CHICKEN.

[Alphathree33]

How does it taste versus done "just right"?

And how does one avoid overdoing it?

 

[Ronstang]

When it is 180 degrees fahrenheit inside it is done. It is easy to check with one of those inexpensive cooking thermometers.

 

[Injury]

The more dry it gets, the longer its been cooked.

It shrivels as it gets cooked too long, too.

As Ronstang said, best choice is to use a meat thermometer. Only sure way to make sure it's cooked through but not much longer.

 

[LordMaul]

When its "just right," it tastes: Good!

When it's "overdone," it tastes: Bad!

 

[us3rnotfound]

yeah I like mine rare

 

[Captante]

It gets dry & flavorless

 

[spidey07]

Originally posted by: Ronstang
When it is 180 degrees fahrenheit inside it is done. It is easy to check with one of those inexpensive cooking thermometers.

That's what is known as overcooked dry chicken. Nasty.

Done right chicken should be extremely moiste and juicy. 180 degrees is way over cooked.

Chicken breasts/quarters - use your finger. It's done when it has a bit of resistence, but just a bit.

Roast - 165 in the breast, 170 deep in the theigh. Take it out un covered.

 

[ViviTheMage]

assuming we are talking boneless...i cut mine in half and if its not pink its yum yum time.

it usually takes me 10-15 minutes to cook a lbs of boneless chicken in one skillet.

 

[Captante]

It gets dry & flavorless

 

[RallyMaster]

It gets rubbery. I've done it a couple of times on the grill. Not a good experience.

 

[Eli]

If you have to tear pieces off with your molars, it's probably overdone.

 

[KarenMarie]

it gets dry and rubbery.or dry and hard. depends on how you cook it.

when it easily pulls away from the bone, it is the best, imo. and make sure the juices run clear.

 

[sonambulo]

Originally posted by: KarenMarie
when it easily pulls away from the bone, it is the best, imo. and make sure the juices run clear.

Word. Eat the thighs (the most fat, which means they suck less). You can cut out the little fat pockets on the underside and save it for schmaltz (if you're into death on a plate).

 

[DivideBYZero]

Originally posted by: KarenMarie
it gets dry and rubbery.or dry and hard. depends on how you cook it.

when it easily pulls away from the bone, it is the best, imo. and make sure the juices run clear.

The only advice you need. Moist and clear FTW.

 

[Roguestar]

Originally posted by: DivideBYZero

Originally posted by: KarenMarie
it gets dry and rubbery.or dry and hard. depends on how you cook it.

when it easily pulls away from the bone, it is the best, imo. and make sure the juices run clear.

The only advice you need. Moist and clear FTW.

Definitely.