Author Topic: The "This Might Be A Stupid Question, But...." Thread  (Read 840024 times)

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jpcher

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7965 on: July 12, 2013, 07:33:47 PM »
Virg -- for what it's worth, I saw absolutely nothing wrong, bothersome or even lecture-like with your post. I think that you gave a great answer . . . while you didn't post a recipe, your post about the MSG and salt was thought provoking.

I love the ramen spices. When gui posted, I was all ears(eyes ;)) looking for an answer to her question. I thank the posters that gave great alternative suggestions!

Due to Virg's enlightening post, I'll stop saving all the little packets that the DDs don't use and start looking at the healthier alternatives. (I don't usually read ingredients. I just know what tastes I like . . . to the point where I was adding the spice packets to gravies, because it tasted really good.)



Thanks, Virg, for the heads-up! ;D




(edited to change a sentence.)
« Last Edit: July 12, 2013, 07:44:19 PM by jpcher »

guihong

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7966 on: July 12, 2013, 07:43:51 PM »
Actually, I didn't know about all the salt and MSG in those things, and that can't be that good for a teenage girl.  She's also prone to migraines, so I feel like a dolt giving her something known to sometimes cause headaches  ::).  I wasn't offended by Virg's post, especially as I know his style is often to explain things very technically.  It's cool and not patronizing :).

I bring good news: the recipe that Curious Cat linked works well and comes out much less expensive per soup serving than the bags.  Thanks!



that_one_girl

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7967 on: July 12, 2013, 09:48:10 PM »
Actually, I didn't know about all the salt and MSG in those things, and that can't be that good for a teenage girl.  She's also prone to migraines, so I feel like a dolt giving her something known to sometimes cause headaches  ::).  I wasn't offended by Virg's post, especially as I know his style is often to explain things very technically.  It's cool and not patronizing :).

I bring good news: the recipe that Curious Cat linked works well and comes out much less expensive per soup serving than the bags.  Thanks!

Now that you mention it, I have had fewer headaches since I stopped using the packets that come with the ramen.

Girlie

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7968 on: July 13, 2013, 04:15:58 PM »
Okay, here's a question - when you're looking at one of those packets of seasoning for chicken fajitas or tacos, and it says "add to chicken," what kind of chicken should I use? Canned chicken? The extra chicken off of a roaster? Should I just quick fry pieces of chicken? I've always wanted to make them, but I've avoided it (and stuck myself with the regular ground beef version) because I'm not sure what would work best.

Dazi

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7969 on: July 13, 2013, 04:29:11 PM »
Okay, here's a question - when you're looking at one of those packets of seasoning for chicken fajitas or tacos, and it says "add to chicken," what kind of chicken should I use? Canned chicken? The extra chicken off of a roaster? Should I just quick fry pieces of chicken? I've always wanted to make them, but I've avoided it (and stuck myself with the regular ground beef version) because I'm not sure what would work best.

I just cut some chicken breasts into strips and give them a quick saute in some olive oil, then follow package directions.  You can also shred the leftovers from a roasted chicken.  I don't recommend canned chicken...it ends up WAY to salty.
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Outdoor Girl

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7970 on: July 13, 2013, 04:47:42 PM »
If the normal recipe is ground beef, you could probably use ground chicken and just pan fry it the way you would the ground beef.
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jpcher

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7971 on: July 13, 2013, 04:53:05 PM »
Okay, here's a question - when you're looking at one of those packets of seasoning for chicken fajitas or tacos, and it says "add to chicken," what kind of chicken should I use? Canned chicken? The extra chicken off of a roaster? Should I just quick fry pieces of chicken? I've always wanted to make them, but I've avoided it (and stuck myself with the regular ground beef version) because I'm not sure what would work best.

I usually buy a couple-4 boneless/skinless chicken breasts and bake them in the oven (at 325 for about 25-30 minutes) seasoned with a bit of garlic and lemon.

Then I cube the breasts and use them in recipes like the above*. Since the chicken is already done, there is a very short cooking time (for the chicken) when adding seasoned packets.

If you're making fajita's with peppers and onions, saute your peppers/onions with the spice mix add some water (amount recommended on the packet) let the veggies simmer about 1/2 the time then throw in your pre-baked chicken, stir well, until the chicken is thoroughly warmed.

If you choose to use raw chicken, thinly slice it into strips (or cube it, whatever your preference) start sauteing your veggies, when the veggies are about 1/2 way done, add your raw chicken into your pan along with the seasoned packet and (recommended) water . . . let it all simmer 'til done.

Hope this helps!



*The pre-cooked chicken breasts can be used for many recipes and is soooo easy to add. One of my favorites is a penne pasta with pesto, spinach, tomato, red onion, and mozzarella.


daen

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7972 on: July 14, 2013, 09:05:28 PM »
Okay, here's a question - when you're looking at one of those packets of seasoning for chicken fajitas or tacos, and it says "add to chicken," what kind of chicken should I use? Canned chicken? The extra chicken off of a roaster? Should I just quick fry pieces of chicken? I've always wanted to make them, but I've avoided it (and stuck myself with the regular ground beef version) because I'm not sure what would work best.

<snipped>

If you choose to use raw chicken, thinly slice it into strips (or cube it, whatever your preference) start sauteing your veggies, when the veggies are about 1/2 way done, add your raw chicken into your pan along with the seasoned packet and (recommended) water . . . let it all simmer 'til done.

<snipped>
My preferred method is to saute the veggies first,  and remove them from the pan. Then I saute the cubed/sliced (raw) chicken breasts until done, season them, add back the veggies and throw in a little liquid (usually lemon juice) to create a little sauce.

It's an extra step or two, but this way I don't worry about the timing of adding the chicken  to the veggies - I can get both meat and veggies to the level of doneness that I want without worrying about over- or under-cooking anything.

Hmmmmm

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7973 on: July 14, 2013, 09:37:49 PM »
Can you give a description of the type of fajita seasoning you are referring too? I've never seen one that wasn't intended to seasoning raw chicken before it is to be grilled, baked, or sautéed.

Girlie

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7974 on: July 14, 2013, 09:54:33 PM »
Thanks for the replies, everyone! That really helps! :)

Hmmmmm, Old El Paso makes seasoning packets for chicken fajitas and steak fajitas as well as taco seasoning for ground beef. :)

Hmmmmm

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7975 on: July 14, 2013, 11:19:20 PM »
Thanks for the replies, everyone! That really helps! :)

Hmmmmm, Old El Paso makes seasoning packets for chicken fajitas and steak fajitas as well as taco seasoning for ground beef. :)

I think those are meant to be used with raw chicken or beef. So I'd take boneless, skinless chicken breasts and cut into thin strips. Toss with the seasoning and some oil. Then pan sauté till done.
Here's a link to a recipe on their site that is pretty basic.
http://www.oldelpaso.com.au/mexican-recipes/fajitas/chicken-fajita/19.aspx

Harriet Jones

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7976 on: July 14, 2013, 11:36:49 PM »
I actually use the fajita seasoning packets to marinate chicken breasts before I cook them.  I cut the chicken into strips afterwards.   

Dindrane

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7977 on: July 15, 2013, 12:56:14 PM »
At least for the ground beef taco seasoning, the meat is supposed to be fully (or at least mostly) cooked before adding the seasoning. You brown it first, drain off excess fat, then add the seasoning with water, and let it simmer for like 5 minutes or something. Since most ground beef has excess fat, you wouldn't want to drain off the spices when you drain the fat. The flavor packet + water ends up turning into a sort of sauce that flavors the meat.

Given that, I don't know that it matters whether your chicken is raw or cooked when you add the flavoring. Adding it to raw chicken is probably fewer steps, and works fine because chicken doesn't usually have a bunch of excess fat that needs to be drained. But since even cooking raw chicken in the spices isn't going to flavor anything but the outside of the chicken, adding the flavor packet to cooked chicken with a little liquid will turn it into a sort of sauce and probably accomplish more or less the same thing. However you cook your chicken, though, you probably want the pieces to be relatively small (since only the outside of them is going to get the benefit of the seasoning).

I also personally prefer shredded chicken over cubed when I need to have it in small pieces. It provides a maximum of surface area (so the meat gets very well-flavored by sauce) and it's often easier to eat thank even small chunks of chicken. If you cook the chicken and shred it while it's still hot, you can do it pretty easily with two forks (you just run them in opposing directions until all the meat is shredded). I've done it with bone-in and bone-out chicken, although it's easier with bone-out (for obvious reasons). It doesn't work very well on chicken that's cold, but you can refrigerate the shredded chicken for use later if you've made your chicken in advance.


LadyJaneinMD

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7978 on: July 16, 2013, 10:00:39 AM »
It doesn't work very well on chicken that's cold, but you can refrigerate the shredded chicken for use later if you've made your chicken in advance.

But use it up FAST.  It's been my experience that cooked chicken, even in the fridge, starts to smell 'off' within a day, and really bad after 2 days.   I've lost far too much chicken that way.

Slartibartfast

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Re: The "This Might Be A Stupid Question, But...." Thread
« Reply #7979 on: July 16, 2013, 11:29:13 AM »
It doesn't work very well on chicken that's cold, but you can refrigerate the shredded chicken for use later if you've made your chicken in advance.

But use it up FAST.  It's been my experience that cooked chicken, even in the fridge, starts to smell 'off' within a day, and really bad after 2 days.   I've lost far too much chicken that way.

You can also freeze cooked chicken and keep it for quite a while - it doesn't have quite the same texture as fresh, but that doesn't really matter if you're doing it in soup/barbecue/casserole/etc.