Cooking Poultry

* 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

You can use milk. Or, Just use flour to coat the chicken. No eggs needed.

No, it is only beef that has pink slime. It is usually in cheap school lunches too.

Years ago, I read the longest you could leave RAW chicken out after getting out of the grocery store refrigerator was 4 hours. Theoretically, you should be able to leave cooked chicken out longer than raw, and I have to admit to having left it out by accident longer than that and taking a chance and still eating it, without any adverse consequences.

How long the fried chicken can last in the open will ultimately depend on whether it was cooled after cooking, how it is stored (i.e. in a picnic basket next to cool ingredients is better than left out on a counter), the temperature, and the like. The hotter it is, the sooner it will go bad.

To find an equilibrium with the silver ratio.

I guess asking how many pounds is a bit hard to figure out, but since chicken wings are kind of small, I would recomend three chicken wings per person. That would mean, 30 chicken wings. However, if their larger, I would recomend 1 or 2 per person.

--- If you are talking about chicken wings for Buffalo Wings, then 3 chicken wings per person will not be nearly enough. you would need on the average 10 per person. I have never seen anyone eat just 3 hot wings....

Vinegar breaks down the calcium in bones. However, it does not break down the collagen, which causes bones to be flexible like rubber when submerged in vinegar for some amount of time.

Cooking time using an electric roaster. I know it's late but I didn't get it until yesterday (Thanksgiving) Easier than I thought which is why it was hard to remember. Cook at 325 for 15 minutes to a pound. Add an additional 1/2 hour if the bird is stuffed. Avoid opening the roaster as much as possible, baste once midway through. These are pretty much the same directions if you're using your oven. Lesson here is don't over think it and you'll be fine. Example 15 pound turkey = 3 hours and 45 minutes - unstuffed, 4 hours and 15 minutes stuffed.

Ayam Buah Kelua

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

We'll start with thawing. To thaw your turkey, move it from the freezer to the refrigerator a few days before you plan to cook it. To determine how many days it needs to sit in the refrigerator to thaw, plan on 24 hours for every 5 lbs of turkey. In a pinch for time, you can thaw it in a sink full of cold water, still in its wrapping, and change the water every 30 minutes until it is fully thawed. So, for a 25 lb. turkey, you need to move it from the freezer to the fridge 5 days before you plan to cook it.

An hour or so before roasting your turkey, take it out of the fridge (or cold water). Remove it from the packaging and remove the bag of giblets from the body cavity and in the neck cavity. Set the turkey breast-side-up on the roasting rack and let it sit for an hour or so. This will warm it up a bit so it will cook more easily and it also allows the skin to dry out, which will help it brown beautifully and become crispy.

Remove all racks from the oven except the bottom rack, and make sure that rack is positioned at the lowest level of the oven. Preheat the oven to 325 degrees F. Some cooks like to start off at 400 degrees F and lower the temperature a couple of times during cooking. This is perfectly fine if you want to do this, but your turkey will cook just fine at 325 degrees F.

Brush oil or melted butter all over your turkey. At this point, if you want, you can rub minced herbs or ground spices into the skin and place a couple of onions cut into fourths and a couple of garlic cloves, salt and pepper in the body cavity.

Pour 2 or 3 cups of water into the roasting pan and place the turkey in the oven.

You should roast an unstuffed turkey for 15 minutes per pound. So plan on cooking your 25 lb. turkey for 6 hours and 15 minutes. Every 45 minutes, take the turkey out of the oven and baste it all over with the liquids from the bottom of the roasting pan.

When the turkey is about 45 minutes close to being done, baste it again with oil or melted butter.

About 30 minutes before your determined cooking time is up, check the turkey's temperature in the thickest part of the breast and in the thickest area of the thigh. To be done, your thermometer should read 165 degrees Fahrenheit. If it isn't the right temperature yet, check it again in 20 minutes and continue checking every 20 minutes until the temperature is 165 degrees F.

If at any point, you feel the skin on the thighs and breast is getting too dark, you can loosely lay pieces of tin foil over the dark areas to prevent burning.

When the temperature of the turkey is 165 degrees F (or the pop-up timer pops up if it has one) remove the turkey from the oven.

Lift the turkey by the rack it's sitting on and till it so that any juices in the body cavity will run out into the pan, and transfer the turkey to a cutting board or countertop. You can use a large baking pan or cookie sheet to sit it on to prevent a mess.

Lay a large piece of tin foil over the top of the turkey and let it sit for 30 - 45 minutes to allow the meat to firm up and the juices to re-absorb into the meat. This helps make slicing it easier and the meat will be more juicy.

Now you're ready to carve the turkey!

Cooking Tips:

#1. Use the liquid in the bottom of the roasting pan to make gravy.

#2. Once the meat is off the bone, place the carcass in a large pan and cover it with water. Boil for 45 minutes and you'll have the richest broth you've ever seen. Let the broth cool and freeze it in individual containers for use later on. You can dilute the broth (yes, it's that rich!) if you want, which will make it go farther. And use it just as you would chicken broth. It's great for dumplings, soups and stews!