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2 Comments

  1. “…cook slowly…”

    This’s a new one on me.

    a)
    Do you think the temp ought to be around 200°F/95°C so the water doesn’t evap?
    Maybe ninety minutes per #, so 5# of bird should be started yesterday?

    b)
    To avoid chasing lumps during thickening:
    Instead of trickling flour into my drippings, I mix my thickener off-pan — (non-wheat) tapioca flour with coconut milk — in a small straight-side bottle such as a commercial jam jar.
    I hand it to a junior-size helper to ‘shake the dickens out of it’ to elim lumps, then we slowly whisk it into my drippings.
    I discovered this ‘scientific-method’ is a three-hand job… and a whole lot of fun!

    c)
    For this type of recipe, I could see forking my salt and fresh-ground Black© pepper into my flour, pouring that into a spring-sifter, then handing the spring-sifter to a junior-size helper to sprinkle this in-n-on the bird.
    .
    .
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    PS:
    * “I make it up as I go along” seems to be my motto.

    PPS:
    * and ‘yes’, I am familiar with the #MeToo ‘movement’…

  2. I love old recipes from before the advent of convenience foods. I’ve got the 1901 “New Settlement Cookbook”, a 1938 edition of “Larousse Gastronomique”, and my grandmother’s 1950’s vintage “Betty Crocker Cookbook.” It’s amazing how much money I’ve saved over the years with recipes to cook all kinds of cuts of meats (including wild game and offal), strange vegetables, and ways to preserve food that the newer cookbooks don’t even discuss. It really expands your prepping repertoire when you have a broad understanding of what constitutes edible and tasty food. If you want to go even OLDER than that, there’s this historical reenactor on YouTube called “The Townsends” that demonstrates traditional Revolutionary War era colonial cooking.

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