Re: Does fat add flavor? (was: Apologies to all.)

In article <Xns981B8E6D93665Incognito@xxxxxxxxxxxxx>,
Mr Libido Incognito <Not@xxxxxxxxxx> wrote:

OmManiPadmeOmelet wrote on 10 Aug 2006 in rec.food.cooking

In article <Xns981B7CB9D988EIncognito@xxxxxxxxxxxxx>,
Mr Libido Incognito <Not@xxxxxxxxxx> wrote:

Marbled meat...(meat that has some fat lines/veins) in the flesh
certainly tastes better and is juicier. A peice of roast beef
beef sans marbeling seems dry and stringy. But these days
governments are pushing the meat producers to 'grow' leanner
meats...see various threads on injected salt water in meats.

I know this sounds bad, but I'm actually ok with it in poultry...

but it just does NOT work in beef!

Ew!

The last non-injected chicken breasts I bought were pretty much
inedible. Dry as a popcorn fart.

And I know how to cook them. :-(

Dear god!...use butter on your popcorn....Plah-ease.

I rottisserie my chicken....tasty & very juicy and cheaper than
boneless skinless parts chicken parts. Or go the mayo or yogurt
coated route. that'll keep moisture in and the spices on the breast.


Prolly correct... but I still can't seem to get edible breast meat no
matter _how_ I cook a whole chicken!

It's probably a matter of personal taste.

I can still use the meat, but it's _never_ eaten as is. I generally
make chicken salad. That works ok.

I wash/rinse inside and out...pat dry then remove the excess chicken fat.

I rotisseries small birds (say 2 to 2 1/2 lbs) for about 75-80 min. till
juices run clear when pierced with a knife etc... (lime slices under the
skin)and a little salt and pepper and oil on the skin. Skin is nicely
crispy... meat is juicy and slightly lime flavoured. Well in all truth
I've seen crisper skin but no real complaints.

When cooked I cut them in half with kitchen shears eat half for supper
and save half for lunch the next day....the juices drip from the fork on
the way to my mouth and the plate pools up with chicken juices. The half
saved loses an amount of juice into the zip lock storeage bag and is not
as juicey... but still resonably good when nuked to reheat at work..

IMO you are over cooking your roasted birds so they dry out. Or perhaps
need to try cooking smaller birds. (Maybe decreasing cooking time by
upping the heat?)

it's been awhile... ;-)
I'll have to try again. I gave up on breast meat long ago due to the
issue of dry meat.

I want so very badly to try spatchcocking! I do _not_ own a rotisserie
and do not intend to purchase one, so other hints on cooking whole
chickens are welcome.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson
.