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How to Know When Baked Chicken Is Ready Without a Thermometer
A properly baked or roasted chicken is a highly
satisfying dish for the cook. It will have a beautifully crisp, golden
skin, savory aroma and tender, moist flesh. The trick is to cook the
chicken so that it's done all the way through without allowing any
portion of the bird to become overcooked. The only way to know for
certain the bird is done is to use a meat thermometer, but when those
are unavailable, watch for specific visual clues.
Food Safety
Overcooking a chicken can leave it dry and
tasteless, but it won't harm anything beyond your reputation as a cook.
Undercooking a chicken is far more serious because of the potential for
illness from bacteria including salmonella and campylobacter. Ongoing
testing by "Consumer Reports" magazine has established that the majority
of commercially raised supermarket chickens are infected with one or
both of those bacteria and cause millions of illnesses every year. To
serve chicken safely, the USDA's Food Safety and Information Service
advises that you cook it to an internal temperature of 165 degrees
Fahrenheit. The most reliable testing method is a meat thermometer.
Visual Cues
Without a meat thermometer, you must use other
ways to check the chicken's status. One way is to tip the bird so the
juices run out of its cavity. If they're clear, the chicken is likely
done; pink means it's not ready yet. The same test can be applied by
piercing the chicken in a thick part of the breast and then again on the
thigh. If the juices run clear, the bird is likely done.
10 Playful Yoga Poses to Practice With a Partner
Traditionally, yoga has been a solo practice. It’s a time of
self-reflection and introspection. But it doesn’t always have to be. You
can learn just as much about yourself and your body while practicing
with a partner. Plus, partner yoga (often referred to as AcroYoga
because it combines acrobatics and yoga) has the added benefit of
building trust between you and your partner. And then there’s the
additional core strength needed for the person in the air (the flyer)
and the lower-body strength required of the person supporting the flyer
(the base). So grab a partner and get inspired by the following 11 yoga
poses built for two.
How to Slow Cook a Duck
Are you interested in enjoying some home-cooked
duck but a bit intimidated by the idea of cooking a whole duck? Try
putting your duck in a slow cooker with some delicious Chinese
ingredients including ginger, anise, green onions and nutmeg. You will
have a moist, tender, Peking-style duck in just four hours of cooking
time. Preparing traditional Peking duck is not a labor-intensive
process. Then you can sit back, relax and let your slow cooker do the
rest of the work for you.
Step 1
Place a rack in the bottom of a large slow cooker.
Use a rice cooker rack, collapsible steamer basket or even balls of tin
foil, for the duck to be elevated in the slow cooker.
Step 2
Remove as much skin from the duck as you can,
using kitchen scissors and your hands. Remove the neck and giblets from
the duck cavity, and discard them or refrigerate them for another use.
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Step 3
Combine the corn syrup, tamari sauce and vinegar in a small bowl. Set aside.
Step 4
Combine the Chinese five spice powder, cumin and
nutmeg in a small bowl. Rub the spice mix all over the inside and
outside of the duck.
Step 5
Stuff the duck cavity with the star anise, orange, ginger and pepper corns.
Step 6
Place the green onions on the rack in the slow
cooker. Place the duck, breast side up, on top of the onions. Drizzle
the corn syrup, tamari sauce and vinegar mixture over the duck.
Step 7
Cook on high setting for four hours. Serve hot.
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