Why did my organic chicken come out like rubber after roasting?
Aug 20, 2013 · It sounds like your chicken was simply overcooked. If you used a built in pop-up timer, these almost always are set to a temperature which will overcook your poultry. Some authorities recommend cooking white meat to 170 F (77 C), but this will leave your chicken dry and overcooked.
deep frying - Why is my chicken all rubbery? - Seasoned Advice
Rubbery chicken is normally a sign that it is overcooked. Frying is a challenging method to cook chicken, because it is very rapid, and easy to overcook the chicken. Some of this, you will simply learn by experience, based on the typical size of the …
How can I reheat chicken without it getting rubbery or dry?
Sep 18, 2010 · Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated. In the toaster oven, the meat will frequently dry out. How can I reheat it and keep the texture reasona...
Crazy Aaron Orangesicle - Clearance - Woot
Nov 24, 2024 · How much did you eat? 2 Likes. Froodyfrog November 24, 2024, 5:06pm
Smoked a chicken and the skin came out like boot leather
Aug 14, 2012 · I can confirm that hot & fast is the way to go. I just smoked my first chicken using advice from this thread, and it came out perfect. Our guest said it was the best chicken she had ever eaten. Specifically: Pellet grill set for 350. Chicken spatchcocked, coated with olive oil, and rubbed with Lawry's Poultry rub.
How to Remove Excess Water from Chicken/Other Meats Prior to …
Dec 21, 2016 · Here in the UK, supermarket chicken and other meat cuts are infused with water to bulk them up prior to sale. So, when frying or browning the meat, I often end up half boiling it from all the water that comes out and I end up having to spoon the excess water out of the pan (along with a lot of flavour) so I'm able to carry on with the stir-fry ...
How can I prevent pan fried chicken from becoming too chewy?
(2) fat content of the chicken (3) the way you cook it. Chicken breast contains little fat, and thus if cooked, it dries pretty easily and dry meat + heat = chewy. If you insist on the chicken breast, you can try poaching it in for example chicken stock, first, before cooking it on a pan. You may also want to make small cuts into the chicken so ...
chicken - Forgot the crockpot lid - Seasoned Advice
Jul 20, 2017 · Yes. Crockpots are carefully calibrated to come to temperature quickly in the beginning of cooking (this is why they need to be 1/2 to 3/4 full of liquid). Without the lid on it would not come to a safe temperature and you will be at risk of foodborne illness if you eat the chicken or serve it to someone. Sorry!
What parasites are problematic in sous vide? - Seasoned Advice
Feb 17, 2014 · Otherwise you might as well just say "don't do sous-vide, ever", because nobody, ever, cooks sous-vide chicken at 165° F. Bacteria are killed at much lower temperatures, it just takes much longer, which is a safe practice as long as the cooking is uniform and the temperatures and times are very precise (which is exactly what sous-vide is).
How do I pound chicken (or other meat) without making a mess?
Then pound lightly on the chicken, do not hit them too hard-I'd rather hit them 3 or 4 times than overhit and splatter stuff everywhere. Then if you aren't using the chicken right away you can wrap the chicken up in the plastic wrap until needed. Use a wooden mallet, it works best and you can see and control what you are doing.