1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't
Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup? If I use a £20-£40 meat tenderiser on chi
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. S
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or
I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a go
I want to make crispy fried chicken and waffles. I have had great luck boiling chicken wings and then deep frying them. Can I do the same thing for fried chicke
I purchased some fresh chicken a few weeks ago and immediately froze it. Today I took it out and put it into boiling water to start making soup. Before I added
Is there a non-destructive way to replace water in meat such as chicken or beef, with another liquid (e.g. lemon juice)?
I usually toss the flour and chicken in a bag and shake it up. The problem is that pieces of chicken will often stick together and not get evenly coated. Is the
The America's Test Kitchen recipe for Chinese Orange Chicken calls for chicken thigh, explaining that it has a better taste and texture for the recipe. It does
I'm told this releases the impurities, i.e scum, so you don't have to skim while simmering.
From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins. If I want the prote
I want to make a historically accurate biblical meal for a group. I'm using chicken, and serving it with flatbread and an Israeli salad (sans tomatoes and other
I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy. I know all the ingredients to
Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, descr
Yesterday I made Sweet Chicken according to this recipe: ding! It was very good. However, I really don't like making and eating deep fried food, so I figured I
I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in
I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. Thi
Due to my busy schedule, I've started preparing all my meals on Sunday and cooking one a day for the rest of the week. It's generally defrosted chicken or meat.
I want to defrost chicken breasts and would like to marinate them. Since time may be an issue, can I place frozen chicken breasts in zip lock bag with marinade