Comments on: chicken caesar salad http://smittenkitchen.com/2008/01/chicken-caesar-salad/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nom http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-1438472 Nom Mon, 09 Jan 2012 11:40:53 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-1438472 Made with egg yolk and tenderloin-not-brined. It was exceptionally delicious. Made with egg yolk and tenderloin-not-brined. It was exceptionally delicious.

]]> By: Ruth http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-1397664 Ruth Mon, 02 Jan 2012 15:47:29 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-1397664 As you, I totally dislike grilled chicken fillets or similar. Until I found out that brining chicken breasts in milk for 30 minutes could really make the difference. By the way, this suggestion was made by Ferran Adriá, and read it somewhere some years ago. This week I'll try your Waldorf chicken salad. Signed... a Mexican BIG fan of yours in Madrid. As you, I totally dislike grilled chicken fillets or similar. Until I found out that brining chicken breasts in milk for 30 minutes could really make the difference. By the way, this suggestion was made by Ferran Adriá, and read it somewhere some years ago. This week I’ll try your Waldorf chicken salad. Signed… a Mexican BIG fan of yours in Madrid.

]]> By: Hillary http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-845147 Hillary Thu, 18 Aug 2011 23:36:12 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-845147 So, ever since experimenting with brining chicken I have TOTALLY embraced it and won't ever look back. Not only does it make an error-less meal taste ten times more delicious, but it's so forgiving for those sub-cooking-par meals. Since I freeze most chicken parts, i've taken to defrosting the chicken in the salt water solution - it's definitely tricky in terms of determining salt content, but worth it (do I even have to say that the risk of my meal being slightly over-salted completely outweighs the risk of it being leathery and tasteless?) Thanks deb! So, ever since experimenting with brining chicken I have TOTALLY embraced it and won’t ever look back. Not only does it make an error-less meal taste ten times more delicious, but it’s so forgiving for those sub-cooking-par meals. Since I freeze most chicken parts, i’ve taken to defrosting the chicken in the salt water solution – it’s definitely tricky in terms of determining salt content, but worth it (do I even have to say that the risk of my meal being slightly over-salted completely outweighs the risk of it being leathery and tasteless?) Thanks deb!

]]> By: Hillary http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-718702 Hillary Mon, 13 Jun 2011 00:06:40 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-718702 Great dressing - made it as directed and added to a bowl of homemade croutons from homemade bread (!), romaine, parmesan, and some less traditional watercress and cabbage - fridge purge style. It was excellent! I need to read up on brines (their purpose and application), but do you think one could defrost chicken in the brine, in the style of killing two birds with one bowl? Or would that be too much time in the salt water? Thanks! Great dressing – made it as directed and added to a bowl of homemade croutons from homemade bread (!), romaine, parmesan, and some less traditional watercress and cabbage – fridge purge style. It was excellent!

I need to read up on brines (their purpose and application), but do you think one could defrost chicken in the brine, in the style of killing two birds with one bowl? Or would that be too much time in the salt water? Thanks!

]]> By: Sarah http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-566234 Sarah Mon, 31 Jan 2011 18:23:02 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-566234 I love your blog - have been addicted for quite some time now. I just discovered this post recently, and I'm looking forward to trying your recipe for caesar dressing, sans egg. I'm pregnant and really missing all of my favorite creamy salad dressings which, of course, I'm not eating now because of the raw egg. I searched through your recipe archive but didn't find any other creamy salad dressing recipes without egg. Would really love it if you'd share more!!! Thanks! I love your blog – have been addicted for quite some time now. I just discovered this post recently, and I’m looking forward to trying your recipe for caesar dressing, sans egg. I’m pregnant and really missing all of my favorite creamy salad dressings which, of course, I’m not eating now because of the raw egg. I searched through your recipe archive but didn’t find any other creamy salad dressing recipes without egg. Would really love it if you’d share more!!! Thanks!

]]> By: Jennifer http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-503070 Jennifer Wed, 22 Dec 2010 03:37:21 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-503070 It left out the "this" I had in there. Guess it didn't like my odd characters. Anyway, love the recipes. Keep 'em comin'!! It left out the “this” I had in there. Guess it didn’t like my odd characters. Anyway, love the recipes. Keep ‘em comin’!!

]]> By: Jennifer http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-503068 Jennifer Wed, 22 Dec 2010 03:35:43 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-503068 I brined the Thanksgiving turkey for the first time this year. Kept it brining for 2 days. Rave reviews abounded, as it was eaten up quicker than any other turkey I've made. I'm doing it again for Christmas. I can't believe how big of a difference it makes in ANY meat (I've heard seafood can be brined, as well). Love your blog. I'm about far away from opening my own bakery. I brined the Thanksgiving turkey for the first time this year. Kept it brining for 2 days. Rave reviews abounded, as it was eaten up quicker than any other turkey I’ve made. I’m doing it again for Christmas. I can’t believe how big of a difference it makes in ANY meat (I’ve heard seafood can be brined, as well). Love your blog. I’m about far away from opening my own bakery.

]]> By: deb http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-434760 deb Wed, 20 Oct 2010 15:54:22 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-434760 Laura -- Perhaps some smooth horseradish? Laura — Perhaps some smooth horseradish?

]]> By: Laura-UK http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-434523 Laura-UK Tue, 19 Oct 2010 09:52:01 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-434523 Hey Deb, wondering if you could help me out... I am allergic to mustard. It makes me weep on an almost daily basis, as it's included in so many things I would love! I would love to make this, and I know that 1/2 a teaspoon of mustard is not much, and I could leave out etc. However, is there anything you might be able to recommend that might give that tiny little flavoursome punch? Something that won't push me into the throes of death, but equally takes the place of that little missing taste? Thank you! Hey Deb, wondering if you could help me out… I am allergic to mustard. It makes me weep on an almost daily basis, as it’s included in so many things I would love! I would love to make this, and I know that 1/2 a teaspoon of mustard is not much, and I could leave out etc. However, is there anything you might be able to recommend that might give that tiny little flavoursome punch? Something that won’t push me into the throes of death, but equally takes the place of that little missing taste? Thank you!

]]> By: joant http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-403498 joant Mon, 05 Jul 2010 17:57:22 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-403498 Deb: Have you tried Jeffrey's Meats @ the Essex Street Market? I get boneless - skinned - chicken breasts ALL the time - and swear by them. Plump (unless you want them butterflied). Juicy! I try never to buy in the supermarket anymore. Ask for Mr. Silva - Jeffrey's best butcher. I think he's even better than Jeffrey. Bottom line: Do I HAVE to brine?! Not unless it's absolutely necessary...and I say Jeffrey's let's you skip this step. P.S. He's really priced reasonably. Deb: Have you tried Jeffrey’s Meats @ the Essex Street Market? I get boneless – skinned – chicken breasts ALL the time – and swear by them. Plump (unless you want them butterflied). Juicy! I try never to buy in the supermarket anymore. Ask for Mr. Silva – Jeffrey’s best butcher. I think he’s even better than Jeffrey. Bottom line: Do I HAVE to brine?! Not unless it’s absolutely necessary…and I say Jeffrey’s let’s you skip this step. P.S. He’s really priced reasonably.

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