The whole point of Coq au vin is that it cooks for a long time.
Though last year Amy did a quicker version using a chicken and they stomped her for it. Even she didn't do it in 45 minutes, though.
Please...Wesley...why can't I stay?
Fred ,'A Hole in the World'
Non-Fiction TV: I Reject Your Reality and Substitute My Own
This thread is for non-fiction TV, including but not limited to reality television (So You Think You Can Dance, Top Chef: Masters, Project Runway), documentaries (The History Channel, The Discovery Channel), and sundry (Expedition Africa, Mythbusters), et al. [NAFDA]
brenda m - Jun 30, 2008 7:06:06 am PDT #5732 of 23273
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
megan walker - Jun 30, 2008 7:08:34 am PDT #5733 of 23273
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
Though last year Amy did a quicker version using a chicken and they stomped her for it. Even she didn't do it in 45 minutes, though.
Don't even get me started on the concept of making coq au vin with a chicken.
Frankenbuddha - Jun 30, 2008 7:19:23 am PDT #5734 of 23273
"We are the Goon Squad and we're coming to town...Beep! Beep!" - David Bowie, "Fashion"
Don't even get me started on the concept of making coq au vin with a chicken.
Wait, what is it supposed to be? I thought coq a vin was literally "chicken with wine".
megan walker - Jun 30, 2008 7:22:37 am PDT #5735 of 23273
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
Coq au vin is made with an old rooster, the older the bird, the richer the sauce, that is, if it is allowed to marinate and cook for a long time.
Kathy A - Jun 30, 2008 7:23:33 am PDT #5736 of 23273
We're very stretchy. - Connie Neil
According to America's Test Kitchen, Coq Au Vin is chicken with red wine, but the traditional French chicken--a 5-year-old rooster that's a tough old bird but turns fork tender with long cooking in wine.
(They did a much faster skillet version with the young birds usually found in the supermarkets today.)
Jessica - Jun 30, 2008 7:23:36 am PDT #5737 of 23273
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Coq = old rooster, not a chicken. (The reason you cook it for so long is because you need time to tenderize a tough old bird.)
Given the unlikeliness of finding an old rooster at a modern American supermarket, I don't have a philosophical problem with a chicken version, but it won't really be coq au vin, just chicken cooked in a red wine sauce.
megan walker - Jun 30, 2008 7:24:43 am PDT #5738 of 23273
"What kind of magical sunshine and lollipop world do you live in? Because you need to be medicated."-SFist
IOfoodN, I bought 2lbs of strawberries (for $4) at the grocery store Saturday. I made a batch of strawberry syrup with 1 lb, any ideas for the second pound?
lisah - Jun 30, 2008 7:26:26 am PDT #5739 of 23273
Punishingly Intricate
I made a batch of strawberry syrup with 1 lb, any ideas for the second pound?
I also need a good strawberry recipe! (usually I just eat them cut up in cereal, in my hand, in yogurt, with whipped cream but I have too many now!) What is this strawberry syrup?
Vortex - Jun 30, 2008 7:26:40 am PDT #5740 of 23273
"Cry havoc and let slip the boobs of war!" -- Miracleman
Though last year Amy did a quicker version using a chicken and they stomped her for it. Even she didn't do it in 45 minutes, though.
One of the TC contestants did a "version" of coq au vin with a chicken. She got dinged for it. They said "if she hadn't called it coq au vin, we would have liked it"
Jessica - Jun 30, 2008 7:29:53 am PDT #5741 of 23273
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset