<p>The other thing is that cutting/deboning raw turkey (to put into porridge, stews and soups) is much harder than I thought. The other day I spent like 50 minutes trying to take the skin off some turkey meat. It was comical – it was almost like I was wrestling with the turkey as I tried to even make a dent in the meat.</p>
<p>I need parental advice. :D</p>
<p>(I have to survive somehow on my own cooking until next Tuesday – and I abhor eating out.)</p>
<p>that does sound hard- what I do is either roast the poultry or plop it in a stock pot with some browned onions, garlic and water and make stock ( slowly) then when done , it is much easier to take off the bone!</p>
<p>Somehow I have this desire to make turkey porridge. Is there any way to combine the texture of rice gruel and the flavour of poultry stock? (An Asianesque thanksgiving.) Should I boil the rice in the stock too and wait for the rice to break down in there? Should I buy bouillon cubes to help the flavour along? (Yes it’s 1 am but the local supermarket is open 24 hours!)</p>
<p>It would help to know what you are trying to do or what resources you have avavilable. Are you trying to bone a whole turkey for soup??? Aside from the price per pound savings, that CAN’T be worth it! If you dion’t mind dark meat, look for a few turkey legs or wings, and if you have a big enough pot, use them whole. Great flavoring for stock, and you can pick the meat off the bone after it’s cooked. Don’t add rice ( congee is rice, right?) until it’s done. For chicken stock it’s pretty good and cheap from a chinese restaurant.</p>
<p>This looks good</p>
<p>[Turkey</a> Congee (Rice Porridge) | Steamy Kitchen: Modern Asian Recipes and Cooking](<a href=“http://steamykitchen.com/blog/2007/11/24/turkey-congee-rice-porridge/]Turkey”>Leftover Turkey Recipe: Chinese Congee (Rice Porridge or Jook) • Steamy Kitchen Recipes Giveaways)</p>
<p>Turkey Congee (Rice Porridge)
Leftover turkey bones (about 1/2 of the bones - save the other half for making stock or whatever)
2 carrots, cut into large dice
3 stalks of celery, cut into large dice
2 tablespoons dried shrimp (optional)
6 whole dried scallops (optional)
9 cups water
1 cup raw rice
2 tablespoons cooking oil
1 cup cooked turkey meat, shredded
fish sauce or soy sauce to taste</p>
<ol>
<li><p>Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3″). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.</p></li>
<li><p>With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.</p></li>
<li><p>Taste, add fish sauce or soy sauce to taste. Start with 1 tablespoon first and add in 1/2 tsp at a time until you reach perfect seasoning.</p></li>
</ol>
<hr>
<p>One of my favorite forums…after CC of course!</p>
<p>[Turkey</a> Congee/Jook - Home Cooking - Chowhound](<a href=“http://chowhound.chow.com/topics/281383]Turkey”>http://chowhound.chow.com/topics/281383)</p>
<p>you need a cutco scissor or knife, but that wont help now.
Get a crock pot, can get a cheap one at Walgreens or other like store. Buy some stock, put all in crock pot with your choice of vegetables, 1/2 cup of flour,whisk cold stock with flour if you like thicker gravy,seasoning to your liking put rest of stock all in crock pot. Leave cooking all day stir on occasion dinner is done, can do chicken/stew beef/pork any meat of your liking. Easiest no mess no fuss meal.</p>
<p>I basically have turkey wings that I bought for cheap because I thought 1.19 / ib was a good price lol. </p>
<p>I have rice and pasta. Pasta sauce … if that’s going to be useful at some point.</p>
<p>Garlic powder. Soy sauce. I can go buy some onions and garlic. My dorm kitchen has a food processor (if I ever want to make turkey puree), and I have access to chili paste, various spices and curry powders, and it’s about a ten minute walk (five minute run) if I want to get vegetables or something. Margarine … and various other things I can borrow from friends.</p>
<p>buy the container of chicken stock might be able to get this it is less salty than bouillon and no MSG </p>
<p>[Kitchen</a> Basics Real Cooking Stocks](<a href=“http://www.kitchenbasics.net/]Kitchen”>http://www.kitchenbasics.net/)</p>
<p>Either get a crock pot or you need a rice cooker. Cut up the turkey so it fits in the pot. Don’t bother to debone it. Cook for a couple of hours with water and any veggies you want and any spices. Then pick out the bones and skin, and skim the fat off the top of the broth. Cook rice separately either before or after the turkey. Then heat up the broth with the rice and bits of turkey meat and veggies.</p>
<p>Some questions:</p>
<p>Can I replace flour with rice that will break down into a slurry?
Or even cook the rice with the flour?</p>
<p>Is it advisable to use bouillon cubes with all of this, or is it redundant?</p>
<p>If I have some spare meat, I just basically throw it in without worrying about bones / surface area / flavour absorption in the meat?</p>
<p>my parents basically say during the summer fend for yourself for food. So basically i live for 3 months of the year on ramen noodles, 8 different kinds of eggs, pastas, hotdogs and hamburgers. I’ve found you need to sort of stay in your proverbial wheelhouse when it comes to cooking or else you end up making awful food that no one wants to eat. Just my 2 cents as a terrible cook as well.</p>
<p>I’m just curious – perhaps I won’t experiment after all – but if I want my rice to break down in water into congee ([like</a> this](<a href=“http://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/240px-Chinese_rice_congee.jpg]like”>http://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/240px-Chinese_rice_congee.jpg)) – because often I can’t stand the other alternative – crunchy/dry rice, is it advisable to try to make congee/porridge in stock?</p>
<p>Alright I’m going to Harris Teeter to get some groceries now. :D</p>
<p>boiling it in stock can pick up the flavor of the stock so it might work, almost looks like cream of rice cereal, forgive my ethnic ignorance on congee.</p>
<p>Here’s what the guy in my chowhound link did</p>
<p>"First I made turkey stock using the carcass of our Willie Bird turkey with an onion, 3 carrots, 3 stalks of celery, a large turnip, and 5 or 6 black peppercorns. This made an incredibly rich stock in a very short amount of time. These Willie Birds are much more flavorful than the standard supermarket turkey.</p>
<p>Then I washed 2 cups of mixed jasmine and sweet rice until the water ran clear, mixed them with oil to coat all the grains, and added to the stock. Simmered for two hours or so. </p>
<p>The rice flowered beautifully. We added chopped turkey, green onions, soy sauce, and sesame oil. We had it for dinner last night, for breakfast this morning, and will probably have it for lunch tomorrow."</p>
<p>Flowered means sort of expolded. Instead of a carcass, use your chicken wings. For the chopped turkey, use the meat from your wing after cooking, if you can get to it; a leg would be a LOT easier.</p>
<p>chix is cheaper. I used to use chix backs because I like the skin and low price. A break from ramen noodles. </p>
<p>Make congee like noodles or spagehetti. Congee is cooked rice with more liquid.</p>
<p>In big pot, 1/2 full of water, bring to boil. Add rice, approximately 1/4 the amount of water ( try 4 parts water, 1 part rice). Reduce heat to simmer or slow boil. Stir often. As gruel thickens (rice cooks) add the meat.Reduce to simmer. When rice is a desired thickness and texture, Stir frequently. Garnish with scallions a few minutes prior to removal. </p>
<p>Experiment with different rice and water/rice to get the style you like. A long slow cook will give a thicker congee.</p>
<p>This is really useful advice guys. Thanks! I’m thawing the turkey wings now. They’re huge! I’ve got two or so – I started out with three – and still at least a pound or two (or more – I’m not good at weight estimation). Will the fact that I froze my meat a few days ago to store it hurt my congee?</p>
<p>Also I just discovered my floormate took his rice cooker back home with him! Is it advisable to replace the slow cooker (or rice cooker) with a double boiling setup? What I plan to do is boil water in one pot and keep a smaller pot immersed in it such that the bottom of the smaller pot (where I plan to make my congee) doesn’t touch the bottom of the bigger pot. </p>
<p>Also, only 5 or 6 black peppercorns? That’s all you need? Hmm.</p>
<p>whole peppercorns are sort of strong. Ground is fine if that’s what you have. Not as strong since the oils evaporate after grinding. Why do you need a double boiler set up? You can certainly make rice without that and you don’t need a rice ccoker either. The best thing about a rice cooker is the rice won’t overcook. No such worries with congee!</p>
<p>KISS priniciple.
Thaw the meat in the cooking water. The exact order of things is not that important other than add the rice. </p>
<p>Yes, wheat flour can be used. I’ve used cream of wheat, cream of rice, oatmeal, potato flakes (especially like potatoes) as acceptable subsitutes. When you get hungry and resources scarce, don’t get picky. </p>
<p>Slow cooker is good. Something I never had but we insisted that DS get. I used to save half of the ramen season pack for other foods. Congee would a good use of the remainder package.</p>
<p>Well what I’m worried about is that the lowest temperature setting on the stove (besides off, of course) is probably above the boiling temperature of water. (I haven’t run an experiment to check, but I believe that’s the case.) Is that an issue if I’m trying to make good-tasting congee or if I plan to tackle my chemistry paper while it cooks?</p>
<p>Also what’s with this suggestion I’m seeing on one of the sites to try putting the raw rice in the food processor to cut up the grains? Recommended?</p>
<p>Wooo! Overnight cooking.</p>
<p>What’s this skim the fat off the top thing? I think waiting 6-8 hours might have been quite late to debone, but I was going to skim what I thought was fat when I realised that was turkey skin … and then I ended up mixing the entire soup by accident.</p>
![http://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/240px-Chinese_rice_congee.jpg]like](http://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/240px-Chinese_rice_congee.jpg%5Dlike){kind=link}
