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Skewers: pointy but pointless?

  • 12-11-2011 5:11pm
    #1
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭


    Making chicken satay for dinner, and have decided to have it over some egg noodles. For that reason, I'm thinking of just frying up the chicken without threading it onto skewers first. I can quickly stir fry the meat then dump the noodles into the wok to cook altogether. Also, easier to eat - I don't have to swap between fingers and fork.

    So, am I missing something by not skewering my food? All it seems to add to my mind is to make it easier to turn the diced chicken so that all sides cook even?


Comments

  • #2
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,440 Mod ✭✭✭✭Mr Magnolia


    Separating the meat pieces with chunks of red pepper, slivers of garlic, cherry tomatoes, aubergine, courgette etc. as well as your marinade will bring the extra dimension to skewers with the flavours infusing. Also using lemongrass to skewer prawns or sticks of rosemary to skewer meat pieces can really bring it up a level.


  • #3
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭corblimey


    Good point, Mr Magnolia, why weren't you with me in Tescos this morning when I decided to make satay? :D No, unfortunately tonight it's plain old chicken pieces.


  • #4
    Cicero
    Closed Accounts Posts: 14,144 ✭✭✭✭Cicero


    Other thing of course is presentation..it's a nice touch...most people will take all the contents off the skewer at the start of the meal but it looks good


  • #5
    m.j.w
    Registered Users, Registered Users 2 Posts: 1,494 ✭✭✭m.j.w


    how are you making the satay sauce, i love it and cant find a good one


  • #6
    Toto Wolfcastle
    Registered Users, Registered Users 2 Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    I've used this recipe in the past and it's great.


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  • #7
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    Or try this one - I nearly expired of happiness when I made it, it was so good. :D


  • #8
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭corblimey


    Animord wrote: »
    Or try this one - I nearly expired of happiness when I made it, it was so good. :D

    That's the one I've been using :D

    ETA: I went ahead and made it without skewers, a lot easier to cook, and tasted the same. Luckily, it was just me so didn't care about presentation. In fact, I didn't even wear a dinner jacket!!


  • #9
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    corblimey wrote: »

    I didn't even wear a dinner jacket!!

    Now that's just disgraceful. :p

    It's a great receipe - the last time I made it only about half of it actually made it to the table :o


  • #10
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    Cicero wrote: »
    Other thing of course is presentation..it's a nice touch...most people will take all the contents off the skewer at the start of the meal but it looks good
    It is also a handy way to create even portions, esp. if there are a good few people.


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