Coq au vin (or what to do with an old cock)

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Coq au vin (or what to do with an old cock)

Postby Rico » Sun Dec 25, 2011 6:31 pm

The Cooking channel had a "Two Fat Ladies" marathon and my favorite episode just aired. I love the discussion the two ladies had about cocks....it's at about 1:10 in the video. According to the ladies: "The dish was traditionally made with old cock because they had the flavor." And her friend adds: "There's alot of good in an old cock." And there's more. They crack me up.

Enjoy!


http://youtu.be/LwYDQBXkkMA
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Re: Coq au vin (or what to do with an old cock)

Postby Earl Butz » Mon Dec 26, 2011 7:03 am

You would think a young cock would be more tender. I guess that's just with cows. :P
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Re: Coq au vin (or what to do with an old cock)

Postby Rico » Mon Dec 26, 2011 1:35 pm

Earl Butz wrote:You would think a young cock would be more tender. I guess that's just with cows. :P

Younger cock is more tender. That's why a stewing method is best for older cock, which tends to take extra time and lubrication to finish.
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Re: Coq au vin (or what to do with an old cock)

Postby nimby » Tue Dec 27, 2011 8:05 pm

And older cock is much more flavourful too.
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Re: Coq au vin (or what to do with an old cock)

Postby DeckApe » Wed Dec 28, 2011 8:18 pm

nimby wrote:And older cock is much more flavourful too.


And certainly better seasoned. :lol:
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