emeriles chicken

fishlessman

anyone see the show where he cooks a chicken covered with saffron. swear i heard him say cook it to 145 to 150 internal last night. going to win the lottery and buy some saffron this weekend

The Naked Whiz

If you have an Indian market nearby, you can score some very reasonably-priced herbs and spices.

stike

i stuff my turkey with saffron and hundred dollar bills.

Grandpas Grub

Thanks for the tip...

GG

Grandpas Grub

How do I get an invite to turkey dinner over there?

GG

fishlessman

sometimes you can find it in the goya section if your market has one for cheap money, but the stuff emerile had looked like the good stuff. whats the lowest temp anyones cooked a chicken too, thats what thru me, that thing still looked a little bloody too me.

Grandpas Grub

I found this artical from the Hospitality Institute of Technology and Management pretty interestnig.

http://www.hi-tm.com/Documents/Bloody-chik.html

Kent

stike

i do 155 or so in the breast.... 165 max

fishlessman

i pull at 160 shooting for 165, 145 is way too low to pull it at.

Eggtucky

That article is exactly why I only buy adult free range birds..I aint eatin no bloody chicken.. dont care what temp it was cooked to!!..

Eggtucky

For what it's worth...Dept. of Ag says all poultry 180 internal except maybe the breast 170.. you guys gonna get sick..there aint no 'rare' chicken safe..besides with the egg you can cook it to a safe 170+ without loss of moisture in the meat...

Eggtucky

Turkey He**...just send me some stuffin

Grandpas Grub

I've never tried free range birds of any kind. Last Thanksgiving there was a lot of talk about free range birds. I looked the up the price and after I got up off the floor I went and got a butterball.

GG

fishlessman

ive seen it many times that the actual safe temp is around 158/159 in the breast meat, i go a little higher than that shooting for 165

stike

usda is 165 whether breast or leg. the legs don't need any more temp than the breast except for personal preference. if i'm doing just drums, i take them to 180 or more. i like them firmer, and like you said the egg doesn't dry it out.

i go 155-160 in the breast. carryover takes it to 165.

Egg Pirate

I bought some from paellapans.com for making Paella. It wasn't to bad. They also make great round paella pans that fit inside the egg.

D

stike

had essexco and his wife over for paella one night. i toasted the saffron strings in a small cast iron pan, then steeped them in hot chicken broth. made an incredible broth. i had it for lunch the next day because i forgot to put it in with the rice in the paella! grrrrr..
that stuff smells great. i need a new jar. was maybe 5 bucks for a small jar, but i think i got about 6 batches of paella from it.

got it here.

Click here: Paella Pans dot com

Eggtucky

Yeah Stike..unfortunately there are as many sources for proper cook temps as there are opinions about what taste best..I was quoting the following:
"In August 1999 the United States Department of Agriculture, Food Safety and Inspection Service produced the following guidelines about cooking temperatures...

Poultry
Chicken, whole 180
Turkey, whole 180
Poultry breasts, roast 170
Poultry thighs, wings 180
Stuffing (cooked alone or in bird) 165
Duck & Goose 180

So who knows?..but I tend to err towards caution on poultry