never go vegetarian, because I love the texture of meat so much!
Pferdestarke said:
Why is texture so satisfying to the human palate?
This is also cultural. in the West we roast and are, hence, used to browned meat with crisp textures. Other cultures would consider the meat ruined as they would prefer to steam or boil. In Malaysia I found a LOT more steamed chicken with soft skin than anything else.Mind you - they like crispy, too. Dried, thinly slice deer-meat hot deep fried so it crackles up like a meaty prawn cracker was utterly wonderful.
It's also personal: If I cook duck breast served pink my wife cuts away the soft skin. Whereas I like a little bit of the skin with each meaty mouthful.
That chicken looks amazing, Pferdestarke, and I've really got to get me a sous vide system and get down to trying some of this stuff!
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