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#1
12-09-2005, 06:35 PM
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chicken issues
I stir fried some chicken and green onions yesterday. I used safflower oil and a littel garlic. Pretty simple. But this chicken was the worst I have ever tasted. It tasted like it had been boiling all day in water - no taste at all. Terrible.
Any ideas on the problem? 
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#2
12-09-2005, 06:37 PM
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Re: chicken issues
bird flu
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#3
12-09-2005, 06:39 PM
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Re: chicken issues
Is there really ever a time where "a little garlic" is enough?
Try adding a lot more garlic (I'm talking the powder here) and a little onion powder. They make this really good seasoning for chicken called Adoba. It's spanish so you might need to go to a specialty store or specialty section of your local grocer. A small amount of season salt is good to use also.
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#4
12-09-2005, 06:59 PM
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Re: chicken issues
[ QUOTE ]
Is there really ever a time where "a little garlic" is enough? Try adding a lot more garlic ... [/ QUOTE ] Sounds good, sounds good, until... [ QUOTE ] (I'm talking the powder here) [/ QUOTE ] Don't be a poseur. It takes maximally 45 seconds to chop a clove, and it's much better.
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#5
12-09-2005, 07:06 PM
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Re: chicken issues
We just never seem to get good cloves here in Pittsburgh and there's no italian specialty stores close.
I'd love to get my hands on some good purple cloves [img]/images/graemlins/smile.gif[/img]
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#7
12-10-2005, 12:00 AM
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Re: chicken issues
jars of chopped garlic suck compared to actual cloves. I don't see the big deal, garlic is so easy to store/peel/chop up.
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#8
12-10-2005, 12:27 AM
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Re: chicken issues
[ QUOTE ]
[ QUOTE ] Is there really ever a time where "a little garlic" is enough? Try adding a lot more garlic ... [/ QUOTE ] Sounds good, sounds good, until... [ QUOTE ] (I'm talking the powder here) [/ QUOTE ] [/ QUOTE ]
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#9
12-10-2005, 01:56 AM
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Re: chicken issues
I use peanut oil for stir fry, high burning point. And I usually do a more oriental flavor with lots of chopped garlic and ginger root. Mix them together which reduces the stickyness of the garlic and makes it easier to work with.
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#10
12-10-2005, 09:48 AM
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Re: chicken issues
Most fresh or frozen chicken sold at the major supermarkets has up to 30% water or broth added (check the label). In addition, they are raised in horrible environments that are designed to maximize feed-to-weight ratio.
Although free range chicken is more expensive, the improved flavor and texture is significant. You'll notice a big difference.
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