- Page 11 of 11
| #101 - Posted 20 October 2011, 12:20 PM | |
Location: United States Join date: December 2007 Member #: 4 Posts: 17818  | RE: Feuding with Atabey Atabey informs Dominican Sancocho needs no eggs Keep that for other concoctions. Atabey, do you know why people like to use gallina vieja in sancocho? it is not because the meat is tough. it is because it has a more chickeny flavor than young chickens. so, the search is for the bird that will give the strongest flavor. secondly, do you know what ajinomoto is ? i am sure you do. it is nothing more than a flavor enhancer, to strengthen the taste of anything you put it on. it does not season anything. it has no taste of its own, like cilantro and garlic. well, that is exactly what eggs do in chicken soups. they are like a natural ajinomoto. they intensify the chicken taste. there is a way to introduce them into the soup that nobody can tell they are there, but you can definitely taste the difference. all other culinary lessons will be billed by the hour. |
Post IP/Country: 190.167.85.14* / DO   | |
| Advertisement | |
Sponsored Links | |
| #102 - Posted 20 October 2011, 9:00 PM | |
 Location: United States, OMNIPRESENT. El Cantinero de Jarabacoa. "Aguilucho desde Chiquitito" Join date: March 2009 Member #: 2380 Posts: 5015 | RE: Feuding with Atabey Quote: dreadlocks previously said: Atabey informs Dominican Sancocho needs no eggs Keep that for other concoctions. Atabey, do you know why people like to use gallina vieja in sancocho? it is not because the meat is tough. it is because it has a more chickeny flavor than young chickens. so, the search is for the bird that will give the strongest flavor. secondly, do you know what ajinomoto is ? i am sure you do. it is nothing more than a flavor enhancer, to strengthen the taste of anything you put it on. it does not season anything. it has no taste of its own, like cilantro and garlic. well, that is exactly what eggs do in chicken soups. they are like a natural ajinomoto. they intensify the chicken taste. there is a way to introduce them into the soup that nobody can tell they are there, but you can definitely taste the difference. all other culinary lessons will be billed by the hour. No thanks i will pass on the Gallina.  Mas vale un Gallo muerto. Conocer al cojo sentao! Las Aguilas son Las Aguilas!!!!!!!! |
Post IP/Country: 170.232.192.1* / US | |
| #103 - Posted 21 October 2011, 9:31 AM | |
Location: United States, NYC Join date: October 2009 Member #: 3761 Posts: 12104 | RE: Feuding with Atabey Quote: mirabal4ever previously said: Quote: dreadlocks previously said: Atabey informs Dominican Sancocho needs no eggs Keep that for other concoctions. Atabey, do you know why people like to use gallina vieja in sancocho? it is not because the meat is tough. it is because it has a more chickeny flavor than young chickens. so, the search is for the bird that will give the strongest flavor. secondly, do you know what ajinomoto is ? i am sure you do. it is nothing more than a flavor enhancer, to strengthen the taste of anything you put it on. it does not season anything. it has no taste of its own, like cilantro and garlic. well, that is exactly what eggs do in chicken soups. they are like a natural ajinomoto. they intensify the chicken taste. there is a way to introduce them into the soup that nobody can tell they are there, but you can definitely taste the difference. all other culinary lessons will be billed by the hour. No thanks i will pass on the Gallina. Mas vale un Gallo muerto. You might need a Pressure Cooker Gallinas del Vivero make for un excelente caldo Ademas, el unico Gallo muerto aqui no es Dominicano,  Si lo quieres para hacer sancocho es puramente tuyo Paisano "If you want to sleep well at night, it's best to avoid watching the making of sausages or politics." Otto Von Bismarck |
Post IP/Country: 66.108.196.20* / US | |
- Page 11 of 11
