Surprisingly serendipitous food match

[Joel Stewart]

and what pray sir would you start with? amanita?

 

[SFJoe]

Thighs?

 

[Jay Miller]

originally posted by Thor:
Is there actually a use for white meat that wouldn't be better-fulfilled with dark meat? Without flavoring the crap out of it, I mean?

Not better than dark meat, but during my sous vide experiments I found that it's the only prep I've tried which I like for relatively plain chicken breast. Doesn't dry out, what flavor there is is intensified and the texture is great.

Also, something like Chicken Kiev can only really be done with breasts. Though that might count as flavoring the crap out of it.

 

[Thor]

Yes, I love butter as much as anyone (perhaps more, if you've ever seen me and a bowl of popcorn-flavored butter), but I don't count it as unspoofed white meat.

 

[Bill Lundstrom]

originally posted by Thor:
Is there actually a use for white meat that wouldn't be better-fulfilled with dark meat? Without flavoring the crap out of it, I mean?

i think there are a few instances when breast meat works better than thighs. i like breasts pan seared with mushrooms then left to finish cooking in stock/balsamic vinegar. thighs are just too fatty for this preparation. recipie from pierre franey's cusine rapid.

also, basic cutlets breaded with panko and pan fried. for a lighter meal simplely seasoned breasts seared quickly and finished with whatever pan sauce comes from deglazing.

i've tried dark meat in all the above ,and while i perfer dark meat from poultry, i think breast meat works best here.

 

[Thor]

Yeah. I just don't like any of those preparations as well with white meat as with dark. But I'm glad somebody does. I'll box mine up and send them to you.

 

[Jeff Grossman]

I suppose Velvet Soup is in the "flavoring the crap out of it" department.

 

[Joel Stewart]

Actually, thin slices of breast meat quickly steamed and tossed on top of a salad is not too painful a suicide.

 

[Thor]

Steamed meat.

*shudder*

Minneta v.1, we don't miss you.

 

[Christian Miller (CMM)]

originally posted by Thor:
Is there actually a use for white meat that wouldn't be better-fulfilled with dark meat? Without flavoring the crap out of it, I mean?

Tough one. There are stuffed versions or the Chicken Kiev mentioned above, but they are just a function of the size and architecture of the chicken or turkey breast. I suspect people would be happier with dark meat in those recipes if it was structurally possible.

The only case I can think of is those very delicate white sauce recipes in Chinese cuisine, velvet chicken or white meat with greens. It's hard to imagine those with thigh or drumstick meat.

 

[Scott Kraft]

Poulet Vronique! Needs the delicate flavor of breast de Bresse.