Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish.
Both of us got very pink chicken. I am pretty sure that my plate had three drumsticks. Upon noticing the color, my colleague returned the dish to be more thoroughly cooked. I did not return mine, since last week I read the USDA fact sheet on poultry preparation. It says that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably the pinkest chicken I have ever eaten. Other than the color, the texture and color of the meat did not seem raw.
I have a few questions:
Puffin meat is bright red. Duck meat can be rather red as well.
I have seen some cooking process that can make chicken red or pink, Jidori chickens for example cooked at low temperatures for long periods of time.
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.... On occasions I have managed to cook it all white but this is the exception not the rule. Does the size of pieces make a difference as to how well it cooks? Does size make a difference as to how I should cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do
' (flattened & parcooked). granola (US) is a cooked sweetened oat dish that may include nuts or dried fruit, and may be pressed into bars. It looks similar to muesli (UK) which is raw oats, nuts... to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy potatoes (US) are floury potatoes (UK) or baking potatoes (UK, US). This refers to high starch, low moisture potatoes that result in significant softening when cooked (useful for mashed potatoes
Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
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... well and the fat was amazingly tasty. However, the roast was so chewy, I am very disappointed. I did a lot of research before I cooked it and found that slow cooking is a good way to tenderize meat. I also found out that certain cuts of meat need to be cooked differently. I.e. Steak should be hot and fast, and roast cuts should be long and slow (after searing it of course... yum yum yum
Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply ignorance about what is safe within reason. My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without
recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)? References: some threads mention this substitution, but they don’t exactly answer my question. .... This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had rabbit once every other month, or more often; definitely more frequently than chicken. That said, I don’t recall rabbit to taste anything like chicken up to the point that apart from soup I don’t value
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it occurred to me: what are the pros and cons to removing skin before grinding poultry meat? Especially if the complaint of turkey "burgers" is that they are too dry and lack flavor, wouldn't the skin help with that?
How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the skin/scales should be bright and shiny like metal this fish shouldn't really smell of anything except 'watery' the flesh should rebound quickly when pressed the eyes should be bright and clear really fresh fish is also quite slimey to touch if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back. And all of these ways don't work, because the fish bores under sand
sure the chicken is being cooked well(have cooked a lot of soups) however the colours seem more like flesh which the brine hasn't penetrated otherwise it would become white like the rest of the chicken. I have noticed this to be more present when in pieces e.g. small cut chicken or leg pieces rather then breasts. On the next try I will boil my salt first, however I had been stirring with a spoon...I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out. My basic method is: add 1.5l spring