At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
So I got a Rotisserie chicken from Costco at lunch today. It was hot then, but traffic was bad so it got home around 1. I didn't feel like eating right away so I stuck it as is in the fridge. Just got hungry around 3 and ate some, but I was surprised the inside was still warm. I temped it and it was 80 or so still in the middle. So it was probably in the "danger zone" for at least 3 hours and wasn't even getting close to 40 degrees. [more inside]
I bought 2 pounds (the smallest size I could find) of plain whole milk yogurt, not realizing that there was an almost-empty container in the fridge. So now I have all this yogurt with a best-by date of August 5. What are your favorite ways to use it? I'm especially interested in vegetarian main dishes (bonus points for using CSA-type veggies), but would also like ways to pair it with chicken or fish.
I have 25lbs of thawed chicken breast. I do not have a grill, but a full kitchen. What are the best ways to pre cook and store chicken for later use. I have a freezer chest for storing cooked chicken. My goal is to have prepped chicken that I can use on week nights to create quick easy meals OR to create healthy lunches. Any ideas about how to create meals with prepped chicken are a bonus.
As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
I just cooked a bunch of chicken but had left it on the countertop for one hour in my 75 degree apartment (forgot while running errand). The USDA does not recommend this. Should I eat it? Specifics: they are drumsticks, had thawed overnight in the fridge but were still not totally defrosted, and were cooked for 50 minutes in the oven at 400 degrees.
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
How do you make the stuff? I've been searching for years trying to figure out how to recreate the flavor of the chicken wings that I'd get from the Chinese takeout/delivery place. I've tried lots of recipes online, but nothing seems to come close to the flavor.. I don't know what is it, but I can't do it. I've tried using Accent and MSG powder and it doesn't work. I've got a wide a selection of spices and easy access to aquire more spices. I also have a deep fryer and a wok for preparation. Ideas?
Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine? [more inside]
Is cooked then frozen chicken with a mild eggy smell ok to eat? [more inside]
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it? [more inside]
Shooting for the weirdest food question of the year -- how do I get the smell of varsol out of a chicken? [more inside]
I need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor. [more inside]
Why do I keep burning my chicken breasts? [more inside]
I bought a hot rotisserie chicken from the deli section at the local health food store today. I took it apart and packed the light and dark meat and some of the skin into glass mason jars. I am storing these jars in my fridge. How long can I expect them to last? Can I eat the chicken from the jars 3 to 4 days from now? If I had just put the whole chicken in the fridge, would it have lasted longer? Thank you so much!
I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas. [more inside]
I'm looking for a chicken pot pie recipe that appeared in an early '90s issue of Food and Wine magazine, but does not appear on the magazine's web site- help! [more inside]
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
I just got our chicken share and it came with a bag of giblets, but it came with 5 bits I don't recognize. What part of the chicken is this? [more inside]
sigh... Can I eat it? Frozen then fridge-thawed Chicken edition. Complication: power outage. [more inside]
How long can I safely keep steamed chicken wings in the refrigerator before baking them? [more inside]
How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home! [more inside]
Why is chicken meat so much different from beef? [more inside]
Safe to eat filter: I've had chicken korma in the fridge since Monday. Kept meaning to take it home for dinner and kept forgetting... [more inside]
Is the chicken sell-by date a safety paradox? [more inside]
What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?
OK, so I've been eating a lot of fried chicken parts (maybe that's a question for another time). Yesterday it was buffalo wings. Today, regular ol' fried chicken. Today I was eating the drumstick and I started to wonder why it was so much bigger than the drumsticks from the wings I had yesterday. I thought maybe the chickens are bigger? Or maybe they're a different kind of chicken? Or maybe it's something else? I obviously tried googling, but I couldn't come up with a good string of keywords. Is this really obvious and I'm missing it? Help please!
On the interior portion of a chicken leg quarter in a recessed portion of the bone is a small brown organ with a liver-like texture. What is this organ anatomically and does it have a culinary term attached to it?
Where can one find fried chicken livers & gizzards in west Houston? [more inside]
Fast-Food-Filter: How can I find the closest KFC restaurant that serves my childhood favorites? [more inside]
Frozen chicken breasts and other frozen meats: Are they worthwhile? [more inside]
What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella? [more inside]
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
Were produce and meat really better in the old days? How can we be sure? [more inside]
Where can I get the best chicken and waffles in New York City? [more inside]
I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
Should I eat this cooked chicken in my fridge? 6-7 days old, and in a zip-loc. [more inside]
Found a "worm" in a supermarket chicken! Is it fair game or foul play? [more inside]
Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
Will I get sick from eating this? In an attempt to eat healthier, I broke out the crock pot last night and filled it with raw vegetables and raw chicken, in preparation for a day of slow cooking all day today. [more inside]
Help me learn to use up a whole roast chicken. [more inside]
I want to prepare a Russian-Doll Roast. [more inside]
I'm looking for recipes and techniques for authentic southern fried chicken. [more inside]
What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
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