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However, HCAs also form at lower temperatures when the cooking time is long, as in roasting. HCA concentrations are higher in browned or burned crusts that result from high temperature. [4] The pan drippings and meat bits that remain after meat is fried have high concentrations of HCAs. Beef, chicken and fish have higher concentrations than pork.
Cook, partially covered, until the internal temperature on an instant-read thermometer, inserted into the thickest part of each breast, reads 160ºF.
Pat the chicken wings dry with paper towels and season well with salt. Add half of the wings to the oil and fry until golden brown and fully cooked, 5 to 7 minutes. Drain on paper towels.
Ninhydrin (2,2-dihydroxyindane-1,3-dione) is an organic compound with the formula C 6 H 4 (CO) 2 C(OH) 2.It is used to detect ammonia and amines.Upon reaction with these amines, ninhydrin gets converted into deep blue or purple derivatives, which are called Ruhemann's purple.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the animal. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]
The compound is usually available as the monohydrate, a white, odorless, crystalline powder. The solid contains separate sodium cations Na + and glutamate anions in zwitterionic form, − OOC-CH(NH + 3)-(CH 2) 2-COO −. [38] In solution it dissociates into glutamate and sodium ions.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.