7 Chicken Tikka Recipes You Must Try - NDTV Food

Our 10 Best Chicken Recipes from the Last 10 Years - Yahoo Lifestyle

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Our 10 Best Chicken Recipes from the Last 10 Years - Yahoo Lifestyle Posted: 13 Jan 2021 10:00 AM PST How many times have you cooked yourself the same old chicken breasts (ya know, the ones you're totally sick of eating) over the last decade? Too many to count. So, in honor of PureWow's tenth birthday (!!!), why not treat yourself to a dinner you actually *want* to eat? Presenting our ten best chicken recipes from the last ten years—each one easy and exciting to make (not to mention absurdly delicious). RELATED: Our 20 Most Popular, Most Delicious Recipes of the Last 10 Years We don't blame you for wanting to get ahead of the lunch game, dear reader. Especially when it only takes you 35 minutes to make four servings of crispy thighs, sesame greens and cauliflower rice. Get the recipe This is our go-to when we're at our laziest and really, really don't feel like cooking. Isn't it comforting to know you're always a mere 20 minutes away from takeout-inspired bliss? Get the recipe Things we love: crispy chicken thighs. Things we hate: dirty dishes. This beauty offers the best of both worlds, along with roasted garlic and fresh herbs. Get the recipe Sweet, spicy and sublimely sticky. The secret to the buttery glaze? Sriracha and a few spoonsfuls of brown sugar. Get the recipe It's a far cry from the 99-cent microwave kind you lived on in college. But it's TBH just as easy to make, considering it stars precooked, store-bought chicken. Get the recipe Carrots, broccoli, bell peppers, oh my! We have a feeling the chicken's sesame-soy marinade will be an easy win with your kids, too. Get the recipe It's no surprise that her majesty the Barefoot Contessa made the cut. What is surprising, though, is that there's a whole head and a half of garlic in the marinade, along with prunes, olives and capers. Get the recipe Oh, Crock-Pot. What would we do without you? We wouldn't be setting, forgetting and devouring this takeout classic, that's for sure. Get the recipe We're sort of going steady with our cast-iron skillet, and it's no mystery why. Just take a look at that crackly, crispy chicken skin that *didn't* need to be browned on the stove before roasting to perfection in the oven. Get the recipe Hearty dishes that are undeniably elegant are what the French do best. And your inner Julia Child is begging to try her hand at this foolproof rendition that swaps red vino for white and miraculously comes together in under an hour. And there you have it: Our most popular chicken recipe of all time. Get the recipe RELATED: Our 10 Best Cake Recipes from the Last 10 Years

Science Has the Recipe for Perfectly Cooked Chicken - Technology Networks Posted: 14 Jan 2021 02:01 AM PST Skoltech researchers have found a way to use chemical sensors and computer vision to determine when grilled chicken is cooked just right. These tools can help restaurants monitor and automate cooking processes in their kitchens and perhaps one day even end up in your 'smart' oven. The paper detailing the results of this research, supported by a Russian Science Foundation grant, was published in the journal Food Chemistry. How do you tell that chicken breast on your grill is ready for your plate? Well, you probably look at it closely and smell it to make sure it is done the way you like it. However, if you are a restaurant chef or head cook at a huge industrial kitchen, you cannot really rely on your eyes and nose to ensure uniform results up to the standards your customers expect. That is why the hospitality industry is actively looking for cheap, reliable and sensitive tools to replace subjective human judgement with automated quality control. Professor Albert Nasibulin of Skoltech and Aalto University, Skoltech senior research scientist Fedor Fedorov and their colleagues decided to do just that: get an 'e-nose', an array of sensors detecting certain components of an odor, to 'sniff' the cooking chicken and a computer vision algorithm to 'look' at it. 'E-noses' are simpler and less expensive to operate than, say, a gas chromatograph or a mass spectrometer, and they have even been shown to be able to detect various types of cheeses or pick out rotten apples or bananas. Computer vision, on the other hand, can recognize visual patterns – for instance, to detect cracked cookies. The Skoltech Laboratory of Nanomaterials, led by Professor Nasibulin, has been developing new materials for chemical sensors; one of the applications for these sensors is in the HoReCa segment, as they can be used to control the quality of air filtration in restaurant ventilation. A student of the lab and co-author of the paper, Ainul Yaqin, traveled to Novosibirsk for his Industrial Immersion project, where he used the lab sensors to test the effectiveness of industrial filters produced by a major Russian company. That project led to experiments with the smell profile of grilled chicken. "At the same time, to determine the proper doneness state, one cannot rely on 'e-nose' only but have to use computer vision — these tools give you a so-called 'electronic panel' (a panel of electronic 'experts'). Building on the great experience in computer vision techniques of our colleagues from Skoltech CDISE, together, we tested the hypothesis that, when combined, computer vision and electronic nose provide more precise control over the cooking," Nasibulin says. The team chose to combine these two techniques for a way to monitor the doneness of food accurately and in a contactless manner. They picked chicken meat, which is popular across the world, and grilled quite a lot of chicken breast (bought at a local Moscow supermarket) to 'train' their instruments to evaluate and predict how well it was cooked. The researchers built their own 'e-nose', with eight sensors detecting smoke, alcohol, CO and other compounds as well as temperature and humidity, and put it into the ventilation system. They also took photos of the grilled chicken and fed the information to an algorithm that specifically looks for patterns in data. To define changes in odor consistent with the various stages of a grilling process, scientists used thermogravimetric analysis (to monitor the amount of volatile particles for the 'e-nose' to detect), differential mobility analysis to measure the size of aerosol particles, and mass spectrometry. But perhaps the most important part of the experiment involved 16 PhD students and researchers who taste-tested a lot of grilled chicken breast to rate its tenderness, juiciness, intensity of flavor, appearance and overall doneness on a 10-point scale. This data was matched to the analytical results to test the latter against the perception of humans who usually end up eating the chicken. The researchers grilled meat just outside the lab and used the Skoltech canteen to set up the testing site. "Due to the COVID-19 pandemic, we had to wear masks and perform testing in small groups, so it was a rather unusual experience. All participants were given instructions and provided with sensory evaluation protocols to do the job properly. We cooked many samples, coded them, and used them in blind tests. It was a very interesting experience for people who are mainly material scientists and rely on data from sophisticated analytical tools. But, chicken tissues are materials too," Fedorov notes. The team reports that their system was able to identify undercooked, well-cooked and overcooked chicken quite well, so it can potentially be used to automate quality control in a kitchen setting. The authors note that, to use their technique on other parts of the chicken – say, legs or wings – or for a different cooking method, the electronic 'nose' and 'eyes' would have to be retrained on new data. The researchers now plan to test their sensors in restaurant kitchen environments. One other potential application could be 'sniffing out' rotten meat at the very early stages, when changes in its smell profile would still be too subtle for a human nose. Reference Fedorov FS, Yaqin A, Krasnikov DV, et al. Detecting cooking state of grilled chicken by electronic nose and computer vision techniques. Food Chemistry. 2021;345:128747. doi:10.1016/j.foodchem.2020.128747 This article has been republished from the following materials. Note: material may have been edited for length and content. For further information, please contact the cited source.

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