Smoked a chicken and the skin came out like boot leather
Aug 14, 2012 · 10 I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and …
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 …
Can chicken not completely cooked then cooled be fully cooked later?
I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem. Is it now safe to put that chicke...
How to smoke chicken without it coming out tough?
Sep 12, 2011 · Chicken is low in fat so it can dry out in a smoker at prolonged and low temps. He suggested "smoke-roasting" - get your smoker ripping at 350 to 400F (I have an off-set wood-fired …
How do I cook a chicken to make it really really really soft?
Rubbery chicken is a sign that the chicken is overcooked -- by any method. You can get tender chicken with any cooking method if you're careful about how long it cooks. Can you tell us any more about …
food safety - How does my pre-cooked Costco chicken breast not …
Aug 5, 2020 · The label says "best before" a date that is 5 weeks from now. I don't think there is enough salt or vinegar to preserve these since the chicken tastes like normal chicken and these aren't …
My chicken breasts release a lot of fluid when cooked. How do I …
Apr 16, 2015 · 5 I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour. This happens with fresh chicken as well as frozen (de-frosted) …
Recovering from a sous vide disaster - Seasoned Advice
Sep 1, 2023 · I decided to cook the chicken further in the sauce but this (quite understandably) ended up with classic "Rubber chicken". Having two pieces left over that were rapidly chilled then refrigerated …
temperature - How/Why Does Broth Burn? - Seasoned Advice
When simmering a basic chicken or beef broth (bones/meat/onion/carrot/spices) the result generally improves with time until, often, after a long time (on the order of 12-24 hours) the broth and solids …
How to safely use tongs when grilling? - Seasoned Advice
May 4, 2024 · Last night I made chicken for a group of people on the grill. I used tongs to put the meat on the grill, flip, and move it around. What would be a physical process I can follow to make sure I'm …