Sunday, December 23, 2007

My First Christmas with Activa

I got this sample almost a year ago but have just recently been inspired to use it. I inquired at the company web site for more info, a sales rep called me the same day offering to send samples to my house!

I was inspired by the team at Ideas in Food blog when they posted a string of pics where they so something very similar with a large turkey. Here, I mashed the idea of a turduken, with the turkey ballantine. As you can see in the picture, ground pork in the top middle, then from 11 pm on clockwise, capon skin, capon legs, leg bones, and carcuse which i made stock from for stuffing, then on the bottom of the pic, a boneless thigh, breast, breas, and thigh, lastly 4 boneless skineless duck breast.

Since my favorite cook in a long time walked out on me 2 nights ago, the pounding of all this meat was very relieving. Needless to say, the meat is thin!

Here is my liberal application of Activa. I couldn't find any concrete recipie or ratio for small applications of Active, but a ratio of 1 oz per 3 pounds was relative the the only other ratio I found, but on the hundreds of pounds scale.
I applied the Active on all the meat laid out, then took this pic, and alot of the powder seemed to absorb quickly so in a very feverish, desperate line cook kind of way I sprinkled a little more on the whole thing at this point.

The final product looked like this. I did only one with skin so it was completly covered, the other one I coated with herbs. I further wrapped these in foil and plan to cook them for about 2 hours at 300 degrees. At least that is my guess, the meat thermomoter will tell me when is when. We will have to wait till Tuesday to see how things turn out for sure.

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Anonymous said...

you need a new cook where do i sign up

Michael Walsh said...

Come on down, wonder bar, e. 4th street, i will be there!