[quote]Loose Tool wrote:
This one time I had some chicken in the refrigerator that was definitely a little gone by. It had a “gamey” smell and was slick when I took it out of the package. I used it to make coq au vin (chicken braised in red wine, vegetables and herbs). To this day I believe that the gaminess made it the best coq au vin I ever made.
Stirfry would NOT have been a good thing to make with gamey chicken. The cooking time with stirfry is just not long enough to kill the bacteria. Braising entails long cooking times with liquid at relatively low heat (225 - 250 degrees) which would kill what stirfrying doesn’t.[/quote]
it doesn’t matter as long as it’s cooked through. you can pasteurize milk @ 162f in 15 seconds or you can pasteurize it @ 280f in 2 seconds.
stir frying just gets you there faster as you’ve got a 500f+ wok with alot of surface area and your product(chicken) is broken down into a very small surface area, like 1 inch cubes.if you do it right you’ll cook that chicken through very, very fast. stir fry is like the f1 of cooking.
your warning is a good one though because most people read a stir fry recipe and it says to do it fast, but what they don’t understand is why you have to do it fast -because there’s so much heat. most people are afraid to wield the kind of heat and therefore speed it takes to stir fry.
braising is a great idea for larger, tougher pieces of meat. what’s happening when you braise is you’re overcooking the meat so all of it’s natural water is released and it dries out to the point that it re-absorbes the braising liquid and takes on that flavor as well as tenderizing an otherwise tough piece of meat like shank or shoulder.
you can do it of course but, to me, it doesn’t really make sense to braise something that’s already tender, like chicken breast or veal or a beef tenderloin. you braise coq au vin because coq is rooster and is a whole lot tougher than chicken. rooster is alot meatier an gamier and totally worth it to find one. and don’t listen to anyone who says to use cheap cooking wine. braise that fucker in exactly what you’re drinking. i suggest cote-rotie. and btw don’t forget the lardons. repeat 100x: do not forget the lardons. do not forget the lardons. do not forget the lardons…