We've all been to KFC and had those spicy chicken strips.. and also fried chicken legs wings etc.. my questions is how does the cayenne powder or sauce get insi
I have often the following situation when boiling rice and meat in rice cooker. However, I do not like it because the meat cannot then reach the high temperatu
I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as
I roasted a chicken at 180 using the fan for 1 1/2 hours, when I got it out of the oven, I pierced it and the juices were clear, I ate some sl
I boiled sliced chicken breast in plain water for elders. It's their meal. Raw chicken was fresh, but cooked chicken smells not nice. I know it should smell, bu
I left the chicken out on the counter top all night. Reading these comments, it looks like we should not consume it. So now how do I dispose of it?
This America's Test Kitchen recipe for Slow Cooker Chicken with "Roasted" Garlic Sauce has the ingredient: bone-in split chicken breasts, skin and ribs rem
I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and
Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some b
I usually buy chicken legs in a pack of four from the supermarket and the packet comes at 1000grams. This would mean that each leg should be 250 grams. I am t
I recently got into a discusion with the owner of my restaurant about using vegetable oil on the flat-top grill. We cook marinated chicken breast on the flat-to
The other night I made a derived version of pomegranate chicken and came up with a few questions. The recipe I used was: 1/2 pomegranate (smashed) 1/4 cup of
I cooked a frozen breaded chicken steak on a baking tray over 12 hours ago and I have absent-mindedly put something in the oven without washing the tray prior.
I know that there's a risk of bacteria in any area where you defrost chicken, but what about the chicken itself? Will running water over it (unwrapped) reduce
Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end wit
What year was the Wendy's Spicy Chicken Sandwich first made available for sale?
Here in the UK, supermarket chicken and other meat cuts are infused with water to bulk them up prior to sale. So, when frying or browning the meat, I often end
I bought a rotisserie attachment for my gas grill & I've used it to roast a couple of chickens. It works really well & I love it - the chicken comes out
I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus
Can I bake small pieces of chicken in the oven on a metal bake sheet? Or would glassware be better? When I say small, I mean 1/2 inch pieces