Carter I have a question. If I want to can a pre cook stew,not thickened what time do I use? Since it's already been cooked. I don't want the food to be mush. Thanks love your channel, been watching for a long time.
That chicken looked really delicious, I will definitely try canning chicken, My son loves Chicken and Dumplings it would work great in it. Or the white Chilli in the Winter. I love watching you can stuff, im watching you from Kentucky ❤
Let's get started. Bye Bye. I love it. Never tasted curry. We have a favorite Thai restaurant but I love pad Thai. We don't go often but when we do I can't seem to order anything else. There are several large Asian markets in that area will check for red curry brand. Always enjoy your videos. Thanks Carter.
Sometimes I wonder how I made it through life without an editing tool! 😬 You must try curry, Donna. The way I made it on this video is very one dimensional (so I could taste the chicken thighs), but add in the sweet element with dried fruit, Chinese five spice powder, onions, etc. Serve on top of white rice with a side of naan. So fantastic! As always, thank you so much for being here (and for watching til the end!)
@@donnamullins2089 Hopefully you can find one that suits you at the Asian market where you're looking for curry paste. I personally like the Arroy-D brand for the single ingredient, but you'll likely find several canned varieties there. Since we moved to TN, I've had to buy it from Amazon. The price is ridiculous at the moment. amzn.to/3Ldb2Aa. Since we've been going to Atlanta so often lately, I've been stocking up at the International Market. I pay $4.49 for one of these big cartons there. Canned versions are great for single use (like a curry), but I need something with a screw on lid that won't solidify in the fridge for my coffee every morning.
Chicken thighs canned…super idea! Carter have you considered publishing a cookbook? It would be great! Thanks for the curry idea and using my air fryer too for canned thighs. 👍🏻
You're most welcome, Pam! Not sure a cookbook is possible in the near term. This season of life seems to be the busiest so far! I definitely appreciate the thought!
Your chicken curry looks good, I am going to try this, you make all your dishes look so good. Also, thank you again for the lights, I am going to build another set of grow shelves and mount them in it.
Congratulations Ken, I’ve got my spare bedroom rigged up with multiple lights, I grew kale lettuce pak choi and beetroot in Winter and even chickpeas, the leaves are delicious and so welcome in the cold dark days. Happy growing .
Loving the chicken thigh chunk idea. What do you mean when you say “salad bar down in the crawlspace”? I feel you must have mentioned it before in a video I haven’t seen yet.
It does sound kind of weird out of context, doesn't it? Funny! Here's the video you missed: ruclips.net/video/6QPyzh6fCeQ/видео.html Good to have you here, Susan!
I made yellow curry the night before last. The same but different. Your chicken looks wonderful. I have never cooked the thighs a little first, but I'm certainly going to try it. Nice video.
The same but different...so right! I'm a huge fan of most any curry. Yellow was the first type I ever tried. I still remember that experience at a big family get-together. I bet I went back for thirds or fourths! Always happy to see you here, Lisa!
Carter I think I know why the chicken thighs cost the same as the breasts now, but seeing as I've already been bootd off of FB three times (now permanently) for stating the obvious, I think I'll keep my mouth shut this time. Ya know, politics and all. And Imust say,, I absolutely loved seeing your jelly roll pan in it's loved and well utilized condition. Shows all the work and love you've put into feeding your family. Thanks again for your videos. I always look forward to them!
That pan drives David nuts! I keep telling him it's nothing but a badge of honor for the pan. 😄 Don't get in trouble on YT too. I love having you here! I have to bite my tongue quite often as I'm rambling while the camera's running! Thanks for being here, ArkansaSquaw!
If there are air pockets hiding between the chicken pieces, it will mess with the head space during processing. I debubble anything with liquids and solids together.
I would also like to see a video on canning sausage. You methodically plan recipes around your canned meats. I love that! My kids have encouraged me to purchase an air fryer. Do you recommend a particular brand?
Looks like I'm doing a video on canning sausage! I'm using and liking my air fryer more and more these days. This is the one I have: amzn.to/3ZQcEUt. It works great and is super popular with great reviews on Amazon. Mine is 4 years old. If I were buying one today, I would strongly consider this one from Cosori: amzn.to/3YxOMEf. With the current sale and the $10 off coupon, it's the same price as the Ninja. My Ninja goes to 400 degrees. The Cosori goes up to 450 degrees. There are times when I'd like to have that extra temp for more crisp, less cook, if that makes sense. Keep me posted if you get one! Thank you for being here, Vicki!
you are a much better and exp cook than I will ever be, but do not things brown better in air fryers when you blot the moisture off before spritzing with oil ? The left over moisture is thought to steam more than brown ?
Every good man likes thighs. Chicken thighs are one of the best deals I can find locally, and one of my favorites to cook. Not all canned, but plenty in the freezer. I'm sure I could live thru August on what's in the house right now. My lazy butt better start canning the next batch of them I bring home. "Woman, out of my kitchen for awhile!" I think I would do that chicken curry in a wok.....wood spoon...corn starch... (Ignore me please) (Hubby is looking for more starch after the meal, if he's like me.) Carbs count. 😁 Add asparagus or noodles, and he and I would sleep really well. I'm just making my (male pig) case, but you have a great presentation on the curry chicken here for sure! Thank you.
My husband was a total carb addict. He is now mostly keto for health reasons, but he does occasionally have a carb party! Glad to have a man's perspective around here, Wayne!
@@growandpreserve I have a similar situation. I had to lower LDL a bit, and in the process learned how to take triglycerides from over 400 to 130. 1.5 miles a day on a walk which locally included hills. Add a 10 lb backpack. No soda, no beer, no fun. Cut the red meat, and eat actual fruits (eww). Lots of green vegetables (much easier). I even found out that push ups still exist. Thank you for your response, and excellent care for the husband. Blessings.
I don't have one specifically on sausage, Constance. Let me look back at my raw footage from Week One of the Pantry Challenge to see how much of it I filmed. Happy to have you here!
Carter, Purchased 1can each red, green and yellow Maesri curry $1.49 each and 8oz coconut milk at $1.79. Quart price was $4.49. They also had Aroy-D coconut cream. Were these prices comparable? Now I'm going to make curry. Question: Does the paste contain all the spices or do you add additional? Fresh vegetables I have in fridge: red bell pepper, asparagus, zucchini, carrots, green onion and cabbage.
Those prices are pretty much exactly what I pay at the international market in Atlanta! The pastes contain a lot of spices, but they don't hit quite as many notes as you might want in a finished product. The red is heavy on the heat, so I like to add Chinese Five Spice and small bits of dried fruit to balance it. I usually add bell peppers and onions as well. From your list, red bell pepper and carrots would be good. The yellow is heavy on the turmeric. I love onions, golden raisins, green peas and chicken in a yellow curry. I think all things green work really well with a green curry. Asparagus, green onion, zucchini, with chicken or seafood. Yum. If you have lime on hand, a squeeze of lime at the end works really well with all the curries. Can't wait to hear what you create!
I love the idea of this. I can think of several ways I’d use these. I wonder about the nutritional value though. If we’re precooking them then canning them and then cooking them again once opened, would that much cooking destroy any nutritional value?
Quite possibly, but I don't know the answer to that. I will venture to guess that even if the final product has lost nutritional value, it's still light years healthier than "fast food" chicken nuggets. Interesting thought, Rebecca. Thanks for chiming in!
I want to try canning chicken thighs- thank you for this video. Have you tried using potato starch on your nuggets? I also follow Flo Lum's channel and she has used potato starch for wings nuggets etc. I have also used an egg white and cornstarch mix and coasted nuggets before air frying- really crispy!
Respectfully, may I ask what the benefit was of going to the trouble of cooking your chicken first? It looks like it all shredded anyway, and the curry sauce covered up any browning that you were going for initially.
Good question. It did not hold up intact in curry, but it did fine for the nuggets. I think if I had breaded them, it would have worked even better. Other than that, no real reason. Just trying to find good options!
Absolutely! The white meat may be a bit drier when it comes out though. If it's too dry to air fry "naked", you might try a coating/breading on it. Thanks for being here, Renee!
We get thighs on sale all the time, going to have to can some up like this. Oh how I miss the International Market that was on Buford. Not sure it’s there anymore, I know my Harry’s has been gone forever.
Great! I just got some more to can up too. So good. Yes, the international market on Buford had the best spice section! I lived closer to the Cobb International market, so that's where I usually went. Although it was a heck of a drive, I went to the Dekalb Farmers Market as often as possible too. I can't find anything close to any of those here. Good to see you, Tracy!
Interesting! In the US, we were told for so many years that fat was the enemy. Maybe folks are now realizing that's not the case. Thanks for the input, Erika!
I would have poured some broth onto the cookie sheets and scraped up the juice and pieces, then added it to the rest of the broth.
Great idea!
Carter I have a question. If I want to can a pre cook stew,not thickened what time do I use? Since it's already been cooked. I don't want the food to be mush. Thanks love your channel, been watching for a long time.
That chicken looked really delicious, I will definitely try canning chicken, My son loves Chicken and Dumplings it would work great in it. Or the white Chilli in the Winter. I love watching you can stuff, im watching you from Kentucky ❤
Welcome, Ruthie! So glad to have you here from Kentucky. My son too loves Chicken White Chili.
Just saw a little bobtail in the bottom left corner, no doubt attracted by delicious aromas in the kitchen.
Always circling when there's food!
Loved your out-take!
Gotta laugh at yourself!
Let's get started. Bye Bye. I love it. Never tasted curry. We have a favorite Thai restaurant but I love pad Thai. We don't go often but when we do I can't seem to order anything else. There are several large Asian markets in that area will check for red curry brand. Always enjoy your videos.
Thanks Carter.
Sometimes I wonder how I made it through life without an editing tool! 😬 You must try curry, Donna. The way I made it on this video is very one dimensional (so I could taste the chicken thighs), but add in the sweet element with dried fruit, Chinese five spice powder, onions, etc. Serve on top of white rice with a side of naan. So fantastic! As always, thank you so much for being here (and for watching til the end!)
@@growandpreserve Always fun to see you. I will find the curry and try it. Promise.
Where do you purchase coconut milk?
@@donnamullins2089 Hopefully you can find one that suits you at the Asian market where you're looking for curry paste. I personally like the Arroy-D brand for the single ingredient, but you'll likely find several canned varieties there. Since we moved to TN, I've had to buy it from Amazon. The price is ridiculous at the moment. amzn.to/3Ldb2Aa. Since we've been going to Atlanta so often lately, I've been stocking up at the International Market. I pay $4.49 for one of these big cartons there. Canned versions are great for single use (like a curry), but I need something with a screw on lid that won't solidify in the fridge for my coffee every morning.
Chicken thighs canned…super idea! Carter have you considered publishing a cookbook? It would be great! Thanks for the curry idea and using my air fryer too for canned thighs. 👍🏻
You're most welcome, Pam! Not sure a cookbook is possible in the near term. This season of life seems to be the busiest so far! I definitely appreciate the thought!
Cook them in the air fryer first then add them to the curry last. Looks great .❤
Great idea!!
I love the idea
Thanks, Cindy! They come in so handy!
Both of those look delicious Carter 😋😋🤗🤗🙏 Kendra
Thank you 😋
I am so looking forward to your research results on canning curry sauces!
Your chicken curry looks good, I am going to try this, you make all your dishes look so good. Also, thank you again for the lights, I am going to build another set of grow shelves and mount them in it.
congratulations ken. Keep on growing.
Thanks, Ken! So glad the lights will be put to good use! Thanks for being here!
Congratulations Ken, I’ve got my spare bedroom rigged up with multiple lights, I grew kale lettuce pak choi and beetroot in Winter and even chickpeas, the leaves are delicious and so welcome in the cold dark days. Happy growing .
@@Katya-zj7ni Cool!!! I grew different kinds of kale and broccoli so far.
I wonder if you put the chicken in a separate skillet and brown them a bit, then add to the curry sauce?
Worth a try! Thanks for the idea, Sandy. Glad to have you here!
Loving the chicken thigh chunk idea. What do you mean when you say “salad bar down in the crawlspace”? I feel you must have mentioned it before in a video I haven’t seen yet.
It does sound kind of weird out of context, doesn't it? Funny! Here's the video you missed: ruclips.net/video/6QPyzh6fCeQ/видео.html Good to have you here, Susan!
I came looking for this question and was happy to see she linked a video.
I made yellow curry the night before last. The same but different. Your chicken looks wonderful. I have never cooked the thighs a little first, but I'm certainly going to try it. Nice video.
The same but different...so right! I'm a huge fan of most any curry. Yellow was the first type I ever tried. I still remember that experience at a big family get-together. I bet I went back for thirds or fourths! Always happy to see you here, Lisa!
💓
Carter I think I know why the chicken thighs cost the same as the breasts now, but seeing as I've already been bootd off of FB three times (now permanently) for stating the obvious, I think I'll keep my mouth shut this time. Ya know, politics and all.
And Imust say,, I absolutely loved seeing your jelly roll pan in it's loved and well utilized condition. Shows all the work and love you've put into feeding your family. Thanks again for your videos. I always look forward to them!
That pan drives David nuts! I keep telling him it's nothing but a badge of honor for the pan. 😄 Don't get in trouble on YT too. I love having you here! I have to bite my tongue quite often as I'm rambling while the camera's running! Thanks for being here, ArkansaSquaw!
hi, i'm Esther from Wisconsin. i was wondering why you have to debubble the jars. really enjoy your videos and have learned a lot from you.
If there are air pockets hiding between the chicken pieces, it will mess with the head space during processing. I debubble anything with liquids and solids together.
I would also like to see a video on canning sausage. You methodically plan recipes around your canned meats. I love that! My kids have encouraged me to purchase an air fryer. Do you recommend a particular brand?
Looks like I'm doing a video on canning sausage! I'm using and liking my air fryer more and more these days. This is the one I have: amzn.to/3ZQcEUt. It works great and is super popular with great reviews on Amazon. Mine is 4 years old. If I were buying one today, I would strongly consider this one from Cosori: amzn.to/3YxOMEf. With the current sale and the $10 off coupon, it's the same price as the Ninja. My Ninja goes to 400 degrees. The Cosori goes up to 450 degrees. There are times when I'd like to have that extra temp for more crisp, less cook, if that makes sense. Keep me posted if you get one! Thank you for being here, Vicki!
@@growandpreserve Didn't Cosori just have a big recall?
@@donnamullins2089 Wow! You are right! I hadn't seen that. Thanks so much for pointing it out!
See Donna's note below on the Cosori.
you are a much better and exp cook than I will ever be, but do not things brown better in air fryers when you blot the moisture off before spritzing with oil ? The left over moisture is thought to steam more than brown ?
Yes! You are so right. Air fryer, oven, pan, grill. Everything browns better when dry. Sometimes I get ahead of myself! ;-)
Every good man likes thighs. Chicken thighs are one of the best deals I can find locally, and one of my favorites to cook. Not all canned, but plenty in the freezer. I'm sure I could live thru August on what's in the house right now. My lazy butt better start canning the next batch of them I bring home.
"Woman, out of my kitchen for awhile!"
I think I would do that chicken curry in a wok.....wood spoon...corn starch... (Ignore me please) (Hubby is looking for more starch after the meal, if he's like me.) Carbs count. 😁 Add asparagus or noodles, and he and I would sleep really well.
I'm just making my (male pig) case, but you have a great presentation on the curry chicken here for sure! Thank you.
My husband was a total carb addict. He is now mostly keto for health reasons, but he does occasionally have a carb party! Glad to have a man's perspective around here, Wayne!
@@growandpreserve I have a similar situation. I had to lower LDL a bit, and in the process learned how to take triglycerides from over 400 to 130. 1.5 miles a day on a walk which locally included hills. Add a 10 lb backpack. No soda, no beer, no fun. Cut the red meat, and eat actual fruits (eww). Lots of green vegetables (much easier). I even found out that push ups still exist.
Thank you for your response, and excellent care for the husband. Blessings.
@@waynehendrix4806 You crack me up, Wayne!
@@growandpreserve Thank you, you are so kind to say that!
Do you have a video on canning sausage? Tks
I don't have one specifically on sausage, Constance. Let me look back at my raw footage from Week One of the Pantry Challenge to see how much of it I filmed. Happy to have you here!
@@growandpreserve yes we don't live too far apart I'm down near Savannah Tn. I enjoy watching your videos tks
@@constancebeck2992 That's not far at all!
I wondered if you covered your chicken with panko breadcrumbs whether it would stay moist and stay crispy as well?
Potentially! Next time I make more, I’ll give it a try. Thanks so much for being here, Susie.
Carter, Purchased 1can each red, green and yellow Maesri curry $1.49 each and 8oz coconut milk at $1.79. Quart price was $4.49. They also had Aroy-D coconut cream. Were these prices comparable?
Now I'm going to make curry.
Question: Does the paste contain all the spices or do you add additional?
Fresh vegetables I have in fridge: red bell pepper, asparagus, zucchini, carrots, green onion and cabbage.
Those prices are pretty much exactly what I pay at the international market in Atlanta! The pastes contain a lot of spices, but they don't hit quite as many notes as you might want in a finished product. The red is heavy on the heat, so I like to add Chinese Five Spice and small bits of dried fruit to balance it. I usually add bell peppers and onions as well. From your list, red bell pepper and carrots would be good. The yellow is heavy on the turmeric. I love onions, golden raisins, green peas and chicken in a yellow curry. I think all things green work really well with a green curry. Asparagus, green onion, zucchini, with chicken or seafood. Yum. If you have lime on hand, a squeeze of lime at the end works really well with all the curries. Can't wait to hear what you create!
@@growandpreserve Thanks for the tips. Will let you know.
wish you would say how long to process in canner at 10 lbs.
Sorry, Beth! 75 minutes for pints.
I love the idea of this. I can think of several ways I’d use these. I wonder about the nutritional value though. If we’re precooking them then canning them and then cooking them again once opened, would that much cooking destroy any nutritional value?
Quite possibly, but I don't know the answer to that. I will venture to guess that even if the final product has lost nutritional value, it's still light years healthier than "fast food" chicken nuggets. Interesting thought, Rebecca. Thanks for chiming in!
Anytime I can chicken it’s either ugly chicken or I lightly brown it in the oven, never fully cooked, far too dried out for me otherwise
@@colleenpritchett6914 Canning cooked chicken does make for a much drier product, no doubt. It sure is easy in a pinch though!
I want to try canning chicken thighs- thank you for this video. Have you tried using potato starch on your nuggets? I also follow Flo Lum's channel and she has used potato starch for wings nuggets etc. I have also used an egg white and cornstarch mix and coasted nuggets before air frying- really crispy!
I haven't tried coating the nuggets before air frying, but I bet they're delish! I do have a thing for crispy food! Thanks for the ideas, Charlene!
I swear they raise the price simply because they can
It's a bit crazy these days, isn't it? I'm no spring chicken, so I've seen some inflationary times, by my goodness!
Respectfully, may I ask what the benefit was of going to the trouble of cooking your chicken first? It looks like it all shredded anyway, and the curry sauce covered up any browning that you were going for initially.
Good question. It did not hold up intact in curry, but it did fine for the nuggets. I think if I had breaded them, it would have worked even better. Other than that, no real reason. Just trying to find good options!
would it work with chicken breast, my husband don't like thighs/dark meat
Absolutely! The white meat may be a bit drier when it comes out though. If it's too dry to air fry "naked", you might try a coating/breading on it. Thanks for being here, Renee!
We get thighs on sale all the time, going to have to can some up like this.
Oh how I miss the International Market that was on Buford. Not sure it’s there anymore, I know my Harry’s has been gone forever.
Great! I just got some more to can up too. So good. Yes, the international market on Buford had the best spice section! I lived closer to the Cobb International market, so that's where I usually went. Although it was a heck of a drive, I went to the Dekalb Farmers Market as often as possible too. I can't find anything close to any of those here. Good to see you, Tracy!
Chicken thighs are much more expensive than chicken breasts in South Africa. Thighs are preferred for the higher fat content.
Interesting! In the US, we were told for so many years that fat was the enemy. Maybe folks are now realizing that's not the case. Thanks for the input, Erika!