Chicken thighs are the unsung superhero of dinner time. They’re cheaper than chicken breasts and, if you cook them right, are every bit as juicy and tender. But that means you have to cook them right. Because of the connective tissue, collagen, in chicken thighs, they have to be cooked to a higher temperature than…
You fried your wings at 350°F (177°C) so they’re nice and crispy, but are they done? For wings that are fully cooked, safe, and also juicy without being rubbery or chewy, you have to cook them til most of the collagen in the darkish meat turns into gelatin. That means cooking your wings to an…
Frying wings for a home-gate party is fun and delicious, but what temp should you be frying them at? The best temperature for frying chicken wings is 350°F (177°C). At that temperature, you have time to cook the meat all the way through while the skin on crisps up. A lower temp yields less-crisp skin,…
A good french fry is one of the tastiest accompaniments to any meal. Fresh grilled burger? French fries. Steak au poivre? Pommes frites, please. Carne asada tacos? Papas fritas on the side with salsa for dipping! Yes the versatile and—dare I say—pervasive french fry has a place almost anywhere, and most especially at your home…
As you read about food on the Web or in books, you likely come across the terms core temperature, internal temperature, and thermal center. Is there a difference? What is it? Basically, they’re all the same thing. “Internal temperature” can seem a little vague, after all, many temperatures can be present on the interior of…
Corned beef needs to be cooked long enough for the tough collagen to break down into soft, delicious gelatin. Slowly bring your corned beef up to 190°F (88°C) in simmering (not boiling) water, and hold it there for about 2 hours. This whould give your the optimal tenderness that still holds together. Use RFX MEAT…
