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  2. Do you need to rinse your chicken before you cook it? - AOL

    www.aol.com/rinse-chicken-cook-150029144.html

    Cooking poultry to the recommended internal temperature of 165 degrees Fahrenheit is the foolproof way to make sure you’re meeting food safety standards. What can you do instead of rinsing chicken?

  3. The Ultimate Guide to How to Cook Chicken - AOL

    www.aol.com/ultimate-guide-cook-chicken...

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  4. Pressure frying - Wikipedia

    en.wikipedia.org/wiki/Pressure_frying

    Pressure frying is mostly done in industrial kitchens.Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker, causing it to fail.

  5. The 15-Minute Baked Chicken I Make on Repeat - AOL

    www.aol.com/3-ingredient-chicken-m-short...

    Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue ...

  6. The Surprising Trick for Tender Chicken Breast Every Time - AOL

    www.aol.com/lifestyle/surprising-trick-tender...

    Cook's Illustrated, the highly respected culinary magazine known for its meticulous recipe testing and in-depth cooking techniques, shared (@cooksillustrated) a genius chicken-cutting tip on ...

  7. Deep fryer - Wikipedia

    en.wikipedia.org/wiki/Deep_fryer

    The cooking oil (or fats) are typically between temperatures of 350 to 375 °F (177 to 191 °C). [1] Long common in commercial kitchens, household models now available have become increasingly prevalent. Deep frying has become well known in the United States, from frying sticks of butter to Twinkies, but the method can be traced back to Roman ...

  8. Outline of food preparation - Wikipedia

    en.wikipedia.org/wiki/Outline_of_food_preparation

    Pressure cookingcooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling. Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water, [3] but higher than poaching temperature.

  9. Here’s why you should never wash chicken before cooking it

    www.aol.com/lifestyle/2019-10-14-heres-why-you...

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