New answers tagged chicken
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).
Because we don't know how hot your skillet is, how much ground meat you use and in which form the meat comes (as a thick patty or loose), you will have to use thermometer. The safe temperature of chicken and pork is the same like the safe internal temperature since there are bacterica inside the piece of meat and the suggested temperature already regards ...
I am also allergic to chicken. I have found that I enjoy using boneless pork chops in place of chicken, they cook(in my opinion) to a very similar taste and texture. Hope this helps. :)
I cook thick skinless/boneless chicken breasts all the time. And most of the time I am using the frozen variety. I would love to thaw the chicken out in the sink with cool water for a few hours. Do I ever remember to do this? No. So I have tested cooking chicken hundreds of times on the stove top. (Chicken is about 1 pound per and upwards of 2 inches ...
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 ...
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 ...
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.
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 ...
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 ...
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) ...
If you're going to use the bag method, you may want to use a clear plastic bag, and only drop in between 1 and 3 items at a time (exact number depends on the size of the items relative to the size of the bag). If you do end up getting two items stuck together, just grab one of the items through the bag, and shake until the other item falls away. If you're ...
Leave it uncut, if you slice it now your slices will dry out more.
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 have used Olive Oil too in the past with Greek Yogurt with half table spoon honey and lemon and lime to taste. Mix to form paste and apply. Brush light to remove masala coating if you want to or reduce it. Also cool the chicken in fridge so masala is less. Hope I understood your question.
If your lunch meat has white slime on it, throw it out! The white slime is Listeria, a bacteria that can be deadly, especially dangerous to pregnant women.
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 ...
You might be surprised to hear this, but studies have shown that there are more bacteria in the average household kitchen sink than in your toilet! Due to this extremely high amount of bacteria, this bacteria can infect your meat products. As a rule of thumb - if it falls in the sink, throw it away! On the other hand, if you first put the meat in a sealed ...
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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