This is the view from the back deck which overlooks a small lake. I'm on Fripp Island for a few days to plan, rest, read, etc.I brought Pat Conroy's Cookbook with me. I don't usually read cookbooks, but this isn't an ordinary cookbook, and Mr. Conroy isn't an ordinary writer. Put the two together, and you have one part lyrical autobiography and one part food from around the world.
So I began reading about making stocks when he says to take a whole chicken, wash it inside and out with cold water, then pat it dry. Why on earth would you do that, when the next step is to put it into a pot of water for boiling?
I've wondered the same thing at Thanksgiving. Why wash the turkey only to pat it dry? I never do that, and mine is always moist and flavorful.
Any of you cooking experts out there have an explanation? Seems a silly thing to me, but there's probably a good explanation I don't know about.
4 comments:
Haha. Good question! It probably has an answer like the one to the question, 'Why do you always cut the ends off the roast before you put it in the pan?' (which was, it turned out, that Grandma didn't have a big enough pan, so she always cut the ends of the roast off to make it fit!) Anyway, I like to wash the chicken off just so I know it's been washed thoroughly.
Hi Debbie! Guess what came in the mail today? Yes, THANK YOU! I love the Faith Baldwin book. Gladys Taber wrote about her a lot. It was published the year I was born and I like reading what people thought of the world right then. YOU are most generous! The shrew book is adorable. I will look at it again and again and YES I LOVE little animals in houses, dressed in lovely clothes. Thank you so much for thinking of me!
I have no answers when it comes to poultry washing and drying. Ha ha!
I love that view. Ah, I miss the water VERY much. I'd take ANY water, even a pond! love love love and thank you, friend!
I am interested in reading that after reading his book MY Life's Reading!
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