Dec. 25, 2023
Heritage Poultry: Flavor and Cooking, Part 2
Unlock the secrets to succulent poultry as we dissect the myths surrounding self-basting turkeys and brining. Say goodbye to bland birds and hello to full-flavored feasts; our discussion sheds light on how brining techniques employed by commercial brands may not be the moisture miracle you've been led to believe. Get ready to learn why additives aiming for consistency could be sacrificing the quality of your poultry, and how you can avoid these pitfalls. We'll also let you in on our top methods for aging poultry to achieve that tender, restaurant-quality dish you crave, whether you're team refrigeration or air-drying aficionado.
As we lay out the blueprint for poultry perfection, we'll guide you through mastering the spatchcocking technique—a surefire way to achieve even cooking and that coveted crispy skin. Have you ever wondered about the best way to weigh down your bird for that perfect sear? We've got you covered, complete with cautionary tales from our own kitchen blunders to illustrate the vital importance of the breading process's 'dry, wet, dry' mantra. With the culinary wisdom shared in this episode, you'll be armed to take your poultry prowess to heights that'll have your dinner guests begging for seconds—and the recipes!
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00:00 - Understanding Brining and Aging Poultry
15:37 - Spatch Cocking and Cooking Techniques
WEBVTT
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Hi, welcome to the Poultry Keepers podcast.
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I'm Rip Stalvey and, together with Mandolin Royal and John Gunnerman, we're your co-hosts for this show and it's our mission to help you have a happy, healthy and productive flop.
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Well, the whole self-basting concept that Mandy just brought up, the self-buttering birds, you know, there's turkeys that claim to be self-basting.
00:00:33.686 --> 00:00:39.345
That was actually a marketing thing, for I remember it on the shrinkwrap package.
00:00:39.345 --> 00:00:40.752
I don't remember which brand it was.
00:00:40.752 --> 00:00:43.021
I think it was Butterball, wasn't it?
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It might have been, and Butterball used the Dwarf as a repeat, but would they have done that?
00:00:46.720 --> 00:00:50.570
through brine injection or through genetic.
00:00:50.909 --> 00:00:52.835
I believe that was done.
00:00:52.835 --> 00:00:56.281
Now most commercial poultry off the shelf.
00:00:56.281 --> 00:01:03.805
If you read the label very carefully it'll say may or can contain up to whatever percent brine.
00:01:03.865 --> 00:01:06.332
Usually five percent, I think, is the cutoff.
00:01:07.215 --> 00:01:14.905
Yeah, so for the, that's doing a lot of things, but it's basically giving you salt water and charging you meat prices for it, because you're paying by the ounce.
00:01:16.210 --> 00:01:19.903
Yeah, sometimes they just soak them in it, and other times they do injection.
00:01:19.983 --> 00:01:20.906
It could be injected, yeah.
00:01:21.307 --> 00:01:30.052
Depending on your brands, and if it was sold as whole or parts, it might be there for preservation sake, depending on the market it's going to.
00:01:30.052 --> 00:01:40.950
I'm not going to call out the brand, but there is a brand that has 17 different flavors, tenderizers, preservatives and flavors.
00:01:40.950 --> 00:01:48.947
Then why do you have to put 17 different ingredients into this brine to make it taste like chicken?
00:01:49.468 --> 00:01:51.593
So it all tastes the same to the consumer.
00:01:51.960 --> 00:01:56.540
Yeah, because the chickens they're buying today don't have any flavor to them.
00:01:56.640 --> 00:02:06.915
Well, it changed the color of the bird even it cooked up a little almost gray in color, not like a healthy pink or white or you know a normal meat color.
00:02:06.915 --> 00:02:10.024
It was a little dingy, looking like it got cooked in the dish water.
00:02:11.687 --> 00:02:15.253
I got to confess I didn't see that one coming to hope.
00:02:16.360 --> 00:02:18.586
Well, it was cheap, so there was that going for it.
00:02:19.750 --> 00:02:20.693
True, true.
00:02:20.693 --> 00:02:37.990
You know we've reached the part in the show where we're going to get into specific cooking and all that stuff, and with John being a professional chef and Mandy always being up her elbows, and I think the best thing for me to do is just shut up and turn the show over to you guys.
00:02:37.990 --> 00:02:41.002
So y'all got the floor Carry on.
00:02:41.625 --> 00:02:45.212
Well, mandy pretty much cooks heritage poultry exclusively.
00:02:45.212 --> 00:02:48.685
I don't have that luxury, being in a commercial kitchen environment.
00:02:48.685 --> 00:02:51.705
All our poultry comes in through our mainline suppliers.
00:02:52.991 --> 00:03:04.080
Well, I've had one Cornish Cross store bought bird to eat in the last eight years and I only went and got one to do a little comparison because I didn't want to grow my own.
00:03:04.080 --> 00:03:16.920
To me it was heartbreaking to grow them, and even though they're faster, cheaper, I'm so used to seeing the way normal chickens run that I can't watch them grow.
00:03:16.920 --> 00:03:33.093
So, cooking wise it's all been heritage, with various levels of success based off of breed growth rate, and probably the worst chicken I ever had was when I didn't know about aging, so that very first bird we cooked.
00:03:33.093 --> 00:03:38.829
If we had made our decision off of that first bird, we probably wouldn't even eat chicken anymore, I mean it was terrible.
00:03:39.290 --> 00:03:45.397
It was right smack in the middle of Rigor Morris when I threw that sucker in the oven and it was like a gym shoe.
00:03:46.614 --> 00:03:47.175
It's quite a problem.
00:03:47.175 --> 00:03:51.110
The very first bird goes on the grill While it's.
00:03:51.110 --> 00:03:54.520
If you get it when it's super fresh, you're fine, and then you got to wait a while.
00:03:55.471 --> 00:04:01.342
It needs to be like, within an hour or less, from walking around chicken to cooking that chicken.
00:04:01.342 --> 00:04:02.872
You've got to be fast.
00:04:04.509 --> 00:04:10.635
You know, I remember watching Julia Childs back in the 1970 mumble somethings when she was working with chickens.
00:04:10.635 --> 00:04:16.639
She would always have the carcass on the bench in front of her and you notice she was moving the legs around.
00:04:16.639 --> 00:04:25.593
That lets you know when it's ready After going through culinary school and everything that lets you know that the Rigor Morris either hasn't started yet or it's subsided.
00:04:25.593 --> 00:04:28.120
And you're not going to get a tough bird?
00:04:29.271 --> 00:04:33.903
You need to get full mobility out of all of the limbs before you cook it.
00:04:33.903 --> 00:04:40.483
If it holds up a little bit, that's going to translate to a much tougher texture than you want.
00:04:41.331 --> 00:04:52.718
And it does definitely change the flavor because ultimately the Rigor Mortis is the buildup of lactic acid in the muscle tissues and fibers and that it's an acid.
00:04:52.718 --> 00:04:55.637
So it is going to change the flavor profile of the meat.
00:04:55.637 --> 00:04:59.298
It's going to acidify the meat slightly until it dissipates.
00:04:59.298 --> 00:05:05.180
So another reason why you it's not going to hurt you in any way, but it will change the flavor.
00:05:06.432 --> 00:05:17.221
Now how long you age the birds, that can vary based on the bird and what your cooking goals are, and there's also little details that you can tweak to find out what methods that you prefer.
00:05:17.221 --> 00:05:22.882
So I go for a four day age and I do it inside of the shrink bag.
00:05:22.882 --> 00:05:29.158
I don't pull them out and air dry them, because you get different results, like just those little nuances of variation.
00:05:29.158 --> 00:05:40.656
If you, some people will do a cooler of ice water with salt and they'll leave the birds in there for 24 to 48 hours and then after that they do what they do with them after that.
00:05:40.656 --> 00:05:58.358
But we like to do a brief soak with salted water, but not enough for it to actually brine them, and we usually have them dried off and back into a shrink bag the same day that we processed and then we'll do a four day age at refrigerator temperatures.
00:05:58.358 --> 00:06:07.579
But if you want to get super fancy with it, you dry off the bird and put it in a refrigerator to dry uncovered for up to like 10 days.
00:06:08.910 --> 00:06:10.783
Or a hand sewn linen sack.
00:06:10.783 --> 00:06:16.036
Yeah, if you wanted super fancy, you can sew them into a If you want to really do the whole breast thing.
00:06:16.870 --> 00:06:25.300
Well, that actually happens under compression too, and it helps press their develop fat into the meat a little more.
00:06:25.300 --> 00:06:28.458
We haven't gotten that fancy with it.
00:06:28.458 --> 00:06:30.598
That's what they do overseas in France.
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Got a question.
00:06:32.315 --> 00:06:38.156
You're talking about compressed fat and I'm just asking because I've never done this.
00:06:38.156 --> 00:06:49.074
Okay, but does the vacuum bag that you put those birds in have the same effect as sewing them up in the linen sack?
00:06:49.930 --> 00:07:04.083
Potentially, but no one has studied that they have the compression, but it would have the air flow air, chilling the air exchange, it creates something called a pedicle.
00:07:05.887 --> 00:07:14.127
It's like a protein layer over the top of the skin, and that will actually Wow.
00:07:14.127 --> 00:07:16.072
We're gonna dive really, really deep here.
00:07:16.072 --> 00:07:17.896
I don't know if Roll for it, John.
00:07:18.064 --> 00:07:18.887
You're on a roll, son.
00:07:20.584 --> 00:07:26.487
Let's just say there's a pellicle layer that's formed and that is very helpful in the future for flavor.
00:07:26.487 --> 00:07:39.797
When the myard reaction occurs and caramelization happens on the meat, that pellicle really comes alive and brings a lot of flavor, and it's also very sticky and clingy to just things floating in the air.
00:07:39.797 --> 00:07:47.225
It'll definitely pick up flavors from your refrigerator, but it'll also work great for a dry brine later, and there's a difference between dry brine and wet brine.
00:07:47.225 --> 00:07:48.831
I don't know if we're gonna get there today.
00:07:49.848 --> 00:07:50.550
We're supposed to.
00:07:50.550 --> 00:07:51.406
It's on the list.
00:07:52.672 --> 00:07:53.012
Okay.
00:07:53.805 --> 00:08:00.692
Well, we talked about aging and during the aging, that's when you would want to start thinking about brines or rubs.
00:08:00.692 --> 00:08:09.997
And then the type of salt even matters for that, definitely, and table salt is the fastest to absorb and bring about a salty result.
00:08:09.997 --> 00:08:19.596
So if you're doing a 24-hour kind of brine, you don't want to use the table salt, rather use kosher salt, because the way that it gets absorbed is different.
00:08:19.596 --> 00:08:23.675
Maybe John knows more of the science about that than I do.
00:08:24.685 --> 00:08:30.357
Well, it's a different particle which dissolves quicker, but ultimately it's just NACL.
00:08:30.357 --> 00:08:32.466
There is a very good.
00:08:32.466 --> 00:08:35.315
I do want to give a shout out to StellaCulinarycom.
00:08:35.315 --> 00:08:53.576
They've got a great chart for different brine and resting times and they actually recommend the chicken breast Now this is commercial crosses brine for four to six hours and then come out, rinse off the chicken and let it rest for two to four hours to equalize.
00:08:53.576 --> 00:08:59.684
Otherwise you get a high buildup of the salts on the outside and it doesn't Say.
00:08:59.684 --> 00:09:03.870
Your first bite could be very salty, whereas you get into the middle of the chicken and it's not very flavored.
00:09:05.027 --> 00:09:05.830
Oh yeah, that's true.
00:09:06.711 --> 00:09:11.154
You know, john, they've got a good page that describes the different brining techniques.
00:09:11.154 --> 00:09:21.572
The most important thing is making sure your salt content is correct, because a little bit too much is not a good thing, just like a little too little is not a good thing either.
00:09:21.572 --> 00:09:22.969
You got a very tight window.
00:09:24.245 --> 00:09:32.100
John, I will say that the brine recipe that you gave me when we cooked our heritage turkey, that bird turned out really.
00:09:32.100 --> 00:09:40.191
It would have turned out great if I had lowered my temperature in my smoker a little bit, but it kind of got away from me for a little while so it was a little bit dried out.
00:09:40.191 --> 00:09:50.375
But man, that bird had great flavor and of course I like smoked anything, but it really picked up the smoke flavor well too.
00:09:51.418 --> 00:09:51.999
Thank you, john.
00:09:51.999 --> 00:09:53.227
Again the process.
00:09:53.227 --> 00:09:55.514
You can change the flavor profile any way you want.
00:09:55.514 --> 00:10:01.898
As long as it's pulling in the salty water, you can bring in any spices and flavors along with it.
00:10:02.544 --> 00:10:18.520
Well, you had suggested that and I thought I don't really think I want to do that, because I wanted to get the flavor of the bird itself, yeah, yeah, and I could tinker around with spices and flavorings and herbs and all that kind of stuff.
00:10:18.601 --> 00:10:31.956
But later, I usually just grab a whole big pint jar of vegetable base better than bullion veg base and mix that up as my brine solution, because it's got everything in there that I love.
00:10:31.956 --> 00:10:35.193
There's a nice little pro tip.
00:10:35.946 --> 00:10:36.828
Yeah, good tip there.
00:10:36.828 --> 00:10:38.052
I appreciate that yeah.
00:10:38.452 --> 00:10:41.284
Yeah, take that and mix it into enough water.
00:10:41.284 --> 00:10:45.413
It doesn't need to be the flavor you'd expect a soup to be.
00:10:45.413 --> 00:10:47.922
In fact, you don't want it that strong.
00:10:48.595 --> 00:10:50.841
No, yeah, with the older birds.
00:10:50.841 --> 00:10:57.524
They have so much of their own flavor you don't have to overdo it and drown them in spices to get something out of them.
00:10:57.524 --> 00:10:59.057
Less is more.
00:10:59.057 --> 00:11:06.527
When it comes to the older birds, there is something about baking soda as part of a tenderizing brain.
00:11:06.527 --> 00:11:09.524
That was the new I was looking at.
00:11:09.524 --> 00:11:17.844
We've tried it a couple of times and I noticed the biggest difference when we were doing chicken tenders and stuff in the air fryer that way.
00:11:17.844 --> 00:11:23.779
And then what was that other thought I just had, oh, buttermilk.
00:11:24.615 --> 00:11:26.364
I was just about to give a shout out.
00:11:26.445 --> 00:11:27.831
Yeah, what's the?
00:11:27.851 --> 00:11:28.354
difference.
00:11:28.354 --> 00:11:30.120
My brain milk is buttermilk a lot.
00:11:30.955 --> 00:11:36.432
Yes, and that is a beautiful thing because it helps denature the protein.
00:11:36.432 --> 00:11:42.682
The acidity in the buttermilk is a wonderful thing, and if you don't have buttermilk, plain yogurt works great as well.
00:11:42.682 --> 00:11:44.546
It's the same thing.
00:11:45.628 --> 00:12:00.083
Yeah, once you start getting into the science of the different ingredients and the reason that they're in there, there's so many options and flavor profiles that you can start playing around with, like chicken doesn't have to taste the same every time you had it.
00:12:01.216 --> 00:12:03.783
And then, when you had it cooked, there's a lot to do with it.
00:12:03.783 --> 00:12:10.866
Yeah, so in this case we've got malo-lactic acid denaturing the protein.
00:12:10.866 --> 00:12:14.583
That's basically the acid that's in the buttermilk.
00:12:15.817 --> 00:12:17.562
Yeah, you can't go wrong with a good buttermilk.
00:12:17.562 --> 00:12:17.923
Brian.
00:12:19.475 --> 00:12:22.683
One of my favorite restaurants in the whole wide world, gus's in Memphis, tennessee.
00:12:22.683 --> 00:12:25.260
They say their secret recipe is no secret.
00:12:25.260 --> 00:12:31.744
They soak it over buttermilk, fry it the next day as I'd see there's tubs every night.
00:12:31.744 --> 00:12:38.985
They just load up the tubs and fill them with buttermilk and the next morning they come out, dry them off, bread them and fry them.
00:12:38.985 --> 00:12:40.557
Did we?
00:12:40.576 --> 00:12:45.168
talk yet about the cooking methods versus the age of birds.
00:12:45.168 --> 00:12:47.019
I don't think we really spent much time on that.
00:12:47.119 --> 00:12:48.743
We did not, yeah, I think you should do that.
00:12:48.783 --> 00:12:49.565
That's huge.
00:12:50.105 --> 00:12:51.359
Yeah, I think.
00:12:51.359 --> 00:12:52.315
Yeah, it's kind of important.
00:12:52.315 --> 00:12:59.014
So, for example, a fryer if you're going to fry chicken from raw, that bird needs to be young.
00:12:59.014 --> 00:13:09.868
It needs to be less than 14 weeks old, and that's just because of the texture of the meat it changes as they start maturing.
00:13:09.868 --> 00:13:13.304
So, yeah, you could take your Cornish cross and fry them from raw easy peasy.
00:13:13.304 --> 00:13:22.966
But the others, you really want to know how old that bird is because otherwise you might need to poach them a little bit and do some pre-cooking with them and then fry them.
00:13:22.966 --> 00:13:26.663
You can make it kind of a double process to use older chicken.
00:13:26.663 --> 00:13:31.424
I was playing around with that and had pretty good results doing it that way.
00:13:32.476 --> 00:13:41.543
Well, that's why most of the recipes from the old cookbooks, 1950s and earlier, actually specify the age and type of chicken.
00:13:41.543 --> 00:13:42.956
For this recipe.
00:13:42.956 --> 00:13:49.143
Use a roaster or a broiler, because the age is paired to the cooking technique.
00:13:50.057 --> 00:13:50.320
Yeah.
00:13:51.466 --> 00:13:55.634
You know hot and fast, or low and slow, so to speak.
00:13:56.395 --> 00:14:00.009
Yeah, that's pretty much the gist of it really, and the young.
00:14:01.726 --> 00:14:05.184
Meat exactly like that you see there, just like cooking a steak.
00:14:05.184 --> 00:14:11.889
It's either hot and fast or low and slow, like a pot roast, and in between you've got shoe leather, or at least in my opinion.
00:14:12.471 --> 00:14:13.535
That's a good way of looking at it.
00:14:13.535 --> 00:14:34.750
I usually, after about 18 weeks of age, I default back to the low and slow, and that has always given a pretty good result, and I consider low to be Less than 350 degrees Once you get, I think, in a Dutch oven.
00:14:34.750 --> 00:14:38.759
Oh, yeah, yeah, I need to get a new one of those.
00:14:39.446 --> 00:14:49.866
Mandy, I got a question for you, then maybe John too, but I know Mandy processes a ton and a half of chickens, but Do you Give me?
00:14:49.866 --> 00:14:52.576
Do you write the age of the bird on the bag?
00:14:53.787 --> 00:14:59.904
Only if it's outside of my normal range, so if it's younger than our tip, because normally is 16 to 18 weeks.
00:14:59.904 --> 00:15:01.634
So if it's blank, I know it's there.
00:15:01.634 --> 00:15:07.558
If it's over 20 weeks, I'm making note of that because there's some cooking options that are off limits.
00:15:07.558 --> 00:15:11.529
I can't fry it from raw, I can't grill it from raw.
00:15:11.529 --> 00:15:36.325
So, like when we grill a bird, the best results I've gotten is to take that bird hole and spatch cocket and then put it in the oven you know 200, 225, and treat that bird like a rack of ribs and Only put it on that grill at the very end for maybe 12 minutes Just to pick up the flavor of being grilled, but rely on the oven for the cooking process.
00:15:37.326 --> 00:15:42.719
Guys, how about explain what spatch cocking is, because some of our listeners may not be familiar with that term?
00:15:43.865 --> 00:15:53.245
Pretty much when you cut the spine out and then flip it over, give it one hard press like you're doing CPR on it, and that kind of flattens out the whole bird.
00:15:53.245 --> 00:15:58.594
You get a more even cooking result that way, because you're eliminating that interior cavity.
00:15:59.407 --> 00:16:05.804
If you've ever seen a pressed duck in the window of an Asian market, that's the same thing.
00:16:05.804 --> 00:16:18.077
We're just butterflying the whole thing out, but that that allows the heat to access the meat better, you know heating up heating a flat thing on a grill is a lot more efficient than heating around thing on a grill.
00:16:18.505 --> 00:16:23.965
Especially if it's got a big cavity in the middle seems like I saw and I could help me out here.
00:16:23.965 --> 00:16:39.672
I could be dead wrong in saying this, but I saw some recipes where they spatch, cocked a chicken and and then wrapped a brick in aluminum foil and laid that on top of the chicken to cook it in a Dutch oven To press it down while it's cooking?
00:16:40.153 --> 00:16:42.490
Yes, Would you get a brick mark?
00:16:43.706 --> 00:16:48.378
Well, I think, first off, I think as long as your brick is clean to begin with, you don't need to wrap it in aluminum foil.
00:16:48.378 --> 00:16:52.335
But I do play a little hazardous with my cooking.
00:16:52.335 --> 00:17:05.305
As long as it's in a Dutch oven, any of the fats and juices that are pressed out are going to be recaptured in the, the potlicker or the Sauce that's created, so I wouldn't be too worried about that.
00:17:05.305 --> 00:17:16.053
I would be concerned about any sort of weight on a grill because all those fat and juices are gonna fall down to the fire, caused flare-ups, and that's generally a bad thing.
00:17:16.292 --> 00:17:20.067
I was just wondering if that message would make the flesh dry.
00:17:20.067 --> 00:17:23.248
Essentially depends on what kind of you're it?
00:17:23.248 --> 00:17:26.317
Yeah, you know, I don't recall.
00:17:26.317 --> 00:17:32.621
I just remember seeing this aluminum polywrap brick laying on this chicken carcass in the Dutch oven.
00:17:33.911 --> 00:17:45.901
Ok, but that's been a while back, so you know, maybe they didn't do that CPR move to could be keep it flat, Because if you don't do that it'll kind of want to revert back to its shape.
00:17:45.901 --> 00:17:48.553
You really just will pound at one time You're going to.
00:17:48.593 --> 00:17:49.095
Spatch proc.
00:17:49.095 --> 00:17:54.416
You really got to push down until everything cracks, just like doing CPR effectively.
00:17:54.416 --> 00:17:58.340
If you're not cracking ribs, you're not saving lives, is what they tell us last.
00:17:58.890 --> 00:18:00.798
Because I've never heard it put that way.
00:18:00.950 --> 00:18:02.015
Yeah, I've heard that before.
00:18:02.015 --> 00:18:07.461
It's true, I mean you almost you have to break ribs to do CPR correctly, just about.
00:18:07.461 --> 00:18:19.499
But the same thing, it's just a matter of getting all that surface exposed and not having these undulations and cook it A meat side down first, flesh side down.
00:18:19.499 --> 00:18:31.381
So when you flip it now you've got the skin which can crisp and caramelize and basically create a self containing bowl for all those juices and meat to cook inside of.
00:18:32.691 --> 00:18:33.413
I don't, I can.
00:18:33.413 --> 00:18:36.019
You're talking about the crisping of the skin.
00:18:36.019 --> 00:18:40.421
Yeah, I can remember my grandmother's fried chicken was so good.
00:18:40.421 --> 00:18:48.069
I would always pull the skin off, set that aside and save that for last, because it was so darn good.
00:18:49.236 --> 00:19:03.509
Well and to get that kind of result, there's very particular methods to follow to get that crispiness and I found it's a little bit of a ballet to get an even Christmas and it starts with drying the bird off.
00:19:03.509 --> 00:19:16.809
So like if you packed them wet and you cooked it wet and you kept it covered, you're going to end up with like more rubbery, not crispy skin, Like there's a lot that has to happen to the science to get that result.
00:19:17.912 --> 00:19:21.981
There's a mnemonic that I use to remember that in culinary schools dry, wet, dry.
00:19:21.981 --> 00:19:34.000
So you start with the dry bird and then you put a dry coating on it and then if you're going to use an intermediary like an egg, it's wet and then dry again, your final coating.
00:19:34.000 --> 00:19:40.029
But you're always putting dry to wet or vice versa.
00:19:40.029 --> 00:19:46.721
You're never putting a wet coating on top of a wet bird or a dry coating on top of a dry bird.
00:19:46.721 --> 00:19:48.553
Oh, that makes sense.
00:19:48.553 --> 00:19:56.304
And cornstarch, so my base layer is almost always cornstarch, really, yeah.
00:19:56.304 --> 00:20:04.563
Yeah, it's inexpensive and I always have some on hand, but it creates a great surface for other things to stick to later on.
00:20:05.710 --> 00:20:14.542
So the very first time I was going to try fried chicken for the I mean, this is an embarrassing story, but I'm going to tell it anyways.
00:20:15.390 --> 00:20:17.116
It's never stopped us before, Mandy.
00:20:19.098 --> 00:20:30.502
So you know how, when you open up a recipe off the Google and they go through their entire life story and all the things that have nothing to do and you just give me the recipes and I saw the button to skip to recipe.
00:20:30.970 --> 00:20:32.056
So I tap that button.
00:20:32.056 --> 00:20:33.130
There's all my ingredients.
00:20:33.130 --> 00:20:39.273
I get everything out, I measure it, I put everything in the one bowl and then I start putting the.
00:20:39.273 --> 00:20:48.788
I go to stir this kind of look like pancake batter and it wouldn't stick and it started turning into dough and I'm like what the heck is going on.
00:20:48.788 --> 00:21:13.559
This is not going to do fried chicken because I failed to read the very important instructions that your wets go with your wets and your dry goes with your dry and you dredge it and you do this whole thing and I had just taken all those ingredients and put them all in the same bowl and I didn't even work for bread when I was like I'll just bake it this way and see if I can make croutons out of this and not waste everything in there.
00:21:13.559 --> 00:21:20.597
Yeah, instead of doing a wet bowl and a dry bowl and doing the chicken for fried chicken, I ended up with this big ball of dough.
00:21:20.597 --> 00:21:22.994
Wasn't good for anything.
00:21:24.109 --> 00:21:39.780
So the big takeaway here is technique is important and follow instructions and read the important parts of the recipe, get the life story, but definitely go and look for those important little tidbits on how you know two different bowls.
00:21:40.130 --> 00:21:46.215
Yeah, but sadly they they embed those little tidbits throughout their story, so you got to read the whole dang story.
00:21:47.369 --> 00:22:05.563
Get the good stuff or or get actual cookbooks that were from the period that are working with the items you're going to be cooking and you get your clear and concise instructions, with some nuance in there, of some of the historical methods and figure it out from there.
00:22:05.563 --> 00:22:10.622
But I think when it comes to chicken, it's pretty much 1950s or earlier.
00:22:10.622 --> 00:22:14.862
If you're doing heritage birds, those are the recipes you want to be following with.
00:22:15.530 --> 00:22:22.289
Yes, or pick yourself up a reprint of the escoffee cookbook in English, if you can find it.
00:22:22.289 --> 00:22:24.699
It's definitely preferred.
00:22:24.699 --> 00:22:33.500
I mean, that's what every culinary school student and classically trained chef has been traumatized by.
00:22:33.500 --> 00:22:39.932
But those those, that's how to cook literally, and it'll specify.
00:22:39.932 --> 00:22:44.420
You know age and preparation, just like you know the old.
00:22:44.420 --> 00:22:46.392
What is it Better?
00:22:46.392 --> 00:22:55.959
Homes and Gardens, the red and white checkerboard covered book, if you get an early enough one or a coffee cracker cookbook?
00:22:57.113 --> 00:22:58.478
Oh yeah, we have those on the shelves.
00:22:58.478 --> 00:23:01.137
We got the Betty Crocker, franny Farmer.
00:23:01.137 --> 00:23:08.017
They all have these old recipes and techniques in them still, so keep your eye out at yard sales.
00:23:08.017 --> 00:23:12.836
A lot of libraries are cleaning out their shelves and they're just putting these out for free.
00:23:13.076 --> 00:23:13.438
Grab them.
00:23:13.438 --> 00:23:21.613
Yeah, that's a great way to pick up a cookbook, but it's a shame in the sense that it's not gonna benefit very many people.
00:23:22.435 --> 00:23:27.017
Yeah, but you know they looked at when was the last time this book was taken out?
00:23:27.017 --> 00:23:28.342
Oh, 1984.
00:23:28.342 --> 00:23:30.415
Is it really relevant?
00:23:30.415 --> 00:23:32.195
We need shelf space.
00:23:32.195 --> 00:23:36.678
Oh, I know, I know Everybody's into molecular gastronomy.
00:23:36.678 --> 00:23:40.681
Now, how do I get foams and bubbles and stuff in my food?
00:23:40.681 --> 00:23:43.415
So that's what's hot and popular now.
00:23:44.150 --> 00:23:48.457
Well, I'm sorry, but I'd rather have a nice piece of fried chicken than I have a spoon full of foam.
00:23:49.118 --> 00:23:54.414
Yeah, Maybe at some point someone will do the book called oh what could we call it?
00:23:54.414 --> 00:23:56.856
The Homesteaders Guide to Cooking Heritage Chicken.
00:23:57.178 --> 00:23:57.598
There you go.
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