Grilling Chicken

Rubbing spices and seasonings onto chicken before grilling gives it high-impact flavour. If you blend the spices with oil first, you’ll have twofold success: The oil helps seal in the juices and prevent the chicken from sticking to the grate. Basting is the hands-down secret to sensational wings. Make your own sauce by using sweet…

Tender Chicken

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. Leaving the skin on the chicken when cooking to help hold in juices and increase tenderness. To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to…

Making Mayonnaise

COOKING TIP: If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.

Cooking Chicken

Covered chicken takes longer to cook in the oven than uncovered chicken. When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will cook faster than dark meat pieces, such as legs and thighs. Do…

Thawing Chicken

Defrost chicken in the refrigerator, not on the kitchen table or in a dish full of water. It takes about 24 hours to thaw an Irvine’s standard 1.3kg chicken in the refrigerator while portions will take about 3 to 9 hours depending on size. For quick thawing, use a microwave and ensure that the chicken…

Egg Whites

COOKING TIP: To fold egg whites into a heavier mixture, use a rubber spatula, start with a stroke into the bowl, continue across the bottom, up the side and over the top of the mixture. Come up through the centre every few strokes and rotate the bowl often as you fold. Fold gently to maintain…

Egg Facts #2

When & Why To Use Room Temperature Eggs #2 Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues and sponge cakes – also specify room temperature eggs. That’s because eggs whip up to a greater volume when they’ve had a chance to warm up a…