2006-09-18 14:43:03 · 13 answers · asked by CoCo DeLuXe 1 in Food & Drink ➔ Cooking & Recipes
cold water then pat dry.
Good luck
Glenn
2006-09-18 14:46:52 · answer #1 · answered by gln2401 4 · 0⤊ 0⤋
Cold Water.
2006-09-18 21:48:56 · answer #2 · answered by tnkumar1 4 · 0⤊ 0⤋
Rinse in cold water.Old fashioned technique is to rinse the chicken in cold water,then put in a container with water,ice and salt in the refrigerator overnight.
This will draw any excess blood out of the chicken which will help with color when frying, and will keep those little specks of coagulated blood out of your gravy.
After soaking in salted icewater overnight,rinse in cold water and pat dry before cooking.
2006-09-18 22:25:14 · answer #3 · answered by inquiputz 1 · 1⤊ 0⤋
I've always rinsed my chicken off in cold running water...rub it down a little with my hand and get all the loose residue off before I cook it.
2006-09-18 21:50:25 · answer #4 · answered by ♥ Susan §@¿@§ ♥ 5 · 0⤊ 0⤋
COLD water
2006-09-18 21:45:41 · answer #5 · answered by Shelly B 2 · 0⤊ 0⤋
well for me it depends on how will i cook it, for frying, i just wash them with cold water direct from the tap. but when im cooking something special, like when i need to have a certain degree of tenderness for the meat, i try to soft boil them, just a little hot water..
try chicken meat rolls... http://recipescorner.blogspot.com/
2006-09-18 21:56:30 · answer #6 · answered by the_kitchen_master 2 · 0⤊ 0⤋
i use cold water.. warm water can cause a rapid increase of bacteria
2006-09-18 22:05:28 · answer #7 · answered by wizard 4 · 0⤊ 0⤋
cold water, you don't want to cook it while you are rinsing it.
2006-09-18 21:51:00 · answer #8 · answered by Cammi 3 · 0⤊ 0⤋
cold
2006-09-18 21:50:00 · answer #9 · answered by M N 5 · 0⤊ 0⤋
cold water and then pat dry.
2006-09-18 21:59:11 · answer #10 · answered by schmoopie 5 · 0⤊ 0⤋