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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 ...
Jude's user avatar
  • 3,963
62 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 ...
Stephie's user avatar
  • 58.6k
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 ...
Cos Callis's user avatar
  • 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 ...
Joe's user avatar
  • 80k
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 ...
J Chant's user avatar
  • 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. ...
GdD's user avatar
  • 75.4k
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 ...
GdD's user avatar
  • 75.4k
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 ...
Joe's user avatar
  • 80k
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 ...
phyrfox's user avatar
  • 416
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 ...
GentlePurpleRain's user avatar
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 ...
Sneftel's user avatar
  • 26.9k
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 ...
jmk's user avatar
  • 1,249
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 ...
Sneftel's user avatar
  • 26.9k
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 ...
Croves's user avatar
  • 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 ...
user141592's user avatar
  • 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 ...
L.Dutch's user avatar
  • 1,135
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 ...
moscafj's user avatar
  • 73.8k
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 ...
Paul-Jan's user avatar
  • 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 ...
Joe's user avatar
  • 80k
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 ...
moscafj's user avatar
  • 73.8k
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 ...
Stephie's user avatar
  • 58.6k
19 votes
Accepted

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 ...
Tetsujin's user avatar
  • 29.7k
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 ...
moscafj's user avatar
  • 73.8k
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 ...
Ray Butterworth's user avatar
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.
mskfisher's user avatar
  • 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 ...
Summer's user avatar
  • 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 ...
SZCZERZO KŁY's user avatar
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 ...
Cascabel's user avatar
  • 58.2k
14 votes

How do I make a chicken cheesesteak that isn't dry?

Your chicken is dry because you over-cook it. 195°F is far too high for chicken, I cook chicken breasts until they are 165°F and thighs to 175°F, but with thin slices it's very hard to get an accurate ...
GdD's user avatar
  • 75.4k
13 votes
Accepted

Does this tinned food need to be cooked?

From Grab Grocery: Precooked beef luncheon meat with the addition of chicken essence in 340g preserved cans. Robert beef luncheon meat is a wholesome meal cooked and slaughtered as per halal dietary ...
Anastasia Zendaya's user avatar

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