2011'11.07.Mon

OVEN TEMPERATURE TO COOK CHICKEN. TO COOK CHICKEN


Oven temperature to cook chicken. Pork roast in slow cooker. Cook county felony records.



Oven Temperature To Cook Chicken





oven temperature to cook chicken






    temperature
  • A body temperature above the normal; fever

  • the somatic sensation of cold or heat

  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.

  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)

  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch

  • The degree of internal heat of a person's body





    chicken
  • Cowardly

  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl

  • easily frightened

  • the flesh of a chicken used for food





    oven
  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • A cremation chamber in a Nazi concentration camp

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • A small furnace or kiln

  • kitchen appliance used for baking or roasting

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.





    cook
  • prepare a hot meal; "My husband doesn't cook"

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • (of food) Be heated so that the condition required for eating is reached

  • someone who cooks food

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)

  • Heat food and cause it to thicken and reduce in volume











First chicken!




First chicken!





My first roast chicken!

We used Thomas Keller's recipe :

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.











Chawan-mushi




Chawan-mushi





A tasty appetizer to tempt anybody's tummy!

Chawan-mushi is a basic appetizer made with eggs with pockets of "surprises" within.

Serves 4

Ingredients
4 large eggs
1-2 small chicken breasts
1-2 shiitake mushrooms
2 snow peas
2 artificial crab meat
1/4 carrot

Recipe
1) Prepare all ingredients.
Soak dried shiitake mushrooms in boiled water for about 30 minutes, then cut in quarters or bite size.
Boil snow peas in water for about 10 minutes, then cut in halves or bite size. Cut artificial crab meat in halves or quarters.
Make a flower shaped sliced carrot. Cut 5 slivers lengthwise into the carrot, so it looks like a flower. Then slice carrot into about a 3cm thickness.
Cook chicken thoroughly and cut into bite size.

2) Put eggs in one bowl and mix thoroughly. Using about 1.25 cups of water, mix in about .25 cups of Japanese soup stock.

3) Mix the two together thoroughly and strain this mixture using a fine sieve to remove any froth from the mixture and the unwanted egg particles.

4) Put one piece of chicken into a tall cup capable of stove temperatures. Cover about 60-70% of this cup with the egg mixture.
Put cup in steamer uncovered for 1 minute, then covered for another 6-7 minutes. Take out of steamer, add rest of ingredients and fill with egg mixture so that it just covers the ingredients.
OR
If using oven, put cup in a roasting pan. Fill this pan with boiling water so that it covers about 3cm up from the base of the cup. At 350F, put pan in oven for about 4 minutes uncovered. Then cover the cup and continue baking it for another 7-9 minutes.
The top surface should be slightly firm but not completely set.

Take out of oven and put the rest of the ingredients inside, and fill the cup with the egg mixture so that it just covers the ingredients.

Put back in oven and follow the same instructions as before.

It should be ready to eat after you take it out of the oven.









oven temperature to cook chicken







See also:

aluminum cookie sheets

best sugar cookie recipe

solar cooker construction

easy mexican wedding cookies

cookery courses in leeds

honolulu cookies company

reheating cooked chicken

how to cook short ribs



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