Stirring It Up with Molly Ivins by Ellen Sweets

Author:Ellen Sweets
Language: eng
Format: epub
Publisher: University of Texas Press
Published: 2011-12-26T16:00:00+00:00

This recipe is gonna scare the beejebers out of the hypochondriacs among us, because nobody believes you should leave chicken out for more than six seconds lest you contract some dread disease. I’ll just tell you what we did, and you do what you’re comfortable with. Of course it’s legitimate to ask why anyone should trust cooks who scoop food off the floor and feed it to their dinner guests, bleed on onions, or serve roasts tooth-marks down at a holiday dinner. Just remember: meat taken straight from the refrigerator to the grill cooks unevenly because it cooks from the outside in, which means the part nearest the bone is the coldest. By the time the outside is all golden brown and beautiful, the inside is still pink. Chicken that is the same temperature throughout cooks more evenly. (By the way, boneless is not only comparatively tasteless, it is harder to eat with one’s hands and hardly worth the additional expense.) Potato salad, slaw, and beans make great accompaniments in the summer; in winter, pair with ratatouille and rice.

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