Chicken Pasta?

[Paul Bacino]

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 January 22, 2013 by Paul Bacino (log)

[slkinsey]

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).

[Paul Bacino]

Sam,

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

Paul

[Baselerd]

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.

[Paul Bacino]

Baselerd..

What page in MC? For reference?

Paul

[Baselerd]

Baselerd..

What page in MC? For reference?

Paul

4-238

[Paul Bacino]

Baselerd..

What page in MC? For reference?

Paul

4-238

Thanks

[slkinsey]

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.

[Paul Bacino]

Thanks..

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