Chicken, Carrots And Fish...
For various reasons cooking chicken in an oven can mean that it can be a little tough for those who are missing a few teeth and the other night when I tried a repeat of one of my first successes a Broccoli and Chicken bake, when you buy professionally made pies etc...the chicken is usually softer in texture and more moist.
How is that?
The answer would appear to be and I found out by chance the answer and verified it on the net that you poach your chicken breasts. You get a saucepan large enough to take the amount of chicken you have...cover them in boiling water approx half to inch over the chicken breasts and simmer for approx 25 minutes...you know they are cooked when they have no runny juices and you can skewer the meat etc...
Then you can eat the chicken as it is or slice it into pieces and add it to salads, pies and other dishes.
A health programme on the BBC World Service and by coincidence various newspapers are also carrying the story that carrots may be better for you than at first thought(though for years we have been told just how good they are for your health)especially in the fight to ward off cancer. The answer is cook your carrots whole and avoid cutting them. I would say that advice/news is reasonably obvious as the goodness will leach into the water they are being cooked in. As always when cooking most things on the hob...use the minimum of water required and cook for the minimum possible amount of time. A cancer charity seems to suggest cooking whole or otherwise makes little or no difference.
Tonight, I am hoping to try(and there are so many)a recipe and make my own fish pie...roughly containing hake, cod and/or salmon but you could choose just about any combination, various vegetables, cheese and mashed potato, I hope that it comes out ok.
Cooking carrots whole
Fish Pie
How is that?
The answer would appear to be and I found out by chance the answer and verified it on the net that you poach your chicken breasts. You get a saucepan large enough to take the amount of chicken you have...cover them in boiling water approx half to inch over the chicken breasts and simmer for approx 25 minutes...you know they are cooked when they have no runny juices and you can skewer the meat etc...
Then you can eat the chicken as it is or slice it into pieces and add it to salads, pies and other dishes.
A health programme on the BBC World Service and by coincidence various newspapers are also carrying the story that carrots may be better for you than at first thought(though for years we have been told just how good they are for your health)especially in the fight to ward off cancer. The answer is cook your carrots whole and avoid cutting them. I would say that advice/news is reasonably obvious as the goodness will leach into the water they are being cooked in. As always when cooking most things on the hob...use the minimum of water required and cook for the minimum possible amount of time. A cancer charity seems to suggest cooking whole or otherwise makes little or no difference.
Tonight, I am hoping to try(and there are so many)a recipe and make my own fish pie...roughly containing hake, cod and/or salmon but you could choose just about any combination, various vegetables, cheese and mashed potato, I hope that it comes out ok.
Cooking carrots whole
Fish Pie
posted by The Great Gildersleeve | 3:40 am
3 Comments:
Simple grub is always the best Gildy...when I casarole I (nearly) always have the spuds, carrots etc whole, it helps keep then crunchy (if you like that!) and unfortunately I was brought up with the usual british method of boiling the life out of all veg so they pretty much taste the same!
re the chicken, if you buy a bigger/free range/oragnic bird that hasn't been pre-cut and frozen by the supermarket you always get more juice and juicier meat.
Simple is often best Span and it's true what you say about the British method of boiling everything to death :-)
I still plan to make a fish pie but tonight, it's Fish Bake thanks to Bird's Eye(well at 59p on offer at the Freezer shop)I couldn't refuse...I looked for the one with broccoli and cheese but that wasn't available so it's with mixed veg...enough for two, served with mashed potato and maybe some sliced swede and carrots.
In general I think most frozen food from firms like Birdseye is of high quality and matches fresh food. And works out reasonably comparable on price.
Off topic but Clarence Bird's Eye has a very interesting history, how he discovered and advanced the freezing of food, sold his business and then lost most of his fortune in the 1929 crash!
There are some great sites on the net about him and what else he did.
Talking of simple food...I had a potato waffle last night, a fried egg on top(fried in olive oil)a little ham and some broccoli...how easy is that?
Bird's Eye waffles but though it doesn't say they have changed...the waffles seem to have become thinner, less well defined in their shape but they seem less hard and less easier to bake so they are hard when cooked. So they have improved.
I only started eating them in the last few years...but it would appear according to a tv programme that looks at what we have eaten in previous decades, they have been around since the 1950's...
Post a Comment
<< Home