Dedicated to my meat-free mates
Although there is chicken in the meal
Old bay roasted head of cauliflower in a casserole served with some leftover sous vide chicken and leafy green vegetables dressed in American mustard, tomato sauce, and mayonnaise.
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I’ve never been fond of breasts, I’ve always been keen on thighs. I find breasts dry and stringy, even when people tell me they have great breasts I’m usually disappointed. Thighs, however, rarely disappoint me. Thighs are succulent, juicy and moist without any of the dry stringiness of breasts.
I was recently challenged by my blogger friend, Mabel Kwong, to try to prepare breasts and make them as succulent, juicy and moist as thighs.
Well, until recently, I thought it would be impossible, but now that I am cooking sous vide, I may be able to find out if I can make breasts as well as thighs.
I mean I have my MEATER wireless meat thermometer, but in my mind, a meat thermometer is more for safety rather than texture and mouthfeel. I could poke my MEATER wireless meat thermometer into a breast and cook it precisely using the app until the internal temperature reaches the safe point for a breast. Such an approach wouldn’t necessarily guarantee a soft, tender, moist, and juicy breast.
The one disappointment though with this challenge is that I couldn’t find a breast with the bone in and skin on. I know I could have bought a whole bird and dissected out the breasts and thighs but I didn’t want to buy a whole bird. I wonder if dissecting out the breast can be called a mastectomy, I expect not. Dissecting out the maryland though, I reckon could be regarded as a hindquarter amputation.
So for this challenge, I used a breast sans skin and bone along with a thigh with bone in and skin on.
The cooking conditions I chose were 60 °C (140 °F) for three hours which should successfully pasteurise the flesh of harmful microorganisms.
The most common microorganisms of concern are Salmonella and Campylobacter. Both are pathogenic enteric bacteria which can cause not only diarrhoea but severe abdominal pain which presents as colic, along with fever and occasionally in severe infections, especially in immunocompromised persons, bacteræmia. Campylobacteriosis is also associated with arthritis and Guillain Barré Syndrome. Salmonellosis also has its share of nasty post-infectious problems too. It’s really important to ensure your meat is pasteurised and you handle your meat with tender loving care.
This advice goes for all forms of poultry.
If you read my recipe on sous vide kangaroo, you’ll also know there are concerns about parasites too.
I bought everything from Coles.
The zucchini noodles were prepared by Coles and in a microwave radiation-safe plastic bag.
I cooked sous vide with my Anova Culinary Precision Cooker.
Vegemite has been in the news over the last couple of weeks. Coles announced Vegemite infused snags in time for Australia Day and award-winning chef, Neil Perry, created Vegemite burgers for the Australian Open (tennis tournament).
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Yummy Lummy isn’t a site for a discussion about Australia Day and whether we should celebrate it and have a public holiday every 26 January. Suffice to say, from a food blog perspective, my interest in Australia Day is about what to eat.
With Vegemite on my mind, I thought what could I cook with this lovely paste of yeasty goodness? While I was grocery shopping on Saturday (2018-01-20) I spotted a tube of the delicious black paste and thought how I could use a tube.
While grocery shopping at Coles I bought some chicken thigh fillets and I wondered how the black gold might taste with chicken. I know it complements steak beautifully, I just wasn’t sure about chicken.
I default the energy to 500 Calories. I have no idea how many Calories are in this dish.
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I love the stuff. I can lick it off a spoon. I like it in hot water with chicken stock. I like seasoning steak and gravy with it. Of course, on toast is a given.
Yes, try just smearing it on some toast with (real) butter. Don’t trowl it on. As you get accustomed to it you can gradually get to licking it from a spoon as a snack.
Coon cheese has a great sharp taste. It’s an Australian product like the black gold and I like combining the two products whenever it’s the right thing to do.
Yes, I know that the word coon is offensive, but I’m talking about Coon cheese. It’s a brand and I want to acknowledge the brand.
I was pretty happy with the chicken. The flavour of the salty yeasty black goodness wasn’t overpowering. The chicken went nicely with the beetroot slaw with horseradish flavouring.
I’m still in the planning stages. I’ve drafted the first few episodes. I’ll start recording next month.
Quick and easy one pot roast panko chicken thigh and vegetable rice
Whisky flavoured chicken and blue cheese casserole may sound weird but the taste is amazing, especially with some nice Danish blue cheese melted throughout the chicken and vegetable mix. The flat smelt pretty good as the Danish blue was melting in the oven.
Check out the story on my renewed focus on food blogging.
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Tonight’s dish permits me to exploit my Tupperware Microwave oven pressure cooker and reduce the cooking time while intensifying the flavours of the meal. I love my Tupperware cooking products.
I know it’s a bit of a stretch to call this art. I don’t have an artistic bent and even my closest friends point out my lack of skill. My desire though is to improve my drawing. I remember at high school and university, to help me learn I did a lot of drawings. On graduation, I’ve also relied on drawings to help me learn and remember. While few others would appreciate them, I still like drawing to help me remember.
By default, I make all my recipes 500 calories.
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This is a photograph of the final dish. It was shot at 300 mm f/16 ISO 64 for 1.3 seconds on a Nikon D810 using a Nikkor 28–300 mm lens.
Yes, I do. I go bright red and I get short of breath. The whisky though was cooked and most of the alcohol should have vaporised. The flavour though seems to be intensified.
Sure but it would have taken an age and the flavours would not be intensified.
A pressure cooker is also an autoclave and food cooked in an autoclave will be free of germs.
It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.
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Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.
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Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing.
Thaw the leftover frozen beef and cut into small slices
Unpack the raw chicken and get to room temperature
In your slow cooker add 1 cup of rice and the stock
Add in the beef and the chicken
Set the slow cooker for 6 hours
After the slow cooker has finished, debone the chicken
Mix everything together in the slow cooker vessel
Aliquot two large portions into containers for dinners
Aliquot two smaller portions into containers for lunches
Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce
Shoot a photograph and then eat the meal
Wash the dishes and write the recipe
Blog and hope your friends share the recipe
An all time favourite. Mixing the beef and the chicken is a great move.
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I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences. Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel
Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.
It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.
Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.
Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6
You better believe it. Check 1, 2, and 3.
Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+
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