I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The ka
Here is the problem I'm facing: I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while a
I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So
A young lady I know has informed me that "Chicken & Dumplings" is amongst her favorite dishes. I have only attempted this a few times with only marginal suc
I want to make my own shake and bake at home. The shake and bake you buy at the store is full of unpronounceable, non-organic ingredients and seasoning. I'm l
Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I
I have some chicken breasts and some asparagus that I want to cook tomorrow whilst we're out camping for midsummer. The fire will have a grate over it probabl
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a
Most of the recipes that call for crispy chicken mention that you must leave the skin on. That's what crisps. Is it possible to make crispy chicken without ski
For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut th
No odours can enter the place where I am keeping the bones in the refrigerator so contamination is minimized.
I thought I remembered hearing the food agency Evira say that you should never reheat chicken meat after the initial cooking. However, I cannot find the stateme
In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But th
I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can
There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman'
Sorry guys, but I suspect I have a bit of a newbie question here. When I buy raw chicken breast, I like to open up the package immediately and separate it out
I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I co
I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it u
I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them? The marinade