As discussed in What are the requirements for a dish to be kosher?, kosher food must follow various rules and procedures. I noticed a pattern in these rules which suggests some consistency with modern food scientists' understanding of food safety and handling.
For example:
Shellfish often cont...
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The America's Test Kitchen recipe for Chinese Orange Chicken calls for chicken thigh, explaining that it has a better taste and texture for the recipe. It does not explain why, however.
So that has me wondering: how do chicken thigh and breast differ in taste and texture and how do you decide wh...
i think it wont matter so what the heck try it if you dont have a orange juice maker be care full
what you do it probley wont tase the same as other orange juice
@derobert I guess even if you've had them, you still might not realize what makes them fit a recipe. Some people don't think very carefully about food. (But asking how they differ seems silly, unless he thinks maybe there's something he missed?)
Well, as to the difference in taste, I suggest the best way to find out is to try both (cooked, of course). If you have access to Cooks Illustrated (as opposed to just watching the TV show on PBS), they have recipes for both roast chicken breast and roast thighs—make both, and the flavor differen...
There, I think I covered everything. At least as best I can without my copy of On Food and Cooking in front of me.
@Jay Hmmm. Thigh and leg are pretty easy to work with. Even when you've screwed up and cooked part to 180°F or ##*)!#@ forbid 200°F, the thigh is still edible.
@Jay Thigh and leg are pretty high % bone. Breast isn't.
Ah! Now I understand. You assume breast is by default boneless/skinless, and thigh by default is bone-in, skin-on. Ok. Now it makes sense. And I guess, really, that assumption is true for most everyone...
Oh, I'd do those by weight normally. E.g., if you make something by weight, often you only need one bowl. Sometimes two. Do it by volume, and you get your one or two bowls, a pile of measuring cups, etc.
You can, but its often hard—e.g., if you try it with the large 2qt measure, its hard to measure those ½ cups accurately at all. 5kg scale doesn't have that problem. Just tare it, and continue.
But, yeah, there are times I use my measuring cups. E.g., I wind up using them for ice cream (I guess, because I've never bothered to convert the recipe, and also I can't put the pot on the scale since its over heat)
I bet if I converted it, it'd be faster still though. I mean, pouring a liquid into a cup, waiting for it to settle down, adding/removing a little, takes time
... and kneeling down, since mine are the read-from-side type, not read-from-top
I suspect e.g., the OXO read-from-top measuring cup may be much nicer...
@derobert I'll get around to it eventually for some things. But seriously, if I'm cooking from a recipe, it's probably not by weight anyway. I live in the US. I don't want to spend all my time converting.
@Jefromi I just printed off a chart of common conversions and magneted it to my fridge. That helps a fair bit. Other than that, I'll often only bother really converting things after I've decided I'm going to cook the recipe again.
Once I've decided its a good enough recipe to be worth making more than once, I'll either realize it doesn't really need measuring (e.g., I'll make it by taste), that it doesn't have enough measuring to be worth the bother, or go ahead and convert it to weight.
and like I said, I find that the tiny measurements (e.g., 1T or smaller) are still easier with the spoons. At least for things where accuracy can be off a little.
So, I'm not measuring out the oregano with a scale, generally.
So I guess that means you measure the proteins & other expensive ingredients then? Never cooked in a commercial environment personally. But I'd guess the salt & pepper don't really matter to the bottom line.
@tastefive I've never heard of anyone listing post-cooking weight for a steak. That'd be pretty odd.
I mean, it'd be a PITA to pull off. Not to mention, a 12oz finished rare would start a different weight than 12oz medium or (WHAT WERE THEY THINKING?) well-done.
@tastefive well, cooking weight loss isn't that large for rare or medium-rare (and isn't that variable). I suspect starting with a cut 20% too small would be noticeable.
When anyone asks, tell them you're just curious. And don't complain about any of the weights. I suspect you'd only have to visit the restaurant twice before everyone would "know" you (here comes the loony...)
I used to work at Wendy's :). Do you know the official response that a Wendy's employee is supposed to say when they are asked "why are your patties square?"
As discussed in What are the requirements for a dish to be kosher?, kosher food must follow various rules and procedures. I noticed a pattern in these rules which suggests some consistency with modern food scientists' understanding of food safety and handling.
For example:
Shellfish often cont...
i think it wont matter so what the heck try it if you dont have a orange juice maker be care full
what you do it probley wont tase the same as other orange juice
