fishy

Hi guys! I want to do the classic roasted chicken with truffles inserted in between the skin and the chicken but on a smaller scale. Im planning on using a frenched chicken breast with 4 to 5 truffle shavings in between the skin. For the sauce I want to use albufera sauce How do I cook the chicken so that the skin gets translucent enough to appreciate the truffles under the skin? Do I really have to opt for cooking it in the oven or will pan frying do the trick? How about basting the skin with butter while pan frying? Thanks!

I've found an article that claims a technique to counter the skin shrinkage http://communities.washingtontimes.com/neighborhood/hail-mary-food-grace/2011/oct/19/does-your-chicken-skin-shrink-when-you-cook-it/ It appears to involved adding the chicken to a cold pan.. or atleast start it off on low heat. It looks like an invite for the chicken skin to stick to the pan.. what do you guys think?

Hi guys, When I sear chicken for dishes such as fricassee etc. the skin on the chicken shrinks. How do I keep this from happening? What I do is start on high heat and keep it on high until I get a nice color. What do you guys do to keep the skin from shrinking? Thanks!

I have yet another question about the rolled saddle or any rolled meat for that matter. How do I get both ends (the ones that overlap) to stick together after cooking. Is there a technique to getting it more secure? sometimes one of the ends curls over while cooking. what can I do about this?

Exactly my question, why not stuff then cook straight away? hopefully some of the more experienced members can fill us on this.

Cookbooks usually instruct you to refrigerate stuffed/rolled meats (eg. lamb saddle w/ prunes) overnight. Why should this be done? can i skip this step? Im guessing it has something to do with keeping its shape?

Great buy! And not as big of an investment as other books out there. Buy it, you wont be disapointed!

Oh alright, I'll post what was taught to me just for comparison and critique This method is made from scratch and makes use of meat scraps -First sear the meat scraps in some oil until there is some good maillard reaction then add aromatics (thyme, onion, garlic and peppercorns) and butter to the cocotte and let caramelize. (I was taught that butter browns food better. could some one explain why? .. anyway, I could imagine how the caramelized butter solids could also give good flavor to the jus) - Degrease (I was told not to discard all of the fat. For flavor maybe? this may be the problem of my splitting) deglaze with a ladle of stock then add stock to cover the meat. This then is left to simmer for 1 hour and 15 mins. - strain and reduce to desired consistency Now for some more of my silly questions. haha What should the consistency of jus be for plating as a sauce? What are the key points to look out for so the jus comes out clearer? *One I could think of would be to sear the meat scraps until well done or even over so no blood seeps out and coagulates when i add stock. I cant see a strainer on its own filtering out those pesky particles.

Ideally should there be fat in the jus? or should it be more like a reduced stock?

Havent heard of splitting? I must be doing something wrong then. How do you make your jus? Im thinking there is too much fat rendered from the meat (The jus i had split was beef) or too much searing oil o begin with...just what i can think fo from the top of my head.

I am the type of person who needs to know why things are any how they work. I know how to make jus but dont know why it thickens/binds it, what major compounds are involved that make it what it is... Other basic questions are what causes it to split, how it can be remedied. I guess what im looking for are the basic why's and hows of jus. hopefully someone can understand what im getting at and help.

How do I create stable foam? (the type you whisk and skim off the top not the isi kind) I recently tried just pure cream and a touch of liquid hickory smoke but it turned in to cream sooner than i wanted it to. I have agar and gelatin in mind but how do i use it? just desolve it in and go? thank you