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May 16 |
awarded | Yearling |
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May 1 |
awarded | Popular Question |
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Mar 14 |
awarded | Popular Question |
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Feb 13 |
awarded | Caucus |
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Jan 29 |
awarded | Popular Question |
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Dec 25 |
comment |
Is it safe to eat a chicken that leaked a ton of red fluid after roasting? The chicken was cooked by itself in the oven on 180C for one and a half hours. There was nothing else done to the chicken (no brining or anything). The fluid was a watery red fluid. |
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Dec 25 |
asked | Is it safe to eat a chicken that leaked a ton of red fluid after roasting? |
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Dec 13 |
awarded | Popular Question |
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Dec 2 |
comment |
Can I use mulled wine for deglazing a beef stew? Haha, yeah I got that it was usable in theory, but I wanted to know if the mulled-ness would taste weird in a stew. |
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Dec 2 |
asked | Can I use mulled wine for deglazing a beef stew? |
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Oct 21 |
awarded | Nice Question |
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Oct 15 |
accepted | Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part? |
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Oct 15 |
accepted | How do I know if my cast iron dutch oven is preseasoned? |
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Oct 14 |
asked | How do I know if my cast iron dutch oven is preseasoned? |
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May 16 |
awarded | Yearling |
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May 13 |
awarded | Notable Question |
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Jan 24 |
awarded | Autobiographer |
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Dec 22 |
comment |
Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part? And thanks for the advice. That's interesting. Maybe I'll just cook a plain chicken? Mostly I'm just worried about it being bland. But maybe I'll just season it under the skin with a bit of sage or something and not try to go the whole hog. But my whole life I had assumed the stuffing went inside the body cavity :D |
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Dec 22 |
asked | Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part? |
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Dec 19 |
awarded | Popular Question |
