Refrigerator Thermometer

... window frame hung a small thermometer. Ayanokōji looked at it. For... window. She glanced at the thermometer outside, her brows gradually knitting... his gaze stopped at the thermometer. For a moment he fell ... room just turned into a refrigerator." For a moment, silence fell. ...

... Dometic 8 cf propane/120VAC refrigerator. This morning I got a... warm, so I put a thermometer in the refrigerator. When we got home from ...church and lunch I checked the thermometer - 50*. The... at 5, and put the thermometer back in. We'll see what ... I can run a residential refrigerator without any problems. What think ...

... Dometic 8 cf gas/electric refrigerator. We keep a pitcher of... warm, so I put a thermometer in the refrigerator. When we got back after... lunch I checked the thermometer. It was 50*. The refrigerator was set on 4 and... bedtime. While looking at the refrigerator controls, I noticed that the ...piece of wood above the refrigerator seems like it make come ...

... frequently until smooth and candy thermometer registers 115°F. for bittersweet... clean sides. Place mold in refrigerator. Repeat with remaining egg molds.... Remove 1 egg mold from refrigerator. Turn mold over onto foil... in airtight container in the refrigerator.) To Decorate: Wrap ribbons around ...

.... Upto 380C rating. Review ThermPro Thermometer TP16 - Unboxing - Review... Specific Foods: Your digital meat thermometer is programmed with preset temperatures... and Heat Resistance: The cooking thermometer features long food stainless steel... Large LCD Display: Digital food thermometer with timer features countdown and... thermometer, features a magnetic back to allow you to easily attach to refrigerator...

There’s no built-in intent because the system doesn’t know whether it’s a sensor in the refrigerator, the oven, or a regular room thermometer (assuming these are all exposed to the assistant). You need to create your own intent and choose what to use. Currently, the most convenient filter is by lable. The syntax of template expressions can be found in this topic.

There’s no built-in intent because the system doesn’t know whether it’s a sensor in the refrigerator, the oven, or a regular room thermometer (assuming these are all exposed to the assistant). You need to create your own intent and choose what to use. Currently, the most convenient filter is by lable. The syntax of template expressions can be found in this topic.

..., router, Wi-Fi, switch, desktop, thermometer, stove, refrigerator, dishwasher, test equipment, Car, Bluetooth...

... accidental burns during use. The thermometer features an intuitive design where ... robust ABS plastic body, the thermometer is designed to withstand accidental ... thermometer features built-in magnets and a large hanging hole, allowing it to be easily attached to a refrigerator or... hook. The package includes the meat thermometer itself, an AAA battery, a...

... i think she said the thermometer gun thing says 37 deg... are COMPLETELY safe. That's a refrigerator temp set to its lowest. ...

... cold or colder than a refrigerator. I remember many a day... overnight. GH I've got a thermometer in the ice chest to ...

... on the bottom of the refrigerator. I know coils must be ... the ice. I use a thermometer to measure the icemaker temp ...

... stand, this thermometer can be placed on a table or hung on a refrigerator. Durable...

... additional vent ports in the refrigerator section helped. Someone on this ... water jugs and a wireless thermometer for both compartments and adjust ...

... extended warranty on any refrigerator!! I went through “REFRIGERATOR H-LL” about 2... hours to return a defective refrigerator to the store, after that.... Luckily, I had a fridge thermometer and took pictures of the...

... we’re heading downward on the thermometer, it’s 29F now and due ... someone to make sure your refrigerator is working… VanGo, at least ...

... SwitchBot IP65 Indoor Outdoor Hygrometer Thermometer Wireless, 100m Bluetooth... SwitchBot IP65... Indoor Outdoor Hygrometer Thermometer Wireless, 100m Bluetooth Range, Refrigerator Thermometer, Dewpoint/VPD/Absolute...

... outside. â?„ï¸?38. Keep refrigerator closed to preserve cold air... a small first-aid kit with thermometer and basic meds. â?„ï...

... crack stage) on a candy thermometer. **3. Add Vanilla**: Remove from... room temperature or in the refrigerator. Once hardened, break into pieces ...

... yesterday! I also have a refrigerator memory Gary. Just before my... school, we had our first refrigerator delivered, and I ran all... when you use it! Good refrigerator story, Jack! Jack Black said... looking knife, though, and a thermometer reading I envy! SteveC said: ...

.... Let it marinate in the refrigerator for at least 4 hours, ... and crispy. Use a meat thermometer to check for doneness; the ... it sit uncovered in the refrigerator for a few more hours. ...

....) Cover pot and place in refrigerator for 24 hours. 2. In... the thigh, or until meat thermometer registers 180°F (82.2...

....) Cover pot and place in refrigerator for 24 hours. 2. In... the thigh, or until meat thermometer registers 180°F (82.2...

... are! Our refrigerator is fixed but we will keep the thermometer in there...

submitted by /u/Rad-ama-dad to r/MadeMeSmile [link] [comments]

Wagyu Pastrami Rueben, Shabbat Shalom! Full recipe: Ingredients Meat 1 whole beef packer brisket, trimmed Brine (Cure) 1 gallon water 1 cup kosher salt 1/2 cup brown sugar 2 tbsp pink curing salt #1 (Prague Powder) 3 tbsp whole black peppercorns 2 tbsp coriander seeds 5 cloves garlic (crushed) 2 bay leaves 1 tsp mustard seeds 1 tsp crushed red pepper flakes Pastrami Rub Equal parts coriander, cracked black pepper and brown sugar Sandwich Toasted challah bread Swiss cheese Sauerkraut Thousand island dressing Step 1: Cure the Brisket (10-14 days) In a pot, combine water, salt, sugar, curing salt, and spices. Bring to a simmer until salt dissolves. Cool completely. Can use ice cubes to hasten. Submerge trimmed brisket in brine (use a non-reactive container). Refrigerate 10-14 days, flipping occasionally. Step 2: Prepare the Brisket Remove brisket from curing liquid and rinse thoroughly with water to remove excess salt. Rub generously with black pepper, coriander and brown sugar. Do not add any salt with your rub, it has plenty from the brine. Step 3: Smoke the Brisket Set up Kamado Joe for indirect cooking, with three chunks of oak wood and stabilize at 250F. Place brisket in fat side up with a temp probe in the thickest part of the point. Optional, when meat reaches stall temps (150-170F), can create aluminum foil boat to speed up process and keep from drying out. When internal thermometer reads 200-205F, remove from heat, wrap in three layers of aluminum foil + beach blankets and hold in a cooler for 1-5 hours to rest. submitted by /u/EmbersOnlyBBQ to r/smoking [link] [comments]

Needing most accurate basic or digital thermometer to track new refrigerator, and same for our old one. Cannot tell if our small round, probe type thermometers are still accurate. Need to get asap. Thanks! submitted by /u/Fit-Doubt5374 to r/Appliances [link] [comments]

I’ve been baking croissants now for 5 years. I started during the pandemic from Dominique Ansels work and I’ve made hundreds at home via at least 20 different recipes. One trend I’ve noticed in a recent revisiting of methods online is the insane amount of unnecessary work, safe guards and gate keeping of how difficult it is. Thermometer guns, precise measurements, relentless refrigeration between folds. Clair Saffitz has to be the worst in how she drones on about the difficulty, the endless babying of the process and the sheer number of steps added. It’s not hard. You make the dough, make a a butter block and enclose it in the dough. Roll it out, fold it. Roll it out, fold it. Sheet it, cut triangles, roll, proof and bake. It’s not that hard once you have the basics down. I’m in no way affiliated with this dude, but search Yuval Croissant on YT and see the most effective, no nonsense process you will ever see and look at the results it produces (I used his exact technique for this picture). TLDR: try it if you’re thinking about it. It’s not that hard. submitted by /u/OutboundRep to r/Baking [link] [comments]

submitted by /u/ko_kdawg to r/steak [link] [comments]

I’m having a family dinner tomorrow, and I’m honestly not sure which one to choose? A USDA choice ribeye, or USDA prime new york strip. I’m planning to dry them in the fridge over night, and reverse sear (oven then grill). If you had the choice, which one is your go to? submitted by /u/Quick-Attention-3159 to r/steak [link] [comments]

Hello! 23 year old from Chicago, Illinois. We buy lots of meat and cook at home a ton. Beef, Chicken, Pork, Ham you name it. Lately, all of the fresh meat in grocery stores has looked off, and the stuff we do buy goes bad a lot quicker. Like a LOT quicker. We bought ground beef on Tuesday. If we had planned on cooking it later than today, we would have froze it. It looked okay, smelled fine but when cooked had an off taste and smell. We still ate some of it, not saving the leftovers. It didn’t smell or taste rotten necessarily but just off. Chicken as well, its been about 3 times so far we have bought a pack of chicken, went to cook it the next day and freeze the rest of it and it just smelled bad. We’ve probably thrown out 6-7 chicken breasts at this point. And its not just the store we shop at (we shop at petes fresh market for anyone whos from here, very great store for meat); we have branched out and looked at other stores and it looks worse or equally meh. The chicken is almost gray, some of it has these weird red spots and you can smell it when you walk up to the place its kept. Let me know if anyone else is experiencing this or if its just me! I feel like im going crazy! submitted by /u/Apprehensive_Bad8456 to r/AskRedditFood [link] [comments]

.jpg)Key Features: * Temperature range -20 to 80°F (20 to 30°C) * Safe temperature zone indicators * Compact size * Clips to rack or attaches with suction cup * NSF listed Deal: https://deals.masto.host/@pd_alerts_10/115717972779519790 submitted by /u/Civil_Employee_4736 to r/preppersales [link] [comments]

submitted by /u/Ok_Place_5265 to r/SmartHomeDeals [link] [comments]

Hello, as an avid reader, I also have a question this time. Maybe someone can help me. I would like to monitor the temperatures of my refrigerator and freezer via HA. All the thermometers I have looked at only work in a range from -5° to x° C. Are there any thermometers that work for a range of approx. -20°C - x°C that I can install in HA? submitted by /u/Babylon6311- to r/homeassistant [link] [comments]

1- 1.25lb turkey per person. No, your guests aren't going to eat 1.25lb of turkey... This amount accounts for the raw weight (animal proteins shrink when you cook them), the carcass, and the bones. Side dishes is .33lb per person. This will allow second helpings for your guests that are heavy eaters, and/or, allow leftovers for those that want them. Keep your selection of individual appetizers small. No more than 3 different varieties. 2.5 pieces per person will allow for heavy eaters to have 2 pieces while the light eaters will have one or none. Booze is 1-2 glasses per person, per 1.5 hours, if you're all normal drinkers. If you're heavy drinkers, like we are, 1-2 glasses per person per hour. 2- The day BEFORE, remove the raw bird from its packaging. Snap a picture or write down the weight of the bird. Save the organs/neck, if you plan on using them. Toss the liver, it makes your gravy taste bitter. Dry off the bird as best as you can. Throw it in its roasting pan. Set it in your fridge, UNCOVERED, to let the skin totally dry out. This is going to yield an extra crispy skin. 3- Rinsing your bird is a cultural thing. Most professionals, and all health departments, are against it because it spreads bacteria all over your sink. But if you must, wash the thing and then sanitize your sink. 4- The day before prep your veg. Peel potatoes, yams/sweet potatoes, quarter them, cover with water, refrigerate. Dice carrots, onions, celery for stuffing, store in fridge. Trim green bean ends and store in fridge. If you're the kind of person that measures, pre-measure spices, and label them for what dish they belong to. Prep as many appetizers as possible. You can actually make everything the day before, with some adjustments, and reheat the day of. 5- The day before, calculate your turkey cooking time. Find the picture you took of the turkey tag. 13 minutes per pound of meat in a 325° F oven. Example: 16.79lb turkey x 13 minutes = 218.27 minutes/ 60 minutes = 3.63 hours. We are going to round that up to 4 hours. If you want to eat at 4pm, you want the bird in the preheated oven by 11:30am-11:45am. This allows plenty of time for the bird to rest, in addition to any mistakes you made in calculations, or if you're oven is slow. 6- Basting isn't necessary. Every time you open your oven door to baste the bird, you're letting hot air out of your oven and prolonging cooking time, which is what is really going to dry out your bird! Don't do it! 7- Halfway through cooking the bird, take it's temp. Do not rely on the pop-up thing. Stick a thermometer in between the thickest part of the thigh and body, making sure you're not close to the bone. Then take the temp of the thickest area of the breast. US Health guidelines state a turkey is done at 165° F. At home I ignore that. Your meat will rise by 5°-10° while it's resting. I remove my bird at 158°-160°. 8- REST THE BIRD. Let it sit, uncovered, in a warm (not hot!) place for 45-60 minutes. This allows the juices to distribute so your bird stays juicy. And when you carve it, you won't burn the shit out of your hands! 9- SAVE the carcass and bones! You can use it to make delicious stock! Or freeze it and make the stock another time! 10- In my 22 years of professional cooking, and the last 12 as an executive catering director, I'm going to estimate I have made over 1000+ thanksgiving dinners. If you have any questions, let me know in the comments! 11 EDIT to add that I don't like "traditional" green bean casserole, or sweet potato casserole or yams. So I don't make these. Different things I make include roasted brussel sprouts with bacon and balsamic reduction and southern style green beans. I wish my people liked mac & cheese because my cheese sauce is just absolutely delicious. If you want my cheese sauce rough recipe, let me know! submitted by /u/themamacurd619 to r/thanksgiving [link] [comments]

Help needed. I purchased a KitchenAid 3 door refrigerator (model number KRFC704FPS06) on November 13, 2024. This appliance is covered by a 1 year parts and labor warranty. This unit is less than 11 months old and the freezer began failing intermittently resulting in spoiled meat, melted ice cream and thawed ice packs. I purchased a bluetooth freezer thermometer to monitor the fluctuations in temp and documented everything, including the melted ice cream. KitchenAid was called (after being on hold for over an hour) and they sent a contracted repair guy to look at it. When he showed up, the freezer was working properly (remember, this problem is intermittent). He called KitchenAid’s tech line, pushed some buttons to reset the fridge, told me everything is fixed and left. A week later, same thing happens. Nothing was fixed. I called KitchenAid back, told them the freezer is still not working. To my frustration, they have it documented to be working as designed and the company refuses to service it even though it is under warranty. I asked to escalate this. I was told they would call me back with 4 hours. They never called. I have attached some of my evidence for everyone to review.If anyone has recommendations, please advise. submitted by /u/mrtedweb to r/Appliances [link] [comments]

There are times when it's important to buy a high end /r/BuyItForLife grade product, and times where a $10 knockoff is fine. Sometimes though the cheap version is actively harmful or just shouldn't exist. For example... Extension cords - Old cords with chipped plastic are a fire hazard. If you're running a high power appliance like a space heater blender, make sure the cable is rated for that much power. (Edit: Don't use an extension cord for a space heater) Appliances with heavy motors - A refrigerator with a proper refrigeration cycle can only be scaled down so far. They need at least 20 pounds of metal which costs an absolute minimum of $50 in materials. Amazon will gladly sell you a "refrigerator" that uses a Peltier cooler, but they're very slow and can't get cold enough to prevent spoiling. Very thin pots and pans - Pans need to be thick enough to hold and transfer heat. A paper thin pan is barely better than putting food directly on a burner. Heat control is awful and food will burn immediately. Expensive items in cheap cases - A $1000 phone should probably have more than a $5 case if you tend to drop phones. Get an Otterbox knockoff for $20-30 and protect your investment. This also applies to bike locks, luggage and laptop bags. Poorly calibrated measuring tools - Any half decent thermometer, scale or multimeter will be calibrated at the factory. A piece of crap meat thermometer that tells you the chicken is done at 145F could lead to food poisoning. Swiffer pads - At my local Walmart, a machine washable fabric pad for a Swiffer style mop is cheaper than a single box of disposable pads. More absorbent too. submitted by /u/Ajreil to r/Frugal [link] [comments]

*I blacked out his name on the cake for privacy reasons She baked the cookie cake, did the Oreo bobbers, & tackle box treats, and I did the worm bait cups & homemade fish-shaped marshmallows. She used to be a home cake baker and decorator prior to having her kids and I’m currently a home bakery owner. Everything came out PERFECT and Ngl, so many people were amazed at the fact that I made homemade marshmallows from scratch because they didn’t know that was possible lol. Everything came out so good and here’s the recipe for everything but the tackle boxes and Oreo bobbers because they’re just candy and chocolate dipped Oreos. Cookie Cake Recipe: •1 cup salted butter, melted •1 cup light brown sugar •1/2 cup granulated sugar •2 large eggs •1 tablespoon vanilla extract •1 teaspoon baking soda •1/2 teaspoon baking powder •1 teaspoon salt •3 cups all-purpose flour •2 cups semi-sweet chocolate chips Frosting: •She used Sam’s white frosting (ya know, the one in a massive tub), but any frosting works 1.) Preheat oven to 350°. 2.) Cream together the butter, sugars, eggs, & vanilla. Then, mix in the dry ingredients until just combined. Finally, fold in the chocolate chips. 3.) DO NOT CHILL THE DOUGH. Immediately after finishing the dough, evenly press it into a parchment lined 13x18 inch sheet pan. Bake for 16-18 minutes, careful not to over bake as it will come out dry and have an undesirable texture. It’ll be lightly browned on top and look a little underbaked. 4.) Remove the pan from the oven and allow to completely cool before removing the cookie cake from the pan. 5.) Decorate as desired with whatever frosting you’d like! Bait Cups Recipe (Dirt n Worms) (Makes 15, 8oz cups): Brownie Bottoms: Ingredients: •12oz chocolate bar, chopped •1 3/4 cups + 2 tbsp salted butter •1/4 cup + 2 tbsp cocoa powder (Choco sauce) •3/4 cup cocoa powder (dry mix) •1 1/2 tbsp instant coffee powder •3 cups granulated sugar •3/4 cup brown sugar •9 eggs •2 tsp vanilla extract •1 tbsp salt •1 1/2 cups all purpose flour Directions: 1.) Preheat the oven to 350°. 2.) Place the chocolate bark, butter, instant coffee powder, and the first increment of cocoa powder into a microwave safe bowl and microwave in 30 second increments until everything is melted and combined. Set to the side to allow to cool a little. 3.) While that’s cooling, mix together the sugars, eggs and vanilla until light and frothy (this makes the top crusty). Then slowly pour in the chocolate mixture until combined. Mix in the dry ingredients until just combined. 4.) Pour the batter into a parchment lined large cookie sheet pan and bake until the center has set and a toothpick comes out clean (30-40 minutes). 5.) Allow to cool completely, then using a round cookie cutter (2 1/2 to 3 inches wide for mine) that same size as the cups you’re using, cut out brownie rounds & place in cups. Pudding & Toppings: •≈6oz box of INSTANT chocolate pudding mix •3 cups cold milk •16oz tub of cool whip 1.) For the pudding, follow the instructions on the box. Then, fold in the tub of cool whip until combined. 2.) Refrigerate for 2-3 hours and then, evenly scoop into the cups. Set aside. Toppings: •1 pack of Oreos, rough crushed (ziploc ten and crush with a rolling pin) •Gummy worms 1.) Top the pudding with the crushed oreos & place gummy worms on as desired. Keep refrigerated for storage & enjoy! Marshmallow Recipe: First: Grease a 9x13 cake pan with cooking spray and lightly coat with cornstarch. Set aside. Gelatin Ingredients: •2/3 cup water •3 packs unflavored gelatin 1.) In your stand mixer bowl (it’s not needed but these would be very difficult without a handheld or stand mixer) pour in the water and sprinkle the gelatin over top. Allow to sit and solidify while making the syrup. Syrup Ingredients: •2/3 cup water •1 1/2 cups sugar •1 cup light corn syrup 1.) In a saucepan, over medium heat, mix these ingredients together until the sugar has dissolved. Then, leave it unstirred and allow the mixture to reach exactly 240°F (using a candy thermometer). This is necessary or else they may not turn out properly in texture. 2.) Once it’s reached 240°F, remove from heat, pour over gelatin, add in: •2 tsp vanilla extract •1/4 tsp salt 1.) Then, using the whisk attachment, whip until stiff peaks have formed (10-15 minutes, maybe longer). Pour into the prepared cake pan and allow the marshmallows to solidify for 2-4 hours. 2.) Once solidified, remove from the pan, slice into squares and lightly coat in a 50/50 combo of cornstarch and powdered sugar. Store in an airtight container. (This is where you’d cut it any shapes you’d like using a metal cookie cutter 😊) submitted by /u/I_Like_Metal_Music to r/Baking [link] [comments]

I check the steak section at my local Costco every time I go. Many times the steaks are a little underwhelming and I leave empty handed. After many months of randomly checking. I finally found some that I couldn’t pass. Dreams do come true. submitted by /u/Economy_Jicama_441 to r/steak [link] [comments]

I always favored Publix’s steak compared to going places like Aldi’s or Walmart, but I feel like their steaks are getting steep. submitted by /u/Bonyol to r/publix [link] [comments]

Shout out to r/Pyro-vixen who posted a photo of the same gorgeous tart they made for their birthday not long ago. As soon as I saw the photo I knew that I’d want to make it for my birthday as well! I don’t have a candy thermometer so guessed on when to take the caramel off the stovetop. I took it off too early as evidenced by the caramel drip. After refrigeration the caramel hardened to a more ideal consistency and the whole family enjoyed it. My husband has asked that I make the same tart for his birthday but to make the caramel hard like brittle 🤔 please send love and prayers to our teeth. Recipe: https://bakingamoment.com/salted-caramel-chocolate-tart/ submitted by /u/dkekmkbk to r/Baking [link] [comments]

I feel like these are not beef chuck carne asada submitted by /u/Sure_Ranger_4487 to r/Costco [link] [comments]

I picked this up at Costco because it looked tasty and was right next to the American Wagyu Ribeye Cap and looked the same. About to grill it up but not sure the best way to prepare it. High heat sear on grill unwrapped? Or cast iron pan wrapped? Conflicting research so far. Only thing I’m set on is not sous vide for this time. submitted by /u/phucstar to r/steak [link] [comments]

found inside purchased steaks. caps to tenderizer blades? submitted by /u/lmiked31 to r/Costco [link] [comments]

Dry. Chalky. Rubbery. Spongey. Crunchy. Bland. Tasteless. These are all common adjectives used to describe chicken breasts. But it doesn’t have to be this way. Chicken breasts can be juicy, delicate, and full of flavor, and I’m going to help you achieve that. There are just four things you need to know, so this serves as the TL;DR for this very long post: Buy air-chilled Make cutlets Salt properly a. Light flour coating Cook to the correct temperature And if you are so inclined, I will cover each of these in great detail below. 1. Air-chilled I’m sure you’ve heard of the saying “garbage in, garbage out”, right? Keep that in mind as I explain this. In the US, more than 95% of chickens are processed using a liquid-cooled solution1. This means they are submerged in ice-cold chlorinated water, and after this, some are then injected with a salt water brine solution, sometimes referred to as broth. As a result of this process, the chicken retains some of that water. It is easy to identify this if you read the fine print on the packaging. See examples below: Perdue brand, up to 1% Tyson brand, up to 3% Perdue brand, up to 10% Walmart brand, up to 15%!! Frozen chicken breasts are most often the ones that are also injected (sometimes called enhanced) with a salt water brine, and usually contain up to 15% retained water1 2 So why does this matter? Put simply, it is diluting the chicken flavor and changing the texture. Also, the weight of the chicken you are buying is calculated after it is injected or cooled in a bath. That means you are paying chicken prices for this added salt water. Air-chilled chicken is just as it sounds. Instead of submerging the chicken in ice-cold chlorinated water, these chickens are essentially chilled in a massive refrigerator. This is actually more expensive for the manufacturers, so that translates to higher prices for consumers. At my local grocery store, air chilled chicken breasts are over 3x the cost of standard chicken breasts ($1.99/lb vs $6.69/lb). Whether or not that is worth it is up to you, but I can tell you that I will never go back to the cheap breasts again. Again, just check the labels. Anything that is air-chilled will be labeled as such. See here, here, and here. What about organic chicken? Well, not all organic chicken is air-chilled, and not all air-chilled chicken is organic. I personally do not think organic air-chilled chicken is worth the extra cost (around $10/lb near me), it does not taste any better than non-organic air-chilled chicken, in my experience. Keep in mind that any company that is producing air-chilled chicken is likely more concerned about producing a quality product than a company that is using liquid cooling. 2. Cutlets Part of the challenge when cooking chicken breast is having a tapered piece of meat that will always cook unevenly. This will result in the thin side being completely overdone when the thickest side is perfect. Or if the thin side is perfect, the thickest side is still raw. So the only way to combat this is to make the entire piece the same thickness. Enter the cutlet. You will absolutely need a very sharp knife for this, but since that is arguably the #1 most important tool in the kitchen, it’s safe for me to assume that you already have one of those, right? I like to use a boning knife for this, but a chef’s knife will work. If your chicken breasts have the tenderloin still attached, you will want to cut that off and cook it separately because it will create an air pocket, and sometimes things will not cook properly if it is still attached. See here. Just think of it as a bonus for the cook. Now this next step is sort of optional, but if you are working with very large breasts (around 7-9 ounces each), then I consider it mandatory. Use your very sharp knife that you most definitely already have, and slice that chicken breast in half horizontally. See here. Alternatively, you can cut them in half vertically first, and then slice the thicker end in half horizontally. This will create smaller portions, if you would like, and it will be a bit easier to cut them horizontally. See here. Now that you have your portions ready, you need to ensure they are all an even thickness by gently pounding them to about ¼”-½” thickness. Emphasis on gently because it is very possible to explode your chicken breasts. Lay some plastic wrap over the chicken cutlets and use a meat pounder or mallet on the thickest parts of the cutlets. The key is to create an even thickness, it doesn’t really matter how thick they actually are. You will see this process in the video I linked to above. If you do not have a meat pounder or mallet, you can use a small pot. 3. Salt This should be a very deliberate thing. Salt and savory cooking are a package deal. There should never be a time where you forget salt, because it should just be second nature to add salt to things that you want to taste good. Bland and lacking salt are synonymous. When it comes to cooking chicken (and meat in general), it should be even more deliberate. Salt not only enhances the flavor of our food, but in the case of chicken breast, it actually helps to retain much of the liquid that is lost during the cooking process, and creates more tender cooked chicken. Here is a very thorough write-up if you want to read more about it. On top of retaining more liquid, it obviously adds flavor, but it’s very easy to add too much, or too little. We’ve all heard that we should “salt to taste”, but there are some things where this doesn’t work very well, like salting your raw chicken breast before cooking it. Fortunately, the good folks at Cook’s Illustrated have this figured out for us (the formatting of that page seems to be broken currently). I can personally attest that the amount of salt listed in the aforementioned article is perfect, for my and my family’s tastes, you may want a bit more or a bit less. ¾ teaspoon of Diamond Crystal kosher salt per pound of boneless poultry is what they suggest. The brand of salt is also very important. If you aren’t already aware, 1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt1 So let’s look at a realistic example: Say you bought a package of fresh air-chilled chicken breast and the total weight listed on the package is 1.67 pounds. How much salt do you add? Edit: this part is not true! Well, for starters, that weight is for the entire package of chicken, not just the meat you are going to be eating. Surprise! That’s right, grocery stores weigh the entire package when printing their labels, so you are paying for the packaging as well. So if you start with a package that is 1.67 pounds, you can safely round down to 1.5 pounds, so that means 1.5 teaspoons of Diamond Crystal brand kosher salt, or ¾ teaspoon of any fine table salt. When you add the salt is also very important. Unlike spices and herbs, salt actually penetrates fully throughout the meat, and it does so at a rate that increases as the temperature increases. Assuming you have cutlets and pounded them thin, next you will want to sprinkle on the appropriate amount of salt, let it sit on a plate or baking sheet at room temp while you continue prepping the rest of your meal. Since this should be your first step, your chicken will only be sitting out for about 30 minutes at room temp, so it is perfectly safe. Because salt is hygroscopic, it will begin to draw the moisture out of the chicken, which will in turn dissolve the salt, and then most of that salt water will be reabsorbed back into the chicken. You can actually watch this process happen if you take a close look at your salted chicken every 5 minutes or so. At this point, feel free to take whatever creative measures you wish with any other spices or herbs. But the point should remain that salt is the #1 concern at this stage. In fact, a properly salted chicken breast will taste good without the addition of any other spices or herbs. I would even suggest that you try this first so that you can establish a baseline for what good chicken should taste like. Next, before cooking, there is one final semi-optional step. I say semi-optional because I think the only exception for skipping this is if you have Celiac disease or are counting calories. 3a. Flour Coating your cutlets in a very light layer of flour will protect the outer surface of the chicken from the high heat and it prevents the edges of the chicken from becoming too dry. It really does wonders for the final product. You can see this process in one of the previous videos I linked to, here. You only need a couple tablespoons of flour per breast, this is not fried chicken. Even if you have celiac disease or are gluten intolerant, I’m sure you could simply use alternative flours for this. 4. Cook I think it’s important that we talk about temperature first. I think the #1 concern for most people about cooking chicken is that you ensure it is cooked thoroughly, as to kill off any salmonella that may be present. The FDA/USDA tells us that we should cook our chicken to 165F because that is the temperature that salmonella (and most other bad bacteria) are killed instantly at, and this just simplifies everything so that there is only one standard to remember, and it is safe for all types of immune systems. What they are not telling you is that bacteria (including salmonella) can be killed off by both temperature and time. This is how we pasteurize dairy products without cooking them. You hold them at very specific temperatures for very specific amounts of time. So let’s talk about temperatures. Remember, 165F is the temp in which bacteria are killed instantly. Unfortunately, your chicken is damn near overcooked at this point. You can safely cook your chicken to 150F as long as it maintains a minimum of 150F for just 3 minutes. This source has a very clear time and temperature chart for a reference, and all data comes from the same people that told you to cook to 165F. So once your chicken reaches a minimum of 150F in the thickest part (since you’ve presumably made evenly sized cutlets, there should be no drastically different “thickest part”), you want to pull it from the hot pan and let it sit on a plate (ideally a warmed plate) for at least 5 minutes. Remember to check the temperature in several different spots of the chicken so you can be sure. During the resting time, the temperature will actually rise a bit, thanks to carry over cooking, by about 2-5 degrees or so. Thicker cuts rise more, thinner cuts rise less. If it actually reaches 155F, then everything bad will have been killed off in less than 48 seconds. I will add a disclaimer here to say that if you are cooking for any children, elderly, pregnant women, or otherwise immunocompromised, cooking to 165F is always the safest option. So if you haven’t figured this out yet, you will absolutely need a digital instant read thermometer. This isn’t something you can or should guess at. The thermometer is mandatory, it’s as simple as that. I can provide some good recommendations for different budgets if you would like. I will always opt for pan frying in this case. I do not think baking thinly sliced chicken breasts with a light coating of flour will work well. In fact, this entire post is basically to discourage people from trying to bake their oversized chicken breasts in the oven. It’s just not a good method, for many reasons. We really need the high heat and direct contact of a skillet to achieve some browning. Browning things creates new flavors, it is important, and it should be something you are deliberately trying to achieve. I prefer a stainless steel pan for this, but cast iron will work as well. You want to pre-heat your pan over med-high heat with at least 2 tablespoons of oil in it. You will need slightly more oil than you would normally use, as the light coating of flour will soak up a good amount of the oil. Once that oil begins to shimmer and then you see the first wisps of smoke, it is time to add the chicken. We are using a hard and fast cooking style. Since these cutlets are so thin, they will cook very quickly, so we want to achieve a deeply browned exterior before overcooking the middle, which is only possible over fairly high heat. Slowly lay down each cutlet into the hot oil so that you are moving your hand away from you, as to avoid any hot oil splashes. You should hear a hard sizzle almost immediately, this is a good sign. Most 12” skillets should be able to easily fit 3 cutlets at one time, maybe 4 depending on the size of chicken. This is also a good time to use a splatter screen, if you have one. After adding the chicken, you may want to turn the heat up to high, but be ready to turn it back down again if things get too dark, too quickly. Let the chicken cook undisturbed until the edges of the chicken begin to turn white. Then it’s time to start peaking at the bottom. It’s probably a good idea to rotate each cutlet 180 degrees so that they brown more evenly. You probably have some hotspots in your pan. Once each cutlet achieves a deeply browned surface on the one side, then flip it. If you notice the pan is rather dry when you flip it, add more oil to the spot that is dry. Now keep cooking the second side until you reach a minimum 150F internal temp. You should be more concerned about this temperature than you are about browning on the second side. Now pull each cutlet and transfer them to a warmed plate to rest for 5 minutes. Bonus - Pan Sauces So now that you have your pan-fried chicken cutlets resting, it’s a perfect opportunity to make a pan sauce. In fact, this cooking method is worth doing just for this opportunity alone. If you didn’t use a nonstick skillet, you should now see a lot of built up brown bits, called fond, on the bottom of your pan. If you did use a nonstick skillet, well, then no fond for you! If the fond looks black and burnt, your heat was too high for too long, and you should skip this step. Put your pan back on the heat, medium heat is fine. Get your fond hot, and before it starts to darken, you need to add liquid. You can simply add water, but chicken stock is a better option. If you have it, some white wine along with the water or stock is also a great idea. How much? It doesn’t really matter. Maybe enough so that it’s at least ⅛” deep. Now, bring it to a simmer, and use a flat wooden spoon and start scraping all of that fond up until the bottom of the pan is completely clean. Once you’ve achieved that, let it simmer until it’s reduced slightly. The residual flour in the pan should help thicken the sauce ever so slightly. It’s easy to over reduce at this point, since you are using a wide and shallow pan, so take it off the heat as soon as it’s where you want it. At this point, you just need to stir in 1-2 tablespoons of butter and then give it a taste. Add salt until it tastes good. That’s about as simple as you can go, or you can do any of the following to make it even better Before adding the liquid, add 1 tablespoon of flour to the fond and cook over medium heat for about 1 minute, or until the flour begins to toast. This will add more flavor and more body to the pan sauce. Along with the flour, add 1 tablespoon of tomato paste, and cook until the tomato paste turns rust colored. This adds even more flavor. To your cold water or boxed stock, sprinkle on a packet of unflavored gelatin and allow it to bloom for a couple minutes before adding to the hot pan. This adds more body to your pan sauce. You don’t need to do this if you are using homemade stock. Before adding the liquid, add some minced shallots and a bit of oil to the hot pan and cook for a couple minutes. After adding the butter, whisk in some fresh lemon juice and capers or dijon mustard. The addition of acid is almost always a good idea. Lastly, a message to all of the chicken thigh cult members out there, because I know that you are a passionate bunch. I, too, love chicken thighs. This post is not meant to spark a debate between white meat and dark meat, this is simply meant to help those that have not had any success making delicious chicken breasts. submitted by /u/96dpi to r/Cooking [link] [comments]

submitted by /u/JustMy2Coppers to r/AskReddit [link] [comments]