The chicken meat will pull off the bone easiest when still hot, but not too hot to handle. About an hour and a half after the oven was turned off, you should be able to barely touch the casserole dish bare handed. This gives the chicken time tortest in its juices and finish cooking. When the time is up, turn the oven off and go for a walk. From here, it goes into an oven set to 375F for an hour. When I pull chicken, I'll take a bunch of leg quarters and lay them in a casserole dish after removing the skin, salt and pepper it (it's good for shmaltz, but that's another episode), then tightly cover it with foil to trap in the moisture. I have no idea why all the responses involve white meat chicken. With the ease of cooking and how much you can get out of the food you cook, I'd say it would probably pay for itself in just a few meals. I'm not sure what your schedule is like with classes, but if you don't need a programmable one, I'd recommend this one. I'd eventually like to upgrade to a programmable one, so I can dump everything in before work and not have to worry about food cooking too long, but I don't need to yet. The one I have costs less than 20 bucks on Amazon, and it works great. I fed six people, some of whom had seconds, for two nights, and STILL had leftovers, just from those three breasts! I had some friends come visit recently, so I cooked three chicken breasts, shredded them up, and did the taco thing. I do a lot of shredded/pulled meat with it, and usually make tacos or a similar meal, and I've found that I get WAY more out of my food than I do with normal cooking. Now I still use it all the time because it's easy, you can take cheap cuts of meat and get them to be tender and delicious-it's great! I didn't have the energy to cook much due to some medical issues and being able to just throw stuff in and forget it was amazing, since it made cooking accessible for me. I highly recommend getting a slow cooker! I was gifted one several months ago and it's changed my life. Note: If you report someone or a post, please let us know why, thank you. Reddit has a magnitude of other subreddits that can help out with more advance technique and discussions, go out and explore if needed. We want this subreddit to be a resource for new and beginner cooks. While we welcome cooks of all skill levels, this is still Cooking for Beginners! So please avoid posting things that are incredibly advanced (for example sous vide cooking, molecular cooking, butchering a hind quarter of an animal, etc) to the average beginner cook. Please be mindful of other users' skill levels. Links in comments are okay! And you're welcome to share links to your own blogs, videos, etc. We're trying to cut down spam and self-promotion in this sub, so please submit all outside links (so anything other than reddit text and image posts) to the stickied megathread. No posting outside links or self-promoting (except in the megathread). When in doubt, assume they have good intentions.Ģ. Come to learn or to teach!ĭon't be a troll! Be polite to others - even if you don't agree with their opinion or method. Post your questions about cooking, share easy recipes and basic techniques. Just moved into your first apartment and don't know a thing about cooking or have lived on your own for years and have existed on take out and fast food? Then this is the sub for you! Learn how to cook simple recipes for yourself and find it isn't as hard as you think it is.
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