idun Posted November 8, 2019 Share Posted November 8, 2019 Cooks treats and all that sort of stuff.I am fond of food, but I am rather fond of some things, like when I strip a cooked chicken down and I have those little 'oysters' which will have been on the chicks back.Licking the wooden spoon when I have finished baking.And my husband, scraping the edge of the rice pudding dish..... we have some friends who love doing that too, the lasagne dish is another or any gratin come to think.Is this everyone, does anyone just wash up and not dip in a little to that which is untouched and left?? Or is it just us and our friends??? Link to comment Share on other sites More sharing options...
suein56 Posted November 8, 2019 Share Posted November 8, 2019 What a waste it would be to leave those delicious little bits behind .. I'm with you. Link to comment Share on other sites More sharing options...
woolybanana Posted November 8, 2019 Share Posted November 8, 2019 Get in the queue, dears!?? Link to comment Share on other sites More sharing options...
Patf Posted November 10, 2019 Share Posted November 10, 2019 Chicken oysters are one of my favourites too.Another tasty thing - I usually make cheese and tomato toasties for supper, Some of the filling always leaks out and gets nicely browned - never wasted. Link to comment Share on other sites More sharing options...
woolybanana Posted November 10, 2019 Share Posted November 10, 2019 Try the parson’s nose of the chicken or turkey! Link to comment Share on other sites More sharing options...
idun Posted November 10, 2019 Author Share Posted November 10, 2019 I have never ever eaten the parson's nose, it always seems so squishy and unappetising. Maybe next time I roast a chicken, I'll give it a go. Link to comment Share on other sites More sharing options...
pomme Posted November 11, 2019 Share Posted November 11, 2019 It seems I'll be having "Sot-l'y-laisse de dinde" (turkey oysters) from the anti-gaspi frigo tonight. Link to comment Share on other sites More sharing options...
idun Posted November 11, 2019 Author Share Posted November 11, 2019 Too late to say ' bon app' but I bet they were lovely. Link to comment Share on other sites More sharing options...
pomme Posted November 12, 2019 Share Posted November 12, 2019 Somewhat chewier than chicken oysters but they were possibly overcooked (40 min) due to a long overseas telephone call. Cooked in a herby chorizo and mushroom cream sauce and served with mashed parsnips.They ended up snooker-ball sized having started as hockey ball sized. If we have them again it might be better to slice them first so they cook quickly. Link to comment Share on other sites More sharing options...
idun Posted November 12, 2019 Author Share Posted November 12, 2019 Did you just buy the oysters??? I think that I would have cooked them for less time too, as they probably don't need much cooking, although I have never cooked them on their own, they have only ever been on the bird. And I cannot remember the last time I cooked a whole turkey. I was thinking that if I could get them here, I'd try breading them, that lovely soft meat with a crunchy outside, along with a similar sauce and veg, lovely. Link to comment Share on other sites More sharing options...
pomme Posted November 13, 2019 Share Posted November 13, 2019 Yes, a pack of four labelled "Sot-l'y-laisse de dinde a mijoter" 0.408kg original price per kilo 11.90€. We'd seen them in the anti-gaspi before but not known what they were. I'd taken a photo of the label to identify when we got home. Not sure how often they are on sale.Given how thick they were they would have needed some time for the centre to be cooked through. So next time we have them they'll each be halved or cut into three. Looking on the internet, most recipes seen to indicate 20-40 mins but the sizes in the photos do seem to vary. Link to comment Share on other sites More sharing options...
idun Posted November 13, 2019 Author Share Posted November 13, 2019 Ah the joys of cooking, that delicate balance of what is suggested and how long things really should be cooked. I do understand why some people buy these cooking thermometers and stick them into the meat to see if the meat is hot enough in the middle, ie cooked.Still it is a wonderful idea selling these and I would certainly give them a whirl. Link to comment Share on other sites More sharing options...
pomme Posted November 13, 2019 Share Posted November 13, 2019 I think it would be rather hard to get a thermometer probe into the centre of turkey oysters and then get an accurate reading.We low-temperature sous vide beef steaks, duck fillets, chicken breasts, etc. It would work well on the oysters. They could then be given a coating and a quick fry just to get that crunchy or covered in a sauce. Link to comment Share on other sites More sharing options...
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