The big bird
Aug. 21st, 2008 01:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nancylebovI've got a 5 1/2 pound free range chicken and I need to decide how to cook it. I'm thinking about baking it with some heirloom tomatoes, but does anyone have more detailed suggestions?
With a little luck, it will have more flavor than your average chicken, but I'm not sure about good ways to do it justice.
In other cooking news, I did a random fish thing which worked out surprisingly well. I cooked yellowfin tuna by sitting it in soy sauce and cooking it covered at a medium low temperature. It cooked very quickly-- probably under ten minutes. When I was eating the chilled leftovers, I realized it was a lot like kippered salmon--something I love, but which costs a fortune. It's possible that the folks who make kippered salmon are doing it the hard way.
A little research turned up that kippered salmon is made by "hot smoking"-- cooking it while it getting smoked.
With a little luck, it will have more flavor than your average chicken, but I'm not sure about good ways to do it justice.
In other cooking news, I did a random fish thing which worked out surprisingly well. I cooked yellowfin tuna by sitting it in soy sauce and cooking it covered at a medium low temperature. It cooked very quickly-- probably under ten minutes. When I was eating the chilled leftovers, I realized it was a lot like kippered salmon--something I love, but which costs a fortune. It's possible that the folks who make kippered salmon are doing it the hard way.
A little research turned up that kippered salmon is made by "hot smoking"-- cooking it while it getting smoked.
