RE: Prior Convictions: Solving Lotus
Discussion
Europa1 said:
suffolk009 said:
Well those are far points. But I think you're wrong about the Fried Chicken. The stuff you buy on the high street is often gross - so make it yourself with decent chicken. The trick is poach it in milk before egg and flouring it. Do it carefully and it can be absolutely delicious.
I think you may be wrong - I thought the trick was to use buttermilk?otolith said:
Europa1 said:
suffolk009 said:
Well those are far points. But I think you're wrong about the Fried Chicken. The stuff you buy on the high street is often gross - so make it yourself with decent chicken. The trick is poach it in milk before egg and flouring it. Do it carefully and it can be absolutely delicious.
I think you may be wrong - I thought the trick was to use buttermilk?Europa1 said:
otolith said:
Europa1 said:
suffolk009 said:
Well those are far points. But I think you're wrong about the Fried Chicken. The stuff you buy on the high street is often gross - so make it yourself with decent chicken. The trick is poach it in milk before egg and flouring it. Do it carefully and it can be absolutely delicious.
I think you may be wrong - I thought the trick was to use buttermilk?MikeGalos said:
DonkeyApple said:
My neighbour had one of those. By the time he’d driven out to the outskirts of London he had to turn around and go home.
Sure, but six hours of crawling along in traffic does tend to drain batteries.Europa1 said:
Pedantry alert: that's not fried chicken; that's poached then baked chicken.
Pedantry alert to the pedantry alert: Sous vide and poaching are totally different. Sous vide is a dry method where the taste isn't washed away.Non-pedantry alert: If you're cooking it sous vide then baking is a bad choice for crisping the breading. It takes too long and overcooks the already cooked meat.
98elise said:
MikeGalos said:
DonkeyApple said:
My neighbour had one of those. By the time he’d driven out to the outskirts of London he had to turn around and go home.
Sure, but six hours of crawling along in traffic does tend to drain batteries.<sigh> When you have to explain the joke...
MikeGalos said:
Pedantry alert to the pedantry alert: Sous vide and poaching are totally different. Sous vide is a dry method where the taste isn't washed away.
Non-pedantry alert: If you're cooking it sous vide then baking is a bad choice for crisping the breading. It takes too long and overcooks the already cooked meat.
On the contrary, it’s an effective way of cooking the coating without having to worry about the safety of the meat. The chicken is cooked through at 66C. It’s safe, but it doesn’t have a well done texture. Just enough time in a very hot oven to crisp the coating doesn’t overcook the meat, it’s still juicier than doing it from raw.Non-pedantry alert: If you're cooking it sous vide then baking is a bad choice for crisping the breading. It takes too long and overcooks the already cooked meat.
otolith said:
On the contrary, it’s an effective way of cooking the coating without having to worry about the safety of the meat. The chicken is cooked through at 66C. It’s safe, but it doesn’t have a well done texture. Just enough time in a very hot oven to crisp the coating doesn’t overcook the meat, it’s still juicier than doing it from raw.
I always poach in whole milk that is barely warm enough for the surface to break into a murmur. I don't have a sous vide, or a thermometer.I get what you're saying about the roast breadcrumbs, but I much prefer a proper fried crisp coating. I probably haven't cooked this for at least 5, maybe 10 years. So it must be something else made me fat.
FWIW, I think the most successful method of sous vide is when you seal the meat into a vacuum-bag. Your butcher will be able to do this for you. And I should probably buy a thermometer.
suffolk009 said:
FWIW, I think the most successful method of sous vide is when you seal the meat into a vacuum-bag. Your butcher will be able to do this for you. And I should probably buy a thermometer.
Yeah, vacuum sealers are cheap, and the Anova machine I have will maintain +/- 0.1C and didn’t break the bank either. I expect a lot of them are gathering dust beside the ice cream maker and toasted sandwich machine, but mine gets used 2-3 times a week. The only thing I don’t like about it is the amount of plastic waste I create in used vacuum bags.otolith said:
Yeah, vacuum sealers are cheap, and the Anova machine I have will maintain +/- 0.1C and didn’t break the bank either. I expect a lot of them are gathering dust beside the ice cream maker and toasted sandwich machine, but mine gets used 2-3 times a week. The only thing I don’t like about it is the amount of plastic waste I create in used vacuum bags.
The only kitchen gadget that's continued in regular service in our house has been the waffle iron. Can't have too much maple syrup in the morning.Meat should have some crispy bits round the edge
It’s certainly time Lotus cooked up something worth eating and the last thing they need is a load of pretentious twaddle.
As for product and brand, no brand can sustain itself beyond the very short term unless the product is right. Consistently right.
Examples? Aston Martin Cygnet. All those fat cats were supposed to be going to buy one as a “cheap little runabout” with the “right badge”. And then there was dominant jewellery chain of Ratners, slammed into the ground when CEO proudly declared the products were crap but it didn’t matter because the brand was what counted. Noble: Product problem IMO, not a brand problem. New TVR? The world is full of optimists.....
As for product and brand, no brand can sustain itself beyond the very short term unless the product is right. Consistently right.
Examples? Aston Martin Cygnet. All those fat cats were supposed to be going to buy one as a “cheap little runabout” with the “right badge”. And then there was dominant jewellery chain of Ratners, slammed into the ground when CEO proudly declared the products were crap but it didn’t matter because the brand was what counted. Noble: Product problem IMO, not a brand problem. New TVR? The world is full of optimists.....
rockin said:
It’s certainly time Lotus cooked up something worth eating and the last thing they need is a load of pretentious twaddle.
As for product and brand, no brand can sustain itself beyond the very short term unless the product is right. Consistently right.
Examples? Aston Martin Cygnet. All those fat cats were supposed to be going to buy one as a “cheap little runabout” with the “right badge”. And then there was dominant jewellery chain of Ratners, slammed into the ground when CEO proudly declared the products were crap but it didn’t matter because the brand was what counted. Noble: Product problem IMO, not a brand problem. New TVR? The world is full of optimists.....
Lotus brand is ok then?As for product and brand, no brand can sustain itself beyond the very short term unless the product is right. Consistently right.
Examples? Aston Martin Cygnet. All those fat cats were supposed to be going to buy one as a “cheap little runabout” with the “right badge”. And then there was dominant jewellery chain of Ratners, slammed into the ground when CEO proudly declared the products were crap but it didn’t matter because the brand was what counted. Noble: Product problem IMO, not a brand problem. New TVR? The world is full of optimists.....
saaby93 said:
Lotus brand is ok then?
It’s 100% OK to me having owned one for many years, being a huge fan of mid engine 2-seaters and being old enough to remember a time before the F1 activity became a fiasco.Whether the brand has any positive meaning to Geely’s potential customers for their new range of cars is a trickier question. Hopefully the answer will turn out to be “yes”, although a similar question has already proved awkward for MG.
The product must be right on the button and supported by a credible dealer network.
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