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

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

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.

Spatchcocking works a treat! In a convection oven a small bird takes
about 45 min. The dry heat really crisps up the skin. I don't adjust the
temp down...I just take the bird out sooner. Also fairly juicy. Again rub
oil salt and pepper on skin and lime underneath or a garlic & butter mix.
But I really like lime with chicken....remove slices after cooking as
they are fairly bitter.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan
.