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My apartment is garlic central



 
 
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  #1  
Old November 9th, 2007, 05:46 PM posted to rec.food.cooking,alt.support.diet.low-carb
Bobo Bonobo®
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Posts: 34
Default My apartment is garlic central

I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken.

I just went back into the kitchen. Now it smells very nice. The
fragrances of garlic blended with the pepper and chile, and now the
cooking chicken as well. If it tastes as good as it smells, I'll be a
happy boy.

--Bryan

  #2  
Old November 9th, 2007, 06:27 PM posted to rec.food.cooking,alt.support.diet.low-carb
Bobo Bonobo®
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Posts: 34
Default My apartment is garlic central

On Nov 9, 10:46 am, Bobo Bonobo® wrote:
I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken.

I just went back into the kitchen. Now it smells very nice. The
fragrances of garlic blended with the pepper and chile, and now the
cooking chicken as well. If it tastes as good as it smells, I'll be a
happy boy.


Wow. That was really good. In the future I'd go a bit easier on the
black pepper and little more chile flakes. The garlic was perfect. I
reduced the leftover liquid, which ideally could have been thickened,
and while the sauce was thickening, the breast (I cooked it skin side
down in the pressure cooker) finished, skin side up under a broiler.
I'd have thickened the (drippings?) with about a half t of corn
starch*, but not during induction, and I don't have any vegetable
gums.

* 2g carb

--Bryan


--Bryan

  #3  
Old November 9th, 2007, 09:00 PM posted to rec.food.cooking,alt.support.diet.low-carb
Karen[_2_]
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Posts: 1
Default My apartment is garlic central

was this your breakfast?...

  #4  
Old November 9th, 2007, 10:35 PM posted to rec.food.cooking,alt.support.diet.low-carb
Bobo Bonobo®
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Posts: 34
Default My apartment is garlic central

On Nov 9, 2:00 pm, Karen wrote:
was this your breakfast?...


Yes. While I love eggs, bacon, etc. I could just as happily have that
for dinner. I had a couple of cups of coffee with cream a few hours
before.

--Bryan

  #5  
Old November 10th, 2007, 12:07 AM posted to rec.food.cooking,alt.support.diet.low-carb
aem
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Posts: 2
Default My apartment is garlic central

On Nov 9, 8:46 am, Bobo Bonobo® wrote:
I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken. [snip]


The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach? -aem

  #6  
Old November 10th, 2007, 12:18 AM posted to rec.food.cooking,alt.support.diet.low-carb
Bobo Bonobo®
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Posts: 34
Default My apartment is garlic central

On Nov 9, 5:07 pm, aem wrote:
On Nov 9, 8:46 am, Bobo Bonobo® wrote:

I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken. [snip]


The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach?


I was hungry. The pressure cooker was clean, and right at eye level
in the cabinet. I thought it would keep the breast moist, and it
would be fast. All that was true. It only took about 7 or 8 minutes
of cooking. Next time, I'll only pressure cook it for about 5
minutes, then put it under the broiler to make the skin nice. Here's
a few pix. My batteries went dead after the 4th picture, so I didn't
include reducing the remaining liquid and adding that to the plate.

http://www.flickr.com/photos/15522299@N08/1936618787/

-aem


--Bryan

  #7  
Old November 10th, 2007, 06:49 PM posted to rec.food.cooking,alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default My apartment is garlic central

Bobo Bonobo® wrote:
aem wrote:
Bobo Bonobo® wrote:


I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken. [snip]


The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach?


I was hungry. The pressure cooker was clean, and right at eye level
in the cabinet. I thought it would keep the breast moist, and it
would be fast. All that was true. It only took about 7 or 8 minutes
of cooking. Next time, I'll only pressure cook it for about 5
minutes, then put it under the broiler to make the skin nice.


I thought of pressure cooking as a way to forcefully diffuse the
flavor of the garlic into the meat. With the faster cooking as a
side effect of the pressure cooking method rather than the first
goal. The opposite approach would be to mash the garlic, add
to a marinade, then use a vacuum sealer to force the flavor into
the meat. One's a positive pressure method, the other a negative
pressure method.

If two cloves made your house seem filled with garlic, you
don't cook with garic as often as we do. ;^) It's a great amount
for one or two chicken breasts but a common amount at my
home.

  #8  
Old November 10th, 2007, 07:17 PM posted to rec.food.cooking,alt.support.diet.low-carb
[email protected]
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Posts: 993
Default My apartment is garlic central

On Nov 10, 12:49 pm, Doug Freyburger wrote:
Bobo Bonobo® wrote:
aem wrote:
Bobo Bonobo® wrote:


I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken. [snip]


The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach?


I was hungry. The pressure cooker was clean, and right at eye level
in the cabinet. I thought it would keep the breast moist, and it
would be fast. All that was true. It only took about 7 or 8 minutes
of cooking. Next time, I'll only pressure cook it for about 5
minutes, then put it under the broiler to make the skin nice.


I thought of pressure cooking as a way to forcefully diffuse the
flavor of the garlic into the meat. With the faster cooking as a
side effect of the pressure cooking method rather than the first
goal. The opposite approach would be to mash the garlic, add
to a marinade, then use a vacuum sealer to force the flavor into
the meat. One's a positive pressure method, the other a negative
pressure method.


I don't see how sealing meat inside a vacuum bag is going to force
marinade into the meat. And how can it be both pressure and vacuum
get marinade inside meat? If pressure causes liquid to flow in, I
would think vacuum would cause it to flow the opposite way.

The only vacuum method I'm aware of is the sous-vide method. With
that method you place raw meat and other ingedients in a plastic bag
under vacuum and then cook it at low temp, far below boiling, for a
longer time. The vaccum allows it to be cooked safely at temps
close to the danger zone, ie around 140 deg, without the risk of
bacteria growth. The low cooking temp and low temp poaching are
supposed to result in less change to the meat, giving it better
texture, look, taste, etc.




If two cloves made your house seem filled with garlic, you
don't cook with garic as often as we do. ;^) It's a great amount
for one or two chicken breasts but a common amount at my
home.- Hide quoted text -

- Show quoted text -



  #9  
Old November 10th, 2007, 07:44 PM posted to rec.food.cooking,alt.support.diet.low-carb
Doug Freyburger
external usenet poster
 
Posts: 1,866
Default My apartment is garlic central

" wrote:
Doug Freyburger wrote:

I thought of pressure cooking as a way to forcefully diffuse the
flavor of the garlic into the meat. With the faster cooking as a
side effect of the pressure cooking method rather than the first
goal. The opposite approach would be to mash the garlic, add
to a marinade, then use a vacuum sealer to force the flavor into
the meat. One's a positive pressure method, the other a negative
pressure method.


I don't see how sealing meat inside a vacuum bag is going to force
marinade into the meat. And how can it be both pressure and vacuum
get marinade inside meat? If pressure causes liquid to flow in, I
would think vacuum would cause it to flow the opposite way.


I read it in the directions that come with the Tilia Foodsaver. I
tried it. It works. I don't know the exact mechanism.

I've also tried pressure cooking stuff and it does marry the
flavors well. I don't know the exact mechanism.

 




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