The flavour factor: undoing the Dorito effect
2Cdo @ Wed Apr 29, 2015 1:29 pm
herbie herbie:
Trying to find a good steak for less than the price of a used car these days...
we actually pigged out on King Crab last month, it was on sale for less than steak
we actually pigged out on King Crab last month, it was on sale for less than steak
You know it's bad when,,,,,
I can't recall crab EVER being less than steak.
BeaverFever @ Wed Apr 29, 2015 1:32 pm
DrCaleb DrCaleb:
ShepherdsDog ShepherdsDog:
BeaverFever BeaverFever:
Not only do I find chicken breast bland, I find it very dry (and yes, my wife insists on buying it all the time too!).
The only decent chicken breast dishes I've had recently are Indian or Middle Eastern dishes where they marinate it in yogurt....makes it really juicy and of course then there's the exotic seasoning.
The only decent chicken breast dishes I've had recently are Indian or Middle Eastern dishes where they marinate it in yogurt....makes it really juicy and of course then there's the exotic seasoning.
Brine it for about 3/4 of an hour to one hour, and you'll never complain about dry flavourless chicken breast again.
Boil 3 cups of water, add 4 -5 tablespoons salt, 3 -4 tablespoons sugar, a bay leaf and some garlic, or some apple to the water and let cool. Use that as a brine, once cool.
Overnight in the fridge is good too. I put chickens or even a whole turkey in that overnight before smoking them. More brine though, but 3 cups is lots for a couple breasts or some thighs.
Sounds tasty, just worried about having to add all that salt and sugar! I think it goes back to the "Dorito Effect" described in the OP: Don't settle for bland supermarket ingredients and you won't have to adulterate them with unhealthy seasoning.
I probably will try it though, if it works for the bbq
ShepherdsDog @ Wed Apr 29, 2015 1:50 pm
what other way is there to cook meat? ![[huh]](./images/smilies/icon_scratch.gif "huh?"){kind=icon}
2Cdo @ Wed Apr 29, 2015 1:50 pm
ShepherdsDog ShepherdsDog:
what other way is there to cook meat?
None, if you're a man.
bootlegga @ Wed Apr 29, 2015 10:06 pm
DrCaleb DrCaleb:
BartSimpson BartSimpson:
And my own quirk I brought back with me from overseas is a sometimes distressing craving for durian. I enjoy it, I love the taste, but at the same time there's something distantly revolting to me about it.
I've never tried it, mainly because I've heard it's best fresh, and I live a long way from where it grows. I have seen it frozen in the local Asian supermarket - is it any good thawed? I wouldn't want to try it if it's not representative of the 'good stuff'.
The frozen durian from T&T is pretty good - or so a former roommate from Asia thought, but I didn't care for it personally. Fortunately, the frozen one doesn't smell nearly as bad a the fresh ones do.
bootlegga @ Wed Apr 29, 2015 10:10 pm
BeaverFever BeaverFever:
Not only do I find chicken breast bland, I find it very dry (and yes, my wife insists on buying it all the time too!).
The only decent chicken breast dishes I've had recently are Indian or Middle Eastern dishes where they marinate it in yogurt....makes it really juicy and of course then there's the exotic seasoning.
The only decent chicken breast dishes I've had recently are Indian or Middle Eastern dishes where they marinate it in yogurt....makes it really juicy and of course then there's the exotic seasoning.
The old cook's saying is that fat equals flavour - and chicken breasts have very little fat.
Personally, I prefer the chicken breast with the skin on to seal in the juices and add some flavour (because of the fat under the skin. If you are BBQing a chicken breast, the trick is to only flip it once to keep it from drying out.
DrCaleb @ Thu Apr 30, 2015 6:30 am
BeaverFever BeaverFever:
DrCaleb DrCaleb:
Boil 3 cups of water, add 4 -5 tablespoons salt, 3 -4 tablespoons sugar, a bay leaf and some garlic, or some apple to the water and let cool. Use that as a brine, once cool.
Overnight in the fridge is good too. I put chickens or even a whole turkey in that overnight before smoking them. More brine though, but 3 cups is lots for a couple breasts or some thighs.
Sounds tasty, just worried about having to add all that salt and sugar! I think it goes back to the "Dorito Effect" described in the OP: Don't settle for bland supermarket ingredients and you won't have to adulterate them with unhealthy seasoning.
I probably will try it though, if it works for the bbq
You only want enough salt in the brine to be able to taste it. The sugar is there to balance the flavour. The normal ratio is 20g of salt per litre of water, according to my charcuterie books - which is fine if you are smoking meat like ham hocks or a whole chicken. I find it's too much if you are just trying to flavour it a bit.
The salt draws moisture out of the meat concentrating the flavour, and also draws the aromatics you add to the brine into the meat. Like Shep says, if you don't add enough salt to the brine you get a mushy mess because it just absorbs the water instead of drawing it out.
One of my fave spice blends is the Moroccan 'Harissa'. Mix it with fresh lemon and olive oil, then serve as a dip with fish or on eggs. Goes great on grilled chicken.
http://mideastfood.about.com/od/dipsand ... arissa.htm
DrCaleb @ Thu Apr 30, 2015 6:33 am
bootlegga bootlegga:
The frozen durian from T&T is pretty good - or so a former roommate from Asia thought, but I didn't care for it personally. Fortunately, the frozen one doesn't smell nearly as bad a the fresh ones do.
Those are the ones I saw, last time I was there.
Is there any place better in the city to get all sorts of mushrooms, fresh spices like curry and lime leaves or tumeric? I don't think so! Or the yummy dried shrimp paste needed to make a good Thai dipping sauce?
![[drool]](./images/smilies/droolies.GIF "Drool")
bootlegga @ Thu Apr 30, 2015 11:04 pm
DrCaleb DrCaleb:
bootlegga bootlegga:
The frozen durian from T&T is pretty good - or so a former roommate from Asia thought, but I didn't care for it personally. Fortunately, the frozen one doesn't smell nearly as bad a the fresh ones do.
Those are the ones I saw, last time I was there.
Is there any place better in the city to get all sorts of mushrooms, fresh spices like curry and lime leaves or tumeric? I don't think so! Or the yummy dried shrimp paste needed to make a good Thai dipping sauce?
If you want a selection of 'Asian' (East Indian) spices, I would recommend trying the Asian food stores around town - there is one on 144 Avenue at about 77st (same strip mall as Giant Tiger). Another place my by Lucky Supermarket on 127 Street near Superstore, but I'm not sure.
For the mushrooms, I'd suggest a farmer's market (they are popping up all over the city now on different weekdays).
herbie @ Fri May 01, 2015 10:35 am
Posted a FB rant last week over a TV ad for Western Family (the kids call it Welfare Family brand) s/b chicken breast.
Three kilogram boxes on sale for $2.79 a pound.
You're selling an item! Tell us the price of it instead of a fucking math test!
Got a lot of likes.
BeaverFever @ Fri May 01, 2015 12:16 pm
herbie herbie:
Posted a FB rant last week over a TV ad for Western Family (the kids call it Welfare Family brand) s/b chicken breast.
Three kilogram boxes on sale for $2.79 a pound.
You're selling an item! Tell us the price of it instead of a fucking math test!
Got a lot of likes.
Three kilogram boxes on sale for $2.79 a pound.
You're selling an item! Tell us the price of it instead of a fucking math test!
Got a lot of likes.
I wouldn't be surprised if that's against some consumer law actually.
herbie @ Fri May 01, 2015 9:03 pm
Then Big Jimmy will make them change the law!
I'm kind of sick of seeing things priced by the pound, 509 ml bottles, 1,86L jugs, things that are absurdly expensive priced by the 100h (almost all fish here is)
Hyack @ Sat May 02, 2015 12:56 am
DrCaleb DrCaleb:
One of my fave spice blends is the Moroccan 'Harissa'. Mix it with fresh lemon and olive oil, then serve as a dip with fish or on eggs. Goes great on grilled chicken.
http://mideastfood.about.com/od/dipsand ... arissa.htm
http://mideastfood.about.com/od/dipsand ... arissa.htm
It must be a sign of getting old, I've never been a fan of "killer" hot food or spices. I'd say my taste would be somewhat hotter than most people would enjoy, as for spices.....you can't enjoy food without them! The problem is I now find my tolerance for "hot" food is definitely dropping, stuff I used to enjoy now seems to be getting hotter or less enjoyable, old recipes I've used for years now have to been "toned down" for me to enjoy......
ShepherdsDog @ Sat May 02, 2015 2:23 pm
Usually the older you get, the more tolerance you have for spicy food as your palate degrades. It's usually children who don't like spicier foods. I like a fairly spicy curry, that my youngest finds too strong....the wife's not too fond of it either, but it's a lot spicier than I used to make it in my 20s
herbie @ Sat May 02, 2015 3:19 pm
My son got in shit at daycare when he was 5 for sneaking a bottle of Saigon chili oil to spice up his chicken noodle soup.
Dared the other kids and they were gasping and bawling...
We always brought it with us when we went for Chinese here Beyond Hope. Spice up those greasy deep fired dough balls. After almost 30 years here, every place in town brings me chopsticks and a bowl of it as soon as I sit down.