224
votes
What is this colored fiber in my chicken?
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 ...
- 3,963
59
votes
What are these tiny kidney bean sized things in my rotisserie chicken
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 ...
- 57.7k
46
votes
Accepted
Can chicken skeleton be made edible?
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 ...
- 18.2k
43
votes
What effect does closing a lid in some recipe do?
It holds in steam.
This increases the air temperature in the pan, which allows for more even cooking instead of just cooking the the food in contact with the pan.
It also slows down how quickly the ...
- 79.2k
32
votes
Accepted
Is this yellow substance on my chicken meat a fat deposit, and is it ok?
According to this website (linked below) yellow fat is a good thing! Says it's
"the result of a grass-based diet which is high in chlorophyll.
The cartenoid beta carotene in the grass is the ...
- 362
29
votes
Accepted
Conflicting advice on which knife to use when cutting up a chicken, which should I use?
Boning and jointing are two different tasks. Cutting up a chicken into pieces is jointing, removing the meat from the bones entirely is boning, it sounds like you were jointing the chicken to me. ...
- 74.1k
28
votes
Accepted
Can a microwave oven cook chicken?
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 ...
- 74.1k
27
votes
Accepted
Can I roast a chicken over 2 time periods?
Can it be done? yes.
Is there a higher risk of food poisoning? yes.
The way to get around that is almost more of a pain -- you cook it in a low oven until it's just barely cooked through (which is a ...
- 79.2k
26
votes
Accepted
What effect does closing a lid in some recipe do?
Hot air rises, and cool air sinks. This means that a lot of the heat that comes off the cooking surface goes right up in to the surrounding area instead of into the food you're cooking. It also ...
- 416
25
votes
Accepted
Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?
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 ...
- 3,825
25
votes
Can I roast a chicken over 2 time periods?
When I have wanted to cook a chicken but I will not be home, I have used a slow cooker. You won't end up with a really crispy skin, but it makes for some wonderfully moist and juicy chicken.
Most ...
- 391
25
votes
Accepted
What to do with forgotten, uncovered raw chicken in the freezer?
There’s no safety issue; frozen is frozen. It’s hard to tell from the colors in the photo but they do look a bit dehydrated. Assuming your freezer doesn’t smell weird, this would cause no taste ...
- 26.1k
24
votes
Is the yellow skin of a raw chicken indicating that it has been dyed?
The skin is yellow probably because the chicken was fed with maize.
Age and race of the chicken are a factor, too.
In Germany (and propably Europe) you can explicitly buy „Maishähnchen“ that is fed ...
- 1,194
24
votes
Does this tinned food need to be cooked?
All tinned foods which are not dry (like flour or coffee grounds) have been sufficiently cooked and are safe to eat directly after opening. Once opened, leftover contents should be treated like any ...
- 26.1k
22
votes
On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?
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 ...
- 658
22
votes
Accepted
Chicken soup has split. Can it be repaired
Pureed chicken and water is not a stable emulsion, no. There's nothing in there that binds the fat or suspends the meat particles. Most recipes for chicken soup do not call for pureeing the actual ...
- 10.6k
22
votes
Is this yellow substance on my chicken meat a fat deposit, and is it ok?
Home grown, free roaming, chicken can be recognized by those yellow deposits of fat, and by its meat being more firm to the bite, due to the muscles being actually used during the roaming.
Source: I ...
- 955
21
votes
Accepted
Advice for making/keeping shredded chicken moist?
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 ...
- 72.6k
19
votes
Can a microwave oven cook chicken?
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 ...
- 291
19
votes
Does this tinned food need to be cooked?
As people have mentioned, canned meats are cooked as part of the canning process, so it’s safe to eat as is... but it’s not always ideal to do so.
In many ways, it’s like a chicken hot dog right out ...
- 79.2k
19
votes
Accepted
When you velvet chicken, are you supposed to wash off the baking soda?
There is some controversy about the ingredients for velveting, but the idea behind the Chinese technique, is that meat (chicken, pork, or fish) is marinated, then given a hot oil blanch, before being ...
- 72.6k
19
votes
I accidently steamed chicken I intend to bake
At the risk of (slightly) overcooking, yes you can crisp that up.
First, you open the oven door wide and let all remaining steam escape.
Then, you switch on only the broiler and place the rack on one ...
- 57.7k
19
votes
What kind of cooking method was used for the chicken in my ramen?
Perhaps the chicken was done Chinese-style, fresh from the wok, rather than pre-cooked. That would give 'tender' & flavour too.
Use chicken breast straight from the fridge. You want it really ...
- 28.8k
18
votes
Accepted
Sous vide chicken without an internal temperature of 165 °F (75 °C)
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 ...
- 72.6k
17
votes
Accepted
Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part
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 ...
- 914
16
votes
Can chicken skeleton be made edible?
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.
- 914
15
votes
Accepted
Adding raw chicken to a meal that is being reheated
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 ...
- 3,022
15
votes
Accepted
Is the yellow skin of a raw chicken indicating that it has been dyed?
In the EU to call a chicken "corn chicken" you need to tick some boxes while growing it:
fodder must be AT LEAST 50% corn.
fodder cannot contain anything GMO-ed.
chicken must be free ranged ...
- 4,131
14
votes
How long should chicken wait in eggs before applying bread crumbs?
Spices or egg do not get absorbed into chicken, or any other protein in any significant manner given any safe amount of time
Some amount of sodium from a brine will get absorbed, but this is ...
- 25.1k
14
votes
Accepted
Pomegranate Chicken
Powdered sugar doesn't seem like a great thickener to me. It takes a lot to thicken a small amount of liquid, and as you've noticed, that means it'll end up pretty sweet. As an example, you can make a ...
- 58.1k
Only top scored, non community-wiki answers of a minimum length are eligible