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Which came first....

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  • Karon Adams
    Charter Member
    • Feb 2015
    • 1515
    • Chattanooga TN
    • Karon Adams
      Consort of the Flame
      Cooking is a Sacred Endeavour
      Big Poppa's Drum conversion
      Maverick wireless meat & grill thermometers
      Thermopen Instant Read Thermometer
      Pit IQ blower

    Which came first....

    The chicken or the egg? I grew up eating my fried eggs JUST cooked till the whites set and the yolk was warm, thick and yummy. Just liquid enough that it will coat all the whites and then, be the wonderful sauce to sop up with toast. The problem was, finding ANYONE in food service who was capable of cooking an egg that well or even understanding the way I wanted them cooked. so, typically, I order eggs scrambled. not great but better than runny whites.

    Well, most of you have heard my raving over saving my chicken glaze since my dog became ill. For those who don't remember, Tovi became extremely ill, to the point that we were being told we would need to "Make a decision" in three days. thankfully, we finally hit on her mystery ailment and she has almost completely recovered. But, because of the digestive issues, the vet told me to feed her just chicken and rice. it did take a few minutes for him to understand that I was are a chicken was more than her breast. IT turns out, that is what he wanted her to eat. Boneless, skinless chicken breast. boiled. no texture and no season.

    I watched, daily, as we boiled the chicken and just poured the liquid down the drain. I started just using it to mix with Tovi's rice but Denver always forgot and it still went down the drain. One day, I decided to experiment. was it worthwhile? So, I put it in a saucier and simmered it. took about 45minutes to an hour to simmer away. watching closely and stirring once you are there, spooning out the plain chicken glaze at the moment the water is gone but before the glaze burns. I get about a tablespoon or two per day but the flavor is SO intense, it is worth the time.

    So, one thing leads to another and me, lazy thing that I am, walked, yawning, into the kitchen while my water was becoming broth, then glaze and I wanted an egg. I gave up on the fried eggs, years ago and started ordering poached. cooks seem to have an easier time with them (though I HAVE run across a few who need the term EXPLAINED to them and that is sad!)

    So, I popped the bread in the toaster, salted and peppered my plate (ALWAYS do it first. the moment an egg is done just so flees so fast that I like to dress my plate, first. Once all is prepared, I hit the toaster switch and drop the eggs in the broth and we're off. I leave them in until the whites are almost set, then I spoon a little of the broth over the top to cook the top white film. Carefully pulling them out, JUST as the toast is where I like it. Blot away the water and enjoy.

    What is so interesting and the reason I am bugging you guy is, the whites were a bit different. the flavor was mildly of the chicken but more than anything, the texture is different. Not really tougher but it did have a bit of "Tooth" I am guessing (not being a chef) that the egg is bringing in some of the protein form the broth. Egg whites are what you use to clarify meat gelatins, so I'm betting that is what I have on my hands.

    Anyway, I DO like this technique, though I don't do it often, just not a breakfast person.

    Meanwhile, this wonderful cooked down glaze is a great base in soup, makes a great broth when I have to take clear liquids and is the easy, grab it from the fridge sauce base. I just don't eat chicken that often. We have also found, after allowing the dogs to lick the spoons once made, the dogs not only LIKE it, but my older girl will actually try to BITE the spoon and take it away from me! she has never done that with ANYTHING, anymore.

    HWMO now puts just a tiny bit into the syringe when dosing the dog meds. Tovi is MUCH better about taking her meds with this than she was just taking them straight. taking an edge off the bitter.

    Anyway, if anyone has read this far, I hope you like Eggs. or Chicken. or soup or just dogs! Meanwhile, here goes the Pork butt in the drink! and seriously thinking to use the Sous Vide....

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Meat-Up in Memphis

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Delta by Nuke,
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GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


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Click here to read our detailed review of the PK 360

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masterbuilt gas smoker
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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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