Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Chicken Pasta?


  • Please log in to reply
8 replies to this topic

#1 Paul Bacino

Paul Bacino
  • participating member
  • 1,274 posts
  • Location:Bennington Nebraska USA

Posted 22 January 2013 - 08:27 AM

Wanting to make a Chicken Pesto dish, but I"m thinking of making the noodle out a Chicken. Then saucing it with my pesto. Its going to be one part of a dinner with a play on " Chicks gone WILD" motif.

Which of the TG would you use? RM/GS/TI
Any recipes out there?

Ideas?

Edited by Paul Bacino, 22 January 2013 - 09:12 AM.

Its good to have Morels

#2 slkinsey

slkinsey
  • eGullet Society staff emeritus
  • 11,109 posts
  • Location:New York, New York

Posted 24 January 2013 - 07:53 AM

I think you would use RM if you planned to make the noodles by pureeing the chicken with activa and then piping it into simmering water. Or you could use GM if you wanted to try a technique like Ideas in Food's shrimp noodles (not sure how well that would work with chicken though).
Samuel Lloyd Kinsey

#3 Paul Bacino

Paul Bacino
  • participating member
  • 1,274 posts
  • Location:Bennington Nebraska USA

Posted 24 January 2013 - 01:08 PM

Sam,

Thanks..Thinking the RM and into a favorfull broth.. I just wasnt sure which to use.

Paul
Its good to have Morels

#4 Baselerd

Baselerd
  • participating member
  • 460 posts
  • Location:Texas

Posted 24 January 2013 - 01:28 PM

The MC books have a recipe just like that. They use activa RM, chicken thigh meat, and a bit of white chicken broth to make the noodles. I've been wanting to make that recipe actually, the broth is kinda cool too - they make a nano-emulsion broth using gum arabic, bay and thyme essential oils.

#5 Paul Bacino

Paul Bacino
  • participating member
  • 1,274 posts
  • Location:Bennington Nebraska USA

Posted 24 January 2013 - 02:18 PM

Baselerd..

What page in MC? For reference?

Paul
Its good to have Morels

#6 Baselerd

Baselerd
  • participating member
  • 460 posts
  • Location:Texas

Posted 24 January 2013 - 02:55 PM

Baselerd..

What page in MC? For reference?

Paul


4-238

#7 Paul Bacino

Paul Bacino
  • participating member
  • 1,274 posts
  • Location:Bennington Nebraska USA

Posted 25 January 2013 - 01:52 PM


Baselerd..

What page in MC? For reference?

Paul


4-238


Thanks
Its good to have Morels

#8 slkinsey

slkinsey
  • eGullet Society staff emeritus
  • 11,109 posts
  • Location:New York, New York

Posted 31 January 2013 - 09:14 AM

It's worth noting that the texture of this kind of noodle is nothing like a traditional texture. It's not anything like you might imagine "spaghetti made out of meat" would be. This is one of the reasons, I think, that the iconic wd-50 preparation stays away from the traditional condiments, etc. Also probably good that its a small serving. It's not necessarily the sort of thing you'd want to eat a big bowl of.
Samuel Lloyd Kinsey

#9 Paul Bacino

Paul Bacino
  • participating member
  • 1,274 posts
  • Location:Bennington Nebraska USA

Posted 31 January 2013 - 09:26 AM

Thanks..

Sam.. I ordered my Activa!! Probably wont get a chance to play in the kitchen for a couple weeks.. travel
Its good to have Morels