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4

Of course you can freeze meat. If it would be unsafe, your local supermarked wouldn't be allowed to sell it. What you have to keep in mind when freezing your own meat: Storage time is limited, for guidelines see here or here. Freezing does nor remove bacteria, mold and other "nasties", but stops them from multiplying. Rule of thumb: What's on the meat ...


4

It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between ...


4

Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one ...


3

Not trussing is not your problem. I don't always truss a bird and often spatchcock (butterfly) them. I don't find that it makes a difference in the seasoning either way. What I suggest is to season inside and out, but with about twice as much seasoning on the inside. Then season under the skin. Let the chicken set for about 30 to 40 minutes before cooking. ...


3

In my experience, dry wines risk being completely killed by hot food. The classical pairing would be an aromatic white, like Gew├╝rztraminer or Riesling, with substantial sweetness. Germany is the role model here, especially the wines around Sp├Ątlese and Auslese levels, with Alsace a close second. (They're also great QPR, but that's a secondary concern.) ...


2

It depends upon the strength of your brine, for boneless chicken breasts I recommend a 5% brine for 30 minutes to an hour. Ideally, salt for brining should be measured by weight, especially since volumetric measurements for the same weight of salt will vary depending upon the coarseness of the salt. A 5% salt solution means you should use 20 times by weight ...


2

I cut around the small piece of the tendon that is already protruding out a little bit, just to get a little better grip on it. Then, slide that end of the tendon through a fork and pull it straight out as the fork holds the chicken in place. You might have to use a paper towel or pliers (yes, pliers LoL) to grip it otherwise your fingers slip right off. ...


2

This recipe confuses me in a number of ways. First the simplest: It calls for adding the remaining spice powders in two places, steps 5 and 7. One of my favorite food ethnicities is Indian, and in all my years of cooking and eating it there has always (with very rare exception) been one very important rule: Cook the spices. The difference in both taste and ...


2

You must loosen the skin of the chicken with a dull object, like a spatula, then you can add the spices as you see fit. This video shows how to do it and adds some fat to keep the (turkey) chicken breast moist.


2

You aren't getting the 'Indian restaurant' taste because you aren't using Indian restaurant techniques. Most Indian restaurant curries are based on a 'gravy' made with copious amounts of garlic, onions and ginger, stewed for several hours. They also use large amounts of ghee to add richness (and a boatload of calories), and finally they use marinaded ...


1

Make a salty stuffing and stuff it inside the skin between the breast and skin. The salt won't get into the flesh on top because the skin protects it and sticking it inside won't do anything because salt doesn't rise, the steam does but leaves the salt in the bottom doing nothing but seasoning the very bottom which you don't eat. Stick a lemon in that whole ...


1

Last time I tried to re-heat a pie in the oven, even with foil over it, the crust burned and the insides of the pie were still only lukewarm after 10 minutes plus. It sounds like your heat might've been too high, or you put it on grill instead of regular oven elements? Anyway, what I would do is microwave it for part of the reheating time. It helps to ...


1

They are little blood spots, perfectly safe to eat but often a sign of cheap and/or poor welfare birds. As long as you cook it properly (take it to at least 140f) its fine to eat.


1

The white wines I would pair with this sort of dish would have sweetness and acidity, plus a bit of a mineral edge, so Sauvignon Blanc, Riesling, Chenin Blanc, Viognier, or maybe an un-oaked Chardonnay. There are some red wines that would work as well but you'd want light without too many tannins, for instance a beaujolais, pinot noir, cincaut, or ...


1

I recently switched from no name frozen chicken leg quarters to organic free range additive free chicken. There is definitely a HUGE difference in the fat composition. In the cheaper chicken the rendered fat always rises to the top and solidifies. In the organic chicken, the fats do rise to top but NEVER solidify. It was a very unexpected difference in the ...



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