Post by chrisg on Jun 13, 2015 16:38:05 GMT 10
Just had the most interesting week for a while.
Wife had a significant birthday ending in a zero on Thursday so had dinner out with some very good friends at one of our favorite restaurants but I'd thawed a couple of Marylands to cook on Wednesday and then was hauled off to a job so they didn't get cooked. Came home, remembered they were thawed so decided I'd give them a gourmet brine and cook them Friday with the proviso that they did smell a little "gamey" so would be careful in the taste test.
Well, they came out of the brine seeming perfectly ok so gave them a simple S&P rub and into the Q on high heat on the trivet and foil then backed the heat off a tad and kept them cooking through.
I already had jacket potatoes ready to go with green beans and gravy so just waited for the chicken to temp test as done and after a short rest served up, once I had had a cautious taste test.
I would rate the Marylands amongst the best tasting chicken I have ever cooked, really succulent and tender, my wife agreed
Thanks Captain I'm pretty certain the brine made the difference, I also sort of wondered if it may not have retarded any tendency for the meat to go off ?
Always a bit of a test of your cooking to follow on from an exquisite restaurant meal let alone with meat you were wondering about
Makes me wonder a bit about our obsession with fearing thawed chicken.
The restaurant btw, place called Conti's, they also have a winery, been there a long, long time and they did not disappoint, my Moroccan steak was done to perfection, my wife had a poached salmon filet wrapped in filo that both her and her daughter raved about - had ten people around the table ordering about 7 different dishes and everyone was happy.
I'm going to see if I can't replicate that salmon or even improve it, the steak I know I can
The bill - not insignificant, but I think umpteen bottles of SB may have added to that a bit
Cheers
Wife had a significant birthday ending in a zero on Thursday so had dinner out with some very good friends at one of our favorite restaurants but I'd thawed a couple of Marylands to cook on Wednesday and then was hauled off to a job so they didn't get cooked. Came home, remembered they were thawed so decided I'd give them a gourmet brine and cook them Friday with the proviso that they did smell a little "gamey" so would be careful in the taste test.
Well, they came out of the brine seeming perfectly ok so gave them a simple S&P rub and into the Q on high heat on the trivet and foil then backed the heat off a tad and kept them cooking through.
I already had jacket potatoes ready to go with green beans and gravy so just waited for the chicken to temp test as done and after a short rest served up, once I had had a cautious taste test.
I would rate the Marylands amongst the best tasting chicken I have ever cooked, really succulent and tender, my wife agreed
Thanks Captain I'm pretty certain the brine made the difference, I also sort of wondered if it may not have retarded any tendency for the meat to go off ?
Always a bit of a test of your cooking to follow on from an exquisite restaurant meal let alone with meat you were wondering about
Makes me wonder a bit about our obsession with fearing thawed chicken.
The restaurant btw, place called Conti's, they also have a winery, been there a long, long time and they did not disappoint, my Moroccan steak was done to perfection, my wife had a poached salmon filet wrapped in filo that both her and her daughter raved about - had ten people around the table ordering about 7 different dishes and everyone was happy.
I'm going to see if I can't replicate that salmon or even improve it, the steak I know I can
The bill - not insignificant, but I think umpteen bottles of SB may have added to that a bit
Cheers
