Refrigerating meat — pork, chicken
2 months ago
last modified: 2 months ago
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Need good dark meat chicken recipes, for bone in.
Comments (11)If you have a pressure cooker, try this curry. Curry in a Hurry This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 1/2 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking.....See MoreBeef, Pork or Lamb meat? Think again!
Comments (11)Nope, not worrying either. Anything in excess is bad for us and we've learned to eat huge portions. Remember a serving is 3 ounces and who the heck eats a big juicy 3 ounce steak? Even the people doing the study says the increased risk is "minimal". The increased risk for heart disease is why I started raising grass fed beef, it's nearly as lean as venison and extremely low in saturated fat. My home grown eggs have less saturated fat and more of the Omega 3s that are found in salmon. As rachelellen pointed out, what are the other risk factors. My father, the beef farmer died at 76 after years of heart problems. He ate beef every day of his life, at least once a day. He also ate potatoes probably twice a day, often fried in bacon grease. Bread was always always white and invariably spread very generously with butter. He smoked 2 packs a day until he was in his 40s and spent at least 40 years of his life drinking hard on weekends. He was overweight, got very little exercise and developed diabetes. He ate pancakes every day, I swear, for the last two years of his life and always wanted dessert in spite of the diabetes. He loved white pasta and ate inordinate amounts of cheese. So, did he die at a relatively young age? Yes. Did he eat beef nearly every day? Oh yeah. Did the beef kill him. Um.....I doubt it. I'm also remembering that several years ago, when I was diagnosed with "familial hyperlipidemia" (that's really high cholesterol, LOL) I was told to avoid shrimp because of the cholesterol level. Now I'm told it's healthy, it's low fat, eat a bunch. Moderation in everything, I think, is the key. Eat beef or pork a couple of times a week, add fish, chicken, seafood. Remember beans, lentils, eggs, peanut butter, all non-meat options. Meat should be 1/4 of your plate, at the most, the rest healthy vegetables. And even if you're eating lean grass fed beef, when you grill a well-marbled 8 ounce rib eye, top it with a blue cheese sauce, add a salad loaded with croutons, bacon bits, hard boiled egg, cheese and a full fat dressing, have butter and sour cream on your baked potato and then ask what's for dessert, well, all bets are off. Annie...See MoreRefrigerating undercooked chicken
Comments (8)That's a tough question. It may depend on how long the chicken was in the temperature danger zone, which is 40 degrees F to 140 degrees F. In that zone, bacteria multiply rapidly. I say it "may" depend on that because, although reheating to 165 degrees will kill the bacteria, I have not been able to find out if the bacteria produces toxins which are not destroyed by heat and may still be present after reheating. I think not because, in normal circumstances, raw meat can be expected to have those bacteria and heating to 165 renders it safe to eat. I am just concerned that the bacteria level in this case may have become quite high. I don't know if safety is a matter of degree or not. Jim Here is a link that might be useful: Danger Zone...See MoreMock Chicken / City Chicken
Comments (13)It doesn't taste at all like chicken....unless you think that pork tastes like chicken. :-) The idea is not to imitate chicken, but to provide one more way to get the family, especially the children, to eat pork. Remember, this was invented out of necessity. I seem to remember my grandmother coating the pork pieces with corn flake crumbs, then frying to brown them before sticking them in the oven. I definitely remember her creamy white gravy to go with it. We kids loved it! Grandmother's cooking was usually a lot more elegant, but she knew that 'City Chicken ' was a treat for us....See More- 2 months ago
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