/ck/ - Food & Cooking

[Anonymous No.4733794]

How do you like this chicken cordon bleu, /ck/?

How long since you last had that dish?

[Anonymous No.4733798]

Probably 9 years. I had a chicken cordon bleu sandwich that was just a fried chicken sandwich with ham and swiss on top if that counts though.

[Anonymous No.4733801]

>>4733798

I had one of those at Jack in the Box a long time ago. I'm not sure they or any other fast food place still has them.

[Anonymous No.4733802]

looks good and I can't remember

[Anonymous No.4733810]

Our old chef was stuck in the 70's and thought chicken cordon bleu represented the absolute height of fine French cuisine. We had to roll a million of those fucking things every week. Then we served it with a chunky Mornay (made with chicken base, no less) and two day-old rice pilaf (also made with canned chicken stock and chicken base). The veggies: peeled "baby" carrots (not actual baby carrots, the kind that are run through giant industrial pencil sharpeners) and asparagus, even in the middle of the year.

[Anonymous No.4733818]

>>4733801
I had it at a local fast food place at 4am and don't remember anything about it except its existence and my eating of it.

[Anonymous No.4733864]

Looks okay.
I last cooked a couple of those about two years ago for myself and my ex.
As I recall, I served it with mustard sauce and, I think, sauerkraut, each homemade from scratch, and some other side(s) that I don't remember.

[None !OPIATE9fy. No.4733882]

that looks good but needs more cheese

[Anonymous No.4733898]

>>4733794
About a year ago or so probably.

Pretty delicious stuff, I must say.

[Anonymous No.4733944]

Last time I had chicken cordon bleu was on a Southwest Airlines flight to visit my grandmother, who died in 1997. Pretty good, considering the source (this was when regular passengers still got food).

Haven't had it since, but I've been thinking about it a lot lately - images crop up on /ck/ every once in a while. I need to look into making one.

[Anonymous No.4733965]

>>4733944

Put a chicken breast between two pieces of plastic. Pound flat with a meat tenderizer or the bottom of a pan. Spread with mustard, seven caraway seeds, ham, swiss cheese, spinach if you want. Roll it into a cylinder, put the cylinder into a big piece of plastic wrap. Wrap the plastic wrap around it without folding the ends. Instead, twist the ends until you get a perfect little pill-shaped cordon bleu. Freeze for thirty minutes, bread with flour, egg, panko.

Heat an inch of oil in a pan until it's 350 degrees. Add cordon bleu, fry until bottom half is nice and golden brown, turn over, fry again. Cook until a thermometer reads 160 F.

[Anonymous No.4734179]

Since my grandpa's funeral 6 years ago. Thanks for the memories.

[Anonymous No.4734186]

>>4733794
Mind if I pit some Sriracha on it?

[Anonymous No.4734200]

>>4733794

A couple of months ago. My mah bought some wonderful premade ones from a local shoppe.

I love the dish, despite detesting ham... the lowliest of meats.

Chicken Kiev over wild rice will always be superior.

[Anonymous No.4734223]

>>4733965
Sounds easy enough. Many thanks.

[Anonymous No.4734234]

>>4733965
>Freeze for thirty minutes,

No wonder my chicken cordon bleus never worked out that great. Thanks

[Anonymous No.4734242]

>>4734186
You whore

[Anonymous No.4734251]

>>4734234

Yeah, they're incredibly hard to bread if you don't freeze them first. Plus, compacting them in the plastic wrap makes for a much more pleasing, professional looking shape.

[Anonymous No.4734267]

>>4733965
>>4733965

What is this, actual solid cooking advice on /ck/?

Is this real life?

[Anonymous No.4734282]

Place around these here parts does a Chicken Cordon Bleu spuckie with white sauce and provolone toasted.

hnnnggghhhh so good. especially with red hots and pickles, OMG.

Not living in the Northeast Coast? You have never, ever, ever had a real sub sandwhich and you should feel bad.

We have the real corn coming in now and tomatoes off the vine, life can't get much better.

Oh wait. Fair season is here and I can get Sausage,
Peppers and Onions on a roll and play ring toss and try to fuck the ride operators behind the maintenance barn so fuck anything else on this gay earth.

[Anonymous No.4734290]

>>4734251

nah. pat dry, eggwash and bread (PROTIP panko is utterly shit tier unless deep fat frying) oven fry in a high sided casserole at 375F, turn once.

perfect breadcrumbed coating every time. Freezing not necessary

[Anonymous No.4734331]

>>4734290

The freezing keeps the whole thing intact while you bread it. It's sort of like freezing bacon to cut it.

But, you know. I'm sure the (maybe) three times you've made it trumps the thousands I've rolled out. Thanks for the "protip".

[Anonymous No.4734358]

>>4734331

Panko sucks unless you are deep fat frying. it's a known fact. Maybe that's why you have to freeze your chicken. I don't.

I've been making the family recipe a bare minimum of ten times a year since I was a teen. Dinners, parties, holidays. from five to 45 chicken breasts at a time.

Maybe you've done thousands of rolls. I've done hundreds, and without a professional kitchen to use as a crutch, and that's more than enough authority to speak, so stick that in your cakehole and walk, pardner.

[Anonymous No.4734361]

>>4733794
that actually looks really good, op

[Anonymous No.4734570]

>>4734282
ok?

[Anonymous No.4734588]

I haven't had it since I stopped eating pork, so I guess about 2 or 3 years.

[Anonymous No.4734590]

>>4734588
>I haven't had it since I stopped eating pork

go away

[Anonymous No.4734624]

2 months agoi made this but i replaced the swiss with peppered provelone, i dont really like swiss cheese in any form. served with fresh steamed string beans and cauliflower mash topped with a simple stock based gravy. wasnt too bad.

[Anonymous No.4734628]

>>4734358
have to agree pan frying with panko just means shit is gonna turn out terribad

[Anonymous No.4734632]

>>4734590
No.

[Anonymous No.4734639]

Couple months ago probably, I cook it now and again but chicken is stupidly expensive in Canada.

3 chicken breasts was 27.99
fuuuuck that shit

But I lightly bread mine, and use bacon or proscuitto instead of ham, aww yeah

[Anonymous No.4734653]

>>4734639

Are you.. are you fucking serious? Why is it so expensive up there?

[Anonymous No.4734723]

INGREDIENTS
1/4 cup low-fat mayonnaise
1 teaspoon Dijon mustard
5 tablespoons finely chopped shallot, divided
1 1/2 teaspoons finely chopped fresh thyme, divided
1 pound ground chicken
1/3 cup finely diced ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices Swiss cheese
8 small slices pumpernickel bread or 4 large slices, cut in half, toasted
12 large leaves spinach, tough stems removed
PREPARATION
Preheat grill to medium-high (or see Stovetop Variation).
Combine mayonnaise, mustard, 1 tablespoon shallot and 1/2 teaspoon thyme in a small bowl. Set aside.
Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
Assemble the burgers on toasted bread with the herb mayonnaise and spinach.
TIPS & NOTES
Make Ahead Tip: Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.
NUTRITION
Per serving: 350 calories; 17 g fat ( 6 g sat , 6 g mono ); 119 mg cholesterol; 20 g carbohydrates; 1 g added sugars; 29 g protein; 3 g fiber; 722 mg sodium; 910 mg potassium.

Nutrition Bonus: Vitamin A (63% daily value), Potassium (26% dv), Folate (25% dv), Vitamin C (23% dv), Zinc (21% dv), Calcium & Magnesium (18% dv), Iron (16% dv).

[Anonymous No.4734724]

>>4734723
I forget where I got this recipe at. Give it a try it is pretty damn good.

[Anonymous No.4734892]

>>4734653
http://blogs.ottawacitizen.com/2011/12/09/chickenomics-explained/

seriously, this country is fucked in the head

>Take the Chicken Farmers of Canada, for example. Representatives of Canada’s chicken cartel met the Citizen editorial board Thursday to explain Chickenomics 101 and why Canada’s competition-limiting chicken rules are a good thing.

I say chicken cartel, but the chicken guys’ feathers were clearly ruffled when I used the term in the meeting. Still, my Oxford dictionary defines cartel as “a manufacturers’ union to control production, marketing arrangements, prices etc.”

[Anonymous No.4735591]

>>4734653

Pay not attention to this guy. I just got 8 chicken breasts from Sobeys for $14 and I live in one of the more expensive parts of Toronto.

Beef is also $2.59/lb this week at Loblaws. Don't know how good that is in comparison to all you guys, i'd be interested.

[Anonymous No.4735598]

>>4734653

Pay no attention to this guy. I just got 6 chicken breasts from Sobeys for $14 and I live in one of the more expensive parts of Toronto.

Beef is also $2.49/lb this week at Loblaws. Don't know how good that is in comparison to all of you guys.

[Anonymous No.4735601]

>>4734653

Pay no attention to this guy. I just got 6 chicken breasts from Sobeys for $14 and I live in one of the more expensive parts of Toronto.

Lean ground beef is also $2.49/lb this week at Loblaws. Don't know how good that is in comparison to all of you guys.

[Anonymous No.4736147]

>>4735601
Because right now most places are having a sale on chicken, you fucking moron,

It's usually 5-6 dollars a pound...it is seriously more expensive than lobster.

[Anonymous No.4736170]

>>4734186
Nope. It's cool. The dish is relatively plain afterall, so a little heat ain't such a big deal. Of course, it ain't going to taste as the chef wanted it to, of course.

I mean, it's not like it's the same thing as ketchup, and all. Heat is less of an offense than sweetness.

[Anonymous No.4736598]

I can't see any cheese OP. I hope it's in there

Also to you fags arguing about crumbling, I notice none of you mentioned double crumbling, is that just assumed or do you only crumb once?
It goes flour-egg-crumb-egg-crumb-cook

[Anonymous No.4736619]

Ew, it's all pink in the middle

[Anonymous No.4736640]

>>4733794
Never had it and actually not interested. I'd try it, but I don't ever intend on buying any.

[Anonymous No.4736650]

[Anonymous No.4736706]

>>4736619
Not a fan of ham?
>>4736650
fuck yes

[Anonymous No.4736715]

>>4736706

(it was a joke about how chicken must be cooked thoroughly)

[Anonymous No.4737679]

>>4733794

My college did an interesting rendition of both chicken Kiev and chicken cordon bleu. Both used the same processed chicken-shell, but one released its bounty gradually, while the other blorted it out all at once like a giant tasty cyst.

[Anonymous No.4738422]

>>4733794
waaay to much meat for that tiny amount of cheese, i live in vienna, schnitzels are our main dish and so became every variation of it. we got a place called schnitzelhaus, they put stuff in their cordon bleus u wouldnt even dream about using. btw did u even tenderize the meat at all???

[Anonymous No.4738446]

I had it yesterday but it was the storebought frozen kind.

[Anonymous No.4740210]

at least once a week, usually sunday my dad and I split a box of these

[Anonymous No.4741220]

>>4740210
Make sure you check these before you get them, one other brand we used to buy switched the ham into little bacon bits in the middle, was a bit pissed at that.

[Anonymous No.4741684]

>>4740210
that cravers box should get banned, it is sexually arousing

[Anonymous No.4741799]

>>4740210
I've had those before, put it on a bun with some kc masterpiece, shit was cash

[Anonymous No.4741843]

Last time I had one was on the showboat Branson Belle, and it was shit. Definitely prepackaged frozen precooked reheated heatlamp type stuff. But eh, one doesn't go there for the food.

[Anonymous No.4741849]

>>4740210
That looks like someone lanced a boil.