Cooking history - I don't expect an answer

[Bill in SD, CA]

Forgive me, I had to ask this.

I made stuffing from scratch tonight and baked it in a dish.

At dinner my kids asked where the idea of putting uncooked food in a carcass and baking it came from. They thought the idea was gross.

(I had to agree)

Being a good father and not knowing the answer I told them to shut up, quit bothering me, and eat.

Anyone????



Bill

[vass0922]

they didn't have pots and pans in the old days...

so use the bird as the pot



good guess though!
would you prefer using a buffalo's stomach like they did for other stuff?

[Urban_Squrill]

In mogolia they do that.

[U-96]

It can help stop meat drying out during cooking, or add flavour to an otherwise cheap cut of meat - for example rolled neck of lamb with pistachio and sausagemeat stuffing, or belly pork with sage and onion stuffing. Yum yum

Problems arise when stuffed meats do not have the cooking times adjusted and the inside can still be raw. If timed properly it can be safe and delicious.

As an alternative to stuffing (which is very messy) I often stuff a quartered lemon or onion into the chicken, with a handful of fresh herbs like bay or thyme - flavours and keeps the moisture without the hazards of undercooking.

[Theophylact]

I posted this before: the recipe for haggis.

[Knothead]

Originally posted by Bill in SD, CA
At dinner my kids asked where the idea of putting uncooked food in a carcass and baking it came from. They thought the idea was gross.

(I had to agree)

lol, Bill, I thought I was the only one who thought that was gross!

When I 'took over' the (Thanksgiving) cooking, I did the stuffing in a crock pot, works great!