I have been marinating a large batch of chicken breast in eggs and spices. I'm going to put bread crumbs on them before cooking. I'm wondering, if I were to bre
So I took uncooked, frozen chicken burgers and put them in the oven at about 350 and left them for about 15 minutes. But then I had to leave my apartment so I t
A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?
I have been thawing my uncooked chicken in my sink for years, and my family never got sick from eating it. Why can't you thaw uncooked chicken
I was following this recipe (I've pasted it at the bottom of the question) for which the cooking time mentioned is 30 min. Although for me, it took around 45 mi
So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder. We will be eating the meat over the next few days. Would it be
I sautéed chicken gizzards for quite a while, then added water and boiled another 15 minutes but they are still pink inside. Are they safe to eat even th
I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a
Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider
I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3)
At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a
Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that
I was able to bake frozen chicken for the longest time in my oven (~6 months). However, recently the fire alarms in my apartment started going off. So I notice
I left raw chicken in my car for just under two hours at 11 degrees Celsius (51.8 F) by accident. Apparently this is safe (?) as it is under two hours and the t
When cooking the chicken for quesadillas would it be ok to use taco seasoning to give some flavor to the chicken? Would that taste weird? I have a new quesadill
I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock).
I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when fro
I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have
I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citru