Re: Re: white meat (was: dosages)

[Guest guest]

> >Just dawned on me--I detest regular poultry white meat so no wonder I

> >also detest the " other white meat " pork. Both are dry, tasteless

> >cardboard & not worth eating at all IMO.

Commercial American chicken is tasteless. That's one reason people have so

many sauces for chicken. If you can find organic chicken that has actually

been allowed to eat grass and insects, you'll find it has a lot of flavor.

White meat gets dry when overcooked, and in order to get the legs properly

cooked when roasting a chicken, one has to cook it too long for the white

meat. The legs also contain more fat. So if you're not worried about the fat

and you leave the skin on, it won't be so dry.

One good way to cook white meat is Joyce Chen's. You bring a pot to a boil

with the meat in it. Turn off the heat and let it sit. Bring it to the boil

again, turn off the heat and let it sit. Do it a third time. It's much

juicier that way, but fully cooked.

Gretchen

[Guest guest]

The only way I can even swallow white meat poultry is cut very fine with

LOTS of Helman's real mayo plus lots of chopped celery & onions. Even

then I am not wild about the taste/texture.

Yes I think the pork you used to potroast was the oldstyle fattier pork.

I allways loved pork & cooked it all kinds of ways in the 50's when I

was first married. It was also a lot cheaper than too :<).

cappie

Greater Boston Area

T-2 10/02 9/04 A1c: 5.3

max 100 carb diet, walking, Metformin.

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

12/04:143 lbs (highest weight 309),

5' tall /age 66,

cappie@...

[Guest guest]

Gretchen: I have tried cooking breasts by themselves (bought some by

mistake when I thot I was buying boneless skinless thighs which is what

I always use now) & I deliberatly undercooked them in somewhat in a

low/slow oven & then let them sit on the counter before slicing.

YUCK--still tasteless cardboard as far as I am concerned.

I understand that many Asian's think Americans are crazy to prefer

whitemeat as they also think it has no taste at all.

Boiled or simmered or even slightly steamed white meat is still

tasteless white meat-- only it then becomes stringy & mushy also -- YMMV

cappie

Greater Boston Area

T-2 10/02 9/04 A1c: 5.3

max 100 carb diet, walking, Metformin.

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

12/04:143 lbs (highest weight 309),

5' tall /age 66,

cappie@...