Roasting Pans with Lids?
Thanks Dawn. That helps my understanding.
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
This lesson has helped me so much. I've been wondering why my baked chicken never had a crispy skin. I used to bake it covered and then uncover for the last 15 minutes or so. I thought that cooking it uncovered would make the chicken dry. Well, I am so glad I found this class because I went on and cooked my chicken uncovered and it had the crispiest skin and was also very tender!
Hi everyone, I was wondering if I should wash the chicken after I take it out of the packaging and before I cook it? Someone told me I should but then I was told I shouldn't because I could contaminate things in my kitchen from the spray of the tap water over the raw chicken...
Any opinions you have I would love to know!
Washing meat is generally not necessary. And you are right when you say that washing the meat can further contaminate your sink area.
If your chicken needs washing, it is likely not fresh. Check the best before date. But more importantly smell the chicken, if it doesn't smell of anything, then simply pat it dry.
With that said, sometimes vacuum sealed meats need to be washed and patted dry as its blood develops an off odour in an anaerobic environment. Wrapped red meat does not; simply pat dry. If it does smell, it has likely gone bad.
Always unwrap packed meat and pat it dry immediately after bringing it home. Cook it within a day or so. If not, marinate or brine for longer storage time. Hope that helps. Cheers!