tag:blogger.com,1999:blog-7173052990851751381.post3349186062713493460..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Deboning a Turkey by ProxyChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-7173052990851751381.post-30050323394243987932013-11-23T12:57:27.355-05:002013-11-23T12:57:27.355-05:00Chef,
Tried this technique this week to see how di...Chef,<br />Tried this technique this week to see how difficult it would be for Thanksgiving. Did a 10 lb. fresh turkey. Follow the instructions exactly. In order! A second pair of hands may be wise if you go big bird. Cooked at 325.<br />After it browned I tented it with aluminum foil and used a remote thermometer to finish. Stuffed with cooked country sausage with a great ready made stuffing mix.<br />Wednesday, big bird! <br />Thanks for all your sharing. You make us less fearful to try many wonderful things. Franklin "Blind Yak" Piercehttps://www.blogger.com/profile/13989633316030382974noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80903573824431549012012-04-20T21:22:27.361-04:002012-04-20T21:22:27.361-04:00I used to love watching this guy,The Frugal Gourme...I used to love watching this guy,The Frugal Gourmet,Yan,and Justin Wilson on PBS.Good times! Galantine sounds suspiciously like gilitine?Spelling?you know, the off with your head machineChibbyhttps://www.blogger.com/profile/03044171030393516604noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2357032760788997442011-12-16T14:26:01.977-05:002011-12-16T14:26:01.977-05:00Hi Chef!
I love trying new techniques. I actual...Hi Chef! <br /> I love trying new techniques. I actually attempted this (not as easy as he makes it look) and while it didn't turn out flawless results it still came out amazing, with a delicious italian herb bread stuffing!<br />Thank you!Unknownhttps://www.blogger.com/profile/11413454008094324559noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66415028237893720642011-12-13T20:29:51.214-05:002011-12-13T20:29:51.214-05:00Dear Chef John,
your post inspired me to do my ow...Dear Chef John,<br /><br />your post inspired me to do my own Chicken Ballotine! It turned out beautifully (http://comingsoonlah.blogspot.com/). I'm all set to try a chinese stuffing! <br /><br />Thank you!Anonymoushttps://www.blogger.com/profile/15117386374179909361noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8895617903459081272011-12-12T12:25:30.098-05:002011-12-12T12:25:30.098-05:00Thanks!! Looks great!Thanks!! Looks great!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22487104968339975492011-12-12T12:15:00.575-05:002011-12-12T12:15:00.575-05:00Hey Chef John,
Long time visitor of your site, yo...Hey Chef John,<br /><br />Long time visitor of your site, your video's really got my wife and I into cooking, it's now one of our favourite things to do together. We tried the turkey ballotine and it turned out great! We took a few photo's because we were so proud haha. Thanks for the inspiration!<br /><br />http://img267.imageshack.us/img267/4473/73236312.jpg<br /><br />http://img97.imageshack.us/img97/3188/56201900.jpgTroynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83361026513101625692011-12-09T14:19:21.150-05:002011-12-09T14:19:21.150-05:00I tried this on a chicken. Piece of cake it was. ...I tried this on a chicken. Piece of cake it was. Tonight...Cornish hen. I had to watch the vid a dozen time but it works. I'm new to this site but since tuning in I've become a stainless steel pan sauce wizard. I'm a wine sauce reducing genius. Really is satisfying when the guest make sex noises when eating my food. It's a little disgusting at times but I know they really like it. Thanks Chef! You da man!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84353101198014277242011-12-05T20:32:20.355-05:002011-12-05T20:32:20.355-05:00Wow, so cool! The stuff I never knew I wanted to t...Wow, so cool! The stuff I never knew I wanted to try before I became a foodwisher.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66004507277999405942011-12-05T10:15:03.953-05:002011-12-05T10:15:03.953-05:00No need! Just roast it. You're thinking too mu...No need! Just roast it. You're thinking too much.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52548719705495063572011-12-05T09:50:38.806-05:002011-12-05T09:50:38.806-05:00Awesome vid, I kind of want to do that like now
An...Awesome vid, I kind of want to do that like now<br />Anyway, when cooking how do you think we should go about avoiding the legs vs breast conundrum, meaning the whole cooking to different temperatures thing-a-ma-bob<br />I was thinking putting a bag of ice over the breasts for a while before it cooks, ala Harold McGee, so the breast cooks slower...what are your thoughts?Nossi @ The Kosher Gastronomehttp://thekoshergastronome.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2114398022421741242011-12-04T14:59:48.327-05:002011-12-04T14:59:48.327-05:00Mind blowing!! C'est tres intéressant!
Love ...Mind blowing!! C'est tres intéressant! <br /><br />Love love his accent...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69367211487192663242011-12-04T12:19:58.815-05:002011-12-04T12:19:58.815-05:00Am I the only one who thinks Jacques Pepin looks a...Am I the only one who thinks Jacques Pepin looks a lot like Gil Gerard (Buck Rogers in the 25th Century)? Every time I see him, I expect Erin Grey to walk on set with Twiki (voiced by Mel Blanc, BTW) and Dr. Theopolis.<br /><br />BTW, "Spatchcock"! (giggles and runs away)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14767165685894243142011-12-04T07:43:31.476-05:002011-12-04T07:43:31.476-05:00Thanks for the shared video, it was great! I think...Thanks for the shared video, it was great! I think I would try this with a chicken, but I am afraid if I tried it with a turkey I would have turkey mess all over my kitchen! I am excited to try this out, but I am thinking baby steps for this!<br /><br />Chef John, you are terrific! Love your videos so much!<br />KKnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17035854416854245432011-12-03T23:39:49.635-05:002011-12-03T23:39:49.635-05:00Jared, sorry! I accidentally deleted your comment ...Jared, sorry! I accidentally deleted your comment so I had to copy and paste it in myself. <br /><br />Btw, looks amazing!!! Jacques would be proud!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55550140834354991712011-12-03T23:28:45.538-05:002011-12-03T23:28:45.538-05:00Chef John, this is a great technique! Tried it for...Chef John, this is a great technique! Tried it for the first time tonight with my little girl (who was in charge of play/pause/rewind on YouTube) and it came out wonderfully! Results here: http://www.flickr.com/photos/misterphisch/6450532055/in/photostreamJarednoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21830035826941087482011-12-03T23:10:28.304-05:002011-12-03T23:10:28.304-05:00Proof yet again that Jacques Pepin is THE man in t...Proof yet again that Jacques Pepin is THE man in terms of technique.<br /><br />Chef John, what are your thoughts on a fully deboned (but not rolled) chicken/turkey for use on a grill? Do you prefer the spatchcock style with the bones still on, or do you think this style could be ok too?Jason Dnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8522542612550454082011-12-03T22:32:46.120-05:002011-12-03T22:32:46.120-05:00Jacques Pepin is my favorite, definitely a rock st...Jacques Pepin is my favorite, definitely a rock star in the kitchen. I just love to watch him work, even on things I know that I will never attempt!Anonymoushttps://www.blogger.com/profile/04607051809689768629noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17696796589898155082011-12-03T20:53:20.309-05:002011-12-03T20:53:20.309-05:00Maybe an hour at 375, but that's purely a gues...Maybe an hour at 375, but that's purely a guess.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15269516715627192522011-12-03T20:38:45.524-05:002011-12-03T20:38:45.524-05:00How long do you think and average chicken the you ...How long do you think and average chicken the you debone takes to bake and what temperature?<br /><br />Tnx:DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29776285489469520022011-12-03T19:46:32.885-05:002011-12-03T19:46:32.885-05:00I boned out the thigh and the drumstick bones, and...I boned out the thigh and the drumstick bones, and then used needle nose pliers to pull out all the tendons. There are like 4-5 major tendons per leg, but they pull right out with a little elbow grease. THANKS! ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31199574350845778212011-12-03T19:35:20.369-05:002011-12-03T19:35:20.369-05:00Dear Chef John:
I've done this a number of ti...Dear Chef John:<br /><br />I've done this a number of times, and I do it routinely for chicken. I learned it by seeing this video, which is also where I learned to truss with a half hitch. It's an amazing video by one of my kitchen styles. I got my first kitchen job by learning all the prep moves from this video series, and it's amazing.<br /><br />But when doing turkey, I tried it and found that the drumstick has too many of those sinews that become almost bonelike. Did you do the drumstick, as he did on the video, or did you cut off the drumstick? Your turkey looks amazing, and I love turkey, so I think I'll try a ballontine again, but I wasn't thrilled with the results the last time I did it because of the drumstick.<br /><br />THANKS! (And yes, the thank you part does, in fact, require all caps.)Ron Znoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21408613142763486452011-12-03T14:26:53.796-05:002011-12-03T14:26:53.796-05:00First of all, are the all caps really necessary? (...First of all, are the all caps really necessary? (and a please would be nice)<br /><br />Secondly, if you typed "stuffing" in the side bar search box you would have seen the link to my method for stuffing. http://foodwishes.blogspot.com/2008/11/pecan-and-apricot-sourdough-bread.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11613602415285034682011-12-03T13:30:07.774-05:002011-12-03T13:30:07.774-05:00HOW DID YOU MAKE THE STUFFING FOR YOUR TURKEY?????...HOW DID YOU MAKE THE STUFFING FOR YOUR TURKEY??????!1!!!11Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86464855515877967932011-12-03T10:01:29.272-05:002011-12-03T10:01:29.272-05:00From PBS "The Complete Pepin: Techniques and ...From PBS "The Complete Pepin: Techniques and Recipes."<br /><br />Genius.Seth Gnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55707562607488146752011-12-03T09:43:24.468-05:002011-12-03T09:43:24.468-05:00I NEVER dreamed of attempting this..but maybe now ...I NEVER dreamed of attempting this..but maybe now I just might! Your turkey looks amazing!!Saranoreply@blogger.com