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/ck/ - Food & Cooking

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6049148 No.6049148 [Reply] [Original]

When's the last time you had chicken cordon bleu?

Altogether too long ago, am I right?

>> No.6049166

We occasionally run it as a special where I work, so about two weeks ago.

>> No.6049169

Haven't had it in a while tasty as hell.

>> No.6049187

Make this shit all the time for me and my boyfriend. Probably my favorite meal.

>> No.6049220 [DELETED] 

I had a chicken cordon bleu sandwich last week.

It was absolutely delicious

>> No.6049251

>>6049148

>chicken ham and cheese all wrapped up

Fucking pig disgusting american food

>> No.6049255

i've never had it.

chicken kiev on the other hand...

>> No.6049263

>>6049251
>french

>> No.6049279

>>6049148
I last had it in the dining car of the lake shore limited about 200 miles out of new york in the summer of 2002. They had some god awful Chilean wine but the chicken was surprisingly edible. Maybe Applebee's tier rather than hospital tier.

I wonder if I will ever eat it again

>> No.6049307

>>6049263

have you ever heard a french person talk about eating chicken cordon bleu?

>> No.6049338

I had it at a german place, in schnitzel form. It looked like a football.

>> No.6049344

>>6049307
>french origins

>> No.6049354

>>6049148
>cheese
>meat
>meat
>bread
>dried chives to add green and not make it look like lunchables
I don't really see the appeal? There are much easier to prepare junk foods out there

>> No.6049363

>>6049344

it's not fucking french mate. it just appropriates some french/swiss techniques but it's full american. the french wouldn't make a classic dish with presliced cheese and formed ham.

>> No.6049417

Last week I made insideout chicken cordon bleu. I wrapped Panko breaded chicken in smoked gruyere and prosciutto, then baked it. Wife adored it. Pretty good.

>> No.6049471

>>6049344

Like the french fry am I rite

>> No.6049487

>>6049307
I'm French and I eat it really often, it's popular poorfag food.

>> No.6049497

>>6049487

i bet you buy it in a freezer box with the stars and stripes somewhere on the packaging.

>> No.6049512

>>6049307
You're retarded, it's swiss.

>> No.6049522

>>6049512

no it isn't.

>> No.6049533

>>6049522
"The origins of original cordon bleu as a schnitzel filled with cheese are in Switzerland, probably around the 1940s, first mentioned in a cookbook from 1949. The earliest reference to 'chicken cordon bleu' in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.[4] The French term Cordon Bleu is translated as 'Blue Ribbon'.[5]"

>> No.6049553

>>6049533

if you could use critical thinking, you would see that this doesn't say the cordon bleu comes from switzerland at all.

>> No.6049557

I remember seeing it occasionally in the army mess hall, I've never had "real" chicken cordon bleu

It was pretty good though as army food goes

>> No.6049634
File: 49 KB, 282x385, 1360295816089.jpg [View same] [iqdb] [saucenao] [google]
6049634

I got really fucking tired of it at the start of the semester.

>Fraternity is cleaning house.
>Came to watch because I moved out.
>they're clearing out the freezer
>they're going to throw it all away
>U wot m8?
>go back to house, grab duffel bags lined with garbage bags
>absolutely load the fuck the fuck up on tater tots, waffle fries, and pre-cooked fried chicken.
>what are these?
>those are the Cordon Bleu we had like once last semester
>score.jpg

I had like 5 of them left before I could no longer stomach them.

>> No.6049881

Amusingly enough, I think the last time I have Chicken Cordon Bleu was in Kiev... from a kiosk food vendor in or near the train station.


I deserved that bout of food poisoning.
Sooo... probably been a decade since I last had the dish.

>> No.6049906

>>6049148
Been a few weeks, I make mine with prosciutto and Munster, with a sprinkle of cayenne on top, and serve it over a risotto with a green salad on the side. Good stuff.

>> No.6049924

When I make it myself, what is the best way to keep the cheese and ham inside? Just like butterfly a chicken breast and flatten it and put the meat and cheese in and use toothpicks?

>> No.6049942

>>6049906
>cayenne
chill out there chef john

>> No.6049968

>>6049942
Hey man, it works pretty well with the Munster, especially when it's baked on. Gives it a little bit of kick, but not a lot.

>> No.6049995

Shortly after introducing the Bacon Explosion to my mother after she received a smoker, she decided to go crazy with it and try a lot of different things. The ones that stood out were the Cordon Bleu Explosion and the Cheeseburger Explosion, but holy crap it was a lot of food. Leftovers for days. Wish I had pictures of it still, but it was over five years ago.

>> No.6049999

>>6049968
There's a kick in Munster? I thought that was just aged American cheese?

>> No.6050001

>>6049999
He means the cayenne baked into the muenster

>> No.6050007

>>6049148
>Altogether too long ago, am I right?
Nope. Not a fan of chicken breast cooked off the bone. Roast a chicken and I'll happily eat the breast meat. Otherwise it isn't worth bothering with.

>> No.6050009

>>6050007
Why?

>> No.6050019

>>6050009
Chicken breast not cooked on the bone needs so much help to taste good that by the time you're done marinating/breading/stuffing/ frying/wrappingfuckingbaconaround it you may as well have just roasted a chicken and enjoyed it in it's ultimate form, instead of working so hard to make it into something kinda dry and only moderately delicious.

>> No.6050363

It's been a while. It used to be my go-to "fuck your casserole" pot luck thing... I even used it in a kitchen "interview" once (a whole chicken, served several ways, using the whole chicken). I shouldn't have turned down that job.

Oh well... Cordon Bleu's on the menu soon.

>> No.6050374

>>6050019

Breast meat on its own is a better vehicle for flavours than a carrier of its own, but if you get some colour on it with a hot pan, charcoal, open flame (etc), a little salt and pepper's all you really need... olive oil, garlic and rosemary can join the party, but aren't necessary.

>> No.6050406
File: 108 KB, 458x432, whoa.png [View same] [iqdb] [saucenao] [google]
6050406

>>6049148
n-never

>> No.6050407

Do they sell this in England and where can I buy it

>> No.6050662

>>6050019

the bone doesn't add anything dude.

>> No.6050693

Seriously, that shit is rarity in some places? It's so cheap around there I thought it was like nuggets, a stapple of poor people food. And if the industrial version is too shit, you wan make it easily. What's hard in wrapping some bacon/ham anda cheese slice with chicken and bread it? It's extremely basic in nature.

>> No.6051023

>>6050693
>It's so cheap around there I thought it was like nuggets, a stapple of poor people food

If all you buy is frozen garbage then yeah.

>> No.6051032
File: 20 KB, 200x200, family-chicken-cordon-bleu-75517.jpg [View same] [iqdb] [saucenao] [google]
6051032

I.I eat it all the time

>> No.6051046

>>6049148

sub joint near did an awesome chicken cordon bleu sub with a proper Mornay sauce and shit was so cash I'd get it toasted on that good chewy sub roll with hots on it fuckin a right on

then it changed owners and the new fuckers use shitty frozen chicken fingers instead of making cutlets and switched the cheese and ham around so it's a doughy oversalted abortion now.

I tried to say something but they no speakee that anglais so fuck it im audi 5000

>> No.6051143

>>6050374
Just not a fan of chicken breast. Would rather eat tofu if I want a vehicle for other flavors. If I'm going to do something like a schnitzel I'll stick with the traditional pork.
>>6050662
When you cook meat on the bone it's much easier to keep it juicy and flavorful. Like I said above, I'd rather eat tofu than flavorless, dryish chicken cutlets/breasts.

>> No.6051227

>>6050662

Tell that to every professional chef ever. It's a broad rule of all meatstuffs that the carcass, bones and organs are where the flavour is but often make for the worst eating, and the tenderest cuts of meat are the least flavoursome. Cooking on the bone gets round that to an extent.

>> No.6051369

>>6051227

>Tell that to every professional chef ever

i happily would, because it's true. flavour doesn't magically migrate from the bone into the meat.

>> No.6051382

>>6051369

Magic? No, of course not. But bones contain flavor as well as moisture and gelatin. That's why we make stock from bones. The bone leeches some of this into the meat as it cooks.

And that's only part of it. Bones conduct heat better than meat does so the food cooks more evenly.

>> No.6051383

>>6049148
Can't remember the last time.

Yes, it has been too long.

>> No.6051406

>>6051369

No, the flavour comes from the connective tissue, and the fact that the bone and connective structures help to keep the meat evenly cooked and moist. The flavoursome juices produced by the carcass can mingle with the juices of the meat and effectively baste it as it cooks. It won't penetrate enormously deeply into lumps of lean flesh like breasts, but it'll stop them from drying out and ensure a good jus to serve it with emerges from the beast.

>> No.6051409

>>6049553
It doesn't say it comes from America either.

>> No.6051411

>>6051382

>Bones conduct heat better than meat does so the food cooks more evenly.

premise doesn't support the conclusion there m8, this would only be true when the bone goes right through the centre of the meat which is uniformly distributed around it.

we make stock from bones by boiling for a very long time to get gelatin to leach into the water. i'm not convinced that it's is absorbed by the meat that the bones are in contact with. same with flavour.

>> No.6051416

>>6051409

i didn't say it did.

>> No.6051422

>>6051411
>this would only be true when the bone goes right through the centre of the meat which is uniformly distributed around it.

While that would certainly be ideal, every little bit helps. A bone that's off-center or around the edge of a cut of meat clearly won't function as well as one right up the center, but that doesn't mean they won't help at all.

> i'm not convinced that it's is absorbed by the meat

Really? You don't notice a difference in the flavor of meat roasted on the bone vs. boneless?

>> No.6051426

>>6051416
>implying he didn't imply it

>> No.6051429

>>6051422

>While that would certainly be ideal, every little bit helps. A bone that's off-center or around the edge of a cut of meat clearly won't function as well as one right up the center, but that doesn't mean they won't help at all.

'helps' what? it won't necessarily help it cook more evenly, no more than a pan would.

>Really? You don't notice a difference in the flavor of meat roasted on the bone vs. boneless?

i notice that people who cook on the bone tend to cook better, i'm not drawing any firm conclusions about a direct causal relationship between the two.

>> No.6051437

>>6051426

i didn't bring up the wikipedia article. that wikipedia article doesn't really contain any useful information about where the cordon bleu was invented. it is pretty obvious though that the cordon bleu is a much more american product than a french one regardless of origin.

>> No.6051449

>>6051437
It is clearly a Swiss inspired food and very likely the French name comes from many Swiss speaking French.

>> No.6051456

>>6051449

yes, 'inspired' is the word here. it may even be created by a swiss or french chef, but i bet it was created in america, designed to appeal to americans.

>> No.6051465

>>6051429
>'helps' what?

Even heating, and therefore even cooking.

>>i notice that people who cook on the bone tend to cook better

That's not what I'm asking. I'm asking that when you cook a roast (or whatever) on the bone and then you cooked a roast off the bone (but otherwise the same) what differences do you notice? If you haven't noticed any then more power to you. If you haven't done the cooking and therefore can't make a comparison then why are you posting?

For example:
One of my standard meals is to make traditional roast beef. I serve it on the weekend, and then use the leftovers to make sandwiches for the week. It's a great way to have a nice weekend dinner with friends and also get some cheap lunches at the same time. Anyway, down to the point: Ideally I will buy a standing rib roast, bone-in. Many times, however, the market doesn't have any in stock and I can't be bothered to drive to a different butcher, so I buy what they have. After having cooked these dozens upon dozens of times over the years I have noticed that the bone-in roast yields much better drippings for the gravy (both volume as well as flavor) and also cooks more evenly in the oven than the boneless roasts do. You can also taste the difference in the meat: compare a sample from the roast right next to the bone with a piece cut from elsewhere in the roast, but of the same doneness. The part next to the bone is more juicy and flavorful than elsewhere.

>> No.6051481

>>6051456
or it could have been a recipe brought back by an American made by a Swiss relative with what was on hand when he visited her in her chalet.

>> No.6051501

>>6051465
>The part next to the bone is more juicy and flavorful than elsewhere.
This.

>> No.6051541

>>6051465
B T F O
T
F
O

>> No.6051585

>>6051456
>but i bet it was created in america, designed to appeal to americans.

there is no evidence for this

>> No.6051591

>>6049251
I'm german and we have it in a lot of restaurants,I make it myself sometimes

Go fuck yourself

>> No.6051597

>>6051591
I'm american. I use to have a german restaurant locally and it served chicken cordon bleu. We assumed it was extending its menu to be more international or to appeal to more guests.

>> No.6051620

>>6051585

There's evidently a few similar Swiss and German dishes, veal schnitzels of sorts with cheese and sometimes ham in them, but the first mention of chicken cordon bleu is in the New York Times, and it doesn't show up in any French cook books before then, so I think we can safely say it's not a French dish. Germany and Switzerland aren't exactly renowned for the quality of their cuisine, by the way.

>> No.6051640

>>6051620
and the only edible food France is known for are pastries.

>> No.6051643

>>6051456
Official site of swiss food culture and heritage
http://www.kulinarischeserbe.ch/product.aspx?id=131

There are the three possible examples listed for the origin of cordon bleu,none of them taking place in america

>> No.6051653

>>6051640

That and cruelty

>> No.6051754

>>6051465

>Even heating, and therefore even cooking.

that doesn't make sense though. something attached to the meat that conducts heat well only helps heat penetrate across the part of the meat that it touches. it's the opposite of even heating.

>The part next to the bone is more juicy and flavorful than elsewhere.

because it's connected to the bone by connective tissue and the muscle tissue is protected from the heat by the bone.

>what differences do you notice?

the difference i notice is that boneless and bone-in joints cook differently, not 'better'. you have to control the heat differently in both cases. you do of course have a point when it comes to pan drippings.

>> No.6051810
File: 14 KB, 315x329, john lenin smiling.jpg [View same] [iqdb] [saucenao] [google]
6051810

>>6051620
>so I think we can safely say it's not a French dish.

This isn't what you said at all.

>mfw you backpedal like a motherfucker

>> No.6051815

>>6051810

not me.

and also that is what i said, read the thread.

>> No.6051851

It is official. A Swiss Miss blonde beautiful ski bunny created chicken cordon bleu as reparations for not joining the war the Jews created.