Feet Slicin’, Bone Pickin’
Working with chicken feet is one of those products where you ’ re reminded identical clearly where your food comes from. What once allowed the strutting around a barnyard was immediately in a pile on my counter top. The absence of abstraction made me aware of the monetary value the chickens paid to be my meal. It besides made me grateful, as adept food should. It besides was a little bloodstained, as one would expect as well .
Take the readiness, for exemplar. In Modernist Cuisine, they suggest to take a scalpel and acerate leaf nuzzle pliers to extract the bones from the feet after cooking them. I went to my local asian grocery store memory, grabbed some wimp feet and stood in wrinkle. It was probably a knickknack to see person like me do this, as an asian charwoman behind me pointed out I was buying chicken feet and asked what I was planning for them. I told her I was going to cook them and then fry them.
“ Ah, yes, they puff up, ” she said. That ’ s what they say in Modernist Cuisine as well.
“ Are you going to dry them out beginning ? ” she asked.
“ Why, yes, ” I replied. Modernist Cuisine has a dehydration step .
She knew precisely what I was making. I asked her if she had any advice. She said that before cooking I should cut down each toe so that the bones pop out once they were cooked. It seemed to make more sense to do it before cooking than after. I thanked her and decided to modify the recipe based on her advice .
so, then, the bloodstained part : taking a tongue and slicing down each toe of every foot .
With that bite of disturbing procedure out of the means, I was able to vacuum seal it up with water system and salt and cook them for twelve hours. It ’ s supposed to be done sou vide, but I chose to use my combi oven .
Twelve hours later, they were done and ready to be de-boned. The womanhood in the checkout line was right – it was very easy to pull out the bones with the feet pre-cut .
now, chicken feet wear ’ t have merely three or four bones. The toes are jointed. There are more like thirteen or fourteen bones, plus the four claw. So it was quite a process. I had to work quickly. As the feet cooled down, they became sticky and gelatinous, making it harder to pull out the bones, tearing hale parts of the hide away. Below is a fuzzed shoot, but gives you an mind of the serve. It ’ randomness grunt ferment. I felt like a stagy in my own kitchen .
Dry and Fry
immediately I was in the home stretch. I laid out the feet on a perforated tray and dehydrated them in my combi oven for three hours. They came out slightly muggy and very gelatinous. practically begging to be puffed.
I put them in a container and had them ready to go for dinner. once the course came around, I put them in oil at 375F, and after a few minutes, pulled them out and set them on a plate with a newspaper towel. Once the excess oil came off they were ready to be served. They puffed up beautifully .
After a good salt, they were ready to go. The verdict ? They taste fair like pork rinds. This is a great, great thing. I could eat a bowl of them. A arrant nosh for any occasion. Plus, like pork barrel rinds, they offer all sorts of spirit variations : BBQ Puffed Chicken Feet, Spicy Puffed Chicken Feet, Salt And Vinegar Puffed Chicken Feet, etc .
They were able to help prop up my dinner after some misfires, so they ’ ll always have a special place in my heart. Plus they look funky and rather freak people out. This, besides, is a big, bang-up thing .
Jethro
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