AllUpInMyHead
08-26-2007, 10:28 AM
Hi all -
Since developing dysphagia in December 2005, which progressed to significant levels by around March 2007, I (a reckless amateur chef) am in the process of inventing recipes that allow me (and others with dysphagia) to eat former favorite foods that are now forbidden due to their choking potential.
The avoidance of certain meats is for many patients a tough pill to swallow (seriously sorry for the pun), since with dysphagia, the consumption of chicken breast, lamb, non-ground beef, lean pork, and the like can be dangerous due to choking hazard.
My solution is to use slow-cooking (specifically, braising, the technique of browning meat and then slow-simmering it in the oven).
Although I suppose the simmering can be done in a crockpot, I prefer to use a conventional oven set on very low heat.
This technique, like crockpot cooking, is deceptively simple, and should only take a maximum of 20 minutes prep time. The major drawback is that browning a large piece of meat requires some degree of coordination. Those with movement disorders may want to have another person in the kitchen to help with this step.
If anybody asks for specific recipes, I'll gladly post them, but for now, here is a general template for slow-cooked meat:
Equipment required:
Large stock pot or dutch oven pot with lid. Pot and lid MUST be 100% oven-safe (i.e., any plastic and rubber bits must withstand at least 300F. I stay safe and use 100% metal pots and lids)
Large meat carving fork (or large fork NOS, or meat tongs)
Two hands that are not afraid of handling meat and are willing to get VERY dirty
An assistant chef (aka the sous chef) (mandatory for those with movement disorders and/or arm strength issues)
Ingredients:
1-2 lbs. of meat, not cut up (e.g. whole chicken breasts or the whole chicken itself, whole beef roast roast, whole leg of lamb, etc. If your chicken has skin, it's better to not remove it until after cooking.)
2-4 Tbsp cooking oil (I don't recommend olive oil, as it might smoke at the temperatures required to brown meat)
1/4 cup Vermouth or cooking wine (optional, but helps soften)
2 cups water
Spices as desired, blended together to make a "rub". Spice "rub" should consist of a proportion of approximately 1/3 salt for optimal taste.
Fresh garlic and herbs (depending on how you want it)
3-5 medium potatoes, in large cubes (optional)
8 oz. cut carrots or baby carrots (optional)
Procedure:
Preheat oven to 250-300F (250 is best, but some ovens cannot properly regulate their own temps below 300).
Rub the meat all over with the spice rub. If you're cooking a whole chicken, you can dump any excess rub into the cavity. Also, if your chicken meat has skin on it, you can rub some of the spice under the skin. If you're using fresh herbs, you can crush them and rub them on the meat, or insert pieces into the meat itself. Throw any excess herbs (no garlic though; it'll burn) into the pot with the meat (see next step).
Heat the oil in the stockpot over medium-high heat. Using the large fork, CAREFULLY lower the meat into the pot (it's guaranteed to splatter once it hits the oil!). PLEASE request assistance from your sous chef if you do not feel competent in this step. If you have any excess herbs, throw them in the pot now (except for any garlic). Let the meat sit there and fry for about 3-5 minutes or until browned on that side. Scoot it occasionally so it doesn't stick. Then, again carefully, using the fork and other assistance, flip the meat over and brown the other side.
Pour in the wine into the pot (this will "deglaze" it, removing the tasty browned bits at the bottom and loosening the meat off the pot). Bring to a boil until alcohol has evaporated (you can tell when it doesn't smell like pure alcohol any more). Add the water and wait until it boils again.
If you have potatoes, add them now.
Shut the pot and place it in the oven. Cook for at least 3 hours (you can leave it in there for up to 6). Add the carrots (optional) 15 minutse prior to when you want to remove the roast from the oven. When it's done cooking, remove the pot from the oven, and using the fork and another supportive implement, lift the meat out of the pot and set it on a serving plate (get help if needed!). Potatoes, which tend to retain heat, should also be lifted out at this point. Let the meat and potatoes cool for about 20 minutes.
You won't need a knife to carve anything here, folks, just use a fork to shred off whatever portion you want. Also, you can retain the liquid left in the pot (known as au jus) and serve it over the potatoes and meat (it adds taste and makes the food go down more easily).
Mal appetít!
Since developing dysphagia in December 2005, which progressed to significant levels by around March 2007, I (a reckless amateur chef) am in the process of inventing recipes that allow me (and others with dysphagia) to eat former favorite foods that are now forbidden due to their choking potential.
The avoidance of certain meats is for many patients a tough pill to swallow (seriously sorry for the pun), since with dysphagia, the consumption of chicken breast, lamb, non-ground beef, lean pork, and the like can be dangerous due to choking hazard.
My solution is to use slow-cooking (specifically, braising, the technique of browning meat and then slow-simmering it in the oven).
Although I suppose the simmering can be done in a crockpot, I prefer to use a conventional oven set on very low heat.
This technique, like crockpot cooking, is deceptively simple, and should only take a maximum of 20 minutes prep time. The major drawback is that browning a large piece of meat requires some degree of coordination. Those with movement disorders may want to have another person in the kitchen to help with this step.
If anybody asks for specific recipes, I'll gladly post them, but for now, here is a general template for slow-cooked meat:
Equipment required:
Large stock pot or dutch oven pot with lid. Pot and lid MUST be 100% oven-safe (i.e., any plastic and rubber bits must withstand at least 300F. I stay safe and use 100% metal pots and lids)
Large meat carving fork (or large fork NOS, or meat tongs)
Two hands that are not afraid of handling meat and are willing to get VERY dirty
An assistant chef (aka the sous chef) (mandatory for those with movement disorders and/or arm strength issues)
Ingredients:
1-2 lbs. of meat, not cut up (e.g. whole chicken breasts or the whole chicken itself, whole beef roast roast, whole leg of lamb, etc. If your chicken has skin, it's better to not remove it until after cooking.)
2-4 Tbsp cooking oil (I don't recommend olive oil, as it might smoke at the temperatures required to brown meat)
1/4 cup Vermouth or cooking wine (optional, but helps soften)
2 cups water
Spices as desired, blended together to make a "rub". Spice "rub" should consist of a proportion of approximately 1/3 salt for optimal taste.
Fresh garlic and herbs (depending on how you want it)
3-5 medium potatoes, in large cubes (optional)
8 oz. cut carrots or baby carrots (optional)
Procedure:
Preheat oven to 250-300F (250 is best, but some ovens cannot properly regulate their own temps below 300).
Rub the meat all over with the spice rub. If you're cooking a whole chicken, you can dump any excess rub into the cavity. Also, if your chicken meat has skin on it, you can rub some of the spice under the skin. If you're using fresh herbs, you can crush them and rub them on the meat, or insert pieces into the meat itself. Throw any excess herbs (no garlic though; it'll burn) into the pot with the meat (see next step).
Heat the oil in the stockpot over medium-high heat. Using the large fork, CAREFULLY lower the meat into the pot (it's guaranteed to splatter once it hits the oil!). PLEASE request assistance from your sous chef if you do not feel competent in this step. If you have any excess herbs, throw them in the pot now (except for any garlic). Let the meat sit there and fry for about 3-5 minutes or until browned on that side. Scoot it occasionally so it doesn't stick. Then, again carefully, using the fork and other assistance, flip the meat over and brown the other side.
Pour in the wine into the pot (this will "deglaze" it, removing the tasty browned bits at the bottom and loosening the meat off the pot). Bring to a boil until alcohol has evaporated (you can tell when it doesn't smell like pure alcohol any more). Add the water and wait until it boils again.
If you have potatoes, add them now.
Shut the pot and place it in the oven. Cook for at least 3 hours (you can leave it in there for up to 6). Add the carrots (optional) 15 minutse prior to when you want to remove the roast from the oven. When it's done cooking, remove the pot from the oven, and using the fork and another supportive implement, lift the meat out of the pot and set it on a serving plate (get help if needed!). Potatoes, which tend to retain heat, should also be lifted out at this point. Let the meat and potatoes cool for about 20 minutes.
You won't need a knife to carve anything here, folks, just use a fork to shred off whatever portion you want. Also, you can retain the liquid left in the pot (known as au jus) and serve it over the potatoes and meat (it adds taste and makes the food go down more easily).
Mal appetít!