Tagged Questions
4
votes
2answers
400 views
Meat and Poultry Changing Color in Marinade?
I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...
3
votes
1answer
88 views
How old is a chicken when it's time to be cooked?
How old is a chicken usually allowed to grow before it's ready to be used for cooking?
2
votes
3answers
401 views
Kabobs to Fajitas - how to make the meat tender
I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken.
The kabobs were (slightly over) cooked on a ...
14
votes
5answers
774 views
Tricks to ensure Mailliard/Browning reaction?
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate.
Anyway, I do a lot of stir-fry, usually with chicken. My usual ...
11
votes
2answers
480 views
How Can I Tell If Meat Has Been Brined?
My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat."
I ...
5
votes
1answer
281 views
Keep or remove skin when grinding poultry?
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it ...
1
vote
2answers
287 views
Chicken without all that fat?
Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generally, is the best way to make sure you end ...
11
votes
6answers
67k views
How long is it safe to marinate meat?
I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
11
votes
14answers
7k views
Why does my chicken breast become so dry?
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts.
Is there a reason the ...
21
votes
8answers
9k views
How do I pound chicken (or other meat) without making a mess?
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
