Chocolate Mousse Catering
Salt Point, NY 12578
Phone: 845-518-6533

Chocolate Mousse Catering

Hudson Valley Caterers

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To Brine or Not to Brine… That is the Question

chocolatemousse November 6, 2017 Leave a Comment

To Brine or Not to Brine… That is the Question

 We are just a few days away from Thanksgiving and turkey is on the brain.  Are you getting flustered with how to cook that big, intimidating piece of poultry.  Today we are going to answer that age old question, to brine or not to brine?

Brining is a process of immersing meats into a liquid with a high concentration of salt, the brine is absorbed into the meat.  Because the meat is now loaded with extra moisture it will stay moist as it cooks.  Brining is easy but messy and takes a bit of planning.  A typical brine consists of 1 cup of salt for each gallon of liquid.  Completely submerge the meat into the brine.  Brining requires a large amount of liquid, a large non-porous vessel, space in your fridge, and lots of clean-up.  The excess brine contains salmonella and bacteria, so it requires careful removal and clean-up.

Brining is great, but the smartest, easiest way to do it is with a dry brine.  Even if you’re hosting Thanksgiving for the first time, this technique will make you look like a pro.  Instead of a liquid bath, dry brine your bird by rubbing salt and seasonings directly on the bird and let the meat rest in the refrigerator. 

  The advantages?  The turkey is prepped ahead of time, there’s no sloppy water, no special equipment is needed, and you get crispy skin.

If your turkey is tormenting you… let us help!

Filed Under: Holidays, Uncategorized Tagged With: brine, Dry Rub, dry-brine, Marinade, poultry, thanksgiving, turkey

Lets Light This Chicken Up:

chocolatemousse May 23, 2016 Leave a Comment

Lets Light This Chicken Up:

Grilling Poultry 101 

Grilling chicken can be a bit tricky to master.  A perfect piece is well-browned on the outside and tender, moist, and juicy on the inside.  Cooking poultry on the grill is a slow process, but well worth the patience.

Here are a few tips to ensure success:

1- Grease the Grill: Even if your chicken has skin or is marinated, play it safe and lightly spray the rack with nonstick cooking spray or brush it with oil.

2- Heat the Grill: Mark the chicken on a hot grill, this seals in the juices and makes it will ensure that the chicken does not stick to the grill.

3- Close the Top: Once the poultry has grill marks, lower the flame and close your grill cover.   This will make your grill work like an oven, and your food will cook more evenly.  Covering the grill also  cuts off some of the oxygen, leaving a smaller chance of flare-ups.

4- Be Patient:  The chicken will cook more evenly (and quickly!) if you follow the recipe cooking instructions or turn it over only once midway through the grilling.

5- Use the Correct Utensil: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause juices to escape.

6- Limit Seasonings: Marinades and sauces, usually contain a high sugar content, and will burn if the grill temperature is too hot. Lightly season the meat with salt and pepper just prior to grilling and sauce when the chicken is almost fully cooked.

Chipotle-Orange Glaze

Ingredients

2 oranges

1 small shallot, minced

1 chipotle chile in adobo sauce, minced

2 Teaspoons minced fresh thyme leaves

1 Tablespoon molasses

3/4 Teaspoon cornstarch

To Taste  Kosher Salt

 

Directions

  1. Grate zest from 1 orange.
  2. Squeeze 2/3 cup juice from both oranges
  3. Combine zest, juice, shallot, chile, and thyme in small saucepan.
  4. Whisk in 1 tablespoon molasses and 3/4 teaspoon cornstarch.
  5. Simmer mixture over medium heat until thickened, about 5 minutes.
  6. Season with salt.

 

Filed Under: Uncategorized Tagged With: bbq, charcoal, chicken, chipotle, cooking, gas, glaze, grill, orange glaze, outdoor cooking, poultry, seasoning, slow cook, slow grill

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