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I've marinated chicken for a week and put it on the grille and it is soooooo good. I agree the smell test is the best thing and I always throw out the marinade.


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I'm going to disagree with a couple of points here, sorry, new here, don't want to cause trouble. I've never had even the smallest bits of meat defrost in the fridge in an hour or two. You're almost always looking at 24 hours. One lb of cubed stew meat takes a day. Also, I wouldn't take a chance with chicken, ever. I wouldn't assume that the outer ...


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To a first approximation, heat exchange occurs on the surface of an object, and then the heat must conduct through the object. So, again, continuing the approximation, the time for something to heat (or cool) completely depends on how thick it is. Other things that matter a good deal are: the temperature difference (the colder your fridge, the longer it'll ...


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I know this is an old thread, but I wanted to put my two cents in :) I always parboil my chicken on the bone before frying. This means I put the pieces in boiling water and let them boil for about 15-20 minutes. Then when they are cool enough to handle, I bread them and fry them. I haven't had burnt chicken since I started doing this. Since they are almost ...


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I don't see how refrigerating the wings before steaming them could possibly make a difference. They were initially refrigerated as he toyed with the idea of frying them or baking them directly, but then he was inspired to steam them to remove some of the fat before baking. It's artistic licence to tell a better and slightly longer story, nothing more. If ...



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