New answers tagged chicken
I'm only a year late, but since I found this post maybe mine will still help somebody. I would Inject the chicken with a heavily diluted and seasoned mixture of Blaire's Ultra Death sauce. I would use something like 5 drops per 1/2 cup of broth. That should do ya ;) You can find Blaire's sauces in specialty stores or online, ebay is where I usually get ...
Perhaps the biggest difference between most commercial fried chicken and home-made fried chicken is the use of a pressure fryer. The chicken cooks faster, more evenly, remains juicier, and the coating/batter doesn't burn. DO NOT ATTEMPT THIS WITH A HOME PRESSURE COOKER- special equipment is required for safety. Batter makes for a crispier exterior as does ...
I cooked two chicken at once and indeed had some redness around the joints in the thighs drumsticks and the breast bone i am sure i cooked it thoughly since the juices where clear and the oven temp was at 350 for 3.5 hours they where about 8 pound birds this should be long enough. the meat was not pink its was just at the bones. tasted fine and i ate it not ...
Bisquick for the breading - add your spices to the Bisquick. Prior to using it I dip the chicken into a couple of raw beaten eggs then coat it in the breading.
Searing, often called "sealing," forms a crust on the outside of the meat to seal in the juices while roasting. Some juice will still seep out into the roasting pan, but far less than meat that is not "sealed." "Pan roasting" means it´s cooked on top of the stove in a covered pan; "rossting" is done in the oven.
This technique—searing or marking on the grill or stove top, then finishing in an oven—is called pan roasting.
Assuming you are asking how to debone a raw chicken thigh, the process is not very difficult, and becomes easier with practice. This video from AllRecipes shows it clearly (I watched, but with sound off, so I don't know about the narration). Its much easier to understand by watching than by reading. The best knife to use a thin, slightly flexible knife, ...
Good experiment but I think there is some other factors at play on top of the osmotic forces. And electrical charge is as important as molecular weight. Animal tissue is composed of cells made mainly of lipid bilayer and the cells are suspended in a matrix of connective tissue. Osmotic forces act across a cell membrane where water flows down a ...
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