A chicken takes 1.5 hr. Parts take 45 min. How long is a whole breast?
plllog
5 years ago
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Anglophilia
5 years agoRelated Discussions
Your hairstyle, and how long it takes you to style it every day
Comments (62)My hair is layered with bangs and falls just below my ears so I can tuck it back if I want. I wash it every 3 or 4 days. Takes 10 minutes to blow dry and curl under. Other days I just dry set it in velcro rollers before I climb in the shower to make it curl under and by the time I'm dressed it's ready to go. I've tried putting it in hot rollers and all kinds of different things but my hair has always been straight, lays flat and limp and won't hold curl so it might look done up for 30 minutes but that's it and it's back to flat and straight. I can't stand hair spray & other poofy products. judith I understand your hair concerns. I'm 56 and a few years ago mine became extremely thin. I stopped coloring, stopped drinking diet soda, started using nioxin shampoo and rogaine, eating protein bars and drinking more water. Went to the doc and tests came back fine. I wish I could say my efforts solved my problems but my hair is still thin up front and I have a lot of daily loss. I gave up on using the rogaine because it's something to be used for life and I'm not that dedicated. I'll never go back to coloring simply due to the freedom of appointments and cost savings. My hair never was shiny and ful and my nails have always been horrible. I can't tell you how many things I've tried there (biotin, lotions, polishes, etc). I can't change what I've been given. Mines not horrible. I've accepted it and moved on....See MoreMiele T9822 Dryer (45 Min Warm = Burn Your Ass Hot)
Comments (16)You know, it's really interesting to see the initial post that started this whole thread. Why am I here? My 7-year old Miele 9820 has bit the dust. AGAIN. This thing has never worked right. I have had it serviced so many times. The belt has been replaced at least 3 times. The last time was just 2-years ago. And this dryer has been used minimally since I've had it. For the most part it's been one adult and one child using it. There was even about 6-9 months where it was not used at all. So what gives?! And I had a problem, too, with the 45-minute "warm" cycle. I believe that, had I not caught the problem, there could have been a fire. To make a long story short, I was drying a brand new twin size comforter. I came down before the cycle ended, noticed a strange smell and pulled out the brand new comforter (yes, it was "burn your ass hot") and discovered that it had started to melt. I do not even want to imagine what would have happened if I hadn't gone to check on it early. As I said, I've had problems with this thing since the beginning. You can see I even made a post here about it needing service only 1 month after having it. The amount of money I've spent getting it repaired, it ruining a brand new comforter, shrinking clothes all the time because it constantly over heated makes it nothing but an expensive mistake several times over. And the risk of a fire leads me to conclude that I'm done with it. I will not waste more time or money on it. I could have bought at least 3 dryers with what I've sunk into it. I am appalled at Miele's total lack of customer service. They have never done anything but be argumentative and not attentive in the least. It's apparent that the tech people are either not properly trained or are dealing with issues that are simply not fixable. Nothing has ever gotten fixed to resolve the constant issues. Whatever the case, a supposed quality dryer should not have this many issues, so frequently, in this short of a time span. I even e-mailed Miele when the dryer melted the comforter and they never bothered to respond. I will never buy another Miele product. They do not stand behind them and they don't seem to care if there's a potentially dangerous product out there. They should have replaced the dryer when it became apparent that the issue was not fixable. That's the least the could have done since we all pay a premium price. And this dryer should have been recalled a long time ago....See MoreAre some chicken breasts just destined to be dry?
Comments (11)Over cooked chicken breast is ALWAYS dry ! Chicken breast should not be cooked in the slow cooker. Try pan frying them, oven baking or cutting into strips ands tir frying...but all cooking methods should be fast. Cook until the inside of the thickest part is no longer pink...just...no longer. For a really yummy meal, try cutting the breast horizonatlly, so you get a thin piece of meat and then put between plastic wrap and pound so it's eavn thinner. Mix up somes easoned flour...start with 1/2 cup of flour with about 1/8 tsp garlic powder, 1/2 tsp crushed parsley and 1/2 tsp paprika. Dredge the chicken pieces in the flour and fry in about 1/4 inch of hot oil in a big fry pan. Fry until browned and turn...brown on the second side ands erve. Should take no more than 5 minutes of cooking. You can also season the flour with some parm cheese and some grated lemon...or just salt and pepper. But quick cooking is the clue. Try thawing the breasts and then dipping in mayo thinned with a little milk and then in crushed corn flakes...or crushed tortilla chips and baking on a baking sheet in a 425 oven for about 20 minutes....until the thickest part is just not pink. You may just find you like chicken breasts!...See MoreWill I ever figure out chicken breast?...What am I doing wrong?
Comments (43)I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time...See MoreIslay Corbel
5 years agoplllog
5 years agofawnridge (Ricky)
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5 years agolast modified: 5 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
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5 years ago
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