Professional Chefs Answer 13 Common Chicken Questions Test Kitchen Talks
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Date: 2019-10-25
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Comments and reviews: 10
FlowerofDissolution
I think BA missed the mark on two of the questions. About rinsing the chicken with water was a question that probably referred to using frozen chicken. As it thaws it will release a lot of slimy liquid, which is part of something they use during the freezing process. It can have slight artificial flavor, so I definitely rinse thawed chicken and then use paper towels to dry it off. With fresh chicken? Absolutely not. No need to. The second question they didn't get was about mealy chicken. Why is that? I'm no expert, but I think this again refers to using frozen chicken. Obviously the chicken is really cold until it thaws and it's easy to rush your cooking and throwing a piece of too cold chicken into the pan, at which point I guess the chicken is not so much fried as it's boiled, giving it a bad texture. Don't rush your cooking? It doesn't have to room temp, but I shouldn't be to cold to cook properly. The BA kitchen really need to learn how to talk to us commoners who simply don't have endless supplies of the best quality fresh organically raised chicken, but simply buy the cheep frozen stuff because we simply cannot afford other stuff.
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I think BA missed the mark on two of the questions. About rinsing the chicken with water was a question that probably referred to using frozen chicken. As it thaws it will release a lot of slimy liquid, which is part of something they use during the freezing process. It can have slight artificial flavor, so I definitely rinse thawed chicken and then use paper towels to dry it off. With fresh chicken? Absolutely not. No need to. The second question they didn't get was about mealy chicken. Why is that? I'm no expert, but I think this again refers to using frozen chicken. Obviously the chicken is really cold until it thaws and it's easy to rush your cooking and throwing a piece of too cold chicken into the pan, at which point I guess the chicken is not so much fried as it's boiled, giving it a bad texture. Don't rush your cooking? It doesn't have to room temp, but I shouldn't be to cold to cook properly. The BA kitchen really need to learn how to talk to us commoners who simply don't have endless supplies of the best quality fresh organically raised chicken, but simply buy the cheep frozen stuff because we simply cannot afford other stuff.
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Puzzle Girl
I like to skin chickens and plop them whole in the slow cooker. I don't have to worry about them being under-cooked (I've gotten food poisoning from chicken in restaurants three or four times, and am nervous about chicken. I also love skinning them and then coating them with Greek yogurt and hot spices and broiling until the yogurt's black on top. As for reheating chicken breast -- just shred it and stir-fry it or heat it in marinara. Or even purposefully overcook the very small shredded bits until crispy.
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I like to skin chickens and plop them whole in the slow cooker. I don't have to worry about them being under-cooked (I've gotten food poisoning from chicken in restaurants three or four times, and am nervous about chicken. I also love skinning them and then coating them with Greek yogurt and hot spices and broiling until the yogurt's black on top. As for reheating chicken breast -- just shred it and stir-fry it or heat it in marinara. Or even purposefully overcook the very small shredded bits until crispy.
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Alexander Peters
1. Always wash your corned beef briskets before cooking or it'll be way too salty. 2. Reheat chicken or other roasted foods using a turbo convection oven at 200 - 225F, with a light drizzle of good-tasting oil to prevent over-drying. If you have an unglazed stoneware platter or surface to cook on, that will work better than a sheet pan. You can't prevent some drying out, but esp. if you leave the skin on, and have a well-calibrated oven, you can mitigate the amount it dries out.
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1. Always wash your corned beef briskets before cooking or it'll be way too salty. 2. Reheat chicken or other roasted foods using a turbo convection oven at 200 - 225F, with a light drizzle of good-tasting oil to prevent over-drying. If you have an unglazed stoneware platter or surface to cook on, that will work better than a sheet pan. You can't prevent some drying out, but esp. if you leave the skin on, and have a well-calibrated oven, you can mitigate the amount it dries out.
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Theon
When we say wash the chicken, we do not mean place the chicken under a faucet and let the water run over it. We simply mean to place the chicken into a container containing either lime juice or vinegar so that the acidic properties of the vinegar or lime cleans the meat and neutralizes some of the bacteria such as salmonella etc which inhibits the growth and kills the bacteria especially if you marinate your meat overnight.
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When we say wash the chicken, we do not mean place the chicken under a faucet and let the water run over it. We simply mean to place the chicken into a container containing either lime juice or vinegar so that the acidic properties of the vinegar or lime cleans the meat and neutralizes some of the bacteria such as salmonella etc which inhibits the growth and kills the bacteria especially if you marinate your meat overnight.
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PhillipMargrave
Meally chicken texture comes from over cooking or over marinating. A lot of marinades have acids in them that overtime break down the exposed layer of meat. To avoid that only marinate chicken about 15 minutes and pierce the chicken several times with a fork so the marinade can penetrate and give more flavor. Then do not over cook the chicken. Once the chicken is cooked to the safe temperature remove from heat.
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Meally chicken texture comes from over cooking or over marinating. A lot of marinades have acids in them that overtime break down the exposed layer of meat. To avoid that only marinate chicken about 15 minutes and pierce the chicken several times with a fork so the marinade can penetrate and give more flavor. Then do not over cook the chicken. Once the chicken is cooked to the safe temperature remove from heat.
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TheCanadianGamingPenguin
When I have to re-heat chicken (because yes, I do do that. :P, I usually make sure there's something also in there that has a bit of moisture; This usually keeps the chicken hydrated. But it could also be because of how I/we cook the chicken in the first place. [Side note: The chicken we usually have is chicken breast. we get whatever is available/cheap-ish. so it tastes gross cold. ]
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When I have to re-heat chicken (because yes, I do do that. :P, I usually make sure there's something also in there that has a bit of moisture; This usually keeps the chicken hydrated. But it could also be because of how I/we cook the chicken in the first place. [Side note: The chicken we usually have is chicken breast. we get whatever is available/cheap-ish. so it tastes gross cold. ]
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megan dryden
Im sorry, i went through 4 yrs of culinary school, and worked in plenty of resturaunts, and i still wash my chicken and pork. I am very careful not to throw chicken water all over the kitchen, but no, yuck, i have to wash the film off my meat. To me, on chicken and pork, it feels like a thick layer of bacteria. I have to
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Im sorry, i went through 4 yrs of culinary school, and worked in plenty of resturaunts, and i still wash my chicken and pork. I am very careful not to throw chicken water all over the kitchen, but no, yuck, i have to wash the film off my meat. To me, on chicken and pork, it feels like a thick layer of bacteria. I have to
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easily offended
People who watched this video and will continue to wash their chicken don't care about being safe. They just care about feeling safe. These people will literally ignore science and reasoning because they don't know how to modify their world view and the incorrect things they were taught as a child.
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People who watched this video and will continue to wash their chicken don't care about being safe. They just care about feeling safe. These people will literally ignore science and reasoning because they don't know how to modify their world view and the incorrect things they were taught as a child.
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Jonathan F
The myth that you need to wash meat is very pervasive. People associate washing with cleanliness, but bacteria is ingrained into the skin and meat of the raw chicken. All you're doing when washing is spreading that bacteria around your sink and splashing it into the air. The heat will kill the bacteria
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The myth that you need to wash meat is very pervasive. People associate washing with cleanliness, but bacteria is ingrained into the skin and meat of the raw chicken. All you're doing when washing is spreading that bacteria around your sink and splashing it into the air. The heat will kill the bacteria
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Mayzik M.
Theres actually a way to reheat chicken in the microwave that rehydrates it and doesnt over cook anymore. Simply put the chicken in a bowl of kinda deep container and lay a moist passer towel over it. Set time for however long u think itll take and BOOM the same juicy chicken you had when it was made.
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Theres actually a way to reheat chicken in the microwave that rehydrates it and doesnt over cook anymore. Simply put the chicken in a bowl of kinda deep container and lay a moist passer towel over it. Set time for however long u think itll take and BOOM the same juicy chicken you had when it was made.
reply
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