Tagged Questions
2
votes
2answers
120 views
Is it safe to cook chicken soup if the water doesn't quite cover it?
So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
0
votes
3answers
255 views
How to ensure that the chicken meat is not over cooked or under cooked?
I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup.
(The soup was cooked with some other ingredients first and then the chicken was pieces was thrown after 1 ...
4
votes
1answer
780 views
Will cooking chicken longer in soup make it less tough and stringy?
I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the broth is tasty but the chicken is kinda ...
7
votes
1answer
399 views
What is a “soup chicken”
How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat?
I have always made soup from the bones of boneless chicken I cook. Today I got ...
-3
votes
1answer
167 views
When is slow cooking important to salt absorbtion, before or after boil?
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
1
vote
1answer
529 views
Boiled chicken: coloured parts of the meat?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
0
votes
1answer
458 views
If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
0
votes
3answers
1k views
Why is the Chicken too hard in the outside but soggy in the inside?
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and ...
0
votes
2answers
4k views
How to create a soup with frozen chicken?
I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should ...
3
votes
4answers
2k views
How to use Bones in Soups?
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
8
votes
1answer
4k views
Why did my chicken soup go cloudy?
I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook. Coriander added later.
Usually, I end up ...
5
votes
1answer
190 views
What is the name of this chicken soup dish?
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. ...
