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Please stop my wife from boiling chicken, for the love of all things tasty!

s
SocksManly Jun 13, 2010 11:44 AM

It's getting out of hand. Between boiling chicken and PRESSURE COOKING chicken, I'm not sure how much more I can take.

I try to offer help, I really do. But either I do it myself, or it gets boiled to a tasteless mushy mess.

Personally I pan fry chicken pieces on one side for 6 minutes, flip them over, add some homemade stock and toss it in the oven. But apparently she's just not going to go to such troubles.

And making stock? Don't even get her started on what an exercise in futility and waste of money that is... (~$2)....

So is there a happy medium in here somewhere? She just wants to cook it so she can shred it and make tacos and whatnot.

  1. q
    Querencia Jan 25, 2013 04:49 PM

    I must have missed something. Your wife does the cooking. You don't care for her cooking. So how come you don't cook?

    2 Replies
    1. re: Querencia
      pdxgastro Jan 26, 2013 04:30 PM

      Preach it, Querencia! :o)

      1. re: Querencia
        c oliver Jan 26, 2013 04:49 PM

        Er, OP does plenty of cooking. He is or was having this particular problem when his wife takes over cooking chicken.

      2. BamiaWruz Jun 18, 2010 02:41 PM

        I normally roast, BBQ, or use the rotisserie tool on my toaster oven to make a whole chicken.

        Was at the book store the other day and opened up a moroccan cookbook, a lot of the recipes were stewed or boiled chicken. Even whole chicken. Maybe you want to try looking into some of those recipes.

        They're stuffed with spice blends, preserved lemons, dried fruits, all sorts of lovely things. I'm thinking I need to start making chicken this way.

        Plain boiled chicken is something I enjoy very much, but that's just me.

        16 Replies
        1. re: BamiaWruz
          flourgirl Jun 18, 2010 03:55 PM

          "Plain boiled chicken is something I enjoy very much, but that's just me."

          Wow. Really?

          But you know what? I've never actually dined on plain, boiled chicken - so what do I know?

          1. re: flourgirl
            BamiaWruz Jun 18, 2010 05:50 PM

            Yes, not to the point of rubber but it's good just boiled I think. Normally it's popular in egyptian dishes like Fattah where the shredded boiled chicken is the last layer on top of the stock soaked bread, yogurt, white rice and vinegar/garlic mixture sprinkled over.

            Also mouloukhia is a green plant which is cooked in a rabbit or chicken/pigeon stock and the boiled chicken is shredded and added on top of the rice served along side or back in the green soup.

            I like boiled chicken i sandwiches too, with ketchup was my fav. childhood "lunch"

            1. re: flourgirl
              pdxgastro Jan 25, 2013 04:50 PM

              My Chinese ex would boil a chicken and then serve the pieces with oil and scallions, IIRC. It was simple, but very good.

              1. re: pdxgastro
                c oliver Jan 25, 2013 06:46 PM

                Ah, but s/he is your EX :)

                1. re: c oliver
                  pdxgastro Jan 26, 2013 04:29 PM

                  Nothing is insurmountable. I can try to replicate the recipe, if I craved it.

            2. re: BamiaWruz
              buttertart Jun 18, 2010 04:00 PM

              Not only you, I love it, especially the breast of an old hen. Tender but not cooked to rags, with lots of s&p. I believe alkapal's in this with us too.

              1. re: buttertart
                alkapal Jun 18, 2010 05:19 PM

                yes, o tartaletta, and my mom just loved it, too. spoon some broth on it, just eat it off the bone, grab a big spoonful of that broth-cooked rice, too. simplicity.

                1. re: alkapal
                  buttertart Jun 18, 2010 05:23 PM

                  Yum yum want me some! Great memories.

              2. re: BamiaWruz
                alanbarnes Jun 18, 2010 06:07 PM

                >>"Plain boiled chicken is something I enjoy very much."<<

                Just call it "poached" chicken and the foodie police will let you off with a warning.

                1. re: alanbarnes
                  alkapal Jun 18, 2010 06:09 PM

                  ah, that's a good one -- and...so true.

                  1. re: alanbarnes
                    c oliver Jun 18, 2010 06:25 PM

                    Except I boil the water but not while the chicken is in the water. So would that be "poached water with chicken"?

                    1. re: c oliver
                      souschef Jun 19, 2010 07:47 AM

                      No, if the chicken is not in the water that would be just boiled water :)

                      1. re: souschef
                        c oliver Jun 19, 2010 07:53 AM

                        Feeble attempt at humor :)

                        1. re: c oliver
                          souschef Jun 19, 2010 08:16 PM

                          Agreed :(

                          I should have said that you could only poach the water if you stole it.

                          Better? Or should I not give up my daytime job ?

                          1. re: souschef
                            c oliver Jun 19, 2010 08:19 PM

                            Oops, I meant MY feeble attempt not yours.

                            Depends on what the day job is.

                    2. re: alanbarnes
                      flourgirl Jun 19, 2010 06:02 AM

                      I never "poach" chicken either. I roast chicken before I use it in salads and stuff. I just find it more flavorful that way.

                  2. roxlet Jun 17, 2010 05:36 AM

                    I'm living in Cairo, and my housekeeper made some dish that required chicken stock, so I gave her a chicken back that I had in the freezer. After she had boiled the life out of it, she took it and fried it in a pan with a little vegetable oil. My son said that it was so delicious, he kept asking her to do it again. So your wife's boiled chicken might not be a total loss! It wouldn't have occurred to me, but try frying the boiled chicken in a little vegetable oil. Couldn't hurt!

                    6 Replies
                    1. re: roxlet
                      souschef Jun 17, 2010 06:20 AM

                      I was once fed some soup that was made with home-made chicken stock, so the broth was really great, but unfortunately the person who made the soup did not want to throw out the chicken pieces that she used to make the stock, so she shredded the flesh and put it into the soup. It really ruined the soup as it was tasteless and hard to swallow. I really think that chicken used to make stock should be discarded after.

                      1. re: souschef
                        alkapal Jun 17, 2010 06:37 AM

                        that's what i've found, too -- as frugal as i am. but it does depend on if you just cooked the chicken till done, or cooked the pea-waddy out of it. <and don't ask me what pea-waddy means, because it is simply a "i know it when i see it" kind of thing. it makes the chicken "obscene" -- LOL!>

                        1. re: alkapal
                          c oliver Jun 17, 2010 08:44 AM

                          I grew up saying "pea turkey" and still do. My husband no longer looks at me quizzically (?sp).

                        2. re: souschef
                          alanbarnes Jun 17, 2010 10:59 AM

                          Chicken used to make stock can be a delicious addition to soup. But as with the OP's wife's boiled chicken, timing is the key. Any meat that you're going to eat has to be pulled off the carcass when it's just done. The carcass itself can cook for hours, but meat that's left in the pot that long will be stringy, tasteless, and generally disgusting.

                          1. re: souschef
                            roxlet Jun 19, 2010 12:11 PM

                            Well, it was fried and eaten like that, not added back to the stock. It was really delicious.

                          2. re: roxlet
                            BamiaWruz Jun 18, 2010 02:42 PM

                            That's what my mother does too with chicken and she's part egyptian!

                            You could coat the boiled chicken in some butter or oil and roast in the oven too. We do that with all our meats, even beef shoulder which has been stewed in the pressure cooker then roasted with fats in the oven until crispy.

                          3. c oliver Jun 16, 2010 06:49 PM

                            After reading 65 replies,I'd like to take this back to one basic. Do it yourself. Say "_____ (insert name), I have SUCH a strong preference for how this is done, I'm just going to make it from now on."

                            3 Replies
                            1. re: c oliver
                              buttertart Jun 17, 2010 05:42 AM

                              c oliver, you are the queen of the direct approach! No beating around the bush for you. Like it.

                              1. re: buttertart
                                c oliver Jun 17, 2010 08:43 AM

                                TY. I take that as high praise. There seem to be too many instances cited (in restaurants, between couples, etc.) where that direct approach would stop the madness. Or at least (or is that most) point out that it's about far more than boiling the dang chicken :)

                                1. re: c oliver
                                  buttertart Jun 17, 2010 09:01 AM

                                  Yes I just shake my head and abstain on a good number of those threads, I mean really.

                            2. souschef Jun 16, 2010 06:35 PM

                              Why did I not think of this before? When your wife starts to boil the chicken toss in an onion, a carrot, and a celery stalk. After she has boiled the hell out of the chicken just discard the chicken and veggies, and you will have a flavourful stock. Tell her that the chicken fell onto the floor when you were lifting it out. Use the stock to make soup or risotto or ....

                              1. v
                                VikingKvinna Jun 16, 2010 04:11 PM

                                Happy medium is this:

                                If she is cooking it for tacos, burritos, casseroles, etc., then give her a crockpot. A nice fancy one with a timer and so on. In her favorite color. A crockpot will cook the chicken easily, without any fuss or muss (which should appeal to her) AND will result in chicken that is tender, tasty, and not rubbery (which should appeal to you). No water, no nothin' - just pop in the chix pieces and cook till they're done. Voila. When the chicken is done, take the meat off the bones, return the bones to the crock, add water, bay leaf, peppercorns, salt, aromatic veggies, and let it cook on Low overnight. Voila, stock.

                                I wholly support the idea of either roasting or grilling when you want chicken for chicken's sake (not just for tacos or as an ingredient).

                                HTH!

                                1. z
                                  zzDan Jun 16, 2010 11:07 AM

                                  She should be simmering not boiling and one hour is enough. Get all the flesh off. Then pressure cook the carcass to make the broth and get the last morsels off the frame. Your wife is over cooking her chicken. Your way of cooking chicken is also valid, just different and the way you prefer.

                                  Maybe you can talk her down to simmering and for shorter time.

                                  1. s
                                    Shrimps Jun 15, 2010 10:28 PM

                                    That's a lesson to all of us. Never marry a woman who cannot cook/doesn't enjoy good food. Good looks and perky breasts will go away sooner than we realize, but canned chicken stock and Wonderbread will follow us to our graves.

                                    6 Replies
                                    1. re: Shrimps
                                      Chemicalkinetics Jun 15, 2010 10:37 PM

                                      Shrimps,

                                      Ha ha ha. You are partially correctly. However, please do not extrapolate too broadly. The original poster only mentioned chicken. There are plenty other things beside chicken. I will admit that my cooking skill in pork is better my cooking skill in fish. Beside, isn't love about sacrifice?

                                      1. re: Shrimps
                                        souschef Jun 16, 2010 05:55 AM

                                        Marriage is all about division of labour. I do not do gardening, and even refuse to water house plants. But I gladly do all the cooking.

                                        1. re: Shrimps
                                          s
                                          smartie Jun 16, 2010 03:40 PM

                                          my dad has a sign in his kitchen which says - Marry a good cook, looks don't last.

                                          1. re: smartie
                                            buttertart Jun 16, 2010 04:37 PM

                                            A variation on the old chestnut "Kissin' wears out, cookin' don't".

                                            1. re: buttertart
                                              souschef Jun 16, 2010 06:40 PM

                                              Then how do you explain the popular 'fridge magnet "Kiss the Cook"? Ya'll have both kissin' 'n cookin' in that there magnet.

                                              Did someone say chestnuts ? :)

                                              1. re: souschef
                                                buttertart Jun 17, 2010 05:41 AM

                                                Fortunately in our house the kissin' ain't worn out either, must be the...chestnuts?

                                        2. souschef Jun 15, 2010 09:09 AM

                                          Guess I'm lucky - my wife stopped cooking when she lost the recipe for toast.

                                          1. buttertart Jun 15, 2010 06:29 AM

                                            You might try buying stewing hens instead of regular chickens - they cook up nice and tender but not destroyed and have excellent flavor. Bigger and cheaper too.

                                            1. b
                                              Bryan Pepperseed Jun 14, 2010 05:30 AM

                                              Maybe just buy a store-bought pre-cooked rotisserie chicken. The ones I get always shred up nicely. If you buy it shortly before mealtime, by the time you get it home it will be just about the right temperature to shred.
                                              Then you can use the carcass to make stock (I like to use my crockpot set on low for overnight for this) and the higher price of the pre-cooked chicken could perhaps be offset by the savings from not buying making your own stock.

                                              1. Cheese Boy Jun 13, 2010 10:51 PM

                                                Distract her attention, take the chicken out of the pot, and throw in a silkie. That should freak her out enough to the point where she won't combine water with any fowl any more. If silkie doesn't work, try rooster.

                                                1. b
                                                  brooklynkoshereater Jun 13, 2010 07:18 PM

                                                  alternatively, you can always suck it up and just be grateful that you have a wife that wants to make dinner for you every night.

                                                  2 Replies
                                                  1. re: brooklynkoshereater
                                                    alkapal Jun 14, 2010 06:02 AM

                                                    there ya go! be happy for boiled chicken. or do it yourself!

                                                    ~~~~~
                                                    one of my mom's favorite comfort foods from a depression-era childhood in panhandle florida was boiled chicken with white rice (and black pepper) made in the broth. she even was making that boiled chicken -- though she had stopped cooked pretty much anything else up -- until she passed away at age 88.

                                                    i like it, too.

                                                    1. re: alkapal
                                                      c
                                                      classylady Jun 15, 2010 07:20 AM

                                                      I make boiled chicken for chicken soup which my DH enjoys. I cannot stomach the chicken but the soup is great. Lately, I been making Asian BBQ chicken which both of enjoy.

                                                  2. Karl S Jun 13, 2010 05:57 PM

                                                    It's her surefire recipe to get you to take over cooking of chicken. And is there a powerful reason why she must continue to do it rather than you (it sounds like she's not exactly insulted when you take over, so there doesn't appear to be a need to help her save face and self-esteem).

                                                    1 Reply
                                                    1. re: Karl S
                                                      c oliver Jun 15, 2010 08:55 PM

                                                      Totally agree. Don't make this harder than it needs to be. An old marketing maxim is "find a need and fill it."

                                                    2. s
                                                      smartie Jun 13, 2010 05:28 PM

                                                      marriage counseling!!

                                                      or throw out the pressure cooker!

                                                      1 Reply
                                                      1. re: smartie
                                                        Chemicalkinetics Jun 13, 2010 05:30 PM

                                                        It is not "or". One needs the other.

                                                      2. mcel215 Jun 13, 2010 05:26 PM

                                                        I grill all of my chicken, even if I want to shred it.

                                                        However, you wife doesn't seem to be interested in alternative methods other than sticking the chicken in the pot, cover with water and cook it.

                                                        But, once the water comes to a full boil, cover the pot and shut the stove off. Let it poach until the internal temp is 140 degrees. And if you don't have an instant thermometer, then 25 minutes for a large(ish) breast will do. Take it out of the water and wrap in aluminum foil. Let cool and shred away.

                                                        1. Uncle Bob Jun 13, 2010 02:50 PM

                                                          Go to the store.....buy 6 rib-eyes.....freeze individually....Every time she starts up the boiling/pressure cooking routine.....Thaw one rib-eye...Grill it and enjoy! ~~~

                                                          1. Caroline1 Jun 13, 2010 02:31 PM

                                                            I almost forgot. If YOU are looking for some great boiled chicken recipes (but it sounds like your wife isn't interested) then here's a classic Greek home-cooking dish that I adore! Boil a chicken in water to cover with lots of carrots, a quarterd onion and a few cloves of unpeeled garlic and a light touch of salt. Boil until chicken is done but not falling off the bone. Remove the chicken to a roasting pan, slather with olive oil, season with salt, pepper and a sprinkling of thyme and/or oregano. Pop it into a very hot oven until the skin is cripsed and browned. Remove and let rest.

                                                            As soon as you put the chicken in the oven, remove all of the carrots and other goodies from the chicken stock to a warm dish. Actually, you only need reserve the carrots. Bring the stock to a full boil and put in any sort of white rice (I particularly like short grain for this dish), but Basmati or Jasmine or other aromatic rice is not a first choice. Reduce to a soft boil and stir fairly often, but you don't have to stand over it. Depending on how much stock you have, you want to add enough rice to get the consistency of rice porridge. Similar to a congee but not as thick as a risotto. When the rice is done, whip two or three eggs (or maybe more if you have a LOT of stock!) and the juice of a couple of lemons (or limes) in a bowl, whisk well, then ladle in some of the hot broth a little at a time while whisking to temper the eggs. This will prevent you from making egg drop soup by mistake! Make sure the soup is not over flame and no longer boiling but still hot and stir in the egg mixture to blend into a smooth creamy soup.

                                                            By this time the chicken should be out of the oven and rested so put it on a warm platter, surround it with the carrots (a little butter or olive oil to make them glisten is good!) and sprinkle them with a bit of kosher salt. The plattered chicken goes in the middle of the table as a centerpiece while everyone eats their big soup plates full of delicous avgolemono soup, then the chicken and carrots are the main course. I serve it with a huge artisan loaf of VERY crusty bread and a traditional "horiatiki" salad of quartered tomatoes, chunked cucumber, chunks of bell papper, chunks of red onion, a handful of Kalamata olives, some crumbles of feta cheese and dressed with a drizzle of really special olive oil. Enjoy...! But I suspect you'll be doing the cooking....? Oh, and my personal favorite wine with this is a white retsina, but not everyone likes retsina. Oh well... More for me. '-)

                                                            16 Replies
                                                            1. re: Caroline1
                                                              hill food Jun 13, 2010 11:37 PM

                                                              like this one

                                                              1. re: hill food
                                                                alkapal Jun 14, 2010 06:00 AM

                                                                me, too!

                                                              2. re: Caroline1
                                                                chef chicklet Jun 14, 2010 07:25 AM

                                                                YUM!

                                                                1. re: Caroline1
                                                                  g
                                                                  gfr1111 Jun 15, 2010 06:06 AM

                                                                  Thanks for the recipe, Caroline1. I'm looking forward to trying it. As for the retsina, until I had it, I didn't know that you could make wine out of evergreen boughs!

                                                                  1. re: gfr1111
                                                                    Caroline1 Jun 15, 2010 07:09 AM

                                                                    I really enjoy retsina, but it's extremely difficult to find my favorite; red retsina. No one seems to import it any more, but it was also difficult to find when I lived in Greece years ago. <sigh> Some things stay in fashion for two or three thousande years, then POOF! They're gone. :-(

                                                                    1. re: Caroline1
                                                                      buttertart Jun 15, 2010 07:35 AM

                                                                      I love retsina too, especially the oldfashioned more resinated ones when you can find them. Don't think I've ever seen the red, here in NY or there - will keep an eye out for it! Sounds v interesting.

                                                                      1. re: buttertart
                                                                        eviemichael Jun 15, 2010 07:50 AM

                                                                        Im surprised to hear people like retsina! Im usually so embarrassed that it has been the most familiar Greek wine...:)

                                                                        1. re: eviemichael
                                                                          buttertart Jun 15, 2010 07:54 AM

                                                                          I love other Greek wines too but retsina was the first I ever tried (at the behest of a Greek boyfriend, just before I went to Greece for the first time). I liked it at first taste. Not everybody cares for it of course.

                                                                          1. re: buttertart
                                                                            Caroline1 Jun 15, 2010 09:15 AM

                                                                            For all of you retsina lovers, here's a website I found where you can order it on-line. It's a compendium of all the cyber-wineshops that will ship to your state, so this link is for places that ship to Texas. You can fill in your own. It's a GREAT search engine for wines available in the U.S. Right now, one of the places even has Achaia Clauss retsina on sale for $3.99 a bottle, not that it's that expensive when it's not on sale. I lived not too far from that Patras winery and downed a lot of freebies. '-) But alas, no red retsina that I've found so far. Anyway, here's the URL:
                                                                            http://tinyurl.com/28kzo48

                                                                            1. re: buttertart
                                                                              eviemichael Jun 15, 2010 10:33 AM

                                                                              Hope I didn't come across as judgmental- I was just genuinely surprised. :)

                                                                              I've been downing retsina in Greek island-specific drinking games for many years now and have not managed to get used to it.

                                                                              I gotta say though- I love dunking bread in sweet Manischewitz wine which has often grossed many people out around me...

                                                                              1. re: eviemichael
                                                                                buttertart Jun 15, 2010 10:42 AM

                                                                                No, not at all. It's something that for whatever reason I have a taste for.
                                                                                Why not go all Greek and try the bread with Mavrodaphne? ;-)
                                                                                I understand (from a waiter in a Greek restaurant in NY) that Greeks often mix retsina with Coke or other soft drinks? That really does not appeal.

                                                                                1. re: buttertart
                                                                                  eviemichael Jun 15, 2010 10:54 AM

                                                                                  Yes I also dunk in Mavrodaphne! :) I have indeed seen retsina mixed with Coke and it grosses me out!

                                                                                  I keep my Santorini bottles close to my heart and in my fridge...:)

                                                                                  1. re: eviemichael
                                                                                    buttertart Jun 15, 2010 11:03 AM

                                                                                    I'm a xinomavro and moschofilero girl myself!

                                                                                    1. re: buttertart
                                                                                      eviemichael Jun 15, 2010 08:52 PM

                                                                                      This conversation is making me "thirsty." :)

                                                                                    2. re: eviemichael
                                                                                      n
                                                                                      nvcook Jun 16, 2010 02:18 PM

                                                                                      There is a similar Basque drink of red wine mixed with coke. Called kalimotxo. (pronounced kali mo cho). Really not as bad as it sounds.

                                                                      2. re: Caroline1
                                                                        s
                                                                        sonia darrow Jun 17, 2010 07:13 AM

                                                                        Wow, I never would have thought to boil then roast! This one looks like a keeper.

                                                                      3. w
                                                                        wattacetti Jun 13, 2010 02:23 PM

                                                                        Unfortunately ChemicalKinetics is correct: not only can you *not* fly, you are resigned to a fate of tasteless industrial poultry. So I see that you have four options:

                                                                        1. get rid of your wife
                                                                        2. suck it up and accept your lot in life
                                                                        3. sneak out as often as possible and have chicken elsewhere
                                                                        4. do all (and I mean all) the cooking until you die

                                                                        Oh, and for what it's worth: smiling will help suppress the gag reflex.

                                                                        1. Chemicalkinetics Jun 13, 2010 01:46 PM

                                                                          There is nothing you can do about. The longer you resist the more painful it will. Just accept it like you have accepted the fact that you cannot fly. Know this is the fact of life.

                                                                          11 Replies
                                                                          1. re: Chemicalkinetics
                                                                            Indirect Heat Jun 15, 2010 06:20 AM

                                                                            Nothing? If I think my wife is doing a job wrong in the house, I do it. If she thinks I'm doing a job wrong in the house, she does it.

                                                                            The best way to ensure your chicken is properly cooked in your home is to do it yourself. Once she develops a taste for it, she'll want to do it properly herself. This may never happen, and you may have to cook all chickens in your home. But such is the price you pay for tasty chicken.

                                                                            1. re: Indirect Heat
                                                                              Chemicalkinetics Jun 15, 2010 06:31 AM

                                                                              Indirect,

                                                                              Hey, good one. I have never thought of that "get the spouse addicted" method. Let me guess, you favorest method is to barbecue the chicken? :)

                                                                              1. re: Chemicalkinetics
                                                                                Indirect Heat Jun 15, 2010 03:13 PM

                                                                                Yep, my go to recipe for quick chicken is grilled tandoori chicken. Marinade only takes a few minutes, only needs to be on the chicken for an hour or so, and it's always a hit. http://indirectheat.blogspot.com/2010...

                                                                                1. re: Indirect Heat
                                                                                  Chemicalkinetics Jun 15, 2010 09:00 PM

                                                                                  Nice. Did you try to use Indian style yogurt? I heard that Indian yogurts (from any typical Indian stores) are different and can be better. Just what I heard, nothing I personally experienced. I do have limited experience with chicken tikka masala which has a very similar step. Best.

                                                                                  1. re: Chemicalkinetics
                                                                                    Indirect Heat Jun 16, 2010 03:29 PM

                                                                                    No, I've never tried that. There is an Indian market near our home, so next time I'll do that. Thanks for the suggestion.

                                                                                    1. re: Chemicalkinetics
                                                                                      s
                                                                                      sonia darrow Jun 17, 2010 07:09 AM

                                                                                      I've heard this about paneer (bought at Indian store vs. home-made). I was told it's because traditionally they use buffalo milk instead of cow, and this lends a different flavor. I wonder if this is the case for the yogurt as well?

                                                                                      1. re: sonia darrow
                                                                                        Chemicalkinetics Jun 17, 2010 08:06 AM

                                                                                        Sonia,

                                                                                        I heard the Indian yogurt noticeably different in both texture and taste. It is thicker and has a more Greek yogurt texture, but that is just what I heard and read. I have no first hand experience on this.

                                                                                        1. re: Chemicalkinetics
                                                                                          e
                                                                                          Elizabella Jan 25, 2013 03:11 AM

                                                                                          It is thicker and fairly similar to Greek yogurt. Now that I've tried Indian yogurt, I can't really imagine going back to regular yogurt.

                                                                                          1. re: Elizabella
                                                                                            Chemicalkinetics Jan 25, 2013 08:59 AM

                                                                                            :) Thanks. I will try it next time I shop in an Indian store. Too bad that they always seem to be sold in large containers.

                                                                                        2. re: sonia darrow
                                                                                          LMAshton Jan 25, 2013 04:37 PM

                                                                                          In Sri Lanka - which is just off the south coast of India - there is yoghurt, which is western food and then there's curd, which is very similar to yoghurt but made with water buffalo milk and a different bacteria strain. Water buffalo milk has a higher fat content and the curd has a slightly more sourish taste. The texture and taste is similar to yoghurt, but not quite.

                                                                                  2. re: Indirect Heat
                                                                                    r
                                                                                    redbeanbun Jun 26, 2010 08:05 AM

                                                                                    Indirect Heat puts it in a much nicer way than I do. My kitchen is not a restaurant where each member of the family can have their eggs or anything else a different way or made to order. If someone needs to micromanage me in the kitchen, they should just do the cooking. My other suggestion would be to throw out the pressure cooker if it aggravates you that much. If you need to make the best of already boiled to destruction chicken, you can do scallion chicken chinese style: shred the chicken, single layer it on a plate, sprinkle with salt and lots of shredded scallions, heat oil till smoking hot and drizzle over the whole thing.

                                                                                2. John E. Jun 13, 2010 01:44 PM

                                                                                  Socks and MIlly, those are some of the funniest posts I've read here.

                                                                                  I can understand the pressure cooker if one is making broth for soup and such, but if it's just to cook the chicken, I agree, roasting is the answer.

                                                                                  1 Reply
                                                                                  1. re: John E.
                                                                                    hill food Jun 13, 2010 11:34 PM

                                                                                    funny and depressing.

                                                                                  2. l
                                                                                    Lady_Tenar Jun 13, 2010 01:16 PM

                                                                                    What about braising it? It takes a little while but you can do a bunch at one time and save it and it's pretty low labor. Brown some thighs (or other pieces with a little more connective tissue) in a heavy bottomed pot or dutch oven, throw in some liquid(s) of your choice like stock, wine, hot sauce, tomato sauce, adobo sauce, or anything else you can think of, add some seasonings of your choice and cook covered on low or in the oven until the chicken is nice and tender and shreddable. Probably much easier to shred than if it were boiled, and plus it takes only one pot and it creates it's own tasty sauce. Perfect as a filling for tacos and lots of other things.

                                                                                    12 Replies
                                                                                    1. re: Lady_Tenar
                                                                                      m
                                                                                      millygirl Jun 13, 2010 01:24 PM

                                                                                      Is she jewish? If so, there is nothing you can do to save her :) Deepest sympathies.

                                                                                      I say this because coming from a jewish upbringing my mother used to boil the hell out of a chicken every Friday. I'm talking hours upon hours. Blech!

                                                                                      1. re: millygirl
                                                                                        Caroline1 Jun 13, 2010 01:44 PM

                                                                                        My steep grandmother wasn't Jewish, but she boiled the hell out of everything, INCLUDING prime dry aged Porterhouse steaks. Her cooking was a family joke and the family's nightmare. Except she did make pretty good potato bread.

                                                                                        1. re: Caroline1
                                                                                          alkapal Jun 14, 2010 05:58 AM

                                                                                          caroline, she boiled porterhouse steaks? that's a first for me!

                                                                                          1. re: alkapal
                                                                                            Caroline1 Jun 14, 2010 08:37 AM

                                                                                            Yes! It was a first for me too.... And thank god, a last! "Grandma Lena" was eccentric. I had a love/hate relationship with her. They lived in San Francisco, and we spent a week or two with them every summer. The first thing she would do to me, beginnin at age seven, was put a "posture harness" on me to make me hold my shoulders back. I had GOOD posture and the damned thing hurt! Her food was... Well, I ate food she'd cooked for her dog one time by mistake, and it was a lot tastier than what she cooked for people! BUT...! The saving grace was that every summer she dragged me to Grant Avenue/Chinatown with her while she went to her herbalist. That was a bit creepy, but afterward she always took me for dim sum. Anything I wanted! And as much as I wanted. And afterwards, to a souvenir shop for a hand carved ivory souvenir. She had some redeeming qualities. But cooking steak was not one of them!

                                                                                            1. re: Caroline1
                                                                                              alkapal Jun 15, 2010 05:40 AM

                                                                                              wow, grandma lena does sound like quite a character.

                                                                                              was the concept of boiling the steak to purify it in some way?

                                                                                              ~~
                                                                                              posture harness, ach! what a shame! ;-(.

                                                                                              1. re: alkapal
                                                                                                Caroline1 Jun 15, 2010 06:44 AM

                                                                                                Purify the steaks? Not that I know of, but she WAS bizarre! One of San Francisco's great eccentrics in her day.

                                                                                              2. re: Caroline1
                                                                                                Chemicalkinetics Jun 15, 2010 06:14 AM

                                                                                                Neat story. Hey, maybe boiled steak is an acquired taste.

                                                                                          2. re: millygirl
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                                                                                            SocksManly Jun 13, 2010 06:28 PM

                                                                                            lol nope, Mexican. :) It's "the way they do it there" heh.

                                                                                            Reminds me of the time I bought a $100 prime rib roast, brought it to my mom's house, explained the guy who knows what he's talking about said it would take about an hour and a half... She thought more like 5 hours... I mean.... I don't need to tell you what happened next.

                                                                                            1. re: SocksManly
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                                                                                              smtucker Jun 13, 2010 06:56 PM

                                                                                              You took the meat and went home?

                                                                                              Reminds me of my Mother-In-Law. 6 hours was not too long to cook a pork chop. There is a reason her table always had gravy on it.

                                                                                            2. re: millygirl
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                                                                                              saucedjen Jun 17, 2010 11:43 AM

                                                                                              Anyone know why so many Jewish moms think that boiling chicken is wonderful? My mom used to also boil a chicken for hours and insist that "everyone" loves it and also falsely claim that she'd been asked repeatedly for the recipe. It was like being served slime on a plate. Between that, and her other standby of turkey legs cooked in a plastic roasting bag with orange juice, it was amazing that I ate enough to survive long enough to the age when I could sneak out to get comparatively delicious Taco Bell. That and NEVER EVER salting anything! Man, it was bad.

                                                                                              1. re: millygirl
                                                                                                flourgirl Jun 18, 2010 06:20 AM

                                                                                                I come from a jewish upbringing as well - but thankfully, my mom is a very good cook (as was my grandmother before her.) But my mom & I still joke about the jewish neighbor across the street who was a long time believer in the "lets boil it until it's good and dead" school of thought. We always felt so sorry for that poor family. No good eats there.

                                                                                                1. re: millygirl
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                                                                                                  vipjun Jun 26, 2010 03:39 AM

                                                                                                  Reminds me of my mom who steamed everything because it's "healthier",healthier being we'd only take 2 bites of it! and i don't believe it is because half the time we'd just overload on dessert or order take out later when we got older.

                                                                                                  What's worse is she is too frugal to buy anything, so instead of a steamer or steaming tray, she uses a plate / bowl which catches water. In effect it gets boiled too.

                                                                                                  My father , who is actually a good cook use to make extra portions (knowing that we'd starve on our mothers cooking). Instead of reheating it on the stove, she'd lump everything into a large bowl / plate and start steaming it. The funniest thing in our childhood was when she'd drain the collected water out afterwards, and say something to the effect of "I cooked it just like dad" ... I guess she thought if we didn't see our food drowned in a layer of water, it would some how taste like the original (fried, grilled, etc).. We knew.

                                                                                                  She cooked almost everyday for 20+years that I can remember, but it never got better.
                                                                                                  The family joke is that a microwave has a 50% chance of cooking better on any given day.

                                                                                              2. alanbarnes Jun 13, 2010 12:26 PM

                                                                                                I pressure-cook chicken all the time. It's perfect for chicken salad, enchiladas, chicken & dumplings, pot pie, whatever.

                                                                                                Two things to remember. First, water is not your friend. I put a few tablespoons of water in the bottom of the cooker (warning: different cookers have different minimum water amounts) and set the chicken on a rack above it. Second, timing is everything. For a whole ~5# chicken, cook at 15 psi for 20 minutes, then off the heat. No mush, no fush.

                                                                                                And speaking of stock - let the chicken cool, pick the easy-to-get-to meat, and toss the carcass back into the cooker. Cover with water, bring the pressure back to 15 psi for an hour, then strain and defat. Far better than any stock you can buy.

                                                                                                4 Replies
                                                                                                1. re: alanbarnes
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                                                                                                  Gillcer Jun 13, 2010 05:14 PM

                                                                                                  I second this! I grew up with a mother who pressure cooked everything, including chicken. Always seemed to turn out just fine....

                                                                                                  1. re: alanbarnes
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                                                                                                    SocksManly Jun 13, 2010 06:23 PM

                                                                                                    Great suggestion thanks.. I'll take over next time and try this method out and then extol its virtues, perhaps I'll make some headway.. I never knew you could put less water in there, but it totally makes sense.. Why not right. :)

                                                                                                    My pressure cooker is somewhat ancient, think Cheers or Perfect Strangers maybe. Seinfeld is probably too generous. Is 15psi the standard whistling range? Gentle whistle maybe?

                                                                                                    I'll ask her how long she cooks it for too, I bet it's way too long.

                                                                                                    1. re: SocksManly
                                                                                                      alanbarnes Jun 13, 2010 08:44 PM

                                                                                                      If it has a thing that jiggles on the top, you're going to need more water. 15 psi is the standard full pressure.

                                                                                                    2. re: alanbarnes
                                                                                                      alkapal Jun 14, 2010 05:56 AM

                                                                                                      thank you, alan, i needed that information. i have a newish electronic pressure cooker, and now know -- thanks to you -- how to use that rack.

                                                                                                    3. Googs Jun 13, 2010 11:47 AM

                                                                                                      Buy high grade chicken, rub the hell out of it, then roast. If all goes well, it should retain enough moisture to shred. Try a one breast experiment to set everyone's mind at ease.

                                                                                                      1. s
                                                                                                        SocksManly Jun 13, 2010 11:45 AM

                                                                                                        omg.. I just heard the pressure cooker start to hiss!!!

                                                                                                        IT'S HAPPENING AGAIN!

                                                                                                        1 Reply
                                                                                                        1. re: SocksManly
                                                                                                          Caroline1 Jun 13, 2010 01:41 PM

                                                                                                          Well, I was going to suggest you sneak into the kitchen right after she sets the pot to boil and toss in some seasonings like chiles, herbs, tomatoes, spices, garlic, onions, whatever strikes your fancy at the moment, BUT.... If she does it with a pressure cooker, you're hosed! Poor baby! Or there's always take-out for you ever time she boils and leave the boiled chicken for her. Or... Do you have a cell phone you can make ring, answer the fake call and tell her you have to go to the office for an emergency? Good luck!!!!

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