I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them
The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would
I understand that I would be using a lot of butter, but my only concern would be burning the milk solids. So would clarifying the butter be key? Would it ta
Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicke
How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got b
Thomas Keller recommends bringing a chicken to room temperature before roasting. Peter Meehan and the Lucky Peach gang recommend chilling a chicken before roast
I understand that, in order to cook chicken safely, the chicken has to be 175f or 79c. But is there a temperature for the different cuts of chicken that impro
I BBQ a case of chicken for a family reunion it is extremely salty how do I fix it
I got the chicken fresh from Smith's, rinsed it, seasoned it, and it didn't smell at all. I put it in my mother-in-law's baking dish, baked it, and it smelled s
My mother-in-law used to make Chicken Paprikash, and she would usually burn the rice at on the bottom of the pot. Her three sons, my husband being the youngest
Tonight I cooked fried chicken on the stove. However, I have seen chicken with brown ligaments or bones, after cooking before. Not just from frying the chicken
I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but
Someone gave me some eggs laid by his backyard chicken about two months ago. I left them in a regular egg container on my kitchen counter for about two months n
So Im paranoid when it comes to raw meat/undercooking stuff. Sometimes however I want to stick with something simple: IE chicken in a skillet w/ a simple glaze
I made a chicken recipe tonight that was really good, but I want MORE flavor in the chicken. It had a rub on the outside made from Chinese five spice, brown sug
So I wanted to make Gordon Ramsay's buttermilk fried chicken Recipe. Although I didn't have any buttermilk so I found online you can use milk with lemon as a re
I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.
Came in from store but forgot to put up my Tyson fully cooked chicken patties. Never opened, seal not broken, 20 hrs later--do I trash em?
Whenever I try to cook some dinner and I get the chicken out of the freeze, I have to think twice if I really want to undergo the messy process of chopping it u
Recipe says to bake whole chicken uncovered 250 degrees F for 5 hours or until done. CAn I shorten the bake time if I increase the heat to 350 degrees F? if so