I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during
The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken. An hour or so after cooki
There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?
Ive been trying to nail cooking butterflied chicken breasts on my all clad grill pan. My first attempt, they turned out rubbery, and almost completely in-edible
Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pan
My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
I got "poulet noir" or "black feathered chicken" for Christmas, but I couldn't find much information about it or how to prepare it. Is it safe to assume, that
I sometimes leave some chicken unwrapped in the fridge inside the container, if I buy a two piece, and only want one. A girl who lives at my dorm told me it was
Last night around 10:30pm, I put a frozen chicken thighs, vacuum packed in a pot of cold water to defrost. I intended to put the whole pot in
I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems f
Here's a screenshot of what I'm talking about: Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such di
Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, th
The last time I cooked the chicken, it had a strong chicken smell. I know that the chicken was not bad because I was fine after eating it. Also, I defrosted it
I'm grilling marinated chicken (I'm following a Tandoori chicken recipe which involved marinating the chicken in lemon, curd, Ginger, garlic and some other spic
I marinated chicken breast cubes in teriyaki sauce for aboutt 1 hour. I then cooked it together with the sauce it was marinating with for about 15 min on medium
I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling D
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which fini
Certain types of meat like chicken breast seem to have such a short window of being done. Cooking too little can be unhealthy and cooking too much can dry it ou
Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperatu
Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?