New answers tagged meat
I have cooked frozen chicken breast in the crock pot for years. No one has ever been sick from eating it. I make pulled buffalo chicken for 5 hours on low and then 2 hours on high. I think the important rule to remember is to cook the meat to the recommended USDA temp for whatever meat you cook.
According to the culinary textbook 'On Cooking' (ISBN 978-0-13-715576-7) page 310, you want a temperature higher than 300°F. Studies have proven that flipping a steak every 30 seconds will have a better effect visually and flavour-wise.
There are charts for when bacteria and parasites die. You will just have to check the internal temperature of the meat with a thermometer. Once it has reached the minimal temperature which makes you feel safe, you can remove it from the heat. It doesn't matter if you are steaming or using any other method. This is a safety-oriented chart from Jeff Potter's ...
Steaming meat is much too fiddly, for little significant difference from "slow cooking". Steaming meat means it does not go above 100°C. This can be achieved through many simple and potentially better techniques The higher the temperature, the more nutrients may get destroyed (when you cook something all the way through). Steaming does not recover lost ...
In Italy, when we refer to Pasticcio we are usually referring to other kind of pasta rather than the lasagna noodle. As almost the totally of the italian dishes obviously this differ from the part of Italy you're referring, and so the ingredients could change. The classic lasagna is made with ragù and besciamella, as the pasticcio, but I simply love the ...
I had never heard of Pasticcio before until I saw my favorite chef "Ina Garten" makes it on food network. However, she did not use lasagna noodles. My understanding is that Pasticcio is the Greek version of Italian baked pasta. Another strange thing about it is that it has cinnamon in it which I personally will not do. Here is the link to that recipe. ...
many large joints and cuts can actually rise in temperature by between about 5 and ten degrees centigrade after being removed from the oven. use a probe.
People might not believe this BUT I SWEAR it's true: when my mother father died in December 1993, and I moved my mother in with me (her only child/son) and looked after her until she died in 1998. She had 4 deep freezers!!!, one of which I kept running (and it still running) in my garage (and has NEVER been defrosted - (a chest freezer)). Over the years, ...
When I have to pound chicken I lay out plastic wrap, place the breast(s) on the wrap with space between each breast and the edges of the wrap. Then pound lightly on the chicken, do not hit them too hard-I'd rather hit them 3 or 4 times than overhit and splatter stuff everywhere. Then if you aren't using the chicken right away you can wrap the chicken up in ...
I think the safest way to be sure is to microwave a little first
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