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a stupid question from a stupid guy trying to cook a stupid dinner coz his Mrs is ill I've just boiled some chicken pieces no skin all ready prepared



and the white frothy scum that came off it looked quite revolting



what was it some sort of fatty stuff they put in to make it more juicy



some sort of preservative any ideas any one

[quote=Wendybird]Boiled??????





yup my gran was the best cook ever you boil the chicken to make sure its



cooked properly then add the in this case sweet and sour sauce the chicken



is soooo tender its lovely honest :-2



please tell me all the old cooking methods my dear old nan used to use are



not dead and forgotten :-1 :-1

Oh, there are not, Jimbo. I have some great old family recipes and I smile inside every time I make them.

Long May They Live!! :guitarist

well done losing that weight



do you know of any web pages with old cooking recipes or any good cooking books or why not even write one your really good with words

jimbo wrote: well done losing that weight



do you know of any web pages with old cooking recipes or any good cooking books or why not even write one your really good with words


Jimbo

You should see what I'm really good at :guitarist

jimbo wrote: do you know of any web pages with old cooking recipes or any good cooking books or why not even write one your really good with words :)http://www.mrsbeeton.com/ isn't just one of the best-written cookery books I've ever used, it's fun to read just for the words.

There's a wonderful webpage on cookery, with no recipes, at http://ourworld.compuserve.com/homepage ... /human.htm which, despite appearances, taught me more about cooking than anything else I've ever read. Norman Spinrad is exceptional fun, I keep thinking I should email a thank-you to him.

jimbo wrote: a stupid question from a stupid guy trying to cook a stupid dinner coz his Mrs is ill I've just boiled some chicken pieces no skin all ready prepared



and the white frothy scum that came off it looked quite revolting



what was it some sort of fatty stuff they put in to make it more juicy



some sort of preservative any ideas any one


I think your profiling here. I've met good chickens and I have met chicken scum. Just like turkey's. You have your good turkey's and you have your turkey scum. The pont is you cant label all chickens scum.:rolleyes:

YZGI wrote: I think your profiling here. I've met good chickens and I have met chicken scum. Just like turkey's. You have your good turkey's and you have your turkey scum. The pont is you cant label all chickens scum.:rolleyes:If jimbo decided I was in hot water I'd be chicken too. He's one mean hombre.

Here, going back to the original query, is Mrs Beeton on boiling meat...

When a piece of meat is plunged into boiling water, the albumen which is near the surface immediately coagulates, forming an envelope, which prevents the escape of the internal juice, and most effectually excludes the water, which, by mixing with this juice, would render the meat insipid. Meat treated thus is juicy and well-flavoured, when cooked, as it retains most of its savoury constituents. On the other hand, if the piece of meat be set on the fire with cold water, and this slowly heated to boiling, the flesh undergoes a loss of soluble and nutritious substances, while, as a matter of course, the soup becomes richer in these matters. The albumen is gradually dissolved from the surface to the centre; the fibre loses, more or less, its quality of shortness or tenderness, and becomes hard and tough: the thinner the piece of meat is, the greater is its loss of savoury constituents. In order to obtain well-flavoured and eatable meat, we must relinquish the idea of making good soup from it, as that mode of boiling which yields the best soup gives the driest, toughest, and most vapid meat. Slow boiling whitens the meat; and, we suspect, that it is on this account that it is in such favour with the cooks. The wholesomeness of food is, however, a matter of much greater moment than the appearance it presents on the table. It should be borne in mind, that the whiteness of meat that has been boiled slowly, is produced by the loss of some important alimentary properties.

The scum which rises to the surface of the pot during the operation of boiling must be carefully removed, otherwise it will attach itself to the meat, and thereby spoil its appearance. The cook must not neglect to skim during the whole process, though by far the greater part of the scum rises at first. The practice of wrapping meat in a cloth may be dispensed with if the skimming be skillfully managed. If the scum be removed as fast as it rises, the meat will be cooked clean and pure, and come out of the vessel in which it was boiled, much more delicate and firm than when cooked in a cloth.

YZGI wrote: I think your profiling here. I've met good chickens and I have met chicken scum. Just like turkey's. You have your good turkey's and you have your turkey scum. The pont is you cant label all chickens scum.:rolleyes:





honestly you guys crack me up i've never met such funny people:wah: :wah:



any way enough of the foul(fowl) jokes i've got to get off this pc for a while i'm getting henpecked and i'm not eggzagerating any way omellete you guys carry on in here for a while before i crack up :wah:

chicken scum



Dont knock it, it makes great stocking stuffers. :-6