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Questions about handling, preparing, or cooking chicken, either whole or parts.

will depend on the nature of your chicken thighs. I've noticed that, depending on the chicken (organic v. non...brand to brand), some chicken is more fatty than others. One way to deal with this would be to do a good pre-sear, before you sous vide. Then cook sous vide. Then post-sear (or broil). …
answered Mar 3 by moscafj
Marination is generally a surface treatment, so the thickness of your chicken is irrelevant. Really, the only thing that can penetrate is salt, primarily because of molecule size. You can read a …
answered Jan 3 '17 by moscafj
There is no way to answer your question as it is stated. Get a thermometer and measure the temperature inside your refrigerator over a few days. It should hover around 37F (2.8 C).
answered Jun 17 '18 by moscafj
The issue in achieving crispy skin is managing the moisture content. At least one day (but as many as 3) before you plan to roast the chicken, salt the exterior and interior with kosher salt. Place … were not frozen first...or, if they were, plan ahead so they thaw very slowly in the refrigerator. Quick thawing pf chicken causes the release of an excessive amount of liquid when cooking. …
answered Nov 13 '18 by moscafj
Frozen foods will remain safe for a very long time, provided that they were treated with care before being frozen. If your chicken was kept refrigerated before freezing and frozen before spoilage …
answered Jul 2 by moscafj
I would not do this. While you don't mention an amount of time, the temperature is much lower than what you would need to cook chicken safely. You could easily incubate and multiply harmful … bacteria, and while you might kill them off later in the it worth the risk? Just cook the chicken the traditional way. Here is a good resource for sous vide time and temp: …
answered Jan 6 '15 by moscafj
Refrigeration! They should be cooled to refrigeration temperature as soon as possible after pick up. You can do this in a cooler with ice, if you don't have a refrigerator. A portable cooler will al …
answered Apr 6 '15 by moscafj
long the chicken may have been in the danger zone between grocery store cooking, storage, travel time to your home, and refrigeration. Consider how long it might take a whole roti-chicken to pass …
answered Dec 27 '17 by moscafj
If your chicken goes into the flour, you've got a contamination risk...which can't be sifted out. While the likelihood that you poison yourself and your guests is minimal, particularly if you …
answered Mar 31 '14 by moscafj
I took a look at Belni, H. (2015) Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken in the Asian … variable, as we are using chicken that has already been frozen, or a home freezer that really doesn't freeze all that quickly. The author examined 5 thawing methods: in a refrigerator on counter at …
answered Oct 8 '18 by moscafj
circulator! If you enjoy eggs, for example, the price is worth egg cookery alone, in my opinion. :-) By the way, while many people prefer this route toward fried chicken, I actually have had the best success with, and prefer Keller's Ad Hoc recipe. …
answered Aug 13 '14 by moscafj
Deep fry and shallow fry both work. At home, when using oil in a wok (safest way because of the sloping sides), I flip whether the oil is deep or shallow. This is just to ensure even browning. For shallow, I would use an amount of oil that is at least half the thickness of the chicken. …
answered Jan 5 '18 by moscafj
You'll want to keep a couple of things in mind. Firstly salt is not necessary at all. Secondly, boiling a chicken breast will result in dry, chewy chicken. So, I would recommend poaching your … chicken breast. That happens in a liquid that is simmering, just below the boil. You will need enough to cover the chicken breast. That liquid can be water, broth...really, any liquid. In terms of the …
answered Nov 8 '16 by moscafj
Given your situation, and your question ("What would work best?"), I would use the grill or the oven. Sous vide is not the correct tool for this job. Cooking a whole chicken sous vide will … basically result in a poached chicken. You are probably going to need about 4 hours. I would also go with a higher temp, dark meat at 148F (64.4C) will be safe, but will probably feel under cooked. 150 …
answered Jan 21 '17 by moscafj
Given your situation, I would deep fry. You can do several at will only take a minute or two (especially if you pre-sear before sous vide) and you will have crispy skin.
answered Nov 6 '16 by moscafj

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