Melba's Jammin' wrote:
> In article <[email protected]>, Monsur Fromage du
> Pollet <[email protected]> wrote:
>
>
>>Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking
>
>
>>>> * Exported from MasterCook *
>>>>
>>>> Mimi's Sticky Chicken
>>>>
>>>>Recipe By :Mimi Hiller
>>>
>>>(snippage)
>>>
>>>> 1 whole roasting chicken -- about 3 pounds
>>>
>>>Carol, that's about the smallest roasting chicken I've seen -- is
>>>it really just a whole fryer? Anyone know how it would do with a
>>>real roaster - maybe 4-6#?
>>
>>Doesn't the recipe say...yada yada... till internal temp is 155F?
>>The basting should stop the chicken from drying out, shouldn't it?
No. Basting doesn't add moisture to meats. All it really does is lower
the temperature. Opening the door of the oven lowers the temperature in
there. Splashing the juices onto the top of the bird lets some of it
evaporate and thereby cool down the meat a bit. So basting is a two-way
effort to lower the temperature of what's cooking. There's no
penetration of the basting liquids into the meats.
In article <[email protected]>, "Bob (this one)"
<[email protected]> wrote:
> Melba's Jammin' wrote:
> > In article <[email protected]>, Monsur Fromage du
> > Pollet <[email protected]> wrote:
> >>Doesn't the recipe say...yada yada... till internal temp is 155F?
> >>The basting should stop the chicken from drying out, shouldn't it?
>
> So basting is a two-way effort to lower the temperature of what's
> cooking. There's no penetration of the basting liquids into the
> meats.
>
> Pastorio
Hah! What I figured! I thought its sole purpose was to brown the skin.
Couldn't see how it will prevent meat from drying.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
modom <[email protected]> said:
>The meat has a sticky consistency in your mouth. Not a bad thing,
>BTW. It's wonderful. Also Carol's concern about the heat level is a
>non-issue. It cooks long enough that the capsaicin (or whatever) is
>greatly reduced in intensity. It's a fine recipe. Like Carol, D
>alters it for her needs: Reduced sugar for a South Beach diet.
It might be a non-issue in Texas, but here in Lake Woebegon ...
After he read my first post, Boli suggested that I stuff the next one with
marshmallows. I know where you live, Boli!
On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking:
> modom <[email protected]> said:
>
>>The meat has a sticky consistency in your mouth. Not a bad thing,
>>BTW. It's wonderful. Also Carol's concern about the heat level is a
>>non-issue. It cooks long enough that the capsaicin (or whatever) is
>>greatly reduced in intensity. It's a fine recipe. Like Carol, D
>>alters it for her needs: Reduced sugar for a South Beach diet.
>
> It might be a non-issue in Texas, but here in Lake Woebegon ...
>
> After he read my first post, Boli suggested that I stuff the next one
> with marshmallows. I know where you live, Boli!
Boli suggested that, too?
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
Sheryl Rosen <[email protected]> said:
>Putting a **whole** 4lb or larger chicken in a crockpot is a one way ticket
>to Salmonella City....on a high-speed express train!
>
>Cut up chicken, sure, no problem. But a chicken that large...at the low
>temps of a crock pot...would cause the parts of that chicken towards the
>center of the pot to be at unsafe temps for far too long. There's too much
>mass for the heat to penetrate.
>
>All the crock pot cookbooks I've seen advise against cooking a whole chicken
>in them. They use chicken parts, but never a whole chicken. Small cornish
>hens is another story--their mass is not as great.
Thanks for the info, Sheryl. Tonight's chicken salad sandwiches were so
good, I was contemplating getting two or three chickens to crockpot (Crash
does everything in a big way, especially gifts - my crockpot would easily
hold two whole chickens, possibly three). That would work better for us in
the summer. Darned gas oven heats up the entire house.
I've got a jar of mole sauce/paste/whatever that's just begging to coat
some shredded chicken!
Wayne Boatwright <[email protected]> said:
>On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking:
>
>> modom <[email protected]> said:
>>
>> After he read my first post, Boli suggested that I stuff the next one
>> with marshmallows. I know where you live, Boli!
>
>Boli suggested that, too?
On Mon 30 May 2005 12:04:07a, Damsel wrote in rec.food.cooking:
> Wayne Boatwright <[email protected]> said:
>
>>On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking:
>>
>>> modom <[email protected]> said:
>>>
>>> After he read my first post, Boli suggested that I stuff the next one
>>> with marshmallows. I know where you live, Boli!
>>
>>Boli suggested that, too?
>
> Did someone else, too? Did you? I didn't see it.
>
> Carol
>
I did. You replied to it. Time for bed!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
Wayne Boatwright <[email protected]> said:
>> Wayne Boatwright <[email protected]> said:
>>
>>>On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking:
>>>
>>>> modom <[email protected]> said:
>>>>
>>>> After he read my first post, Boli suggested that I stuff the next one
>>>> with marshmallows. I know where you live, Boli!
>>>
>>>Boli suggested that, too?
>>
>> Did someone else, too? Did you? I didn't see it.
>
>I did. You replied to it. Time for bed!
No kidding! LOL! I worked my butt off in the yard today, and my arms are
so sore from pushing the wheelbarrow around, I can't sleep. But the rose
garden looks nice now.
"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>,
> [email protected] wrote:
>
>> Melba's Jammin' <[email protected]> said:
>>
>> >In article <[email protected]>,
>> >[email protected] wrote:
>> >(snippage)
>> >> 1 whole roasting chicken -- about 3 pounds
>> >
>> >Carol, that's about the smallest roasting chicken I've seen -- is it
>> >really just a whole fryer? Anyone know how it would do with a real
>> >roaster - maybe 4-6#?
>>
>> Mine was 4.45 pounds. Worked great!
>>
>> Carol
>
> All righty, then. I roasted a 5# birdy for supper. (two frozen Tyson
> birdies from Sam's a few months ago) Spur of the moment, though, so I
> didn't use that spice blend or method. Took dinner to The Widow
> Geraldine -- she had back surgery a coupla weeks ago and is rehab-ing at
> a nearby nursing home. Doesn't like the food. (Now there's a
> surprise.) I brought roast chicken, roasted skin-on spuds, baked beans,
> mixed green salad, dressing. No dessert. Wasn't bad -- and she loved
> it.
> --
> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
I made this for dinner tonight, perfect! Served w/ mashed potatoes and
gravy, veggies and salad.
We all enjoyed dinner and I will have a nice green salad w/ chicken chunks
for lunch tomorrow.
I used the same Sam's chicken ... 2 per package. I never know how much they
weigh ... but 4 hrs was perfect timing.
Ice pops for desert, after a good hike to the park and back.
On Sun, 29 May 2005 22:20:43 -0400, in rec.food.cooking, Sheryl Rosen
wrote:
[SNIP]
>
>Cut up chicken, sure, no problem. But a chicken that large...at the low
>temps of a crock pot...would cause the parts of that chicken towards the
>center of the pot to be at unsafe temps for far too long. There's too much
>mass for the heat to penetrate.
Low temperature? The problem with some recent Rivals is that they cook
hot!
