Gravy's Cooking Thread
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Take a fork to it. Scrape it along the surface. It'll shred if you don't overcook it.
Or just cut it up.
Or just cut it up.
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Here's something fun I just learned (I'm slow). Cook a chicken breast (this works with pork, too), don't cook it too much, and put it in your stand mixer with the paddle attachment. Watch it closely, and it will shred the meat for you. No more time spent shredding! Do it at a low speed, and don't walk away from it, so it doesn't pulverize the meat.
Awesome.
Awesome.
Joeboo
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My wife and I use our steam cooker quite a bit. It's similar to this:
http://www.overstock.com/Home-Garden...130301190153:s
We do chicken breasts in it a lot, when we plan on using the chicken in other things like enchiladas, or soups, or shredded/cubed up for chicken salad, etc. Makes it real easy to cook 3 or 4 chicken breasts, and they are super tender for cutting or shredding. You just really wouldn't want to eat one plain when cooked in a steamer, it's pretty devoid of a lot of flavor. Basically just for when you want to add chicken as an ingredient in something else.
http://www.overstock.com/Home-Garden...130301190153:s
We do chicken breasts in it a lot, when we plan on using the chicken in other things like enchiladas, or soups, or shredded/cubed up for chicken salad, etc. Makes it real easy to cook 3 or 4 chicken breasts, and they are super tender for cutting or shredding. You just really wouldn't want to eat one plain when cooked in a steamer, it's pretty devoid of a lot of flavor. Basically just for when you want to add chicken as an ingredient in something else.
Famm
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Big Phoenix
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ToeMissile
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I boil when I'm going to make enchiladas. Small corn tortillas, shredded chicken, ridiculous amount of chile verde, crap load of cheese. Put the chile verde on everything as you assemble and place in the casserole dish. So good.
At least tell me you're using a court bouillon to boil it.
Or, that you're putting in a whole chicken and adding a ton of aromatics and mirepoix to it. Bonus: The stock can be used as a base for 8 billion sauces, or for delicious soups.
Or, that you're putting in a whole chicken and adding a ton of aromatics and mirepoix to it. Bonus: The stock can be used as a base for 8 billion sauces, or for delicious soups.
I really only boil when I want something bland and flavorless. Even braising the chicken would infuse more flavor into the meat, and it requires very little effort. I can understand boiling for facilitating shredding but, if you're trying to minimize the flavor/texture/everything positive about your chosen protein, why use that protein at all?
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The only acceptable time to boil a chicken is when you are making stock or you have to make bland chicken to feed to a dog with allergies (seriously - fuck pugs with food allergies).
That's the point
Definitely a high maintenance dog. We never did find a diet that addressed the shedding issue.
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I get roasting chickens, and boil them to make stock,and then use the meat in soup. I've heard that boiling a cow tongue makes it pretty tender, though.That's the pointOutside of pasta, eggs, and potatoes in salinated water, I really don't boil anything.
Cow tongue is not...bad. The most important part is cleaning it - it looks fucking terrible, and it's really hard to tell what you have to get rid of and what you have to keep. You actually need to scrub it too, and then put it in cold water to soak for hours, making sure to change the water whenever it starts looking cloudy.
You don't actually boil it, but simmer it for a rather long time. (2-3+ hrs?) You do the same thing you would do when making stock - aromatics, peppercorns, mirepoix etc.
The *only* time I've ever had cow tongue I prepared it that way, then it went into a lengua, which is some latin soup.
We also subbed it into philadelphia pepper pot soup, which normally includes tripe, but I can't stand it. The cow tongue was not bad in it.
You don't actually boil it, but simmer it for a rather long time. (2-3+ hrs?) You do the same thing you would do when making stock - aromatics, peppercorns, mirepoix etc.
The *only* time I've ever had cow tongue I prepared it that way, then it went into a lengua, which is some latin soup.
We also subbed it into philadelphia pepper pot soup, which normally includes tripe, but I can't stand it. The cow tongue was not bad in it.
not a big fan of beef tongue but at-the-table shabu shabu style is fucking good. a classic of japanese cooking. they cut it paper thin and you quickly blanch it in a savory broth.
