Hot answers tagged chicken
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.
To simply facilitate the end-user cooking. You get all the "benefit" of fried food without the hassle of having to actual fry the food (hot oil handling, odors, ... ) Most people do not have fryers at home and rely on par-fried food (for example oven fries).
Use a higher chicken-to-marinade ratio, so a small amount of chicken isn't sitting in masses of marinade. If you see chicken tikka marinading in a restaurant, you'll note that is only lightly coated. Failing 1., simply wipe off the excess marinade before cooking.
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 ...
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) ...
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.
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 ...
Only top voted, non community-wiki answers of a minimum length are eligible