Recipes / Food - Drink - Page 14

Ea · 11-23-2009, 05:44 PM

Thank you! Greasy was my impression, too. IMO stuffing would primarily be for flavour. This time I just followed the recipe, having no experience.

How can you make stuffing outside? By its definition stuffing is stuffed into the bird as a part of the preparation, isn't it?

I have this French recipe with a chicken stuffed with garlic cloves and then braised. Sounds absolutely wonderful - there's nothing like baked garlic and this way sounds divine. This is a stuffing I could agree with and am going to try next.

kindlekitten · 11-23-2009, 06:55 PM

Quote:

Originally Posted by Ea

Thank you! Greasy was my impression, too. IMO stuffing would primarily be for flavour. This time I just followed the recipe, having no experience.

How can you make stuffing outside? By its definition stuffing is stuffed into the bird as a part of the preparation, isn't it?

I have this French recipe with a chicken stuffed with garlic cloves and then braised. Sounds absolutely wonderful - there's nothing like baked garlic and this way sounds divine. This is a stuffing I could agree with and am going to try next.

stuffing like that is great inside the bird and does wonder for the flavor of the meat!

did you cook your stuffing at all before you stuffed it? usually our stuffing is completely cooked and coated with some form of broth and butter or oil so that there is no ability to absord the grease from the bird. for health reasons it is recommended to not stuff a bird, with bread stuffing, and cook it anymore

Ea · 11-23-2009, 07:06 PM

I browned the onion and heated the apple and bread crumb (as it was for a slow cooker I thought it better to heat it). It wasn't coated with fats and the recipe even suggested to use it cold - as I already had the onion on a pan I thought it easy enough to heat up all of the the stuffing. However, while I can understand perhaps not recommending stuffing of a turkey, a poussin or just a normal chicken is quite a different matter

badgoodDeb · 11-23-2009, 07:19 PM

If by "slow cooker" you mean something like a "Crockpot" -- that might be the issue. Cooking a turkey in the oven, in a roasting pan, allows the grease to drain outside of the bird. In the kind of slow cooker I'm thinking of, your bird probably sits in the drained fat, and would allow the stuffing to soak it back in. Ya know?

In a roasting pan, the bird sits on its tummy or back .... might that allow it to drain better?

We use a mashed-potato based stuffing (add bread, onion, celery, egg, milk) and we do cook it in the bird (well, my Mom does) and it doesn't get too greasy. We also cook the extra stuffing in a glass bowl in the same oven (we love it, so we make too much to fit in the bird). The only difference in the two portions (after cooking) is that the in-bird bit is moister. The out-of-bird part gets a crust on top, and doesn't get the added moisture from the bird. But I've never seen it be greasy/fatty.

Anyway -- maybe this data point helps your pondering!

phenomshel · 11-24-2009, 12:54 AM

Quote:

Originally Posted by Ea

Thank you! Greasy was my impression, too. IMO stuffing would primarily be for flavour. This time I just followed the recipe, having no experience.

How can you make stuffing outside? By its definition stuffing is stuffed into the bird as a part of the preparation, isn't it?

I have this French recipe with a chicken stuffed with garlic cloves and then braised. Sounds absolutely wonderful - there's nothing like baked garlic and this way sounds divine. This is a stuffing I could agree with and am going to try next.

I make what my mom called "dressing". Same ingredients as for stuffing, only you don't cook it "stuffed" inside the bird, you cook it in a separate pan.

kindlekitten · 11-24-2009, 01:43 AM

yah, I 'spose you're right. dressing and stuffing have become kind of synonymous with each other for me. what I prepare is more correctly called dressing

Verencat · 12-01-2009, 09:40 PM

More than easy chocolate fudge

1 300ml can of Eagle Bran (sweet condense milk)
460grams of chocolate chips of cut in to pieces (ideally dark, if not semi sweet)

Heat Eagle Bran in a pot and stop the cooking before it boils.
Add chocolate.
Wisk 'til smooth.
Pour in a container or mold of the desired shape and let cool in fridge for at least an hour.

Ta-da!

phenomshel · 12-01-2009, 09:54 PM

Quote:

Originally Posted by Verencat

More than easy chocolate fudge

1 300ml can of Eagle Bran (sweet condense milk)
460grams of chocolate chips of cut in to pieces (ideally dark, if not semi sweet)

Heat Eagle Bran in a pot and stop the cooking before it boils.
Add chocolate.
Wisk 'til smooth.
Pour in a container or mold of the desired shape and let cool in fridge for at least an hour.

Ta-da!

I wonder if you could do this with butterscotch chips, instead? Before anyone tries to lynch me, I can't have much chocolate, one good sized piece of fudge has erm..unfortunate...effects on my gastrointestinal system.

desertgrandma · 12-01-2009, 10:08 PM

Quote:

Originally Posted by phenomshel

I wonder if you could do this with butterscotch chips, instead? Before anyone tries to lynch me, I can't have much chocolate, one good sized piece of fudge has erm..unfortunate...effects on my gastrointestinal system.

Oh, please.......details, details!!

Verencat · 12-01-2009, 10:11 PM

Quote:

Originally Posted by phenomshel

I wonder if you could do this with butterscotch chips, instead? Before anyone tries to lynch me, I can't have much chocolate, one good sized piece of fudge has erm..unfortunate...effects on my gastrointestinal system.

It would be awfull sweet! Mybe if you took unsweetened condensed milk...

Quote:

Originally Posted by desertgrandma

Oh, please.......details, details!!

Really??? I mean, really????

desertgrandma · 12-01-2009, 10:12 PM

Quote:

Originally Posted by Verencat

I

Really??? I mean, really????

NO!! I just ate dinner!!!!

phenomshel · 12-01-2009, 11:05 PM

Quote:

Originally Posted by desertgrandma

Oh, please.......details, details!!

Quote:

Originally Posted by desertgrandma

NO!! I just ate dinner!!!!

No worries, no details forthcoming. Sheesh, you two!

grimo1re · 12-01-2009, 11:44 PM

Anybody has a low-sugar recipe for chocolate chip cookies? I do eat sugar but not much so tend to find most recipes too sweet. Also, I've tried a couple of recipes but wasn't impressed. Perhpas it's because I've got a fan-forced oven, I do lower the temp. but still things don't come out the same as a gas oven. Any recipes and ideas very welcome.

kindlekitten · 12-02-2009, 01:17 AM

use carob instead of chocolate, use raw sugar, cut the amount in half and use shortening instead of butter

GeoffC · 12-02-2009, 08:38 AM

or use agave syrup instead of sugar

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11-23-2009, 05:44 PM	#196
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Thank you! Greasy was my impression, too. IMO stuffing would primarily be for flavour. This time I just followed the recipe, having no experience. How can you make stuffing outside? By its definition stuffing is stuffed into the bird as a part of the preparation, isn't it? I have this French recipe with a chicken stuffed with garlic cloves and then braised. Sounds absolutely wonderful - there's nothing like baked garlic and this way sounds divine. This is a stuffing I could agree with and am going to try next.

11-23-2009, 07:06 PM	#198
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	I browned the onion and heated the apple and bread crumb (as it was for a slow cooker I thought it better to heat it). It wasn't coated with fats and the recipe even suggested to use it cold - as I already had the onion on a pan I thought it easy enough to heat up all of the the stuffing. However, while I can understand perhaps not recommending stuffing of a turkey, a poussin or just a normal chicken is quite a different matter

11-23-2009, 07:19 PM	#199
badgoodDeb Grand Sorcerer Posts: 8,550 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	If by "slow cooker" you mean something like a "Crockpot" -- that might be the issue. Cooking a turkey in the oven, in a roasting pan, allows the grease to drain outside of the bird. In the kind of slow cooker I'm thinking of, your bird probably sits in the drained fat, and would allow the stuffing to soak it back in. Ya know? In a roasting pan, the bird sits on its tummy or back .... might that allow it to drain better? We use a mashed-potato based stuffing (add bread, onion, celery, egg, milk) and we do cook it in the bird (well, my Mom does) and it doesn't get too greasy. We also cook the extra stuffing in a glass bowl in the same oven (we love it, so we make too much to fit in the bird). The only difference in the two portions (after cooking) is that the in-bird bit is moister. The out-of-bird part gets a crust on top, and doesn't get the added moisture from the bird. But I've never seen it be greasy/fatty. Anyway -- maybe this data point helps your pondering!

11-24-2009, 01:43 AM	#201
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	yah, I 'spose you're right. dressing and stuffing have become kind of synonymous with each other for me. what I prepare is more correctly called dressing

12-01-2009, 09:40 PM	#202
Verencat Wizard Posts: 2,615 Karma: 96491 Join Date: May 2009 Location: Montreal, Qc Device: xxx	More than easy chocolate fudge 1 300ml can of Eagle Bran (sweet condense milk) 460grams of chocolate chips of cut in to pieces (ideally dark, if not semi sweet) Heat Eagle Bran in a pot and stop the cooking before it boils. Add chocolate. Wisk 'til smooth. Pour in a container or mold of the desired shape and let cool in fridge for at least an hour. Ta-da!

12-01-2009, 11:44 PM	#208
grimo1re Geekette Posts: 435 Karma: 3335 Join Date: Sep 2006 Location: NSW, Australia Device: Sony Reader PRS500, PocketBook 360	Anybody has a low-sugar recipe for chocolate chip cookies? I do eat sugar but not much so tend to find most recipes too sweet. Also, I've tried a couple of recipes but wasn't impressed. Perhpas it's because I've got a fan-forced oven, I do lower the temp. but still things don't come out the same as a gas oven. Any recipes and ideas very welcome.

12-02-2009, 01:17 AM	#209
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	use carob instead of chocolate, use raw sugar, cut the amount in half and use shortening instead of butter

12-02-2009, 08:38 AM	#210
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	or use agave syrup instead of sugar

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