How Long to Cook Chicken Wings

!±8± How Long to Cook Chicken Wings

People really love to eat chicken wings. There are so many ways to prepare chicken wings and they make fantastic appetizers and party foods. One of the questions I am often asked is, "How long to cook chicken wings".

Chicken wings can be cooked using several different methods. I prefer deep frying wings but you can also pan fry your wings or bake them. Let's take a look at each method and you can decide for yourself which method is best for you.

Before you cook your chicken wings you will need to make sure they are completely thawed. This can be accomplished by letting them sit in the refrigerator for a day or two before cooking. When you are ready to cook your wings, rinse them in cold water and pat them dry with a paper towel.

If you will be deep frying your chicken wings be sure they are dry before placing them in the hot oil to avoid painful splatters. Heat your oil to 375 degrees. Once the oil is hot you can begin cooking your wings. Fill the fryer basket with a single layer of wings. You want the oil to just cover the wings when lowered into the oil. Lower the wings into the oil slowly and cook for 12 to 15 minutes. This will make a nicely browned chicken wing that is crispy on the outside and juicy and tender inside.

You may also opt to pan fry your wings if you do not have a deep fryer. This would be my second choice. Use a large frying pan for this method. Pour enough oil in the pan to cover the bottom. Heat the oil over medium-high heat. When the oil is hot place your wings in a single layer into the hot oil. Cook the wings for 6 to 7 minutes and then turn them over to cook for another 6 to 7 minutes. You could also use a wok to fry your wings. This will also make a nice crispy outside and tender inside.

My least favorite method of cooking chicken wings is to bake them. Baking them is a much healthier alternative to all of the frying but the wings will not be nearly as crispy. However if you need to bake your wings heat the oven to 400 degrees. Place the wings in a glass baking dish that has been coated with a little non-stick cooking spray. Bake the wings for about 30 to 40 minutes. You want to be sure the juices run clear from the wings.

Well there you go three methods to cook chicken wings. Always remember to wash your hands and all utensils when working with raw chicken. Enjoy those tasty little treats.

How Long to Cook Chicken Wings

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Smoking.... We do not condone smoking pot. We are drug free over here.

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Using a Pressure Cooker

!±8± Using a Pressure Cooker

Chef Arlyn Hackett shows you how to use a pressure cooker to save time, save energy and make delicious healthy recipes.

Using a Pressure Cooker

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How To Make Pastrami

!±8± How To Make Pastrami

The Slavic Jews created Pastrami and is related (if not developed from) a product called pastrama which is a highly seasoned, smoked pork that's very traditional and famous in the European country of Romania.

Pastrami is not made from pork but beef and it became very popular in the Jewish delicatessens all over Europe and as people emigrated to the United States so it found its way there. Today it's available almost anywhere and I dare say that the humble origins are all but forgotten.

Given the huge diversity of countries and cultures that now make and eat pastrami there are quite a few variations on the theme so the process I'm describing below is what I would call the fundamentals that are common to all pastrami making. The flavoring s and seasonings that you might want to add in addition to the basics....well that's up to you.

Pastrami is essentially beef that has been cured and highly seasoned, to cook it you can smoke it or cook in water. Water (I think) is easier, but to be authentic, it should be cold smoked first.

You can also use a variety of beef cuts to make it which is great because there's an option for all pockets. You can use sirloin or do as I do and use brisket, just don't try to make it out of fillet for example, anything that's either extremely lean or very fatty should be avoided. If using brisket you can simply un-roll any rolled piece and you are ready to go, it is a great low cost option but you are not going to get a really big slice at the end. The get the best shape then a large hunk of sirloin is the way to go if you can afford it.

Once trimmed for fat and gristle your beef needs to be cut up into chunks about the size of a really good handful and cured. The curing time will depend on the thickness of the meat hence an unrolled piece of brisket will take longer than a decent chunk of sirloin. You need to allow 6 days of curing time for every inch of thickness.

In addition to the traditional curing salts (which include the nitrate or nitrite pink color fixer) this is where you can really go to town and make your own mark. Some of the traditional seasonings include, allspice, onion, garlic, black pepper, ginger, red pepper, cloves, oregano, paprika,and coriander seeds.

When the curing time is up it's time for smoking but before the meat goes into the smoker it's at this point that cracked black pepper is pushed into the flesh to give that external coating with which we are so familiar. It then needs to be hung to dry for an hour and then cold smoked for between 3 and 6 hours.

The final step once smoked is to wrap each chunk up in stretch wrap and place each one in a re-sealable plastic bag with all the air squeezed out. Pop these bags into hot water just below a simmer for 2 to 3 hours to tenderize it.

How To Make Pastrami

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CHOW Tip: Use Your Wok as a Smoker

!±8± CHOW Tip: Use Your Wok as a Smoker

If a fire escape is the closest you come to a backyard, it shouldn't stop you from smoking. Turning your wok into a smoker doesn't take much effort. All you need is aluminum foil, a round cooling rack, and finely ground wood chips.

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Methods of Cooking and Grilling Deer Meat

!±8± Methods of Cooking and Grilling Deer Meat

Whether in a fireplace, outdoor grill, roasting in an oven or on a spit, sautéing, frying, steaming, "encased" cooking, in a crust, braising, stewing, poaching - Venison will go from raw to cooked.

There are 2 main ways of doing this:

Cooking by "sealing" - with browning - retains all the juices and nutritive elements of foods by caramelizing the exterior surface over heat, with or without the addition of fat (Olive oil) when broiling, or grilling, roasting, sauteing, or frying.

Without browning - cooking the meat in boiling liquid, steaming it, or using a nonstick pan, as when poaching.

Cooking by "interchange" - with browning - used for pot roasting or braising. First the meat is sauteed very quickly in olive oil, then liquid (wine or stock) is added to half-cover, and the food is then simmered slowly on top of the stove or in the oven. The juices within the Venison is gradually released and mix with the cooking liquid....interchange.

Without browning - Quickly saute in olive oil the place in the liquid and cook. The juice and aromas mix with the stock, which becomes richer and makes a tender and juicy final dish.

Fireplace or Outdoor Grill: Grill must be hot, Venison should be at room temperature and lightly coated with Olive Oil. Very Rare: The Venison is place on grill and seared, then turned 90 degrees (do not turn over) to make crisscross pattern of brown lines on its surface. Then the meat is turned over (do it with out spearing the meat - do not make a hole in the meat as the juices will escape). Same thing is done on the other side. (Only turn completely over once). After the meat has been grilled for a very short time, and is still soft when pressed gently with a finger, it is ready to take off the grill. (125 or less degrees internal temp) Place the meat on a plate, cover, and keep warm for (10 minutes) to finish cooking.

Medium-Rare: If you continue the cooking somewhat longer, you must do it more slowly; therefore keep the meat considerably farther from the main source of heat. More drops of blood will appear on the upper surface, and when you press the meat, it will be more resistant and firmer that before: it is now medium-rare (135 degrees internal temp). Again, let the meat rest for 10 minutes.

If you wanted it to really cook longer but not loose the moisture in the meat, cover the meat tightly while resting.

Rules:

* Do not overcook - nothing over 135 degrees internal temp before resting.

* Do not puncture the meat until after resting the venison - no fork, no knife - no puncture. Use tongs to turn the venison.

* Do not turn the meat over more than once.

Methods of Cooking and Grilling Deer Meat

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How to Make the Perfect Smoked Meat

!±8± How to Make the Perfect Smoked Meat

Barbecuing is a favorite way of entertaining all over the world. People wait for the weather to change so that they can start this outdoor experience. Doing things out doors makes the experience so much more fun and this holds good for cooking also. Why stick indoors when one can enjoy the open air with great sunny weather. One of the favorite meats that people love is smoked meat. This is done by barbecuing the meat on a traditional grill.

The grill has to use a certain kind of wood or charcoal to ensure that the flavor of the smoked meat is just right. Different kinds of fuels are available so that there is smoke produced in the grill which will give the meat a particular flavor. It is best to take expert advice to choose the right kind of wood for this as it is not possible to achieve the proper flavor on a standard barbecuing grill.

There is a certain skill required in making smoked meat as the food could get infused with too much or stale smoke and ruin the meat completely. Only experience can get the right touch for this kind of cooking and the first few efforts may not be quite satisfactory.

If one has the right know how it is possible to build a meat smoker on one's own as this will cost a lot less than getting a ready-made one. There are several directions given on the internet on how to build a meat smoker on your own with simple instructions which are easy to follow. If you have a friend who has done this sort of thing on his own you could take his assistance and also borrow the tools required for it. He will probably also give you instructions on making the smoked meat as well, because, surely, he knows how to go about smoking meat.

How to Make the Perfect Smoked Meat

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Demeyere - Smoking with Demeyere - UK version

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