Cooking Poultry

Yes it is, and delicious meat at that!

YES!

Here is a basic recipe found online for Tempura batter. Dip the chicken in the batter and deep fry to enjoy. I've made my own Tempura batter with flour, salt and water and it has worked just fine. 1/2 cup flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 egg

2/3 cup ice water

Oil for deep frying

You can find chicken, turkey and other types of poultry in a meat market or the meat section of a supermarket.

Four hours maximum. All foods begin to spoil after being at room temperature for longer than that. The danger zone for food is 4 to 60 degrees and should not be used after it has been in that range for longer than four hours.

Ground turkey is pretty sensitive and should be teeming with bacteria. It should not be unrefrigerated at all - just for the length of time it takes to prep for cooking.

well it doesn't necessarily cook faster. like 15-30 mins depending on the size but it is way more juicy. of course this is just my experience

You can't. Bacteria will start to grow almost the second it is out.

Egg and poultry production is different from most other types of farming in the United States because it uses contracts extensively. The egg and poultry farmer agrees to provide the management, labor, facilities, and equipment needed for a fee, but the product is owned by the other party to the contract, the food processor or broker. For other types of farming, the farmer and buyer may set a price for the purchase of a certain quantity of the commodity before it is harvested or marketed, but prior to the harvest, the product is usually owned by the farmer. These agreements are called marketing contracts. For poultry and egg production, however, the contractor owns the product, not the farmer. Other types of farming, including cattle, hogs, and some vegetables may also have contract arrangements, but it is far more common in egg and poultry production. A much higher percentage of the farms involved in these activities have contractual arrangements.

A chardonnay would go nicely with foie gras. It's a bit sweeter and has a rich buttery kind of taste to it. However, a French unoaked Chardonnay, for example a white Burgundy, would be too dry and minerally. The ultimate pairing for foie gras is a good Sauternes, which is sweet, but has a unique flavour due to the "noble rot" on the grapes. Make sure it's chilled!

165

four hours is the max for any food at room temperature.

Four hours is too long. Potentially hazardous food should not be left out more than 2 hours. If the ambient temperature is around 90°F, cut that to 1 hour.

The US Food Code recommends that potentially hazardous food be cooled from 140°F to 70°F within 2 hours, then further chilled to 40°F within another 4 hours. So after 2 hours, the food should either be reheated to 165°F or placed in the fridge to cool further.

Four hours was an old recommendation, but that was to get the food from 140°F to 40°F. Which means it would have to be fully chilled by the end of that time frame - not still sitting out at room temperature.

housing and equipment

* 18 - 24 won ton wrappers * Filling: * 1/2 pound boneless lean pork, chopped finely * 1 tablespoon soy sauce * 1 tablespoon oyster sauce * a few drops sesame oil * 1 teaspoon sherry * 1/2 teaspoon sugar * 1 green onion, finely minced * 1 teaspoon cornstarch * 2 dashes of white pepper * Other: * Water for boiling won tons * 4 1/2 - 5 cups chicken stock * green onion, thinly sliced, as desired * a few drops sesame oil (optional) Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person. Credit to: http://chinesefood.about.com/od/chinesesouprecipes/r/wontonsoup.htm

http://en.wikipedia.org/wiki/Chicken-and-egg_problem Try here

Variable according to chicken part and to organic seller is a way to describe the price of organic chickens per pound. For example, boneless, skinless organic chicken breasts cost almost 50 percent more per pound than organic whole chickens. An article published by Mitch Lipka Thursday, July 7, 2014, in Reuterslists organic chicken at $2.69 per pound from Trader Joe's and $4.99 from Fresh Direct and boneless, skinless organic chicken breasts at $8.99 through Whole Foods and more than $10.00 with upscale butcher shops.

As with many cooking adventures temperature and weight are important. George Foreman recommends first preheating the oven and then for a 3 1/3 lb. whole chicken roast for 60 minutes. For a 2 lb chicken only 45 minutes should be sufficient.

If your chicken weighs more the maximum time is 75 minutes. As usual a thermometer is a good idea.

== == * Chicken wings are considered white meat due to the fact that chickens do not fly, and therefore the wings are not an exercised muscle.

yes although it may make you ill if there's a delay between the 1st and 2nd cooking

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Chicken meat is white

Chicken meat can also be red meat depending on what quality it is.

Just melt the cheese, dip the chip, voila!

If you are making traditional nachos, top them with your choice of peppers and/or meat and beans, sprinkle over shredded cheese and put them under the broiler just to melt the cheese (about 2-3 minutes).

Yes. It won't make much of a difference. The sugar mixed in the pancake mix will not be noticeable.

Small scale livestock production is not only a source of income but can also be an enjoyable lifestyle or hobbie. Many people choose to buy meat from small scale producers because of the quality meat which comes from free range animals raised on the farms. Most small scale farmers are an ideal example for all meat producers and provide quality alternatives to factory farmed meats. Small scale farmers often produce meats not usually seen in a normal grocery, such as goat. These meats can be appealing to people who are culturally or religiously obligated. Small scale producers often sell to people interested in kosher meat products as well.

Depends on how large the pieces are! It could be as many as two breasts per pound if they're fairly large - or more if they're on the smallish side. The package should say how much they weigh.

70% White - 30% Dark