Post Xmas boil-up.
Discussion
browning just seals the juices in the meat for a stew, a roast turkey has lost most of its fat which means there will be less flavour
using just a carcass is a waste of time, there's nothing adding flavour to the soup
a stock or soup should be started with cold water and the raw meats, bring it up to the boil and removing the 'scum' before you add the veg & seasoning
using just a carcass is a waste of time, there's nothing adding flavour to the soup
a stock or soup should be started with cold water and the raw meats, bring it up to the boil and removing the 'scum' before you add the veg & seasoning
You may be sat next to a 'caterer with over 50 years experience' - but unless you are cooking that meat <50C, the collagen will contract and squeeze out the water.
Sorry but you are talking b
ks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction.
I may be an 'IT Consultant' but take my cooking very seriously, and actually try and find out why these techniques are used rather than taking it as gospel from crap TV cooking shows.
Sorry but you are talking b
ks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction. I may be an 'IT Consultant' but take my cooking very seriously, and actually try and find out why these techniques are used rather than taking it as gospel from crap TV cooking shows.
juice said:
You may be sat next to a 'caterer with over 50 years experience' - but unless you are cooking that meat <50C, the collagen will contract and squeeze out the water.
Sorry but you are talking bks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction.
I may be an 'IT Consultant' but take my cooking very seriously, and actually try and find out why these techniques are used rather than taking it as gospel from crap TV cooking shows.
I'm with Juice on this one, not because I'm in IT Sorry but you are talking b
ks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction. I may be an 'IT Consultant' but take my cooking very seriously, and actually try and find out why these techniques are used rather than taking it as gospel from crap TV cooking shows.
, but because hes right.sleep envy said:
juice said:
sleep envy said:
browning just seals the juices in the meat for a stew
No it doesn't. sure you do
"Hey, look at this. You know stuff about cooking - Can you help me point out that this guy is an ass?"
juice said:
You may be sat next to a 'caterer with over 50 years experience' - but unless you are cooking that meat <50C, the collagen will contract and squeeze out the water.
Sorry but you are talking bks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction.
I may be an 'IT Consultant' but take my cooking very seriously, and actually try and find out why these techniques are used rather than taking it as gospel from crap TV cooking shows.
I'm glad you're happy with your opinion & hobbySorry but you are talking b
ks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction. I may be an 'IT Consultant' but take my cooking very seriously, and actually try and find out why these techniques are used rather than taking it as gospel from crap TV cooking shows.
Dave200 said:
I too love the internet. Someone who has limited knowledge of cooking, having an argument and using the person sat next to them as their reference point.
"Hey, look at this. You know stuff about cooking - Can you help me point out that this guy is an ass?"
who say's I've a limited knowledge? I've only known the person all my life and worked for her for a number of years "Hey, look at this. You know stuff about cooking - Can you help me point out that this guy is an ass?"
juice said:
You may be sat next to a 'caterer with over 50 years experience' - but unless you are cooking that meat <50C, the collagen will contract and squeeze out the water.
Sorry but you are talking bks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction.
I've just been reading about that in Thomas Keller's latest book, how cooking meat at high temperatures can squeeze out the water due to contraction of collagen, and that the tenderness achieved when high heat cooking is prolonged is largely due to collagen breaking down and forming gelatin. They forgot to teach that part in my home economics classes.Sorry but you are talking b
ks when you talk about sealing meat. What you're doing by 'sealing' (when it should be searing) is creating flavour through the Malliard reaction. My thoughts on the cooked or uncooked meat question, personally I don't like precooked meats reheating, but that's due to how it tastes afterward. I do however use poultry carcasses to make stock, but I brown the bones first and then reduce, deglaze a few times to get a very small amount of very rich stock.
I'm sure the OP's soup was lovely, and it is great that people actually use up food rather than buying more, although the 'Turkey Pea' risotto must be an acquired taste.
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