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Rizzle
  • 2 days ago
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00:007 Things Everyone Gets Wrong About Cooking Chicken
00:04Washing raw chicken is necessary for safety.
00:07Rinsing chicken spreads salmonella via splashes, contaminating surfaces.
00:12Skip washing. Cook to 165 degrees Fahrenheit and clean contacted areas with soapy water.
00:19Pink chicken always means it's undercooked.
00:22Color misleads. Young bones and smoke can keep chicken pink.
00:26Trust a thermometer, ensuring 165 degrees Fahrenheit in the thickest part.
00:32High heat cooks chicken faster and safer.
00:36Very high heat scorches exteriors and leaves centers undercooked.
00:40Moderate 350 to 375 degrees Fahrenheit cooks evenly.
00:46Preserves juices and reliably reaches 165 degrees Fahrenheit safely.
00:51You can tell when chicken is done by the juices running clear.
00:55Clear juices aren't proof of doneness. Thick or bone-in cuts can deceive.
01:00Only a reliable instant-read thermometer ensures safe 165 degrees Fahrenheit.
01:06Brining doesn't make a significant difference.
01:09Brining restructures proteins, boosting moisture retention and tenderness.
01:14Even 30 minutes helps, delivering up to 10% more juiciness and flavor.
01:19Frozen chicken cooks exactly like fresh chicken.
01:23Frozen crystals damage cells, causing moisture loss and uneven cooking.
01:28Thaw for better texture.
01:30Or cook longer at lower heat.
01:32Resting chicken after cooking is optional.
01:35Resting 5 to 10 minutes redistributes juices and finishes cooking.
01:39Larger cuts need longer.
01:41Tent with foil to retain warmth and moisture.
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