Category: Daily Living
I love to cook Chicken so what is a good way to tell if it is cook rite
Yours truely has to ask the question, if you like cooking chicken, wouldn't it have been better to ask before you decided to cook the chicken which led to you liking to cook said chicken?
Nem wonders if that makes sense. He walks away mumbeling it makes sense to me, doesn't it?
lol NYM That was really funny! To the first poster I can't tell you I'm a vegitarian.
if there's blood you're in trouble enough
Stevie.
if there's blood you're in trouble enough
Stevie.
it would depend on what kind of portion you're cooking. If you are cooking a whole chicken, say rosting it, the general rule is twnety minutes to the pound, with an extra twenty minutes added on at the end. It's always best to cook chicken for a little longer, than worrying about taking it out too soon.
lol Stevie yeah Sugar you're right. My Dad used to cook chicken that way.
Hey there, I agree with sugar. Its really about timing, and I fin when chicken is cooked it's not really slimey. Hope this is helpful
Yuck slimy chicken! I only eat vegetarian chicken though!
well sense i like to cook chickin it's the tecture of it after a few minits. if you have the stove on high it will cook really quick and all i can say is keep moving it around if you just leave it in one place it will only cook on one side and then that might not be good. i also like to put spices and i've notest that it some times it can make it feel a little bit different in tecture.. i i hope that made a little bit of sence. smile
Hi this is karens* karen s* I have chicken in the oven as we speak, as I write this. :) I am making shake and bake chicken for my husband and I. I usually follow a recipe as well as go by texture. I keep track of time and then also if the chicken looks firm then I know its ready I find itmore difficult, cooking chicken on the stove, frying it and all. But, then again, I don't really like fried chicken, so don't have the experience doing it. Good luck and happy cooking. :) there are excellent books out there as well as web sites. I love cooking.com and betty crocker.com to find simple and easy recipes. Take care. . and
How can one fry say drum sticks and fry them evenly enough? At times I find that despite my rolling them around, I end up cooking one side too much and the other not enough.
As in breasts and wings, they are fairly flat enough, so I am fairly sure that I am turnning up over to the otherside and not ending up on the same side.
*shrug*
Of course I should invest in a deep fryer, but thats a whole different set of problems all together. Like draining the oil.
Depends on how you want to cook you chicken. If you are baking it then about 45 minutes at 350. If you cover it with foil it gets tender. Some water in your pan, spices and cover and cook. Cut a piece after the time and taste if not tender enough then let it cook more. Make sure the water stays in. Just a little not to much. Now you can do that same thing with a skilet on top of the stove as well. Cover with a top. If frying it then low heat just high enough to make the oil ot, but not to hot it pops. Turn offten. Not only on 2 sides, but all 4 sides. Gently is the way. A deep fryer is really the best tool for this if you are blind. Get a can to drain oil into with a fitting top. Do not ever put grease down the drain. You'll soon clog it and have to hire a plumber if you not handy.
Easier way ahoy. Get yoruself a cooking thermometer, they can be bought from blind mice mart, ila and a few othe rplaces. even rnib if your a brit. cost about 12 usd or so i think, not much more. chicken is doen when the thickest part is between 75 and 80 degrees c. hth
Deep fryers really are the balm. You can strain your grease throu a colender or one of those metal screens in the shape of a bowl. As a previous poster said though, never pour it down the drain.
Hi, when cooking say a chicken breast, it'd probably be best to not cook it too high. You want to make sure the inside is thoroughly cooked. I usually start mine on medium-low, then increase the temperature to medium. When cooking it in the oven, I usually set the temperature at about 350 degrees. I agree with other posters. It's better to have chicken overdone than underdone. If you're afraid it may become dry, add a bit of water to the pan and cover it. When frying chicken, it might be best to use an amount of oil that will at least cover 1/2 of the chicken so when you turn it, you're cooking it completely. I don't have a deep-frier, but would like one. I live on my own so I'm not sure how practical it would be for me to have one. Also, olive oil seems to splatter a lot less. Plus, it's a lot better for you.
I started cooking fried chicken, but gave up on the count i started three fires on different ocassions. the deep fryer is the best deal for making friend chicken. i usualy backe mine on 350 for about one hour. no worries. if cooking a cwhole chicken, i allow 25 min. with that said. does anyone have some real easy receipts for baking chicken? ty, gizzmo.remeber, drugs, not hugs. smiel