Thursday, June 05, 2008
EU to US: Bad Chicken, Bad Chicken - and Problems with Kosher Birds
Then again, we've had some unpleasant experience with kosher birds - namely Empire brand - over the years. Just recently we picked up a couple at a Trader Joe's, got them home, started unwrapping one, and found that it smelled bad. The store was fabulous about handling the problem, not only taking the bird back, but bringing my wife out to check for a replacement and letting her open and smell it before taking possession.
Unfortunately, this isn't the only time we've brought Empire birds home to find the aroma off-putting. We also had this problem a few times with The Butcherie, a kosher food store in Brookline, Massachusetts. Does it mean that the better taste that goes with a kosher treatment also brings a higher risk of a problem? If anyone has an answer, I'd be glad to hear it - and I think I'll check with some sources to see if I can provide some educated information.
Friday, May 02, 2008
Tyson Must Suspend Misleading Ads
Dave Hogberg, Tyson's senior vice president for consumer products, said it is a common industry practice.Guess "raised" doesn't count food, either. Unfortunately, some large companies are willing to capitalize on consumer concerns about food without going to the length of actually doing anything about their practices. Guess they've been listening to the concept of marketing being about perception for a bit too long.
Hogberg said injecting eggs with antibiotics did not undermine the "raised without antibiotic" label because the term "raised" is understood to cover the period that begins with hatching.
Wednesday, April 09, 2008
Recipe: Almond-Crusted Chicken
- 5 lbs. chicken parts, bones in
- 1 1/2 cups flour
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 eggs
- 1/4 cup milk
- 12 ounces sliced almonds
- Preheat oven to 350 degrees. Lightly oil (or use a cooking spray on) a large roasting pan, or two pans that will fit the chicken and your oven at the same time.
- Take three wide containers. Mix flour, salt, and pepper in one. Beat the eggs with milk in the second. Crush almonds with your hands and place into the third.
- Rinse chicken and pat mostly dry. In turn, dredge each piece in flour, coat with egg mixture, and roll in crushed almonds. Place in pan.
- Place pan in oven and bake about 40 minutes, or until almond crust is golden brown and chicken cooked through.
Tuesday, April 01, 2008
Technique: Beets, Fennel Bulb, and Other Candidates for a Hot Oven
The fennel got the same treatment, and the anise taste worked well with the beets. In addition was some briefly sauteed (until wilted) Swiss chard. There was a roast chicken for which I sauteed chopped leek, threw in flat parsley, and added some stock I made from the chicken innards. I blended the lot for a leek sauce, though I can see now that it's a bit mild on its own, and could have used a dash of something hot.
Friday, September 21, 2007
What Is With Packaged Broth?
Hitting the 600mg to 700mg range seems to be standard with chicken and beef broth. But why? Clearly you can make it yourself with far less sodium by not adding salt. You'll get some, but there's a limit of what can come out of even a kosher chicken. It makes me wonder whether there is any flavor in these commercial offerings, or if salt is all they have going for them?
Wednesday, June 20, 2007
Product Review: Smart Chicken Poultry
We had purchased some and put it into the freezer, usually a safe enough thing to do. After defrosting the package of plump leg quarters, I baked the chicken without adding anything. The meat was spongy, like you might expect from a Purdue chicken, and nowhere near the quality of the organic. My guess is that their touted cold air processing doesn't do much to the texture, as the two types of birds receive the same handling, yet the difference would have been obvious in a blindfold test.
If you're thinking of trying Smart Chicken, my suggestion is to purchase the organic or else pass it by and pick up a kosher bird.
Friday, June 15, 2007
Product Review: Chef Myron's 20 Gauge Sauce
Low sodium, naturally brewed soy sauce (water, soy beans, wheat, salt), red wine, natural brown sugars, fresh garlic, olive oil, rice vinegar, juniper berry and Myron's distinctive blend of unique spices. It has a deep and slightly malty flavor base, a piquant/sweet, pungent and peppery bite and subtle "evergreen" (juniper) flavor points.It's supposed to be for wild game and fish, but I tried some chicken that had marinated in the sauce before grilling. The description is close enough, though far more subtle than I would have expected from something intended for game, and pleasant. The company's site indicates distributors carrying the products, though not retail outlets. However, you could ask a local spot to place an order, or you can purchase a 2-pack of 16-ounce bottles for $24.45, including handling and continental US shipping via UPS ground.