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Originally Posted by corky
(Post 32847982)
You are having both turkey on rolls and also over rice? And how do you shrink wrap at home/
i didn’t truly shrink wrap but I did put plastic wrap over the plate of turkey.
Originally Posted by ILuvParis
(Post 32847984)
Probably a couple hours total, usually with some carrots and onions and any leftover gravy, gel and skin. I leave the meat on and then pick it off by hand afterwards (it pretty much falls off the bones by then) to ensure there are no bones or cartilage, etc. in the final product. I then strain the liquid, thicken it and season it and return the meat to the "gravy." I sometimes add some bullion if the poultry flavor isn't strong enough.
ive never boiled bones so all of this is new to me; I’ve read much here and still get confused. It’s like when a person discovers airline mileage programs with all the options and rules :-) |
Originally Posted by corky
(Post 32847982)
You are having both turkey on rolls and also over rice? And how do you shrink wrap at home/
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Originally Posted by gaobest
(Post 32847994)
I assume that the bones themselves won’t melt in 2 hours - do you then dispose of the bones or can you do something else with them? ive never boiled bones so all of this is new to me; I’ve read much here and still get confused. It’s like when a person discovers airline mileage programs with all the options and rules :-) You would do the same with a beef soup bone and you can make soup with this liquid also (chicken noodle, chicken vegetable, etc.). |
Originally Posted by gaobest
(Post 32847994)
Family members will have turkey sandwiches; I want the turkey rice.
i didn’t truly shrink wrap but I did put plastic wrap over the plate of turkey. I assume that the bones themselves won’t melt in 2 hours - do you then dispose of the bones or can you do something else with them? ive never boiled bones so all of this is new to me; I’ve read much here and still get confused. It’s like when a person discovers airline mileage programs with all the options and rules :-) I recommend that you simmer the bones rather than boil...especially if you are planning on using some of the meat that is still on them. I usually remove as much meat as possible so it isn't getting overcooked but either way boiling causes the fat to adhere to the stock and can make it greasy. |
Originally Posted by corky
(Post 32848010)
I thought that you are the only one who will eat leftovers. Is your wife now on board with them too?
I recommend that you simmer the bones rather than boil...especially if you are planning on using some of the meat that is still on them. I usually remove as much meat as possible so it isn't getting overcooked but either way boiling causes the fat to adhere to the stock and can make it greasy. |
Originally Posted by ILuvParis
(Post 32848000)
The bones don't melt and go in the trash. The 2 hours is a guess. When the meat falls off the bones and everything collapses, that's long enough though the longer you cook it, the richer the broth. :)
You would do the same with a beef soup bone and you can make soup with this liquid also (chicken noodle, chicken vegetable, etc.).
Originally Posted by corky
(Post 32848010)
I thought that you are the only one who will eat leftovers. Is your wife now on board with them too?
I recommend that you simmer the bones rather than boil...especially if you are planning on using some of the meat that is still on them. I usually remove as much meat as possible so it isn't getting overcooked but either way boiling causes the fat to adhere to the stock and can make it greasy.
Originally Posted by ILuvParis
(Post 32848016)
Good points. I usually to that too because the meat also gets stringy when cooked a long time so it's nice to have some larger intact pieces that have been previously removed. :)
y freezer is again full so 99% sure that I’ll cook frozen Asian dumplings for supper :-) |
Hawaiian rolls with room temp breast meat; some with tjs cranberry sauce
oven-heated turkey oven-heated sweet potato casserole bbc Taiwan turkey rice the oven-heated turkey worked out so perfectly that I needed zero garnish with it :-) https://cimg1.ibsrv.net/gimg/www.fly...76c6ba13b.jpeg https://cimg2.ibsrv.net/gimg/www.fly...a1a34a2b7.jpeg |
I avoided the laksa this morning because by 11am it was already 38 degrees (100f). Instead I got some sort of falafel plate with kale and chilli falafel.
https://cimg9.ibsrv.net/gimg/www.fly...d1d85b60c.jpeg |
Originally Posted by bensyd
(Post 32848395)
I avoided the laksa this morning because by 11am it was already 38 degrees (100f). Instead I got some sort of falafel plate with kale and chilli falafel.
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Originally Posted by gaobest
(Post 32848410)
gorgeous food. Lucky about the weather - it’s only 60-ish F in San Francisco. 100 is warm for me but I know that some here are facing 38F and not 38C!!!
Can't even fire up the BBQ tonight and sweat it out with a few mid-strengths because there is a total fire ban. |
Originally Posted by ILuvParis
(Post 32848016)
Good points. I usually to that too because the meat also gets stringy when cooked a long time so it's nice to have some larger intact pieces that have been previously removed. :)
Originally Posted by corky
(Post 32848010)
I recommend that you simmer the bones rather than boil...especially if you are planning on using some of the meat that is still on them. I usually remove as much meat as possible so it isn't getting overcooked but either way boiling causes the fat to adhere to the stock and can make it greasy.
I’m running low on gravy so I’ll start the boil and then simmer. Carcass etc wow! Just froze this stuff on Thursday. ps how much carrot / onion for the carcass? I’m using our large pot because I forgot to chop the carcass into smaller pieces prior to freezing :-) |
Yesterday's leftover turkey & fixins ready for sandwiches!
https://live.staticflickr.com/65535/...6d631725_c.jpg |
1a bowl of turkey broth with carrot parts and turkey meat pieces; fat not skimmed
Originally Posted by ILuvParis
(Post 32848000)
The bones don't melt and go in the trash. The 2 hours is a guess. When the meat falls off the bones and everything collapses, that's long enough though the longer you cook it, the richer the broth. :)
You would do the same with a beef soup bone and you can make soup with this liquid also (chicken noodle, chicken vegetable, etc.). but I’m following iluvparis’ advice and the bones will go into the trash. Compost. https://cimg0.ibsrv.net/gimg/www.fly...fccd44bac.jpeg https://cimg1.ibsrv.net/gimg/www.fly...44e636964.jpeg |
Glad it's tasty, but I don't think boiling those bones again will get you much flavor. Go get a Costco rotisserie chicken, you'll have better success.
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Originally Posted by ILuvParis
(Post 32850966)
Glad it's tasty, but I don't think boiling those bones again will get you much flavor. Go get a Costco rotisserie chicken, you'll have better success.
I confirm that I composted the bones despite feeling tempted to do more with them! I even had to pull out 2 canning jars from our extra pantry for the stock. I’m actually curious to want to roast another turkey; perhaps I’ll buy an unseasoned one to season myself. btw turkey heart - or whatever is within the carcass bones - it’s already been roasted so do I just eat it like any other turkey part? |
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