You can’t eat pictures, although I do remember seeing a movie
called “King of the Hill,” where a boy is so hungry that he cuts pictures of
food from magazines, puts them on a plate and then gobbles them up.
What I’m talking about is real food on my table. I’m happy
to admire a beautifully roasted chicken, but given the choice of how it looks
versus how it tastes, I’ll take taste any day. I came to this point of
view when boxed cake mixes started using chocolate “flavoring” instead of real
chocolate. They looked great but tasted like cardboard.
Food stylists, whose job it is to make food perfect for the
camera, don’t focus on taste because usually no one eats it. One stylist
trick to make food glisten is to spray on WD-40. Another is using white
glue instead of milk when photographing a bowl of cereal because real milk will
make the cereal soggy. As for that gorgeous roast chicken, it may not
even be cooked because cooking causes the skin to shrink—not a good look in a
picture.
This appearance-versus-taste issue popped up recently when we were
eating with a friend. For dinner she served homemade Roast Chicken, but
there was no formal presentation of the fully cooked bird. Instead, she
simply cut it up and served it in a bowl with a few sides. It wasn’t a
pretty sight, but it was absolutely delicious. That’s the way to my
heart.
Here’s a roast chicken recipe that does not look pretty but tastes
awfully good.
Indian-Style Whole Roast Chicken - serves 4
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon chopped garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon mango powder (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or more if you like very spicy food
1 4-pound chicken
Combine the lemon juice, oil, garlic, coriander, cumin, ginger, mango powder (if using), salt, black pepper and cayenne pepper in a small bowl.
Remove the giblets from the chicken and rinse the cavity. Remove and discard the skin--or simply loosen it and work underneath the skin, as described below.
Put the chicken in a deep casserole dish. With a sharp knife cut a dozen or more deep slits in the chicken meat and spoon the spice mixture over and into the meat. Cover the casserole.
Heat the oven to 425 degrees and roast the chicken for 1 ¼ hour. Check to make sure the juices coming out of the cavity are clear. If they’re not, roast another 10 minutes.
Transfer the chicken to a rimmed cutting board or platter, cover with foil and let rest while preparing the sauce.
Pour the liquid remaining in the casserole dish into an empty glass jar. The fat from the roasted bird will rise to the top. Spoon off and discard as much of this fat as possible. Pour the remaining liquid into a gravy boat or small bowl.
Cut the chicken into pieces and serve along with the gravy.For more recipes, order "Help! My Apartment Has a Kitchen!"
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