After reading through the cookbook thread from front to back, I bought a couple of the recommended works, including How to Cook Everything by Mark Bittman. I went straight to the index to look up what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print):
But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken.
This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had rabbit once every other month, or more often; definitely more frequently than chicken. That said, I don’t recall rabbit to taste anything like chicken up to the point that apart from soup I don’t value the latter very much, while I absolutely love the former.
What I want to know: How does this substitution work? How far does it go (is it limited to braised food)? Is it reversible? What chicken recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)?
I would say he is referring to farmed rabbit which does have a very mild flavour akin to chicken especially compared to the wild stuff.
I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable substitute? I've never even had rabbit so I am really clueless here. Can I add certain spices to beef? chicken? What would you suggest?
I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? Also, what temperature corresponds with the different grades of doneness? I intend to roast half a small rabbit in the oven; the meat doesn't look suited for collagen-based cooking, the animal is probably too young.
Approximately how many servings of meat can be gotten from one rabbit? For argument's sake, let's say the rabbit is about 12 weeks old and raised as a foodsource (not hunted wild). I understand that the answer can vary wildly based on preparation and serving technique- I hope to serve it as a main dish, probably roasted or fried.
A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's.... I've used what we in the US call "cinnamon" which is actually Cassia (it's what you get at the grocery store and what you grew up on if you're American). If you buy Vietnamese or "Saigon" cinnamon
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours. It's not braised chicken, because I did start without the pre-cooking that "braising" implies. I'd be inclined to call it a roast... water to submerge the carrots * put a small pat of butter on the top of each piece of chicken So you can see why it's like a stew or a roast but not quite either of them. What is it?
Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three drumsticks. Upon noticing the color, my colleague returned the dish to be more thoroughly cooked. I did not return mine, since last week I read the USDA fact sheet on poultry preparation. It says... (e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken
pretty well. My questions: How can I improve upon my process? Should I be baking the chicken at a lower temperature (350 degrees) for longer? Should I be baking at 400 degrees for longer? Should I raise the temperature to 425 degrees? I've considered using a meat thermometer, but it seems daunting to me and I haven't had a lot of lucky in the past. Maybe my thermometer is just bad? Any advice is appreciated, but if you can provide reasons for why you advise things, I would be most grateful. Update: I've tried some variations with lower temperature and higher temperatures. The method
their core is removed. Wikipedia here states that: Dried lentils can also be sprouted by leaving in water for several days. This changes their nutrition profile. so what does it mean? I am always looking for getting most out of bucks but sprouted beans taste good so trying with lentils. I like lentils due to their high protein content. I am unsure what happens to lentils in sprouting. Does sprouting just break some starch to smaller carbon chains if so what does it mean in terms of protein content? Some energy is surely lost in sprouting as the bad water is thrown away. But how do