Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chick
Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes
I’ve recently started eating tinned chicken, specifically the Roberts brand as shown below. When I open the can, it looks kind of raw and kind of tastes a
I prepared a roast chicken for the first time today. The chicken weighed about 2 kilograms and I cooked it for about two hours at 190 degree Celsius. My concern
I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like
Recently I’ve been getting canned chicken and then frying it, baking it etc. What I notice is that the chicken in general feels cold and the inside alway
I can never tell whether this color means the chicken needs another 30 seconds or a minute to finish or if it's properly cooked. I don't want
I would think pressure cooking chicken breasts in the instant pot for longer, and by that I mean 12 minutes or a little more, they would come out super tender.
I am attempting to recreate the roast chicken by Chef Giuliano Sperandino: Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le
The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the
I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount ca
If you buy a whole chicken in the supermarket it is defeathered, without head and feet and with the inner organs removed (sometimes you get some organs in a bag
I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should
In cooking meat like chicken, I've noticed that recipes say to close the lid and wait for few minutes. I'm trying to figure what exactly the effect created by t
Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-b
I love chicken Tikka Masala but I’m afraid it doesn’t always like me. If I cut the masala portion in half what can I use in its place? Maybe double
In the country where I live, whole chicken is the cheapest protein you can buy and I cook it every week at home. I always ask the butcher to cut it into pieces
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
I am looking for a way to precook chicken and preserve it for later use. The idea being that I precook the chicken (1 hour at 150 C) then freeze it, then when I
I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https: