Recent content by Rowley010

Thanks

So if the chicken is stuffed it's still the actual chicken that needs to be that temperature and not the filling?mis there no danger of raw chicken juices running into the filling and contaminating it that way if not brought up the 74C?

So I've got an oven safe temperature probe which I've just purchased recently and I cook my chicken, both whole or pieces, to an internal temperature of 74C. My question is, if I'm cooking something where the chicken breast is stuffed, where do I measure the temperature? I've got a recipe that...

Ok so after previously posting about me not being able to get my dough consistency right, it was either too dry or too wet, I finally mastered it. My next problem was that all my pizzas weren't cooking properly. Something was either over done or underdone, but I couldn't get all the elements...

I had another question regarding pizza. I don't have a pizza stone at the moment, and often I find that that cheese is starting to go brown on top so I take it out, but then find the base is soggy in the middle. Without a pizza stone how do you get all the elements of the pizza to cook correctly?

I did that, then after a mintute of kneading it starting sticking again, so I floured the surface again and then the dough became too dry!

Hi, yes it's strong bread flour that I've been using.

So every time I watch a chef on tv demonstrating pizza dough they always say don't over flour it otherwise it will become too dry and break up when kneading it or rolling out. So last night I tried to keep it a bit more moist and it literally just stuck to everything. I could not knead it.mwhen...

No I'm not either. My plan is to remove the skin right at the start and discard.

Thanks for the reply. So would you chill it as much as he does and also put it straight into the fridge? Or would you leave it on the side for a bit first?

I've not really seen this method of cooking before for chicken. If it would make it tough would there be a better way to cook it with or without the bacon on in the first place? Would it be better wrapping it in the foil and then just oven cooking it?

Hi, here it is http://youtu.be/bm00JauYEk8 I was wrong on the 40 seconds, was thinking of another video, this one is 2 minutes but still heavily cut down

Hi, just joined the forum and this is my first post here. I've seen a Gordon Ramsay recipe on YouTube, well it's only about 45 seconds long so it's heavily cut down but it looks delicious and I really want to try it, but there's a couple of bits I was wondering if anyone could help me with. So...