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John Berardi - Gourmet nutrition - Moroccan chicken

  • 17-01-2008 12:46pm
    #1
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭


    Hi guys,
    I was making this last night and I messed up and ended up having to dump it and order a chinese.

    I first fried the onions and garlic for a few mins and then added in the chopped tomatoes until it all became liquidy.

    The next step was to add in the chicken broth. I had made one cups worth and was quite watery. I threw it in and it made a feckin' lake in the skillet. I was looking over and over the instructions watching this lake heat up in the skillet.

    The instructions clearly said as soon as you bring to the boil add spices , stir in yogurt then chicken etc . and simmer. If I had continued on following the instuctions I would have ended up with wattery soup.

    Anyone know how I managed to mess this up?


Comments

  • #2
    wasabi
    Registered Users, Registered Users 2 Posts: 370 ✭✭wasabi


    Well, how long were you supposed to simmer? Simmering uncovered will reduce the liquid considerably.

    Also, did you use a measuring cup? A cup is a unit of measurement, it's 200ml I think. If you used say a normal mug that's probably nearly 2 cups.


  • #3
    ali.c
    Registered Users, Registered Users 2 Posts: 1,022 ✭✭✭ali.c


    workaccount wrote: »
    Hi guys,

    The instructions clearly said as soon as you bring to the boil add spices , stir in yogurt then chicken etc . and simmer. If I had continued on following the instuctions I would have ended up with wattery soup.
    Nope it could be a wasabi said about the measurements though, honestly its a pain they way he gives them in cups. An american cup is 8fluid ozs or 238ml. The yogurt probably would of reduced down a good bit and thickened up the sauce. I am surprised you didnt manage to salvage it though, sieves(sp) are great if you add too much liquid to a mixture.

    If it makes you feel any better i really messed up the salmon in a basil cream sauce recipe. I eh thought white wine vinegar and white cooking wine were the same thing, eh suffice to say the sauce was on the tart side. Still i did manage to salvage it but adding a teaspoon of the sauce to some yogurt and reducing it down!!


  • #4
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    Yeah it was a cup. I converted to ml on google.

    Twas very very wattery now. The way it was it was it was going to boil the tomatos, garlic and onions.


  • #5
    ali.c
    Registered Users, Registered Users 2 Posts: 1,022 ✭✭✭ali.c


    workaccount wrote: »
    Yeah it was a cup. I converted to ml on google.

    Twas very very wattery now. The way it was it was it was going to boil the tomatos, garlic and onions.

    But you didnt complete the recipe? 200 odd ml or water is not that much at all, still i am pretty sure that the yogurt etc *should* of thickened up the sauce.


  • #6
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    workaccount wrote: »
    Twas very very wattery now.
    Reducing a sauce is a very common practice in cooking. It just sounds like you gave up too quickly.

    workaccount wrote: »
    The way it was it was it was going to boil the tomatos, garlic and onions.
    It wouldn't have, it just would've amalgamated them all into a thick sauce if you had of stuck with it.


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  • #7
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    BaZmO* wrote: »
    Reducing a sauce is a very common practice in cooking. It just sounds like you gave up too quickly.



    It wouldn't have, it just would've amalgamated them all into a thick sauce if you had of stuck with it.


    Maybe then. I'm new to cooking and probably just panicked. I was hungry and tired. Cheers for the advice. I will give it a try again.


  • #8
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    The wider the pan the more area for evaporation too. I like to cook all food in a wok. If you do not want stuff to stew/boil, then add the liquid a little at a time, wait till it reduces a bit and add more. Instant potato flakes (smash etc) can always be added to thicken stuff up. Some use flour but it is easy to go bad/lumpy with flour and I dont like the taste of it.


  • #9
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    rubadub wrote: »
    Instant potato flakes (smash etc) can always be added to thicken stuff up.

    Maybe that's what the couscous was for actually.


  • #10
    ali.c
    Registered Users, Registered Users 2 Posts: 1,022 ✭✭✭ali.c


    workaccount wrote: »
    Maybe that's what the couscous was for actually.

    Seriously ROFL what are you like?? Coucous is a bit like rice it absorbes about 2:1 fluid during cooking or there abouts!!

    you are meant to follow the recipe the whole way to the end, if you are not the familiar with cooking then you need to have some confidence in the recipe. Anything i have made from the Beradi book where i followed the instructions exactly has worked out.


  • #11
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    Did you even know what couscous was? maybe you thought it was a spice or something.

    You could crush up spagehtti in place of the stuff, wholemeal would be best.
    Anyone know how I managed to mess this up?
    I think you know now!


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  • #12
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    rubadub wrote: »
    Did you even know what couscous was? maybe you thought it was a spice or something.

    You could crush up spagehtti in place of the stuff, wholemeal would be best.


    I think you know now!

    Ah excuse me do you actually know the recipe?
    I had the couscous but it was to be added in after all this.

    jeez.


  • #13
    Supercell
    Registered Users, Registered Users 2 Posts: 15,544 ✭✭✭✭Supercell


    Heh, fair play for giving it a whirl workaccount, as others have said, just have faith in the recipie and it should work out in the end.

    Theres loads of ways to thicken up stuff, but sure ,how would you ever find that out if you never needed to?

    Keep at it and you'll be a (fit) foodie before you know it!
    https://www.loughlinstown.ie/

    Have a weather station?, why not join the Ireland Weather Network - http://irelandweather.eu/



  • #14
    ali.c
    Registered Users, Registered Users 2 Posts: 1,022 ✭✭✭ali.c


    workaccount wrote: »
    Ah excuse me do you actually know the recipe?
    I had the couscous but it was to be added in after all this.

    jeez.

    For someone not familiar with couscous it was an easy mistake to make. It is very absorbant, If you wanted to try it again but where concerned about the amount of water on the rest of the ingredients you could cook the couscous in the chicken stock seperate and then add it back in.


  • #15
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    workaccount wrote: »
    Ah excuse me do you actually know the recipe?
    I had the couscous but it was to be added in after all this.

    jeez.

    I was only asking, most people have no idea what couscous is, some might think it is a spice and so could be easily omitted, thats all. It is made from the same flour as spaghetti so it could be substituted. Many recipes have loads of ingredients and people do not want to by them all, and usually there is alternatives.

    I imagine it is US if there are cups, so in the future there might be more ingredients listed with odd names. You can find US-english dictionaries online for recipies.


  • #16
    workaccount
    Closed Accounts Posts: 2,460 ✭✭✭workaccount


    Heh, I actually made it properly last night! My mistake was that I made the chicken stock wrong. I made it with cold water as opposed to boiling. When made with boiling it is nice and thick.

    The dish was rotten though. lol! Never again. I'm beginning to lose faith in berardi's dishes. I just don't really like garlic all that much and nearly everything is garlic garlic garlic.

    Any other good meals book I could look into. Cheers!


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