Can i simply bake frozen chicken or does it actually need to thaw over several hours or immersed in cold water or something?
-
Please explain how you think frozen chicken in an air fryer would turn out ok. I'm curious.
https://foodess.com/air-fryer-frozen-chicken-breast/
The fuck? Literally tons of recipes online for it.
Its actually better than thawed. It keeps the center super moist.
-
Air frying a frozen chicken is like the perfect way to burn the outside while keeping the inside raw.
https://foodess.com/air-fryer-frozen-chicken-breast/
No just no... it's completely fine.
Lol fucking down voting me doesn't magically make you correct. Frozen chicken breast in the air fryer will make it juicy inside.
Have any of you ever cooked anything before? Lol air fryers are just convection ovens. Lol
-
https://foodess.com/air-fryer-frozen-chicken-breast/
No just no... it's completely fine.
Lol fucking down voting me doesn't magically make you correct. Frozen chicken breast in the air fryer will make it juicy inside.
Have any of you ever cooked anything before? Lol air fryers are just convection ovens. Lol
wrote on last edited by [email protected]No they are not. The thing that separates them is how efficiently they take moisture away from food by moving air around with methods that are not convection.
It's the reason you can get soggier fries in a regular oven when compared to an air fryer.
That said, a lot of air fryers are close to convection ovens because they either missed the concept or were designed poorly.
-
There's a difference between food or meat that had been refrigerated and then was sat out and allowed to return to room temperature as compared to meat that is frozen and is allowed to de-thaw for a few hours.
The ice inside of the meat will keep the overall meat cool enough that bacteria will not grow on it for a while.
I have been thawing meat for over a decade and sitting some meat out in a bowl or on a plate and allowing it to thaw for two or three hours has never gotten anybody sick from my cooking.
"I've been firing guns in the air for decades and never hit a bystander in town, no way that's a thing"
"I've fucked girls without condoms for more than a decade, sexual diseases aren't real"
"My grandma smoked for 60 years and died from bowel cancer, not lung cancer."
"I'm not vaccinated, and never got COVID"
-
Not in this house, but you do you.
You're still good to fuck that chicken before you chop its head off! Yeee haw!
-
You would have to chop it up into manageable pieces, somehow, while it's frozen. Then bake or fry or whatever.
Basically make your own chicken nuggets, which are designed to be baked from frozen.
Then the problem becomes cutting solid chicken into slices or strips or bite size cubes. Not sure how to do that reliably or safely
Actually, partially frozen chicken is much easier to cut anyways.
-
Maybe like 20 minutes at 325F?
This 1,000% will not work (assuming it's a cutlet / thighs or something). This is not enough for even a defrosted chicken breast.
There are ways you can do it, other people have commented some approaches (basically, cut it up, if you want it to work). But (a) it's unsafe without a meat thermometer (b) it will probably be a failure unless you're pretty skilled. Definitely don't just throw it in at 325, the most likely outcome is that you'll have to leave it way longer than 20 minutes, and then give up once it's getting dried and awful around the outside, and have to take it out anyway and slice it up and fry it or something, because the inside is still raw.
Not to mention (if you're in the US) the deregulation that's happening. You need to be extra careful now because nothing is being looked at like it should, and the only recalls happening now are from companies doing it on their own to avoid being sued down the line.
Chicken and anything ground should absolutely be cooked in a way consistent with killing bacteria. Anything else is asking for horrible consequences.
-
Im hungry now!
You can as long as you get the center hot enough. However baking frozen chicken often makes the meat mushy. I'd recommend a thaw first.
-
This is why air fryers or a sous vide are perfect for frozen foods. Air fryer chicken is super simple and pretty quick. Sous vide even easier but takes a bit longer.
Edit: because you lot seem to not understand that an air fryer is just a convection oven...
https://foodess.com/air-fryer-frozen-chicken-breast/
https://realsimplegood.com/air-fryer-frozen-chicken-breasts/
https://savaskitchen.com/frozen-chicken-breasts-in-air-fryer/
Are you all putting the air fryer on broil at 450 or something? Lol
I feel fundamentally uncomfortable with sois vide using plastic.
-
"I've been firing guns in the air for decades and never hit a bystander in town, no way that's a thing"
"I've fucked girls without condoms for more than a decade, sexual diseases aren't real"
"My grandma smoked for 60 years and died from bowel cancer, not lung cancer."
"I'm not vaccinated, and never got COVID"
Letting frozen chicken thaw out for three hours is not the same as raw dogging every single chick you meet at a bar for a decade.
That's textbook false equivalence, lol.
-
Using warm water is unsafe. Cold water only.
I've been using lukewarm water for decades. It's fine
-
You can as long as you get the center hot enough. However baking frozen chicken often makes the meat mushy. I'd recommend a thaw first.
Cooking from raw can result in a beautifully delicate interior. The key is to start at a lower temp and then raise it to your normal temp after a certain temp is hit. I did my turkey this way this year all because of this video. In case you don't know who Chris Young is, he was the science consultant at The Fat Duck, co founder of ChefSteps, inventor of the Joule, and co-author to The Modernist Cookbook.
-
I feel fundamentally uncomfortable with sois vide using plastic.
You can sous vide in silicone bags. You just won't be able to vacuum seal it, but you can squeeze most of the air out.
-
Letting frozen chicken thaw out for three hours is not the same as raw dogging every single chick you meet at a bar for a decade.
That's textbook false equivalence, lol.
Is it though? Most sexual diseases are curable these days, if not at least treatable. Salmonella and e. Coli are a bit tougher and require a much smaller time scale to remedy. So I would say eating danger chicken is likely more dangerous than raw-dogging that bar skank. But you do you, I guess.
-
Im hungry now!
Quickest way I know of to cook frozen chicken is in a Pressure Cooker aka Instant Pot. It’s done in like 30 minutes to an hour depending on what your cooking. full bird I think was an hour and change. Wings are super quick.
-
You can sous vide in silicone bags. You just won't be able to vacuum seal it, but you can squeeze most of the air out.
I don't even vacuum seal my plastic bags, so I can confirm this approach should work.
-
No they are not. The thing that separates them is how efficiently they take moisture away from food by moving air around with methods that are not convection.
It's the reason you can get soggier fries in a regular oven when compared to an air fryer.
That said, a lot of air fryers are close to convection ovens because they either missed the concept or were designed poorly.
What methods are those? I thought it was just way stronger convection, would love to learn more!
-
What methods are those? I thought it was just way stronger convection, would love to learn more!
Usually a fan from my experience, pulls air and it's moisture out and pulls fresh air through a heating mechanism or near one
-
Usually a fan from my experience, pulls air and it's moisture out and pulls fresh air through a heating mechanism or near one
Ah I see, and normal convection just circulates air inside the oven without removing the moisture?
-
Ah I see, and normal convection just circulates air inside the oven without removing the moisture?
wrote on last edited by [email protected]I honestly don't know, I want to say moisture still boils out, just not at the rate of having something dedicated pulling it out.
I'd recommend looking into it. This is just me remembering talking about it with another person on Lemmy a year or two ago, and then looking into it myself.
If I remember right, fries get crispiest in deep fryers because of the density of steam/oil almost immediately getting the moisture away from the outside of the food. Air fryers do their best to imitate that function by manually pulling air.
This article says that some but not all convection ovens use fans for circulation, but air fryers have way more air movement.
The one in my kitchen has a fan on the side that pulls air out right where the basket is, and I think fresh air comes from the opposing side but I could be wrong there.
I guess this could be compared to a cheeseburger being a hamburger, but a hamburger is not always a cheeseburger analogy. Technically an airfyer can be classified as a convection ovens, but a convection oven isn't always an air fryer. It has a different function, cooks quicker, and moves more air closer to food producing different results.
