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
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 ...
- 27k
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 ...
- 1,135
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 ...
- 29.9k
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 ...
- 58.7k
10
votes
What is the laziest way to clean pyrex baking pans or avoid the process with chicken?
The laziest way is just fill them full of hot water & dish soap and leave to soak overnight; then put them through the dishwasher, or even see if they'll just come clean with a brush round in the ...
- 29.9k
7
votes
Was our chicken the correct temperature?
It's perfectly safe. If it's pre-cooked then it is safe to eat cold, hot or lukewarm. It's true that room temperature is the happy range for the microbes that cause foodborne illness to grow, but that ...
- 75.4k
5
votes
Accepted
Recovering from a sous vide disaster
If you cut finely enough - Chinese stir-fry style - you can cook it from raw in a hot sauce, in 'back to the boil plus 1 minute.'
For bite-sized chunks, that would be three minutes.
From cold but ...
- 29.9k
5
votes
Accepted
Should I coat chicken in oil before marinating?
Marinades are a surface treatment and are usually liquid. Without liquid, you have what is called a "rub" (also a surface treatment). When including oil, the spices flavor and are carried ...
- 73.8k
5
votes
What is the laziest way to clean pyrex baking pans or avoid the process with chicken?
Glass gives these dots much less adhesion than metal. This makes them really susceptible to mechanical cleaning.
I have had great success with an electric cleaning brush. Use it either with normal ...
- 137k
5
votes
What is the laziest way to clean pyrex baking pans or avoid the process with chicken?
Rather than wasting aluminum foil, you could use baking parchment paper as a pan liner and discard it. Less cost in both resources and money, normally.
Alternatively, a "resusable Parchment ...
- 16k
4
votes
What is "chicken powder"?
Chicken powder is dehydrated chicken bouillon. It is a processed food: if it were not, it would still be a chicken, not powder.
Chicken powder is not something you can make at home; and even if you ...
- 27k
4
votes
Accepted
Why chicken colour is like this?
This looks like it dried out. Presumably, you opened the package a few days ago, removed a few pieces, and kept the remainder in the fridge. It looks like you had another piece atop the two ...
- 137k
4
votes
Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil?
Pasteurization is usually done between 63-90 °C, (145 - 194 °F) steam sterilization at 120-130 °C (248 - 266 °F). So you can consider long frying oil at 150-200 °C (245 - 392 °F) safely to be free ...
- 2,119
4
votes
Accepted
Why is my spatchcocked chicken bloody?
This is likely a harmless vein. I often find veins close to the breastbone or drumsticks. They don't look appetizing, but are usually nothing to worry about if the bird is cooked to proper temperature....
3
votes
What kind of cooking method was used for the chicken in my ramen?
Sounds like it was perhaps braised or post-roasted and then flaked apart.
I do that in the oven for several hours in a covered Dutch oven, with several inches of liquid.
- 16k
3
votes
Should I remove the vegetables I put in my brine for cooking again?
The main issue here is that you asked about removing items from the brine to use for another time. This is a problem, as they have been cross contaminated, and it would give the bacteria a chance to ...
- 80.1k
3
votes
Accepted
Should I remove the vegetables I put in my brine for cooking again?
You should not. Brine at the concentrations for brining meat does not kill all bacteria, and you had that ginger and garlic swimming together with raw meat.
- 61.4k
3
votes
Accepted
Fried chicken variation
There a numerous variations for making fried chicken. There is no problem with any of your steps. Recipes include marination, cooking before frying, and liquid batters. It probably won't be KFC-...
- 73.8k
3
votes
Why is my spatchcocked chicken bloody?
I would say traumatic injury to the bird, at, or around the time of death. I don't think this is a result of you spatchcocking the bird unless it was very close to when it was killed and the blood was ...
- 14k
3
votes
How long can you marinade chicken, keeping it in the fridge?
I would suggest going with the advice of the USDA over Nestle corporation. That said, the USDA site does not state that longer than 2 days is unsafe, rather that marinades, which tend to be acidic, ...
- 73.8k
3
votes
Was our chicken the correct temperature?
Since the chicken was precooked, the likelihood of illness is very slim even if you consumed it cold.
- 216
2
votes
Not cold marinate on chicken?
If your chicken is raw, pouring warm liquid on top of it, and then storing it, could be risky. It comes down to time and temperature. How warm was the marinade? How cold was the chicken? How cold ...
- 73.8k
2
votes
How to get large flakes in fried chicken?
I was just watching a Youtube video from a favorite chef of mine, and I remembered seeing this question awhile back. He shows a technique that he says is specifically intended to get that kind of ...
- 318
2
votes
What are these tiny kidney bean sized things in my rotisserie chicken
Those are testicles. Your chicken was not a rooster (as another answer declares), it was a cockerel -- and immature rooster. If it had been a rooster those testicles would have been quite large.
- 21
2
votes
Why chicken colour is like this?
"When in doubt, throw it out."
Guaranteed food safety is worth the ten bucks or so for new chicken. 💜🐔
- 362
2
votes
How do I establish how many chickens fit on my rotisserie?
The issue is that the size varies greatly. However, once ready to put on the rotisserie, you could also truss or tie the birds, compacting them a bit and helping to create clearance. Seems to me that ...
- 73.8k
2
votes
Accepted
Loose skin after making chicken curry in pressure cooker
Curries are moist, and you will never get crisp skin when it's cooked in a moist environment. Even if you cook the chicken separately in an oven and crisp up then skin before adding the curry sauce ...
- 75.4k
2
votes
Accepted
Coating chicken using an oil and spice rub
Try a coating on non-stick spray in the container first, or if that fails, perhaps a layer of plastic wrap. You can then remove the chicken by lifting the plastic wrap and gently flipping to pat the ...
- 73.8k
2
votes
Why is my chicken grainy/chewy?
You don't mention the size or type of the chicken you cooked, without further details it sounds like the bird was overcooked. If the size varies from week to week the results will too.
For perfect ...
- 5,627
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