I recently ate at a restaurant that had you cook your own food. They had a heating plate in the middle of the table and they would set a small pot onto it and add in spices/vegetables to the water, after which you would receive a platter of raw meats (chicken, steak, shrimp, etc) to cook yourself.
The waiter mentioned that when you cook the meat you should leave it in for 1.5 - 2 minutes depending on what it was (shrimp for less time than the chicken/steak). If you leave the meat in for an extended period (say 15 to 25 minutes) would the meat over-cook in the boiling water? The small cuts of steak would cook to a 'medium' or 'medium-well' consistency for 2 minutes depending on the size of the cut.
This was the first time I have ever seen small cuts of meat (especially in that variety) cooked in a boiling water pot.
Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.
The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way.
For tenderness you can either cook it quick or cook it longer. There is no in between unless it is grounded up. Even then, cooking ground up meat longer can make it tenderer. But by longer I mean 45 mins to an hour and sometimes more.
centre of the pot. What causes this, and is it a problem? How long are soups meant to be cooked for? Mine is usually 1 hour 15 minutes. Sometimes I add more time but it doesn't still cook the insides... while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour... idea why I cannot get it right or what I may be doing wrong? Is there a sure procedure to cook chicken soup to make sure it cooks fully every time?
) containers whole milk ricotta cheese 1 pint heavy cream 1 teaspoon salt 1 cup grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g... boiling it. I followed your previous advice however slow cooking does not absorb salt in the same way brining does, otherwise you would get plump, tasty and juicy meat(like brining) which you do... would simmering cause salt to leave the meat cells especially if it is simmered in the original brine solution? Why would some parts of the bird brine properly and not other parts as I am finding
water to pot, add 30 grams of sea salt and mix until dissolved, add 1kg whole chicken (whole or small pieces), refrigerate for 6-12 hours (usually 12), then cook. I have noticed the following things... then throw away the water and make a new pot with water and say 4 grams of salt, I then add the chicken and cook the soup. Will salt come out of the chicken and go into the water or will it stay... chicken is exposed. Having said that, most recipes say you can brine small pieces in 1-2 hours. Why doesn't it work for me? Even when I do a whole chicken or 4 pieces, despite giving it 8-12 hours
to boiling water, and it was very close (99.9 oC). I then "auto-tuned" the PID. The end result is that it takes a long time to get up to temperature (/slow/ cooker), but holds it within 0.1 oC once... in the centre. Each steak was individually sealed in a zip-lock bag using the water submerge method Doublas Baldwin recommends. The first day I cooked them for 10 hours (not 12, it was dinner time, and I was impatient :( ). I quickly seared the steak 30 seconds per side in a very hot pan and rested it for 3 minutes before serving. It was very tender and had a beefier flavour than any other steak
fresh from a roast). Brawn (UK) is head cheese (US, CA) (Farmhouse Cookery) Names of cuts of meat in the US may differ from other countries. See Wikipedia for images of US and British names of regions... peppers, or specified as peppercorn. Colored peppers (US), (eg, red peppers, green peppers), typically refers to bell peppers unless qualified (eg, 'hot red peppers', 'small red peppers') Pepper (US... be known in the UK as groundnut oil. Legumes (US) are pulses (UK). 'Legume' may refer to the plant and not the seeds (lentils, beans, etc). Boiling potatoes (US) are waxy potatoes (UK, US). This refers
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre
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The Cook's Illustrated How-to-Cook Library suggests blanching 3/4 lb baby carrots for crudités in boiling salted water until bright orange, about 15 s. I added a tablespoon of salt to almost four quarts of water and blanched almost 2 lb of baby-cut carrots for 15 s. They didn't change color in this time, but they seemed bright orange from the start. After shocking in ice water and draining, I... taste test. What difference in taste should I have noticed? Did I do something wrong? Should I have left them in the boiling water for longer than 15 s? The National Center for Home Food Preservation