Cook Chicken Temperature

cook chicken temperature

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

  • A body temperature above the normal; fever

  • the somatic sensation of cold or heat

  • 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

  • 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.

  • Cowardly

  • the flesh of a chicken used for food

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

  • easily frightened

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

  • someone who cooks food

  • 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

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

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

Cantonese Chicken Chow Mein

Cantonese Chicken Chow Mein

I had a craving for chow mein today. I was dying for the crunchy noodles drenched with the rich sauce.

On my way home from lunch I pick up some bak choy. The rest I pretty much had at home already. Chinese cooking is a lot of prep work, you have to make sure everything is at the right temperature at the right time so one thing can flow to the next. In the case of chow mein its truly a multi-step process.

First I start boiling water, two pots, one for the veggies and one for the noodles. But I make the one for the veggies boil slower because its needed at the end.

Then I proceed with prep by making a cornstarch slurry, cutting up a small onion for the sauce, and I marinade the chicken in some cornstarch, garlic, and soy sauce.

I also preheat the frying pan and the wok. When all the prep is done, I crank up the heat, pour in the oil and throw in some garlic with some chinese rice cooking wine. Its smells good, but there's no time to waste, I throw the onions on top saute the contents and when the water comes to a boil I throw in the noodles.

I only boil the noodles for a short period, just to get them soft again. But in the meantime start up the frying pan with high heat and oil. As soon as the noodles are ready I strain the water and toss it into the hot frying pan.

The chicken is just about done. I take it out of the wok and start making the sauce. I deglaze the wok with rice cooking wine, followed some soy sauce and oyster sauce. Constantly I'm checking the taste. I add some water, and then the slurry, and crank up the heat. Later on I add some sugar, and sesame seed oil for taste and aroma. The sauce thicks and I leave it for a few more minutes while the sauce reduces. The other pot is now boiling, and I throw the bak choy in. It only needs about a minute or two.

Finally I assemble all the pieces on a plate and voila!

Valentine's Dinner - Chicken Cordon Bleu

Valentine's Dinner - Chicken Cordon Bleu

Pound 1.5 pounds of chicken breasts flat. Heat oven to 425 degrees. Sprinkle a pinch of kosher salt and maybe 1/8 tsp black pepper over flattened chicken breasts. Lay 1 slice of ham or proscuitto over each chicken breast, sprinkle 1/2 tsp of oregano over the chicken, 1/4 cup of shredded mozzarella, a few crumbles of bleu cheese. Roll up chicken breasts and tuck ends under.

In a shallow dish, combine 1/2 cup whole wheat panko, 1 Tbs grated parm, and a 1/2 tsp paprika (sweet or smoked). Stir to combine. In another bowl, melt 2 tsp butter in the microwave. Add 2 garlic cloves minced to the butter, and a Tbs of white wine. Stir to combine.

Dip chicken rolls in the butter / wine mix, and then dredge in the panko mix. Place the chicken rolls in a pyrex baking dish coated with cooking spray. Pour any remaining butter/wine over the rolls, and add 1/2 cup wine to the dish.

Place in oven for 25 minutes, until chicken is done (160 degrees or higher). Remove from oven and let chicken rest in pan (it'll continue to climb in temperature for a little) for 5 minutes.

cook chicken temperature

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