Noobler

[CoastinG]

Hello All,

I am new to this site. I finally quit eating tv dinners and fast food and started trying to cook. So, I am here to find out how to do a few things.

Like how long to cook thawed chicken or why I should use vinegar or wines in recipes.

NICE TO MEET you all in advance!

 

[GB]

Welcome! You will find all the answers that you are looking for plus more here!

For your chicken question, buy yourself a probe or instant read thermometer. your chicken is done when it reads 165.

As to why you use wine or vinegar in a recipe, that depends on the recipe.

 

[CoastinG]

Cool.

 

[Katie H]

Hi, G. Welcome to DC. You will learn tons here and have fun doing it. We're glad you've found us.

 

[Chopstix]

If you're not baking the chicken, you don't need a thermometer. My general rule when frying/poaching chicken parts:

First, bring chicken to room temp (leave cold thawed chicken 30 min on kitchen counter). This is important for even cooking and avoiding cooked meat outside but still bloody inside.

Second, fry/cook at least 20 min if it's bone-in chicken. Probably just 10 min if deboned.

With experience, you'll know when deboned meat (say chicken breast, beef steak) is cooked just by pressing with your turner to feel its firmness and how it springs back.

 

[CoastinG]

Nice, thanks for the info.

And, thanks for the Welcome!

 

[Andy M.]

Welcome aboard!