In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break do
I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
I purchased an analogue instant-read meat thermometer (link to the precise product). I fried some diced chicken in a little lime juice and olive oil in a fryin
In the recent news, there was 91k pounds of turkey recalled because it was known to contain Salmonella, If I've always been told to cook my poultry to full don
I take lots of advice to cook steak, but it always turns out underdone. I need help. I cook it at a higher temperature for longer times and nothing works.
Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remo
I have a brand-new digital Electrolux microwave that comes with fan oven. I'm cooking poultry (like 3 pieces of small thighs) and it takes more than 30 minutes
In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours bet
I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another pl
I often buy ~600g of chicken from the supermarket, then cut it all up in one go and use it in two different meals a few days apart. Half I'll cook immediately a
Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
Many cooks/chefs recommend resting meat. There's a saying of "rest for the same length of time it was cooked". For steaks this is fine, a 6 or so min cooking ti
According to US KFC, a chicken is cut into 2 breasts, 2 wings, 2 thighs and 2 drumsticks. White meat is breasts and wings, dark meat is thighs and drumsticks. B
So I have this raw chicken breast that I haven't opened (sealed shut in the original plastic container) in my refrigerator for 5 days now and there is still 2 d