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3

It definitely depends on the kind of schmaltz you are having, but to be honest I never have seen schmaltz gone bad, even after several years. I have had schmaltz in the fridge for over a year and it was still perfectly fine. I'd suggest the following: follow your gut. Just look at it and check for the usual signs. In order: Does it look normal (no mold, no ...


2

It's very different if food starts out hot, as in fresh out of the oven, or cold, as in came out of the fridge. There is much more differential between oven temperature and room temperature than between fridge and room temperatures. That means that hot chicken will cool considerably faster than cold chicken will warm up. The slope of the exponential rate ...


0

Generally - No, a cumulative 2 h at room temp is considered the limit for any food stuff before spoilage is likely to occur


2

I'm not certain about the older ones, but frozen schmaltz should be fine for a while, at least a few months.


6

First, I would recommend changing how you cook the breasts -- I usually poach breasts, starting it in boiling liquid then putting on a lid, turning the heat down to low and letting it sit for an hour. Second, I'd put the breasts back into the liquid after you shred it. Usually, when you introduce so much surface area to hot meat, it lets off steam, which ...


3

buy the whole breast with bone, bake them 350° for 50 min keep the skin while baking remove it later if you want, i will say make it cubes not shreds and add some chicken stock to the storage container, that should keep them moist.


8

Chicken breast is not suitable for making shredded meat. For that, you need collagen-rich dark meat, for example chicken thighs. If you cook your chicken breast less, as moscafj suggested, you can certainly get tasty chicken breast. For easy portioning, you can precut it into strips and keep a supply of pan-fried strips, for example. But you will never get ...


22

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 ...


1

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, or purchased frozen...AND, you thaw it in a safe manner (in the refrigerator is best), it will be safe to cook and eat. Freezer temperature matters, as does the ...


4

Actually while they are not easily found everywhere, some stores do sell the boneless skin-on chicken thighs and breasts. In fact, I just bought some of the thighs this past week. (I'm in the US, mid-atlantic region.) The reason most stores don't sell them that way is because it's a less popular option and therefore in less demand than bone-in,skin-on or ...


2

Your chicken looks fine. It seems as if you have succeeded in getting the meat done without it drying out, which is always great! The surface does not look 'crusty' and as you say it's soft and easy to eat, I would say it's a success.


0

The first & last pictures look OK. The one in the middle, I'd want to prod a bit more with a fork; it's almost impossible to tell from just a photo. However, overall it looks more like it was boiled rather than fried. It just looks sad & unloved. If you want 'crustless' [until this past week I've never known anyone refer to the outside of fried ...


1

If you buy chicken on the 21st you can freeze it, and then when you defrost make sure you cook it on the same day and eat. If you want to just put it in fridge and it has expiry date of 23rd, make sure you cook it at the latest on that date. You can eat it the next day if you want as long as you've cooked it. Once cooked chicken will last in fridge for a ...


0

One thing that worked for me is, using egg wash instead of egg (aka thinning the egg with a few tbs of liquid). The egg by itself was too thick, it clung to itself instead of sticking to the food so there wasn't enough remaining on the surface to keep the breading on. I don't know if this will help crispiness - it might, having a better breading coat to ...


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