I recently made some pan-fried chicken breast halves. When I wanted to reheat the leftovers I tried to do it in the conventional oven instead of the microwave oven as usual. Following some instructions on the Internet, I preheated to 450 °F, put two chicken breast halves from the refrigerator on a baking sheet, covered with aluminum foil, and then put in the oven for 10 min. In the end, the chicken was pretty tepid. I resorted to putting them in the microwave oven under plastic wrap for 1 min and they were fine.
This raises two questions for me:
1. You miss out on nothing. You do risk overcooking in the Microwave, as all you need to do is reheat, so be careful with the timing
I use a glass bowl with lid, or reusable silicone lid instead of messy plastic wrap. Usually much nicer that way, as it can sweat in plastic wrap and go mushy
2. Re-heating in the oven is not ideal for delicate food. OK for Pizza, but for food that can go tough quickly is tricky. Either use the nukelator or a medium hot skillet. The skillet will only work if there is plenty of sauce or oil
I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the deep fryer goes). Time such that deep fryer is heated by the end of the 3 hours. Drain now-cooked chicken wings Deep fry (while still hot) for 4 minutes, flipping half way through. These came out.... I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them
in the microwave part, so the quality of the microwave is not essential assuming one is in the machine. I am willing to spend some money on it because I use the oven every day. (Note: The owner... the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more... this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove and wait for oil to heat up. Place food in skillet. B Turn on stove and wait until it's hot. Place oil in skillet. Oil should heat up in a few seconds. Place food in skillet.
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. Sometimes some pieces come out white... it fast so long as I lower the heat once it's boiling? Sometimes I notice some chicken bits start ripping, e.g. skin opens, tears. My guess is this is due to boiling or staying on the lower surface 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 I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good emergency replacement for butter in a recipe? My recipe (if needed) was: 1 1/2 cups butter, divided 1 pound skinless, boneless chicken breast halves - cut into cubes 2 (16 ounce.... What I ended up doing was adding some EVOO to the sauce because I figured it had a similar fat content. The sauce turned out ok enough, but I'm wondering what the difference would have been if I had
I want to buy a convection microwave oven. I plan to buy either from LG or from samsung .Almost all LG products have stainless steel cavity and Samsung comes with ceramic enamel cavity. What is the difference between stainless steel vs ceramic enamel in terms of: Durability Ease of cleaning
) and returned them to the oven. After another 5 min or so I took the chips out of the oven. They were hot, some were burnt, but none were crispy or chip-like. My question is: What was my fundamental...A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt: Using a mandolin, I sliced the potato into one-eighth of an inch size medallions. I placed those medallions on a baking sheet that had been covered with a greased sheet of tinfoil. I set the oven to 350 (it was a total WAG in terms of temperature) and placed the baking
, but not unbearably so. Most of the heat was in my throat, not in my mouth (mostly as an aftertaste), and I did have that bitter aftertaste Can something be wrong with my batch of cayenne peper? Or is this how... it's done, add the beens Two problems: A slight bitter aftertaste Not enough kick I think that the bitter aftertaste is from the cayenne pepper. I have read that cayenne pepper is quite neutral in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat
for a couple of hours. Took out of package and put on a rub. I put the oven on 450 F and put the roast in (fat side up) for 10 minutes for the maillard reaction. Note that when I did this, I put it directly on the oven rack; I put a tray underneath to catch the drippings, but it was uncovered. Turned oven down to 225 for 2 hours and then 200 for 5 hours. Cut the roast into half inch slices... beef roast? If so, how can I avoid that? In this post, 'Gilead' suggested a few solutions, beating the meat, cutting it against the grain, and choosing the right cooking method. Well, did I do