Can i simply bake frozen chicken or does it actually need to thaw over several hours or immersed in cold water or something?
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if you dont defrost it first you will most likely over cook the outside while the middle will be frozen or undercooked. potentially dangerous for chicken.
pro tip for fast defrosting? cut it up in smaller pieces, while its frozen. this gives each piece a greater surface area, meaning it will defrost and cook much faster. in this case, baking would be slowest option, i would chop into cubes and pan fry.
whip up a slice of nice verse pie.
pro tip for fast defrosting? cut it up in smaller pieces, while its frozen.
This is also a pro tip for cutting chicken breast into cubes - it's way easier to do while it's still partially frozen.
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You're still good to fuck that chicken before you chop its head off! Yeee haw!
The Devil's Rejects: You gonna fuck that chicken?
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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.
The trick is to submerge the bag in water before sealing it. It's not a perfect vacuum, but the water pressure still helps squeeze out the air out of the bag.
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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.
Yeah honestly I either sousvide or use a control freak.
Salt 1.5% or 3% equilibrium brine. I pound the breast about 3/4 of an inch thick and set the control freak to 160c 5 min a side. It won't be completely done in the center but a 5 min rest will get it there.
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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.
I'm also confused as to why. I use a commercial connection oven a lot. From my experience, convection decreases cooking time (obviously) and gets a better crisp. I don't see how that helps the issue of preventing overcooked outside and/or undercooked inside. If anything, I'd think it makes it more of a problem. Isn't it the conduction through the food that the determining factor?
Not saying you're wrong, just that I didn't get it
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Im hungry now!
You can do anything once.
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Please explain how you think frozen chicken in an air fryer would turn out ok. I'm curious.
Yeah, plus it's like 10x more flavor and faster to cook if it's room temp and has a light coat of olive oil and seasoning. Just night/difference in texture and flavor. That's one thing all the cooking videos never mention, let it get to room temp for superior everything. Not cold, not frozen.
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What??? They're literally convection ovens. They pull in fresh air and blow out moisture with the element very close to the food. Your own link further down pretty much says the same thing.
I disagree. Keep reading down the thread
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You're confusing convection with conventional.
A convection oven is an oven with a fan to induce convection currents. A conventional oven is a hot box. Air fryers are ovens with fans in them to induce convection currents, ergo air fryers are convection ovens.
I came to that conclusion further down this thread, and tldr same same but different, so it's still different. In the way that a CRT TV is different than LED TV.
They both have their strong suites and do different cooking styles better than the other, much like CRT/LED.
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I disagree. Keep reading down the thread
An air fryer is like a mini convection oven, but it’s designed to make food super crispy with way less oil.
From your own link... it's a convection oven. Period.
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An air fryer is like a mini convection oven, but it’s designed to make food super crispy with way less oil.
From your own link... it's a convection oven. Period.
wrote on last edited by [email protected]I still disagree, I don't know what else to tell you.
Also in your own quote it is like, not is and has a ,but
It's like calling a fighter jet and a commercial jet the same thing. Yeah they're both jets, but they have different capabilities and purpose.
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I'm also confused as to why. I use a commercial connection oven a lot. From my experience, convection decreases cooking time (obviously) and gets a better crisp. I don't see how that helps the issue of preventing overcooked outside and/or undercooked inside. If anything, I'd think it makes it more of a problem. Isn't it the conduction through the food that the determining factor?
Not saying you're wrong, just that I didn't get it
wrote on last edited by [email protected]It's just a faster way to cook, because the moisture which is basically the cold, is removed from the air. Plus the super hot air is circulated around the food.
I will say I don't know the entire science around it, but it completely works just fine and I use my sous vide and air fryer constantly.
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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.
wrote on last edited by [email protected]two to three hours is barely past what people are saying is safe... You're using an edge case to try and justify the entire practice, which is a terrible idea unless you want to make others sick.
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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.
Or, hear me out, textbook hyperbole to emphasize a point...
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The bottled water expiration date is not exactly because the water will go bad, instead it's the bottle itself. After some time, the plastic starts to break down and leech into the water. Storing the bottles somewhere cool and dark will slow that process down though.
That being said, if the seal isn't broken, it's not going to make you sick even if it's well past the expiration date.
wrote on last edited by [email protected]To be fair, we don't really know the health hazards of microplastics yet, so I wouldn't want to become a case study in extreme exposure...
Old bottled water also tastes terrible, so I wouldn't drink it even if I were going to deny any danger. lol
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two to three hours is barely past what people are saying is safe... You're using an edge case to try and justify the entire practice, which is a terrible idea unless you want to make others sick.
I have said specifically what I have said without deviation. If people want to misinterpret that, that is on them. 2-3 hours from frozen is fine for me. If it's not for you then that is perfectly fine with me, you do you.
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I still disagree, I don't know what else to tell you.
Also in your own quote it is like, not is and has a ,but
It's like calling a fighter jet and a commercial jet the same thing. Yeah they're both jets, but they have different capabilities and purpose.
They're still both jets. The technology is the same. My toaster oven is also a convection oven, but it doesn't magically make it something else. Its still a convection oven. Just because it's got different purposes, doesn't make it some different technology. I think that's what you're getting mixed up on.
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I'm also confused as to why. I use a commercial connection oven a lot. From my experience, convection decreases cooking time (obviously) and gets a better crisp. I don't see how that helps the issue of preventing overcooked outside and/or undercooked inside. If anything, I'd think it makes it more of a problem. Isn't it the conduction through the food that the determining factor?
Not saying you're wrong, just that I didn't get it
It doesn't work. Too much heat on the outside, but not enough time for that heat to get to the inside of an even slightly thick cut, especially if it's frozen. Phase changes take a lot more energy to cross than simply heating through the same temperature change. That's also why those fake ice cube things that aren't water (stone, metal, etc.) really suck at actually chilling a drink as well as plain old ice.
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It doesn't work. Too much heat on the outside, but not enough time for that heat to get to the inside of an even slightly thick cut, especially if it's frozen. Phase changes take a lot more energy to cross than simply heating through the same temperature change. That's also why those fake ice cube things that aren't water (stone, metal, etc.) really suck at actually chilling a drink as well as plain old ice.
That's how I see it
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They're still both jets. The technology is the same. My toaster oven is also a convection oven, but it doesn't magically make it something else. Its still a convection oven. Just because it's got different purposes, doesn't make it some different technology. I think that's what you're getting mixed up on.
But yes it does.
