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37

Chicken juices contain a soupy mix of proteins including haemoglobin (which gives blood its red colour when mixed with oxygen), and some myoglobin (which gives red meat its red colour when mixed with oxygen). Up to about 140F, they are unchanged, but heat them to between 140F and 160F and they lose their ability to bind oxygen and so their colours change. So ...


11

Chicken is cooked when it reaches the temperature necessary to denature (break down) most proteins, which kills any salmonella or other disease-causing agents and changes the texture of the meat. The juices that come out of meat as it cooks should be fat or water, both of which are colorless, but they could pick up color from the materials they pass ...


10

Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat. Primarily because ducks, as mentioned above, have not traditionally been raised in the same squalid conditions as "factory raised" chickens - salmonella is a disease that is primarily transmitted through dirt/dirty unclean conditions. Now, on the ...


8

You're wrong in your observation to begin with. There are tons of things with meat and seafood: Cajun food often combines sausage, chicken and seafood (e.g. gumbo and jambalaya) "Surf and turf" is a catchall term for red meat plus seafood in American-ish cuisine, and comes in all kinds of forms (each separately, one stuffed with the other, a burger with ...


5

The above methods will work, but are slightly flawed. You can sous vide a whole quail, but it is inherently wrong to do so. The white (breast) meat is inherently more tender and requires less heat than the tougher legs and wings. Separating the breasts and wings/legs into two sous vide bags works the best. I like to cook the breasts at 130°F (55°C) (hold ...


5

Three potential methods or changes you can try: soak the quail in brine for 2-3 hours before searing. You can do this in a large zip-lock sack or in a covered bowl. Make sure to store the quail/brine combo in your refrigerator during the soaking. Let quail reach room temperature before cooking. Pan-searing the quail might dry out the smaller pieces, i.e. ...


4

I am not very good at interpreting written instructions into something visual... so in case there's anyone else out there like me, here's a video: http://www.foodnetwork.com/videos/how-to-truss-a-turkey/27751.html This video is Alton Brown's method, as shown on the Food Network. It's a method that has worked fine for me.


3

When meat and poultry are tough it is because because of connective tissue which transfers the muscle's work to bone. The harder a muscle in an animal works the more connective tissue it will have and the tougher (but generally more flavorful) the result will be. Connective tissue (collagen mostly in muscles) breaks down slowly in the presence of moisture ...


3

Try a 'Beer Can Chicken' stand. Use an empty (or not) beer (or soda) can to hold your basting liquid and properly place the chicken on the holder (as pictured) and put that on the grill. As the chicken cooks your basting liquid will steam your chicken to a wonderful effect. IF you keep your lid down the steam will have the effect of continuously basting ...


3

They don't give reasons, but USDA (United States Department of Agriculture) do say that duck meat can remain pink, so long as it has reached an internal temperature of 165 F (74 C) throughout. The same temperature requirement is given for chicken, but with the added note that for cosmetic reasons, people usually cook chicken more. They also indicate that ...


3

Thomas Keller's Ad Hoc Cookbook (one of the best cookbooks I've seen) recommends the following: Place the chicken with the legs towards you. Tuck the wing tips under the bird. Cut a piece of chicken twine about 3 feet long and center it under the neck of the breast. Pull the twine up over the breast towards you. Knot the twine, pulling it tight to plump ...


3

This is difficult to describe without pictures or diagrams. However I have found a great video on YouTube courtesy of Gourmet magazine.


2

After you have carved the meat from the bones, use the carcass to make stock. After the carcass has boiled for several hours, the connective tissue dissolves into the liquid, and this makes the meat literally fall off the bone, as there is nothing left to hold it. You can usually get a fair amount of meat off of even the most picked over carcass.


2

Are you looking to do this for industrial purposes? Or are you just doing this at home? Also, what is your major concern - putrid water getting into the lungs and growing from there? The water should be hot enough to kill most bacteria at boiling after a relatively short exposure (anything from defecation or exposed on the feathers). As for internal ...


2

No. Cooked eggs and poultry should be stored in the refrigerator within two hours of cooking.


2

In terms of food safety, temperature is the best and most reliable rule. 165F is good enough for duck, so yours is definitely all safe to eat. No need to pitch it, unless you think the texture is so bad you don't want to eat it. Pulling away from the bone definitely isn't a perfect food safety test. You'll definitely be able to get poultry to a safe ...


2

The brute force aproach Typically when shears don't cut it, you bring in a saw: Butchers use them to halve cows or pigs, cut through large bones and generally chop down an animal in short time. For the home cook, the larger versions (bandsaw, hand-held circular saw, ...) are certainly overkill, but smaller ones are quite useful. A hacksaw is in every ...


2

Place bird on a rack over a pan. Salt skin, do not add oil or marinade. Place in refrigerator, uncovered, for up to two days. This will help remove moisture from the skin, which will allow it to crisp more readily in the oven.


2

Quail is small and lean, so fast and hot is the way to go. 200C/400F in the oven for about 20 minutes is about right, but trying to cook meat properly by time and temperature is a mug's game. Get an instant read digital thermometer from Amazon and get it right first time, every time. You are probably looking at an internal temperature of 70-75C for quail, ...


2

One of the benefits of sous vide cooking is that you cannot cook food over the temperature set, if you set the temp to 70 degrees it's physically impossible for it to go over that. This means that if you cook it longer than it needs to get up to the desired temperature you won't dry it out. I would think for guineafowl that 120 minutes would be enough. As ...


1

What you're looking for is sometimes called a Heavy Hen. In the supermarket, it will look much like a large roasting chicken, however the bones are larger and the meat is much tougher than chickens sold as roasters, broilers, or fryers. Heavy hens aren't as common in supermarkets as are roasters, but if they have them, it should be labeled as a stewing ...


1

I'm sorry, but the juices from chicken contain no blood or hemoglobin. They contain myoglobin which is only found in muscles. This article explains this as well as some safety issues. http://amazingribs.com/tips_and_technique/meat_temperature_guide.html


1

What if you overcook it and there are no juices? You'd have to leave it in the oven until it caught fire. While this is, indeed, how my grandmother cooked poultry, I prefer a thermometer if anyone but me is eating it. (If it's just me, I actually test for doneness by pushing on the breast with my fingers. Don't recommend that method though...I cook a lot of ...


1

I like this one: http://ruhlman.com/2010/07/how-to-truss-a-chicken.html It's simple... and entertaining.


1

Another chicken cutting video; this one is in raw form: http://www.youtube.com/watch?v=iODAToI6_-o There are 3 ways to use almost all the chicken meat. Serve the chicken pieces with bones and make it taste so good that people will strip every little piece off themselves. Advantage: makes you popular, doesn't require much work, Disadvantage: no second ...



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