Tag Info

Hot answers tagged

8

It is a "metric" which requires experience to recognize. First, juices "running" clear doesn't mean that they will flow freely. You have to cut into the meat and look at the juice inside it. Is it clear or not? Second, there is a difference between the feel of meat at different stages of doneness, when you poke it with a fork. If you cannot notice it, ...


5

There are a lot of different dishes, and not enough names, and different parts of the world don't agree with each other on what things should be called. In general, there is no standard for what a dish a certain name corresponds to. I believe for example Italy has standardized some recipes, but there are still people making their own version of that dish, ...


3

To your specific questions, bone in thighs would work well and you would not have to add extra broth/stock to compensate for not using the breast. In fact, I would prefer the dark meat of the thigh in crock pot cooking as dark meat is very forgiving if over cooked or in long slow cooking applications. I would also wait until the end to cook the noodles so ...


3

Hi there is no need to pre-cook chicken. If you put pre-cooked chicken in curry it will become over cooked and chewy like rubber. Put chicken pieces in the prepared curry base, make sure you do not add any water in it. Chicken releases its on water which gives a good flavor to the curry so let it cook own its own. Cover it with a lid while its cooking. Once ...


2

Sorry for the necromancy, but I have seen a documentary on the logistics of poultry farming on Dutch television that might shed some light onto this. The Netherlands produces quite a lot of eggs and so we also have a large supply of older chickens that are not sold through the regular channels. The documentary makers actually managed to follow a batch of ...


2

As noted already, your skin dries out from excessive washing, long showers, etc. This is because you are drawing out the oils in your skin and washing them away with the water. The boiled meat is going through a similar process. Also, as noted above, when you heat a piece of meat it tenses up. The heat of the water causes the fats to liquefy, the tensing of ...


2

I may be wrong but I'll give it a shot. When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer together. Just think what happens when you slice a rare steak without letting it rest, there will be blood everywhere. In general I believe boiling ...


2

Sure! You can make jerky out of any meat that isn't too fatty. Jerky is just meat that has been flavored and dried. The drying has to be done with care no matter what kind of meat you use, experimentation is playing with food-safety fire. Homemade chicken jerky for dogs was loudly in the news a few years ago because a lot of dogs got sick and even ...


1

You are going to get similar results but not the same flavor. I don't think you need to dilute the lemon juice although I would research the pH level of both, because this is the reason the recipe probably calls for the vinegar.



Only top voted, non community-wiki answers of a minimum length are eligible