Recent content by Garlicpods

Maybe there is a mismatch. I dont know ! I have learned cooking from my mother, and she never gave so much emphasis in chicken cuts ! We genetally use all kind of pieces in our curries. This can also be a valid point actually. I have noticed that flesh of the wings, legs are not that chewy and...

Exactly, I dont know much.I have read improper defrosting can lead to bactarial contamination/growth something like that ! Ok, I will invest in a thermometer for sure. That new, I will try it... Sometimes I marinade with salt , ginger garlic paste but I have never tried wet brine.Will try

So, according to your advice I should not cook a freshly killed chicken right away, instead I should put it in refridgerator for 1-2 days and then defrost it completely before cooking... ok, will try that... BTW, to completely defrost the chicken it will take more than 10 hrs, so ...which I...

by parts.Curry Cuts mainly.

Not whole chicken,curry cuts dominantly sometimes boneless and sometimes with bones.Im from Indian, so generally make curries of diffirent types.Dont know the exact temp, I generally follow whats told in the recepies like medium heat, high heat and all...

Whenever I cook chicken it always turns out hard and chewy.I dont understand why ? PLease lemme know the science behind cooking the best soft chicken. I tried cooking by two types , One is I cooked fresh chicken which is never refridgetated and another one is refrageratd chicken thawed very...