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216

It's called deep pectoral myopathy or "green muscle disease", and it's a problem with heavy breasted poultry. The vessels are unable to supply enough blood to the muscle, with the result of death of the muscles affected. It's not detectable until the chicken is cut open. By the time you see the green colour, muscle death occurred a couple of weeks prior and ...


58

Your chicken was a rooster and what you found are his testicles. If you are not queasy, this forum entry gives you a picture and some more anatomical details. While animal testicles are typically edible and often a speciality/delicacy, many westerners are not necessarily familiar with them, especially in animals as comparatively small as roosters. Asian (e....


47

Chicken bones have a tendency to 'splinter' when 'mashed' (as in chewed upon), which is why you never give chicken bones to a dog. This applies equally to humans, if we gnaw on a chicken bone it is more like to create a harmful splinter that may find itself lodged in any number of places in your digestive system. That said, as has been commented above, ...


35

I am answering this question, but I am not going to accept this answer, at least not without further research and/or experimentation and editing this answer to reflect that. I am hoping that somebody with a greater knowledge of chemistry and the nature of brining can add to or even credibly contradict the science of what I am saying here. My conclusions are ...


32

It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ...


28

A microwave can cook a beef steak or piece of chicken to a safe temperature and make it edible, however the result is often tough and you won't get a crust of any kind on it. When you cook something on a pan or on a grill/broiler the outside is exposed to a high temperature, giving the outside a chance to go through chemical changes like Maillard reactions ...


27

I've never been one to keep track of cooking times with meats, since it will vary wildly with meat thickness, burner strength and type, phase of the moon, etc. Edit: I forgot to answer "how to go about searing". I sear chicken like I sear beef: hard and fast. The point is to get that Maillard reaction going to add some deliciousness and texture (not to "...


25

These recipes aren't very standardized. Your mileage will vary greatly from one restaurant to another. That said, generally these are three distinct dishes. Orange chicken is... Orangey. Sesame Chicken is typically salty with a hint of sweetness, served with sesame seeds. General Tsos is typically sweeter with a little more heat and served with ...


23

If you're getting your eggs from a supermarket, they won't hatch. This is the case with eggs you get for eating from almost any source. Hens lay eggs even if they haven't been, umm, mating with a male. Any egg laid in those circumstances will never hatch because it's unfertilized, and that's the standard practice for any commercial egg operation. Now if ...


22

Short answer - you are right on all counts and she's wrong. Tell her that, she'll love it. ;) The longer answer is that boiling a frozen piece of meat, especially one that is thick in the middle like chicken breast is exactly the opposite of what you want to do as you'll cook the outside but the inside will still be frozen, and boiling (as you rightly ...


22

I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Funny enough, I was reading this yesterday. And if you go through the end, Kenji gives a very scientific explanation on how double-frying your wings can make them more crispy. ...


21

Cooking anything really lean for a long time can result in super dry meat. Chicken breasts have little fat and little connective issue. The same goes for a lean beef roast. You can do chicken breasts in a crock pot - just not all day, more like a few hours on low. Try something with more fat like a thigh (or any dark meat) or a beef chuck (shoulder) ...


21

The first issue I see is that you are over cooking your chicken breast. 20 minutes in a pressure cooker is really over doing it. Even a little over cooking dries chicken breast. Chicken breast needs to be cooked more precisely. A pressure cooker is not the correct tool for the job. So you first need to correct your initial cooking. You should get a ...


20

It is not a good idea. You can certainly prepare your seasoned flour mixture and keep it in bulk. Just transfer it as you need it to the container where you do the actual breading or dredging; then you don't need to discard the entire amount.


20

The reasons people still roast whole birds are: Roasting a whole chicken is easier than butterflying it. While it's not tough to butterfly a chicken many people don't know how, or don't want the cleanup It's less prep time to roast a whole chicken. If you are busy you can have it from the fridge to the oven in less than a minute, while butterflying or ...


19

The reason why your meat is dry has less to do with whether you cook in liquid and more to do with the temperature you cook the meat to. The proteins in meat will squeeze out the water in them as you increase the temperature you cook them at. If you are cooking your breasts in boiling water then that can result in meat that is cooked far above well done. ...


19

I don't think much has happened to washing a chicken in itself, rather much more has happened to our knowledge about bacteria, hygiene, and cross contamination. Most likely, with or without washing, nothing bad is going to happen. But then again: It might. Properly cooking the poultry is going to get rid of the bacteria on the chicken, no washing needed. ...


19

By itself? Not really, the results will end up edible (i.e. fully cooked) but not very tasty (chewy, no searing/caramelization). However, there are dedicated "microwave grill" devices like the Microhearth Grill Pan (others might be better, google will help, this is just the one I have experience with) that you can put into your microwave oven. They convert ...


18

B is your best bet. In fact, that's the original (And IMO, best) way to do it! Find a nice heavy cast iron skillet, fill it around halfway with oil, and then fry your chicken and rotate it in the pan as needed Here are some links: http://allrecipes.com/recipe/deep-south-fried-chicken/ http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe....


18

The reduction of bacterial growth, and thus food safety, follow a logarithmic pattern that factors in temperature plus time. During sous vide cooking, lower temperature are frequently used for longer times. Employed correctly, this renders food safe. For an excellent explanation see the work of Douglas Baldwin.


18

If the raw spot was in a thin area, I'd suggest that it was caused by the pan frying method. A thin spot could leave a gap between the surface of the pan and the meat itself, and so not absorb much heat. To reduce these indentations, you can mechanically reshape the meat before cooking (e.g. squash down the higher parts). In addition, or instead, as soon ...


17

That chicken has been "velveted". The technique is to briefly marinate the chicken chunks in a mixture of egg whites and cornstarch. The result is delicious, very soft chicken. It's a simple technique, great for stir-fried dishes and soups. There are several variations, so here are a bunch of them. The simplest is to mix 1 Tablespoon of cornstarch into 1 ...


16

Raw meat should not have a smell to it. When it has an odour to it it is a sure sign that it is starting to spoil. Blood will spoil quicker and some rare conditions causes the smell on the meat. Washing it off helps to reduce the odour but it is best to just toss it out to avoid being made sick by eating it. Salmonella enterica infected chickens will ...


16

I found that putting chicken breasts in a ziplock bag and letting them sit in a bowl of water thaws them fairly quickly "changing the water helps too". Albet not as quickly as a microwave though however in my opinion too long on dethaw in a microwave seems to make the chicken taste off.


15

I don't see how anything intrinsic about chickens has changed with respect to safety. We know that chickens can carry the salmonella bacteria and that means there's always a risk of a very serious illness when handling/eating raw chicken. Having said that, being too obsessed with these risks is what seems to be happening to the younger generations. The ...


15

Pressure cookers will quickly soften most chicken bones. We make stock with our chicken carcasses in a pressure cooker, and the resulting bones can be crushed with fingers, no splintering.


15

If a dish, any dish, leftovers or otherwise, has raw chicken added to it, then is cooked until said chicken is fully cooked, it is then safe to eat. There is nothing from what you describe that justifies assuming that the way the dish is handled would be unsafe.


14

My main concern (would have been) BPA, as most cans nowadays are coated with BPA plastics inside to protect flavor. Cooks Illustrated evaluated the BPA leeched into chicken using this method: Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a ...


14

Store-bought chicken eggs are usually unfertilized, and so will not hatch under any condition. Chicken producers do sometimes keep eggs at slightly low temperatures to delay hatching for up to a week, or occasionally longer (for references see R.A. Ernst et al, Common Incubation Problems and R.A. Ernst, Hatching Egg Sanitation), but the lowest recommended ...


14

If you are intent on cooking the bird whole (as opposed to butchering it into pieces which you can fry in a pan), then your only option would be to braise the bird in a large pot, preferably a Dutch oven. There are myriad recipes online; search for "Chicken in a Pot" or "Braised Whole Chicken". As ElendilTheTall mentioned in the comments above, the only ...


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