Some are flat and roundish, no more than 1/2-3/4″ thick (obviously trimmed). Some look like they were just cut from the bone can be up to 2″ thick. Albertson’s was the worst for this haven’t bought poultry from them in over 20 years!ĭifferences in thickness of meat makes a difference in cooking time. That is what usually happens when meat is frozen, thawed, and then re-frozen. I have also discovered that some stores refer to all meats as “fresh” if they are thawed when sold, even if they were previously frozen! So I have bought their “fresh” chicken, froze it, then when thawed and cooked, it was tough and off flavored. I have stopped buying poultry at certain stores now because theirs have been consistently tough, no matter how I cook them. was equivalent to letting roasted meats rest before cutting. Then I saw a website that explained about how letting it natural release at least 10 min. I never liked pressured meats because they were always tough. If it’s dry and tough, probably over cooked. Most times when meat cooked in IP comes out tough, it is due to one of these: That said, if you are in a hurry, it is fine to release the pressure manually using the pressure release (venting) valve after the cooking process is finished and the timer has gone off. Geolocation involves in mapping IP address to the country, region (city), latitude/longitude, ISP and domain name among other useful things. I think the extra time in the Instant Pot with the liquid helps lock the moisture into the meat. IP-based Geolocation is mapping of an IP address or MAC address to the real-world geographic location of an Internet-connected computing or a mobile device. I like to allow the pressure to release naturally, instead of manually (turning the venting dial by hand) if possible. Does this sound a little like Goldilocks sampling the porridge?! I finally settled on cooking frozen chicken on the MANUAL setting for 12 minutes. However this is a very crude way - as they may be co-located in multiple. Not raw, just not quite firm enough for my liking and more difficult to shred. You could call a website like ipchicken or what is my ip and debug log the result. The chicken was cooked, but seemed a bit on the fleshy side. Wrong! The chicken was almost dried out (which is very difficult to do in the Instant Pot!) when cooked for 30 minutes. Knowing the Instant Pot usually cooks in a fraction of the time of traditional cooking methods (oven, slow cooker, stove) I guessed 20-30 minutes would be the perfect amount of cook time. Whenever I cook chicken in the oven and start out with frozen chicken, it takes about 45-60 minutes (covered) at 350 degrees depending on the thickness of the frozen chicken breast. The first few times I cooked frozen chicken in the Instant Pot, I was concerned the chicken would not cook completely, as a result, I overcooked it.
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