Opinion about a shortcut

Quoted message said:

"Bob" [email hidden]

A recent episode of "Hot off the Grill" had chicken marinated in the following:

6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron

A chicken is soaked in the marinade for 4 hours, then roasted.

This seems fairly easy, but I'm wondering whether it might be even easier if I used 3 cups of
orange juice and 1 cup of OJ concentrate: The garlic wouldn't need to cook as long, so might
be less prone to bitterness. And of course, there's a bit of time saved by using the
concentrate as well.

Is there any advantage to following the recipe as written? It seems to me that flavor extraction
from the garlic and saffron MIGHT suffer a bit, but I'm interested in what you all think.

The six cups fresh squeezed OJ is totally absolutely wasted... 6 cups of anything is wasted on one
measly chicken.

Rub the chicken with a paste of garlic, saffron, and a can of frozen OJ concentrate... add some salt
n' pepper too... then while it's macerating drink your 6 cups of fresh squeezed, mixed with a bottle
of Champagne.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"Bob" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

A recent episode of "Hot off the Grill" had chicken marinated in the following:

6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.

A chicken is soaked in the marinade for 4 hours, then roasted.

This seems fairly easy, but I'm wondering whether it might be even easier if I used 3 cups of
orange juice and 1 cup of OJ concentrate: The garlic wouldn't need to cook as long, so might be
less prone to bitterness. And of course, there's a bit of time saved by using the concentrate
as well.

Is there any advantage to following the recipe as written? It seems to me that flavor extraction
from the garlic and saffron MIGHT suffer a bit, but I'm interested in what you all think.

Bob

JMO, but I don't think a "reduction" is equalled by regular orange juice combined with concentrate.
There would definitely be a flavor change to the juice in the process of reducing it, not to mention
the garlic. The saffron would probably be relative unaffected. If you just try the alternative,
you'll never know what the original tasted like.

Wayne

Bob ([email hidden]), citing the Rules of Acquisition to rec.food.cooking, says...

Quoted message said:

A recent episode of "Hot off the Grill" had chicken marinated in the following:

6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.

A chicken is soaked in the marinade for 4 hours, then roasted.

This seems fairly easy, but I'm wondering whether it might be even easier if I used 3 cups of
orange juice and 1 cup of OJ concentrate: The garlic wouldn't need to cook as long, so might be
less prone to bitterness. And of course, there's a bit of time saved by using the concentrate
as well.

Is there any advantage to following the recipe as written? It seems to me that flavor extraction
from the garlic and saffron MIGHT suffer a bit, but I'm interested in what you all think.

Bob

I imagine the flavor would be a bit different between fresh OJ and fresh plus concentrate. Also, the
concentrate is a blend of oranges, and is likely to have added sugar.

The shorter cooking time will result in fewer changes in the chemistry of the garlic. It will not
have as much time to mellow as it otherwise would. (Bitterness is a problem only in garlic subjected
to high heat -
- fried in oil too long, for example. Garlic soup, roasted garlic, and the garlic I braise with pot
roast in a slow oven are ***WONDERFUL***.)

Saffron should not be affected by the time difference.

..........Karl

"Bob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A recent episode of "Hot off the Grill" had chicken marinated in the following:

6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.

A chicken is soaked in the marinade for 4 hours, then roasted.

This is a good recipe but never bring fruit juice to a full boil when reducing. Also, half the
recipe is strong enough for one chicken.

Bob said:

A recent episode of "Hot off the Grill" had chicken marinated in the following:

6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.

Hmmm? Why did they boil it? I would just use it uncooked. Why does it have to be reduced?

Quoted message said:

A chicken is soaked in the marinade for 4 hours, then roasted.

This seems fairly easy, but I'm wondering whether it might be even easier if I used 3 cups of
orange juice and 1 cup of OJ concentrate: The garlic wouldn't need to cook as long, so might be
less prone to bitterness.

Huh???? Why wouldn't the garlic need to cook as long (assuming one feels it even *needs* to cook at
all)? Just because you substituted 1 c. concentrate for 3 c. oj? And do you mean just the
concentrate or the concentrate plus water to make 3 c. juice????

Quoted message said:

And of course, there's a bit of time saved by using the concentrate as well.

If you are going to use concentrate why use any fresh at all? It's just going to be "ruined" by the
concentrate. You won't be able to detect any of the "fresh" qualities of freshly squeezed juice once
it's mixed with concentrate.

Quoted message said:

Is there any advantage to following the recipe as written?

None that I can see. I would not cook. I would use either all fresh or all concentrate.

Quoted message said:

It seems to me that flavor extraction from the garlic and saffron MIGHT suffer a bit, but I'm
interested in what you all think.

BTW, does the marinade get put in with the chicken when it's cooked or is it thrown away (one really
hopes not!), or made into a separate sauce, or what?

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

coool....mimosas.....what time?

harriet & critters

Quoted message said:

Quoted message said:

Is there any advantage to following the recipe as written? It seems to me that flavor extraction
from the garlic and saffron MIGHT suffer a bit,

but

Quoted message said:

Quoted message said:

I'm interested in what you all think.

The six cups fresh squeezed OJ is totally absolutely wasted... 6 cups of anything is wasted on one
measly chicken.

Rub the chicken with a paste of garlic, saffron, and a can of frozen OJ concentrate... add some
salt n' pepper too... then while it's macerating

drink

Quoted message said:

your 6 cups of fresh squeezed, mixed with a bottle of Champagne.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Kate quoted and asked:

Quoted message said:

Quoted message said:

6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.

Hmmm? Why did they boil it? I would just use it uncooked. Why does it have to be reduced?

1. To intensify the orange flavor
2. To extract flavor from the garlic and the saffron, so it can more easily get into the chicken.

Quoted message said:

Quoted message said:

This seems fairly easy, but I'm wondering whether it might be even easier if I used 3 cups of
orange juice and 1 cup of OJ concentrate: The garlic wouldn't need to cook as long, so might be
less prone to bitterness.

Huh???? Why wouldn't the garlic need to cook as long (assuming one feels it even *needs* to cook
at all)? Just because you substituted 1 c. concentrate for 3 c. oj? And do you mean just the
concentrate or the concentrate plus water to make 3 c. juice????

3. I mean just the concentrate. No water added.

4. The garlic wouldn't cook as long because less cooking is needed to reduce the liquid to 2 cups.
In the original recipe, you're starting with six cups of juice. In the revision, you're starting
with four cups of liquid: 1 cup of OJ concentrate plus three cups of fresh OJ.

Quoted message said:

If you are going to use concentrate why use any fresh at all? It's just going to be "ruined" by
the concentrate. You won't be able to detect any of the "fresh" qualities of freshly squeezed
juice once it's mixed with concentrate.

That's simply untrue. Try it with any good-quality concentrate and see.

Quoted message said:

BTW, does the marinade get put in with the chicken when it's cooked or is it thrown away (one
really hopes not!), or made into a separate sauce, or what?

It's made into a sauce after the chicken is cooked.

I did as I said I was going to do, and I can report that the results were splendid. I did make one
more revision, though; I added several sliced shallots to the marinade, just because I happened to
have them on hand.

Bob

Karl said:

would. (Bitterness is a problem only in garlic subjected to high heat -
- fried in oil too long, for example.

I.e., light brown coloring is okay; any black or near-black is bad.

Quoted message said:

Garlic soup, roasted garlic, and the garlic I braise with pot roast in a slow oven are
***WONDERFUL***.)

I roasted a head of garlic with EVOO wrapped in foil at 350 for 45 minutes tonight and had it with a
little salt on toast. Totally great.

--Blair "Simple = good."