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Knife Skills: How To Break Down A Chicken
If there's one knife skill that can save you money and make you look cool at the same time, it's breaking down a chicken. Consider that boneless breasts often cost around three times more than whole chicken does. So for the same price as a two-pack of breasts, you can buy a whole chicken, which comes with those same breasts, plus two legs, and a back.The Food Lab: How (Not) to Roast a Chicken
Who doesn't love roast chicken? Crackly, crisp, salty skin. Moist tender meat. Deep aromas filling the house. Little bits of fat and meat to tear off with your fingers and teeth as you linger over the the last sips of your whiskey (whiskey goes with chicken, right?). It's about as classy and classic as food can get, and my go-to meal for company. But to be perfectly frank, most of the time, I don't like roast chicken, because most of the time, well, chickens just aren't roasted very well.'Consumer Reports': Two-thirds of Fresh, Whole Broiler Chickens Contain Salmonella, Campylobacter
Two-thirds of fresh whole broiler chickens tested by Consumer Reports in 22 states contained salmonella and/or campylobacter bacteria, the magazine reports. Air-chilled organic birds (especially store-brand birds) fared best. Among name brands, Perdue's were cleanest while 80 percent of Tyson and Foster Farms chix registered for one or both pathogens. [via Civil Eats]...Serious Green: Go Heritage and Local with Your Bird This Thanksgiving
[Flickr: ExperienceLA] Thanksgiving is coming up quick and it's time to start thinking about all the fixins' and the main event—the turkey. This year, think about committing to a Heritage turkey instead of your normal supermarket pick. A Normal Bird [Flickr: Martin Pettitt] So what's wrong with most of those birds you'll find in the supermarket? Your normal bird (almost all turkeys bred for Thanksgiving are the Broad-Breasted White or Broad-Breasted Bronze variety) are so removed from a traditional turkey that they must be artificially inseminated to reproduce. These birds, all come from one basic genetic line that was developed in the 1950's. In keeping with Americans' preference for white meat, these birds were bred to have extremely large...Ben Franklin's Thoughts on Tender Turkey
washingtoncitypaper.com Ben Franklin once wrote his daughter to share his love for a certain feathered bird: For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. He is a Bird of bad moral Character. He does not get his Living honestly...For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America. As Tim Carman of the Washington City Paper notes, Franklin was also concerned with tenderizing this wattle-bearing poultry. His favorite method? Electrocution. “Birds killed in this manner eat uncommonly tender,” he wrote. Maybe not the first thing you pictured in Thanksgiving cooking techniques....Does Chlorine Make American Chicken Taste Funny?
Photograph from Katie@! on Flickr Chlorine is a nifty chemical often used to ensure swimming pool hygiene. Other times, it keeps chicken carcasses bacteria-free. After being defeathered and eviscerated, 80-percent of American poultry takes a chlorine bath. Europe doesn't support the chlorine presence, and has banned American poultry since 1997. Now Slate wants to know: does chlorine really make our chickens taste funny? In 1999, University of Georgia researchers noticed a difference between treated and un-treated chicken, but only after cooked patties sat in the fridge for four days. If the chlorine is used correctly, according to Slate, people won't detect any traces of chlorine after cooking. Good to know. Because I was hoping my chicken wouldn't taste like...Celebrity Chefs Cry Fowl
Across the pond, celebrity chefs Jamie Oliver and Hugh Fearnley-Whittingstall tackle the issues of animal welfare and "explore the horrors of intensive chicken farming" through the medium they know best: TV programs....Serious Sandwiches: Bakesale Betty's Fried Chicken Sandwich
Photograph from c(h)ristine on Flickr With the New Year approaching, there is the possibility of the chance that maybe I would perhaps consider having an inkling to make a resolution to eat better. With that (50/50 at best) chance of "improving" my diet looming, it's time to stuff my face with not so healthy things, just in case I decide to abstain after January 1st. In my book of guilty pleasures, the number one at the top of the list, has got to be fried chicken—and what better way to enjoy it then in sandwich form, served out of a bakery in Oakland, by a former cook from the birthplace of California cuisine....Photo of the Day: The True Love Roast
The True Love Roast contains turkey, goose, chicken, pheasant, partridge, pigeon squab, Aylesbury duck, Barbary duck, poussin, guinea fowl, mallard and quail along with herb and fruit stuffings. There's a different bird to represent each of the 12 days of Christmas! Only 50,000 calories!...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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