Comments on: Slow Cooked Pheasant Breast with Griddled Leeks and Pickled Mushrooms

By: Pickled Mushroom Recipes | Well-Preserved — The Denver Post | Food Health Wisdom

Pickled Mushroom Recipes | Well-Preserved — The Denver Post | Food Health Wisdom — Fri, 26 Feb 2010 17:37:20 +0000

[...] Slow Cooked Pheasant Breast with Griddled Leeks and Pickled … [...]

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By: Barry

Barry — Fri, 18 Dec 2009 09:30:03 +0000

First class… will definitely use the pickled mushrooms for the Christmas plate this year… thanks for that….like the plate presentation

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By: Alex

Alex — Fri, 18 Dec 2009 09:06:07 +0000

Hi Maddy,

lovely looking dish as always, just one question though, why heat a water bath to 63 then cook the breast to 58? surely if you cooked at 58 for approximately 45 minutes you would have a truly even cooking throughout without worrying about timings or overcooking, after all if you forgot it for an hour or so,it still would not exceed the desired temperature.

thanks and wishing you a merry christmas

Alex.

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By: zenchef

zenchef — Fri, 18 Dec 2009 04:21:24 +0000

I’ve been looking at your blog for a little while now but it’s my first time to comment. All i want to say is that I’m very impressed by the quality of it all. Thank you so much for sharing such beautiful creations. You are very inspiring.

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By: jo

jo — Fri, 18 Dec 2009 01:59:18 +0000

Oh my! This is definitely high class restaurant food. It looks absolutely, absolutely scrumptious.

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By: scandilicious

scandilicious — Thu, 17 Dec 2009 22:54:30 +0000

wow! this looks fantastic, was just thinking to myself how much I lover winter food and this recipe is on my list to try. Agree that humble vegetables can be lifted to something memorable with a little care and attention

thanks for sharing!

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