I'm making a chicken dish that is baked but I want to do most of the cooking the day before the party. Can I pre-bake the chicken and then keep it warm in the c
I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues. I pl
I pan fried chicken cutlets and stuck the thermometer in the thickest part and it read 165 degrees but when I ate a bit there was a small spot of pink, slightly
What is the best method for determining when a roast chicken is done cooking? Many of the methods I have seen online provide approximate time
I cooked chicken breasts in my countertop convection oven with a honey and soy sauce mixture and they didn't brown at all. I guess the honey and soy slid right
When I buy whole chicken from the supermarket, it usually comes sealed in liquid. As I break the chicken down, it is unpleasant to work with, slimy, and wet. I
James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the
I have a ceramic grill that I have only ever cooked organic chicken breast and organic steak on. I have occasionally added spice but not for months as it makes
I have been trying out Korean Ginseng Soup recipe but the chicken meat usually turns out dry. Is this to do with the heat and the time taken to cook? I use an i
I rinsed the chicken as well as I possibly could, to make sure all the gel was off. What if there are small pieces of the gel stuck, and now I'm cooking it? Is
Is this normal? I've got about 10 quail meats and some of them have these spots. Are these safe to cook and eat? Is it possible that they had a disease or wer
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.
Thanks to coronavirus, a local restaurant supply company is offering home delivery, and I ordered a ten pound bag of boneless skinless chicken breasts. There we
I'd like to try rendering schmaltz, and to that end have been stripping skin off the store rotisserie chickens my family buys (I've got two chickens-worth of sk
I am roasting a chicken in a dutch oven. Should I add any type of liquid to the bottom of the dutch oven before putting it in the oven?
I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No
I thought I wanted to cook chicken last night, so I put the frozen chicken breasts (in original packaging) in a bowl of cold water to defrost. After about 30 mi
I bought some fresh packed chicken livers from the supermarket (refrigerated). At home I froze them. Today I've thawed them and they were bloody. I've put them
I know I can boil a chicken for about 30 minutes I want to boil a chicken with vegetables, lemons and some spices for 3+ hours. Can I do it safely? How is th
I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the v