Fun Stuff > CHATTER
A Cooking Thread?
Beren:
I cut it before hand and the cut sort of seals, hm.. more experimentation is needed.
Boro_Bandito:
Delicious experimentation!
Edith:
Hm. I wouldn't think it would add water. Unless you mix the ingredients with water before you freeze them, I don't see why it would add any more water than using them unfrozen.
Also, I just modified the "egg wad" recipe. I used pasta instead of a tortilla. Cooked the pasta, moved it to a plate, put an egg in the hot water, put butter, sugar and cinnamon on the pasta, let the butter melt, then added the poached egg on top. It was pretty yummy.
I need to get my quart of honey; I keep forgetting to pick it up when I see my friend Mike. He accidentally ended up with six.
Edit OH! What if you cut the chicken beforehand and HELD IT OPEN somehow? Like with a piece of cedar plank, like you use for grilling? Or stick a whole egg in there; you can make egg salad later.
Beren:
--- Quote ---Edit OH! What if you cut the chicken beforehand and HELD IT OPEN somehow? Like with a piece of cedar plank, like you use for grilling?
--- End quote ---
THIS is golden.
Boro_Bandito:
Well, what it would do is suck some of the moisture out of the filling itself and leave it on the outside, potentially actually drying the filler and making the chicken itself watery. Though if it's only been frozen for a short time this wouldn't be too bad. I wish I knew what Alton Brown would say.
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