Baked Curried Chicken

baked curry

“BAKED CURRIED CHICKEN”
(CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH)
Parboiling is different from Blanching.
In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. 
While in Parboiling, product is boiled or simmered after which another cooking procedure is applied:
grilling, baking, roasting etc. finishing off to desired end result.
Moving on, in our just concluded Singapore vacation, it clearly reverberated to mind the 2 or 3 times my son, Pastor Janssen, got himself curry meals from stalls in mid section’s ground floor of Queensway Bargain Mart (a real par 3 distance from IKEA).
My family’s penchant for prep of this sort propels me to “create new” or “innovate an existing” offering.
That said, I wanted to “come-up” with a novel one which will be loved even by my grand kids Hurriedly scanned my formula files for making curry powder. Unfortunately, 1 herb and 1 spice are not that readily available in local marts.
So why make my own curry powder seasoning when I can just get hold of an existing. Got gift from a friend way back and thought it’s still ok to utilise.
Simply Organic Curry Powder…am proud to have summoned.
Check their site:  http://www.simplyorganic.com/ 
(you buy-you help others)
This is a new dish approach for chicken.
Baked Curried Chicken
 
Ingredients
  • 3 pieces fully cleaned CLQ (Chicken Leg Quarter)

  • MARINADE MIX:
  • 1.5 liters tap water
  • 25 grams curry powder
  • 10 grams salt (any)
  • 5 grams ground black pepper
  • 4 grams brown sugar
  • OPTIONAL 3 grams MSG

  • BAKING NEEDS:
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • salt and pepper

  • GARNISH:
  • 3 pieces medium tomatoes, unpeeled, thoroughly washed
  • 1 piece red or green bell pepper
  • 2-3 pieces small carrots, unpeeled, thoroughly washed

  • FOR CURRY SAUCE:
  • 10 ml. EVOO
  • 30 ml. fresh milk
  • 10 grams corn starch dissolved in tap water (slurry)
  • 1 small tomato, sliced
  • 1 small white onion, thinly sliced
  • 4 cloves crushed fresh garlic
Instructions
  1. Please check below procedures.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:
1. In marinating container dissolve unto water ALL of the marinade mix ingredients giving it active stirring to prevent lumping.
2. Set in the 3 CLQs and ref-marinate for 2 hours (NOT FREEZER)
3. After 2 hours transfer marinade and chicken into wok. Bring to boil. About 8 minutes.

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4. When boiling commences, start timer to cook chicken for 30 minutes
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5. While waiting, start heating oven to 320deg.F (160deg. Celsius)
6. When done with boiling, very carefully, to prevent breakages and slits, scoop out boiled chicken and place in baking pan  (continue boiling the marinade-this will be used later). Sprinkle with EVOO and pop in into oven. This will be baked for (1st)15 minutes alone and another (2nd)15 minutes with veggie garnish.

Picture7. In still boiling marinade, add in your potatoes, carrots and bell pepper. Boil for 15 minutes.

Picture8. When veggies are done with boiling, the first 15 minutes of baking chicken is also done simultaneously.

9. Scoop out boiled veggies and include in the baking pan together with  chicken. Sprinkle salt and pepper and little EVOO.
    All will be baked for the next-and-last 15 minutes. DONE.

Picture10. For sauce, sauté garlic, onion and tomatoes. Pour in enough boiled marinade, milk and your slurry. 

      Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry. Woolah. DONE.

Enjoy your BAKED CURRIED CHICKEN

Chicken Inferno.

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CHICKEN “INFERNO”
(Deep Fried Chicken Wings Swimming In Super Hot Sauce)
Quick and ultra easy to prepare, this trending fad of a chix-wings’ concoction is capturing USA.
More so post watching sports’ events:
football, softball, basketball etc.
A brilliant serving in your weekend “drinking spree”.
As is or with rice, beer, wine, whisky or any spirited drinks,
this will make you experience a “sweet taste of inferno”.

Prep time:                     20 mins.
Cook time:                    15 mins.
Total time:                     35 mins.
Makes/Serves:             2
Cooking medium:         deep pan for deep frying, strainer, empty wide mouth
plastic 1 or ½ gallon with lid cover, tongs
Special instruction(s):  suggest you use bare hands and prepare for mega
piquant satisfaction
INGREDIENTS:
6 pieces fully cleaned, tips cut, wingette separated from drummet, rinsed, set aside.
100-150 ml. soya or palm oil
30 ml. tomato catsup (Heinz is what I utilize)
30 ml. Tabasco-Red or Sriracha hot sauce
5 grams brown sugar
PROCEDURES:
1.    Heat oil in deep pan.
2.    In plastic gallon, combine-whisk and stir well catsup, hot sauce and sugar. Set aside.
3.    Pour in wings unto strainer and submerge in hot oil. 5 minutes will fully fry wings.
4.    Once desired cooking state is attained, pour wings inside gallon, cover and tumble fully to let sauce coat wings entirely.
5.    WOW…serve. Again, best with bare hands eating.
NOTE:
There was NO marination implemented as full rounded taste will be attained with the sauce mix.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Your own “innovated” fried chicken.

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YOUR OWN INNOVATED FRIED CHICKEN
(MARINATED CHICKEN BAKED THEN FRIED)
I wish for you to have a food business.
Fried chicken meals are fast growing spearheaded and “controlled” by stalwarts:
Bon Chon, Jollibee’s Chicken Joy, KFC, Shakey’s Packs (solo, buddy, family)
A different type of fried chicken to ponder upon is my offering today.
Study this recipe prep, do it, “modify” or “innovate” should you wish
…then go ahead. Your entire family is behind you.
…and good luck.

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Prep time:                     1 hour 15 mins.
Cook time:                    45 mins.
Total time:                     2 hours
Makes/Serves:              3
Cooking medium:         range oven (gas or electric), oven pan, foil, deep fryer
Special instruction(s):

INGREDIENTS:
3 pieces fully cleaned chicken leg (thigh attached)
1 bottle Sprite or 7-Up
5 grams salt (table or sea)
3 grams ground black pepper
3 grams nutmeg powder
3 grams coriander powder
3 grams Spanish paprika
5 grams garlic powder
3 grams onion powder
OPTIONAL 2 grams MSG
Enough soya or palm oil to cover even half of chicken during deep frying

NOTES & OTHER OPTIONALS:

1.    Should you wish, in lieu of soda, pineapple juice, white wine or red wine (never mind the red color…it’s art)
can be utilized.
2.    If you wish a bit piquant fried chix, you can add 5 ml. of Tabasco sauce in the marinade.
3.    Before deep frying you may opt to “bread” your marinated chicken first.
4.    Never ending options are available for you guys to create your signature fried chicken.

PROCEDURES:
1.    In suitable container, add to Sprite (7-Up) salt, pepper, nutmeg, coriander, paprika, garlic, onion
and the OPTIONAL MSG. Stir and dissolve well these powder ingredients.
2.    Put slits on opposite side (inner part) of leg’s skin. This will ensure full penetration of marinade.
3.    Skin up, line chix legs and marinate in ref (NOT FREEZER as liquid will turn to ice in few minutes) for 1 hour.
Turn to other side after the first 30 minutes.

4.    Pre-heat oven to attain 350deg.F (176deg.C). Without draining marinade, cover container with foil.
Pop into oven and cook for 30 minutes.
5.    Pour oil unto deep fryer and heat under medium setting.
6.    Thinly coat chicken with your OPTIONAL breading or fry directly until desired done-ness is attained. DONE.

NOTE:
Normally, since chix’ liquid marinade is soda containing high percentage of sugar, caramelization (browning) happens at shorter frying time. No worry as chicken has been pre-cooked via oven and you can be assured of a very juicy flesh. Your breading will yield you crispy skin after deep frying…but without such, you have a different presentation

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                                                    Email me here should you need formulation for breading.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Beer Marinated Baked Wings

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BEER MARINATED BAKED WINGS
(SHORTCUT TO “BUFFALO TYPE” SEASONED BEER MARINATED BAKED WINGS)
We drink beer.
Why not utilize such to marinate our “pica-pica” that goes with it?
Doing so we enjoy the best of both worlds.
Chicken wings have 2 parts:
1.   The one that resembles the legs…called…
       drum. drummet, drummer, leggie, stem or runner
2. The one that has pointed wing tip…and termed…
wingette, tip, flat, flapper or wing
But whatever it’s called, this “still being debated upon”
whether white or red meat poultry part is usually
at center stage when it comes to “finger food”
that partners well with our “booze”.
                Prep time:      1 hour 15 mins.
Cook time:       1 hour
                    Total time:    2 hours 15 mins
Makes/Serves:  4
Cooking medium:  range oven (gas or electric), oil brush
Special instruction(s):
INGREDIENTS:
1 kilo chicken wings, tip cut off, cut into leggie and wingette parts
200 ml. beer (any)
3 grams salt
2 grams sugar
2 grams cracked black pepper
3 grams garlic powder
OPTIONAL 1 gram MSG (Monosodium Glutamate)
40 ml. EVOO (Extra Virgin Olive Oil)
OPTIONAL hot sauce (Tabasco Red, Sriracha, any)
PROCEDURES:
1.    In suitable bowl pour in beer, salt, sugar, pepper, garlic powder and the OPTIONAL MSG. Mix well.
2.    Add in chicken wings. Massage a bit for better flavor penetration. Refrigerate for minimum 1 hour.
3.    Pre-heat oven to 350deg.F (176deg.C)
4.    Pour in ¼ to ½ of marinade to bottom of oven pan. Brush EVOO to all parts of drained wings and arrange well in pan.
Cook for 40 minutes at this temp.
5.    After 40 minutes, withdraw wings. Brush your OPTIONAL hot sauce to all parts. Tone down temp to 300deg.F
(148deg.C) wedge again pan unto oven and cook for another 10 minutes. DONE.
6.    Serve appetizingly to your loved ones, guests or beer-mates.
NOTE:
Should you NOT use hot sauce, just tone down temp and proceed cooking   for the next 10 minutes.
Try also this “technologically innovated” other chicken recipe:
PINAUPONG MANOK SA ASIN.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

The truth about “extenders” in the food we eat (2nd of 2 series). TVP (Textured Vegetable Protein) What are these?

TVP
(Textured Vegetable Protein)
(or sometimes called Textured Soya Protein)
My major premise (again & again): NOTHING IS WRONG WITH TVPs.
It contains 50-65% protein.
You are not aware of it.
Producers label their food products so flowery-nice that these “extenders” are left un-noticed.
Different “extenders” are used by manufacturers to cut down on costs of goods sold unto you:
1. Chicken MDM (Mechanically De-boned Meat) (explained in 1st Series)
2. TVP (Textured Vegetable Protein or Soya Protein)
(below elaborated now)
There are other food “extenders” that you’re not aware of:
3. Bread & milk.
4. Modified Starches, different types of flour, rice & cereals.
5. Meat trimmings, internals & skins.
Rendering the name “textured”, these are manufactured from soya beans,
converted into paste then extruded into different shapes, sizes, color,
protein content and hydration capacity (the capacity to absorb water).
Sold by the sacks of 25kilos, red, white, natural light brown or caramel color, 50-65% protein content,
best quality ones are from USA, Israel and Brazil.
Argentina, Turkey, India and China joined the industry as demand keeps on rising year after year.
Prices are based on protein content, absorption capacity & size.
The higher the protein & absorption rate, the higher amount you shell out.
Normal absorption capacity is 1 part TVP:3 parts water.From above rate you will note that a kilo of TVP, approximately P75.00/ or U$D1.70/,
when hydrated with 3 kilos of water (in seconds) will come out 4 kilos of “seemingly like ground meat”
…at that P75.00/kilo price. Great cost cutting.
98% or processed meats (canned or frozen-packed), here & worldwide, contain TVP.
Some are manufactured with little meat (pork, beef, chicken etc.) plus TVP as extender and some,
aside from TVP, in conjunction with such, still add Chicken MDM plus other “extenders”.How low, do you think, will the production cost be if this formulation (TVP + MDM + other extenders) is employed?Your favorite most vaunted burger patty, almost ALL,
repeat almost ALL types of sausages & longanizas, luncheon meats, meat & beef  loaves, embutidos, dimsums, dumplings, meat & beef balls, corned beef etc and etc and etc…TVP plays the major role.
TVP is as basic as Tylenol, or Tempra or Biogesic when you have fever or wish to ease a pain.Let’s disect the widely bragged item…corned beef.
Why do you think a “low-cost” 100-gram can of corned beef can be sold at below P14.00 (U$D0.31)?
A kilo of good quality CARA-beef (or India’s buffalo meat) demands P130.00/ (U$D2.95/). By just plain division: P130/1000grams (1000 grams to a kilo) = P0.13 X 100 grams (100 grams can) = P13.00
So how can you sell it at say P14/can? MIRACLE?
The manufacturer makes ONLY P1/can?
Where do they charge product cost, labor, utilities, can, label, marketing expenses?
How about the profit of the dealers or distributors?
AND WE ARE TALKING OF INDIA’S BUFFALO MEAT, YET.
NOT THE REAL CATTLE BEEF which is much higher in price.

Oh really? Don’t pull my crump-prone leg guys.

Further, what if the label & ad campaign claim is: “made from Angus beef”?
Does real Angus beef mean TOP (1st rated or the EMIRP…you have to read this backwards) or the CHOICE (2nd rated) cut?
THINK. THINK VERY DEEPLY. Even if they double the price
…I will be too stubborn…as I will NEVER believe it’s Angus.
Check this out:
* The “chicken” in the “sotanghon soup” you buy…that’s white TVP-strips not chicken.
* The “beef” in your comfort food cupped-noodle soup are hydrated caramel TVP-minced.
*The highly popularized canned corned beef now, bragging of pure beef, the one used is
 red (or caramel colored) TVP-powder.
And once way too large volume of TVPs is used,
how do they mask the soya aroma & taste of the end product?
Flavors, concentrates of food extracts, add-on spices/herbs/condiments/chemicals etc. come to use.
THINK.