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location Pennsylvania
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visits member for 3 years, 9 months
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May
15
comment How long is too long to cook chicken?
My comment was intended for folks who might drive by and think your answer to be the whole picture here. I don't mean to cast doubt on your (clear) expertise.
May
15
comment How long is too long to cook chicken?
I agree, your other answers do tend to be quite clear on this point; perhaps why I noticed it missing here :)
May
15
comment How long is too long to cook chicken?
I think you've missed a significant factor here--that protein reactions are not all strictly temperature bases (what some have called "fast reactions"); some reactions do require time as well ("slow reactions"). The notable example here is collagen, which I think is quite relevant to your mentions of dark meat and chicken thigh in particular. Cooking a thigh until just done will yield meat that may be perfectly moist, but intertwined with very tough, chewy connective tissue.
May
15
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Apr
21
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Apr
20
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Apr
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Apr
17
comment How should the smoke appear in the exhaust in a kettle charcoal grill
@SAJ14SAJ I don't doubt you, but I'd be interested in hearing more about this. Do you have a source?
Mar
20
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Jan
25
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Jan
23
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Jan
8
comment What happens to the flavour of meat when you cook it Star Anise with Onions?
Stupid question--how much is "1 star anise"? Is it the whole "flower", or just one "petal"?
Jan
8
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Dec
30
reviewed No Action Needed What is the best way to open a tightly fitted lid of a jar?
Dec
30
reviewed Leave Open Frozen Misto pump head
Dec
30
reviewed Leave Open What ratio of rice is needed for lentils to be a “complete protein”?
Dec
27
reviewed Close Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers?
Dec
27
reviewed Close Can I roast nuts in a convection microwave oven?
Dec
27
reviewed Leave Open Safety of Blue / Green Garlic