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0
votes
1answer
585 views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
8
votes
2answers
277k views

Is it safe to leave cooked poultry at room temperature overnight? [duplicate]

Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight? ...
0
votes
2answers
100 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 ...
0
votes
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 ...
13
votes
9answers
72k views

Is rare duck breast safe?

Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
2
votes
1answer
55 views

How to set up the sous vide bath for guineafowl breasts?

I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in ...
1
vote
2answers
57 views

Frying a rooster rather than roasting?

I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so much meat tenderizer that the meat tastes ...
0
votes
1answer
45 views

Chewy meat on poultry (duck) bones

Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat be overcooked in some cases. Now my ...
2
votes
1answer
86 views

Tool/shears for cutting the backbone out of turkey

Because I like the dark meat of turkey cooked differently than the white meat, this year I cut my Thanksgiving turkey into parts for cooking and it turned out great. I don't plan to ever roast a whole ...
1
vote
2answers
158 views

How to get that crispy skin on a roasted turkey or chicken

I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this: Some of the things I have tried: butterfly and roast at 500 (Alton Brown ...
0
votes
0answers
9 views

Re-Use Jerk Marinade [duplicate]

I used a Jerk Marinade for chicken wings this past weekend and stored the remainder in the fridge. May I use this on turkey wings today?
1
vote
1answer
74 views

Quail dries out when cooked

What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though ...
1
vote
1answer
944 views

How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature? ...
3
votes
1answer
567 views

Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking

I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and despite scald tank temperatures of ...
27
votes
5answers
27k views

Is “until juices run clear” a valid test for poultry doneness? Why or why not?

I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
2
votes
2answers
3k views

How to cook a tender quail?

I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the outside and then cook for about 20' in a ...
4
votes
3answers
933 views

How to truss a chicken?

I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a ...
6
votes
3answers
161 views

How to carve poultry?

What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?