Questions about handling, preparing, or cooking chicken, either whole or parts.

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1answer
63 views

Freezing Indian chicken curry---how to retain texture and flavor?

I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them, and my target is to keep the texture ...
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2answers
150 views

Does a pressure cooker really cook food evenly?

My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid. Even ...
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1answer
94 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
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2answers
94 views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
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1answer
178 views

Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
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2answers
87 views

Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?

Bottom part of my Biryani always got burnt , rice always gets sticky.but i want each grain separated ? .how to prevent burning & stickiness of rice?
5
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1answer
229 views

What are Chicken Paws?

Although I haven't purchased them, I've recently noticed more than one supermarket chain selling packages of "Chicken Paws". To me, they look exactly like chicken feet, though I've never purchased ...
2
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1answer
120 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
2
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1answer
71 views

why have the roast chicken pieces turned brown when put in a pot of boiling vegetables

Making soup from leftover roast chicken from the carcass. Has been refrigerated for two days after cooking. Boiled some veggies - potatoes, onions, carrots, leeks, swede, and then put in chicken that ...
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1answer
63 views

How do you prevent veggies from burning in dishes that take longer to cook?

I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ...
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3answers
149 views

How do you infuse the flavor of a sauce into chicken?

I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. ...
3
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1answer
55 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
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5answers
230 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
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1answer
80 views

Would raw soy sauce marinated chicken be more salty when cooked the next day?

If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
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0answers
26 views

Using dry or wet brined chicken the next day

Does brined chicken get more salty a day after it has been brined?
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1answer
108 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
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0answers
33 views

Brother ate chicken after it was left out raw for 2 days non refrigerated [duplicate]

Im concerned about my brother, he kept the chicken out to thaw for 2 non refrigerated days, the chicken was orange in color by the time he cooked it, but it smelled ok. I told him to stop but, he ...
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2answers
140 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
2
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2answers
158 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
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0answers
11 views

Uncooked chicken overnight [duplicate]

I was going to make dinner for my family last night but my husband took us out instead and told me not to cook anything. I had already put the chicken in a pot filled with water. So I just left it out ...
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2answers
152 views

Microwaving chicken before frying

How long do I microwave chicken before breading it then frying it? I seen this being done on a cooking show, but missed how long the microwave part was. Thank you
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0answers
28 views

Forgot to turn crockpot on [duplicate]

I put frozen chicken in crockpot on low. Checked it four hours later and noticed I forgot to plug in the crockpot. I turned crockpot on high and plugged in. Is this okay? I am making chicken ...
2
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1answer
45 views

cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?

I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on the gritty corn particles in the ...
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0answers
37 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
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2answers
111 views

Incorporating capsicum oil into a chicken breading

How can I incorporate capsicum oil into chicken breading?
6
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3answers
260 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
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1answer
101 views

Can I remove frost from frozen chicken breasts and re-package?

I bought a large package of chicken breast several weeks ago. Usually we break down the bag and package in food saver bags to keep frost at a minimum. For some reason we didn't do it this time. I just ...
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0answers
42 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
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1answer
44 views

Starch accumulating as sediment during shallow fry

Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the recipe here and there, and this week have ...
2
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1answer
53 views

How to minimize smoke/liquid output when roasting chicken?

Last spring I discovered this recipe for roast chicken. It's a winner: simple, reliable, and tasty. I have two quibbles: It produces enough smoke to set off the smoke alarm, even with the exhaust ...
2
votes
2answers
169 views

Slow cooked chicken

I recently had four chicken legs to cook, but my oven had failed a few days earlier. Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed ...
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0answers
17 views

Whole chicken in Dutch oven [duplicate]

I prepared a whole organic chicken in my Dutch oven with garlic, lemon, salt, pepper etc. I covered it, then put it in the oven, then set my electric range to start around 4 p.m., so it would be done ...
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2answers
427 views

Freezing a chicken in a bag

I bought a chicken that you cook in the bag. I put it in the freezer, when I took it out to thaw, I read on bag "Do not freeze". Will it be safe to eat?
3
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1answer
424 views

What is the difference between a turkey and a chicken in terms of taste,look and preparation?

I am interested in sourcing a turkey and cooking it. Its not that easy to get a turkey from were I am. I am only wondering if it would be worth while to do so. Having never eaten a turkey, I cant help ...
3
votes
1answer
107 views

How to reduce the flavour of orange zest in chicken?

I recently tried to make orange chicken and the recipe required the zest of one orange. Well I added too much zest and the orange peel flavor is overpowering. How can I reduce that flavor?
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0answers
11 views

To bake a chicken in the oven [duplicate]

Is it safe to cook a chicken for 20 minutes at 250 degrees, Then take it out of oven and put back in refrigerator and then cook it thourghly the next day.
3
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1answer
84 views

Fresh Chickens- resting after freezing

We have about 13 whole chickens that we raised and butchered (first time). Unfortunately after hearing advice from countless friends and reading about how to, etc., no one mentioned the rest period. ...
2
votes
1answer
130 views

Frying chicken wings all the way through

I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but when ate it, it was not cooked all the ...
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4answers
165 views

What regular product can replace Philadelphia cooking creme in a chicken pie recipe?

This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", which is an unappetizing concoction of ...
2
votes
1answer
196 views

Chicken and Beef stored in the freezer not entirely frozen - safe?

Recently (four days ago), a friend gave me a large chicken leg and some beef chunks for me to use at some point to cook with. Both of them were raw, but totally frozen, when I received them. I put ...
6
votes
1answer
112 views

Smoking whole chicken without skin

I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke flavour the next time I smoke a whole ...
4
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2answers
273 views

How to use a pressure cooker for frozen chicken?

I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm having a hard time finding specific ...
5
votes
1answer
99 views

What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?

When I vacuum seal chicken pieces, freeze them, and then thaw them again, there is always a small amount of liquid in the bag after the thaw. When this liquid hits hot oil, it forms a crispy, airy ...
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2answers
309 views

How to keep chicken juices in the chicken when cooking in the oven?

I'm trying to cook 6-8 chicken breasts at a time by putting them all in a roasting pan, adding seasoning, and putting it in the oven. The problem is that the chicken becomes very dry, but the pan ...
5
votes
1answer
97 views

Ratios of flour-egg-chicken? Simple breading

If I am making 1lb of chicken, how much flour, and how much breading mixture, should I lay out to use? The answer will differ depending on how thick you want the coatings of course, but what's a fair ...
2
votes
2answers
173 views

Chicken texture: Store Rotisserie v. Pressure Cooker

I just cooked my first hen in a pressure cooker. As you might guess, it didn't come out nicely browned and attractive--because that isn't a characteristic of pressure cookers. But the meat was ...
6
votes
1answer
124 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
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0answers
96 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in ...
2
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2answers
226 views

What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. ...
4
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3answers
174 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...