Need help with recepies? PM me I am a chef!

Hey everybody! Just wanted to introduce myself my name is Mike and I am chef. I have been astonished by the warm welcome I have been given on the board so in order to give back I can help with any questions you may have about cooking! I love working with fish and game so odds are I have some advice to give and eventually would like to get some recepies together with some cooking instuctions maybe pics etc on how to do some cool stuff. Anything anyone might be interested in?

Welcome. You should check out the member recipes. scroll through. Are you looking for any certain recipes? game ?

I think he’s looking to share his recipes/cooking advice as a contribution to the awesome community that shares this forum.

Yep! Just trying to share some of the stuff I know if anyone has questions.

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Yep! Just trying to share some of the stuff I know if anyone has questions.

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Throw us a bone…let’s see what you got? Debunk some myths for example.

I might be going out on a limb here but im guessin anything you have to share will be tried !

mcarlsen, I could use some instruction.

Every time I boil water it burns. Should I just turn down the heat or is there a non stick pan I should be using?

Welcome to Ido!

mcarlsen, we don’t want to PM you, we all want to learn, the best part of IDO!!! I was a restaurant manager, so we DO look forward to your contributions!!! and WELCOME!!!

Mark

I use a rice cooker to steam boiled eggs. Works great.

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mcarlsen, I could use some instruction.

Every time I boil water it burns. Should I just turn down the heat or is there a non stick pan I should be using?

Welcome to Ido!

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is a catfish edible?????

How can I improve my eagle recipes?

OK in all seriousness, I would like some ideas on how to cook a wild turkey. its no jenno or butterball. the only way I found it to be worth eating was dehydrated. cooked it once and turned out aweful.

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How can I improve my eagle recipes?

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Same here. It always turns out like loon.

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How can I improve my eagle recipes?

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Same here. It always turns out like loon.

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well no wonder..ya need to use swans!!!!

Cut the breast into 3/4 inch cubes. Wrap cubes with 1/2 slice of bacon. Marinade in Italian dressing for a day. Grill until done. These are delish!

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OK in all seriousness, I would like some ideas on how to cook a wild turkey. its no jenno or butterball. the only way I found it to be worth eating was dehydrated. cooked it once and turned out aweful.

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Can you elaborate on what exactly made it aweful? Was it a flavor thing or dryness/toughness etc? One thing that immediately comes to mind is trying a confit. Works wonders with poultry (duck hunters I am talking to you) and has been done in France since before refrigeration was on the scene. Essentially you are cooking it in fat to help it retain mouisture and tenderness. You also can use it to infuse flavors with fresh herbs and stuff like that. If this sounds like something that might help let me know and I will dig up a solid recipe for you.

all of the above. I baked it till it was done and made it into like you would a roast beef sandwich thing. it was dry, tasteless and kinda tough or stringy.

I would try a confit if you have the time and patience. It is a bit of a pain in rear but the end result is something phenomenal. Really one of my favorite things in the world to eat. Like I said it works wonders with all types of poultry, duck tends to be the best just because it is such a fatty bird. It also works well with rabbit if any of you are out after them.

Here is a pretty good introductory article on how to do a turkey confit. This is using store bought stuff, but I wouldn’t see an issue using a wild turkey you got yourself. I would just try and break the bird down in to smaller pieces.

http://www.amateurgourmet.com/2013/10/turkey-leg-confit-fancy-dinner-cheap-ingredient.html

I like this recipe because while using duck fat tends to yield the best flavor it is really hard to get your hands on and is not necessary.

If that seems like something that is too much hassle for you there are some other ideas come to mine that would help the flavor and tenderness in the bird. I would probably try and cook it in some type of liquid especially if you already cooked the bird and have some meat you would still like to use.

Turkey Ala King:
http://allrecipes.com/recipe/turkey-a-la-king/

Turkey Cacciatore:
http://plainvillefarms.com/recipes/turkey-cacciatore-recipe/

Turkey Chili:
http://allrecipes.com/recipe/simple-turkey-chili/

Turkey Wild Rice Soup:
http://allrecipes.com/Recipe/Turkey-Wild-Rice-Soup-II/Detail.aspx?evt19=1

Don’t let them fool you about certain types of turkey meat cooking isn’t baking it’s not a science use any type of turkey meat you want, cubed shredded etc. These are all pretty basic recipes so feel free to omit anything you want or add whatever you feel like (bacon is good in everything).

Anytime they are talking about flour they are talking about making a roux. Rouxs are used to thicken sauces and if you aren’t familiar with how to make a roux here is an in depth video that will answer any questions:
http://www.youtube.com/watch?v=aGS89KtrBnM

Any other questions let me know.

Hope this helps!
Mike

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mcarlsen, I could use some instruction.

Every time I boil water it burns. Should I just turn down the heat or is there a non stick pan I should be using?

Welcome to Ido!

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Might be beyond my help ! Write a letter to governor Dayton telling him there is some secret facking going on in Lakeland haha!

I’m on it!