Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.Rather, the usual way in temperature above 40AdF during which people contract a salmonella thawing, do not refreeze. Most infection ... And after cutting up or whole birds are an important excepotherwise handling raw chicken, be tion. ... If thawing in cold water, enclose the bird, in its original packaging, in a sealed plastic bag, place it in water, and weight it with a plate or pot to keep it submerged. Defrostanbsp;...
|Title||:||Joy of Cooking: All About Chicken|
|Author||:||Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker|
|Publisher||:||Simon and Schuster - 2000-10-25|