h a l f b a k e r yPoint of hors d'oevre
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Julian was in a tight spot. He had invited his parents over, and he was serving chicken. He'd put the chicken in on a slow cook, then the phone rang. He soon got distracted from his cooking and realised too late that he had not only incinerated, but most likely cremated the chicken as he'd accidentally
left the oven on too high. Whatever the case, this was a very, very Late Chicken, and it had Joined the Invisible Choir.
Now having only an hour and a half to spare until his parents were arriving, Julian did not trust himself to remember the chicken was in the oven. He then was struck with the bolt of idea. He dashed into his workshop and modified a whistle he'd found and boiled.
Racing the clock, Julian put the modified whistle in an orifice of the chicken, allowed it to defrost and put it in the oven.
Five minutes before his parents arrived, Julian heard a whistling, went to his chicken and found that it was perfectly cooked and prepared, and the whistle had warned him to take it out.
Ah, success... tastes just like chicken...
Pie Bird Whistle
http://images.googl...e=UTF-8&sa=N&tab=wi
Stick it in your pie. [Chefboyrbored, Dec 19 2006]
[link]
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can this be implanted before freezing, maybe it could have a few accompaniments, like duck-bells. |
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"So whats for dinner hon?"...."oh all the bells and whistles" |
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It's a whistle inserted into the neck of the chicken, that at high enough pressure of water vapour escaping the chicken, will whistle, alerting people that the chicken is done. |
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what a cute seasonal idea! |
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Is there some way we could apply this to stir fry?
Whistle while you wok... |
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.. it could also sing a song whilst cooking
in other ways: "Fry me to the
moon..." (groans, but smiles contentedly) |
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320ºF internally will result in a solid leather chicken, [Brau]. Most meat thermometers used by cooks are calibrated to indicate an internal temperature of 180ºF (82ºC) as ideal for poultry. I would be more concerned that the chicken might be too done at the temperature required to make enough steam to activate the whistle. And did you sew up the rear-end to avoid loss of steam pressure from that orifice? |
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+ I don't care how it works, I love it! |
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You know how to whistle, don'tcha?
Just put your flaps together and broil. |
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//at high enough pressure of water vapour escaping the chicken, will whistle// |
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It would be ideal that the water vapour would stay inside the chicken. This of course provides for a moist chicken. |
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Just for informational reasons, 165 deg for 5 min and then 10-15 min of resting (out of the oven on a counter) would be proper for a chicken. |
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I thought something like this already existed, but I've never used one or cooked a chicken so how would I know? |
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I don't mean to be a spoil-sport, but what about setting the timer on the oven?
Oh, nevermind, it doesn't include a whistling chicken. [+] |
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I was going to suggest that [Hunter], but now I'll suggest something else: Could we have a range of whistles stuffed into different orifices, each programmed to whistle different notes at different times? |
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"Honey, the chicken's ready" |
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"No, that was the F# darling - it'll be another 20 minutes" |
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"Come on, I know an E-flat when I hear one - it's ready." |
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"Do you want me to go get the auto-tuner again?" |
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"Every darn Friday we go through this - the sooner those divorce papers come through, the better..." |
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Then he'll have to cook his own chicken... |
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[+] and I dont even cook! |
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//Whistle while you wok...// |
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[jutta]! Was that, by any chance, a *pun*? But I thought ... |
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I think I have been gone too long, I have no idea what this idea is about, nor why it has no fishy bones, where as so many brilliant ideas do. Please could someone "splain"? |
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It is a useful idea. There are more useful
ideas but this one is .. Jovial? Especially
the title, and the description was very
entertaining and salesmanlike. It's how
[froglet] sold it. If the chicken is crap, it's
not the chicken, it's the cook. Haha. |
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Maybe the whistle could be attached to a small plastic vial of water (with some air). A thin seal could separate the vial and the. Once optimal temperature is reached, the pressure in the vial would cause the seal to rupture and blow the whistle. |
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//Just for informational reasons, 165 deg for 5 min and then 10-15 min of resting (out of the oven on a counter) would be proper for a chicken.// |
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5 min?? I like my chicken well done, thanks. |
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Chef is referring to the internal meat temperature there, [Custard], not the oven cooking temperature. When the internal temperature has reached 165 deg for 5 minutes and then the bird is pulled out of the oven and allowed to rest for another 10-15 minutes, the chicken's internal temperature will continue to rise by another 5 or 10 degrees, resulting in a moist and safely cooked bird. |
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Thank you jurist, I was going to fix that anno but you did it for me. |
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