Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Hippeechiq

Hi everyone

Not sure if this is in the right place - so apologies if it isn't, but I couldn't really see anywhere else that I thought was appropriate.

I recently bought a pack of diced turkey thigh to try in my stiir fries and curries as it's a fraction of the cost of chicken breast that I normally use. Being thigh, I knew it would take longer to cook, so I fried very small cubes of it (I know ideally it should be strips, but it came already diced) over a med-high heat for about 10 mins, and then continued with the rest of the stir fry (when using chicken, at this point, I remove it from the pan while I fry some frozen mediterranean veg, returning the chicken to the mix, with the sauce for the last 5mins of cooking, so that's what I did with the turkey thigh)

The end result was edible, but a tad on the chewy side. Having never cooked with turkey thigh before, would this be because I browned it for too long, or not long enough, do you good people think?

I discovered that I prefer chicken breast :rotfl: but at half the price, I'm willing to stick with it so I would appreciate any advice/tips.

wssla00

I used to use it, but only cooked it for the same time as chicken. It is also really low fat too!

Sian_the_Green

Hippeechiq wrote: »

Hi everyone

Not sure if this is in the right place - so apologies if it isn't, but I couldn't really see anywhere else that I thought was appropriate.

I recently bought a pack of diced turkey thigh to try in my stiir fries and curries as it's a fraction of the cost of chicken breast that I normally use. Being thigh, I knew it would take longer to cook, so I fried very small cubes of it (I know ideally it should be strips, but it came already diced) over a med-high heat for about 10 mins, and then continued with the rest of the stir fry (when using chicken, at this point, I remove it from the pan while I fry some frozen mediterranean veg, returning the chicken to the mix, with the sauce for the last 5mins of cooking, so that's what I did with the turkey thigh)

The end result was edible, but a tad on the chewy side. Having never cooked with turkey thigh before, would this be because I browned it for too long, or not long enough, do you good people think?

I discovered that I prefer chicken breast :rotfl: but at half the price, I'm willing to stick with it so I would appreciate any advice/tips.

Hey, one of my favourite things to do for a stir fry is to brown the meat off until it is just sealed all round and then crumble on a stock cube or tip on some chinese 5 spice and then pour over some boiling water and cook on high in the water, keeps it much more moist.

sandy2_2

Can anyone recommend a de-humidifeir please? We only have a small bungalow/cottage and don´t know whether to get 2 smaller appliances or 1 larger 12litre one. Don´t really want to spend more than £120.
Thanks

Hippeechiq

Sian_the_Green wrote: »

Hey, one of my favourite things to do for a stir fry is to brown the meat off until it is just sealed all round and then crumble on a stock cube or tip on some chinese 5 spice and then pour over some boiling water and cook on high in the water, keeps it much more moist.

Thanks for that Sian, I appreciate you taking the time to reply I kind of already have recipes that I use on a regular basis for my stir fries - although I'll definitely keep your method in mind - I was really wondering more along the lines of how long turkey thigh needs to be browned for as opposed to chicken breast?....the meat wasn't dry, it was chewy/rubbery and I'm not sure if that is a result of under or over cooking? Or even, if indeed, thigh meat is suitable to use for stir fries in the first place? :think:

sandy2_2

Personnally I think turkey thigh is too tough for stir fry which needs quick cooking, I´d use it ore for a casserole and use chicken thigh or preferably chicken breast for a stir fry

Hippeechiq

sandy2 wrote: »

Personnally I think turkey thigh is too tough for stir fry which needs quick cooking, I´d use it ore for a casserole and use chicken thigh or preferably chicken breast for a stir fry

Thanks for that Sandy you're probably right. I was going to try and use it in a curry too, do you think it would fair any better in that? Or should I stick with chicken breast for that too?

sandy2_2

Yes, I use turkey for curry, but I use my slow cooker so it is tender

Hippeechiq

sandy2 wrote: »

Yes, I use turkey for curry, but I use my slow cooker so it is tender

Ahhh - I don't own one. Doesn't seem like the turkey thigh was such a bargain after all Never mind, I'll have a hunt on the internet for some casserole type recipes - it'll get used

uberzoldat

Hi everyone, some time ago I came across a page that had lots and lots of old style links, about anything and everything. It wasn't a forum post, looked more like a page on the main site. I'm pretty sure I found it through one of the email alerts but now can't find it! I found it really good for just browsing random ideas and keep trying to locate it but it isn't the indexed collections so I don't know where else to look. I keep going through all the back emails again to know avail. Did anybody else see this?