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Things lots of people buy and I don't understand

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154 replies to this topic

#151 Simon Lewinson

Simon Lewinson
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Posted 31 December 2013 - 12:48 AM

My wife had bariatric surgery and finds that white-meat chicken no longer agrees with her. In the five years since her surgery I have never been able to cook a chicken breast that she can properly swallow. Since she and I both prefer dark meat anyway it is a no-brainer.

I am in a similar situation and have found that sous vide has been the salvation for proteins. My standards are sous vide chicken beast (60C for 90-120 mins) or thigh (65C for 120 mins), marinated sirloin (54.5C for 24 hours) and pork belly (80C for 10 hours)

PM me for more info if you like


#152 rotuts

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Posted 31 December 2013 - 08:34 AM

excellent vid.  thanks for this


learned a think or two right there.

#153 SylviaLovegren

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Posted 31 December 2013 - 08:34 AM

Because of dietary issues my DW has coupled with the fact the my adult daughter has issues with never thinking chicken on the bone is ever completely cooked

That is so interesting! My hub has the same issue with bone-in chicken and freaking out that it isn't cooked and that I've killed him!!!OMG!!! A huge pain in the rear. I hate having to do boneless chicken but it may come to that. Glad, in a way, to know I'm not alone.

#154 Porthos

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Posted 31 December 2013 - 01:14 PM

DDF, I watched the video this morning. While I was out running errands I picked up a dozen chicken thighs. I de-boned and skinned them according to the video (better technique than I had used in the past) and then weighed the meat and the scrap. Total weight was 62 oz even with the scrap accounting for 25 oz leaving me with 37 oz of meat.. Since it is of no use to me I calculated the cost of the meat after trimming to be $1.81/lb. I buy my boneless skinless for $1.99/lb. Since I get no pleasure out of cutting up chicken the $0.18/lb difference is worth it to me.


That being said, I am grateful for the link to the video. It has given me a new technique that in very specific instances could be useful.


So I will continue to buy my Swanson's and you will have your perspective that home-made stock is the proper source - and that perspective is in keeping with the topic at hand.


Good Eating.

  • judiu and Shel_B like this

Porthos Potwatcher
The Unrelenting Carnivore
"If every pork chop was perfect, we wouldn't have hot dogs." (source unknown)
Customer to clerk in a clothing store, "Do you have these in a size for people who actually eat?"

#155 rotuts

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Posted 31 December 2013 - 01:52 PM

Excellent Analysis of the Vid and the Ck Th.


I also now will change my boning technique based on the vid, esp. turing the bird over to start with the 'oyster'


and do the Thighs as vid-ed.


but now Im much more interested in whole birds at 99 cents an lbs, doing the boning as Vid-ed


then using the 'scraps' to save for PC stock.


I do have the time to try out PC stock , but have not gotten to it yet


this vid helps a lot.


and i dont mind de-boning.