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Short answer - you are right on all counts and she's wrong. Tell her that, she'll love it. ;) The longer answer is that boiling a frozen piece of meat, especially one that is thick in the middle like chicken breast is exactly the opposite of what you want to do as you'll cook the outside but the inside will still be frozen, and boiling (as you rightly ...


I found that putting chicken breasts in a ziplock bag and letting them sit in a bowl of water thaws them fairly quickly "changing the water helps too". Albet not as quickly as a microwave though however in my opinion too long on dethaw in a microwave seems to make the chicken taste off.


The truly BEST way to cook meat evenly (frozen or not) would be a "low-temp cooking" process (AKA sous vide). If you can surround the meat with water at exactly the target temperature of the meat (e.g. 60 Celsius for chicken) you don't need to worry about it getting overcooked. Most sous vide restaurants sear both sides of the meat before and/or after the ...


Leave it uncut, if you slice it now your slices will dry out more.


I will side with your mother here. If you do it right, you'll get better meat. What dries meat out is not the method (baking, frying or boiling), but cooking for too long. If your meat is frozen, and you fry it until the centre is done, the outside will be overcooked. But if you start the meat in a much gentler cooking method with lower temperature, such ...


If you thaw raw meat at room temperature (> 5 celcius) you may get bacterial development. With chicken, not only can you get bacteria to develop, there is also a risk of propagating salmonella onto the surface which you are thawing the meat of and it's likely to contaminate other food too. I always recommend to let the meat thaw in the fridge, where the ...


The meat will slice better if chilled first. Just put it in the fridge and slice when you want. I often find myself looking for a better way as I always like it better when fresh cooked and still warm, but that has always been an obstacle as you only eat a certain amount. Then the rest is left. Ticket is that meat will always slice easier when cold.


After boiling for that period of time (especially after sauteing), the gizzards have certainly reached a "safe" temperature. They are probably not really good eating though. Gizzards are a tough piece of meat. They benefit from a low and slow cooking process. Here's a pretty good article from Livestrong. Among other advice, they suggest braising (or boiling) ...


I know I'm weighing in on an old question, but in my experience there are two things meat needs to do really well in the slow cooker on a long cycle (ie all day): the right amount of fat, and plenty of collagen. We all know about fat keeping meat moist, that's true of other cooking methods, and as others have said, chicken breast does not do well cooked ...


Onigiri (rice balls) can be frozen; that's probably your best bet for long-term storage. They can be simply tossed into the fridge the night before consumption for defrosting, or you can microwave them using the defrost setting if you have microwave-safe plastic wrap. The rice gets dried out pretty fast if you try to store them without freezing them. Note ...


Agree with maximegir above (point given), but just in case you're thinking, well, that's okay, when I cook the chicken any bacteria present will be killed, there's another factor to consider. Bacteria will have been present in the chicken before it was frozen, all living things have bacteria; once it's frozen, the bacteria are arrested by the freezing ...


The organ meat inside the bony part of a chicken thigh is the kidney. A good cook removes it before preparation; I have never seen it removed by a butcher. As for the oysters, those are the two "backstrap" or "tenderloin" muscles in the small of the back. They're not organ meat -- just very tasty chicken.

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