Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: spicysarsy on December 07, 2006, 07:40 PM
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Am I the only person on this planet who does'nt use leftover turkey for curries at Christmas. I just find turkey very bland and tastless :P :P and believe me I've tried every trick in the book to improve the taste but to no avail. I am always open for advice. Sorry for the moan. Paul
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Spicyarsy, Why don't you try a Capon instead of Turkey this Christmas. Capon is a male chicken(rooster), large like a turkey but has very very tasty meat. It has a slightly fattier content and more or less self-basting as it cooks in its on juices and tastes absolutely lovely.
I have that every year instead of a dry, bland turkey as you said ;)
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Never thought about that one NairB, funny you should say, but the guy who owns the next allotment to mine keeps chickens, and is looking to get rid of a couple of cockrels { Is this the same capon you mention }, If so it would be worth trying it. Thanks Paul
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Never thought about that one NairB, funny you should say, but the guy who owns the next allotment to mine keeps chickens, and is looking to get rid of a couple of cockrels { Is this the same capon you mention }, If so it would be worth trying it. Thanks Paul
I think cockrels are young roosters but to make them Capons they have there balls whipped off at a young age (castrated) and this makes them grow larger and taste better for some reason......sorry for being so specific.....but thats what happens to make them Capons.
Ask that guy about it and ask if his roosters still have balls ;D (Cmon you lot....we are chefs...we talk about these things in the kitchens)
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Well funny you should say that, coz there's one of my mates roosters definatly got balls, coz I'm a 6 footer, and Psycho { yep that's it's name } goes for me every time I go in to see my mate.
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Well funny you should say that, coz there's one of my mates roosters definatly got balls, coz I'm a 6 footer, and Psycho { yep that's it's name } goes for me every time I go in to see my mate.
Nah...wont taste the same then...its not a Capon. At least it has still got what can be kicked next time it attacks you :o ;D.......instant Capon perhaps lol ;)
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mmmmmmmmmmm tenderised capon. :P :P
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Great stuff ;D ;D ;D ;D. I agree Turkey should cooked and eaten (if you have to) fresh for Christmas dinner and then consigned to the bin. I have also (and my Chef Dad) have tried many things with turkey (cooking wise!) and it still tastes crap.
Capon........ yumyum sans balls or not isn't that an oxymoron .... a castrated cock? :o ::)
CP
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;D ;D Well it's official. After consultation with my mate Daz down at the allotment today, he confirms that a Capon is indeed a chemically castrated cockerel. {apparently a law has been passed for sometime now stating that it is illegal to sell these }. And further to the point a Capon's {nads} are/were located in between the wings, but right inside the skeleton. No bloody wonder giving the cockerel/psycho a good kicking where it should hurts {but doesn't }. When a good old slap on the back when he goes for me next time will do the trick.
(Isn't it amazing what you can discover when you invite and old mate round for a warm cuppa and talking a load of bo???cks ::) ::).
Paul
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;D ;D ;D P.S. Daz recons that a {crampon} is a cockerel that can climb mountains.
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Gosh Spicysarcy :o
Does that mean my local butcher is breaking the law selling those capons.....he always says they are sold out the same day he gets them. Gosh, why the hell have they made them illegal.....they taste amazing too. Well, Im getting two of them this year now. One for Christmas day and one for my curries, so there :P
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Yep apparently it's because the animal rights people kicked up enough fuss to turn a few M.P.'s heads {crulity to animals act ect }. However even I know shopkeepers who still sell them. {Not illeagle to nuter cats and dogs ???? as long as we don't eat them eh }. Maybe in the confusion it's only illeagle if we carry out the castration ourselves. Worth hearing views from other members on this topic. Paul
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I had a good laugh at that Spicy ;D :D ;D :D ;D :D
CP
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I just find turkey very bland and tastless
hi spicy
sorry to hear this. if you use the old cook the night before slowly then you are following the old british tradition of slowly drying out the meat >:( for a 16lb free range turkey put it on at 8 o'clock christmas morning at 190 deg C cokkfor 4-5 hours in foil and then for last 20 mins remove the foil to crisp the skins ( baste every 20- 30 mins) allow to sit for 15-30 mins covered and you will have beautiful moist turkey cooked to perfection( got a tip from the tv 2 years ago the turkey has more bacteria the most other meats so washing the huge thing in the sink will spread the bacteria around your kitchen nicely so if you just bung it in the oven with butter smothered on top because the turkey is cook for many hours at at fairly high temp the bacteria will be killed. also one the folks have demolished their dinners get out in the kitchen and remove all of the meat form the carcass and allow to cool covered before refidgerating and then you will have moist turkey to put in you curried leftovers for ages :) :) :) :) :) :) :) :) :) :)
hope this helps ( duck ............in coming........!? ;))
regards
gary
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Thanks for the reply Woody, But unfortunately dispite your excellent cooking method I remain unconvinced that Turkey can be used for curries, and I am in the process of making sure that that there is a plentyfull supply of chicken,prawn and lamb curries in my freezer to carry me over the Festive Season. mmmmmmmmm Mixed Meat Madras ;D ;D. Paul
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Wouldnt use turkey for curries but I get mine from a local farm fresh and it tastes bloody gorgeous!