/ck/ - Food & Cooking

funkin tendies

Sup cu/ck/s.

I have a question.

Tendies can be extremely useful for all kinds of things: In wraps, on salads, in sauce for a quick appetizer. But, even in the oven, I have trouble getting them crispy. Besides breaking out a pan full of oil, is there a trick to getting a nice crunch from the oven?

Sup fellow co/ck/heads,

I searched the catalog but couldn`t find anything related and I wanted to share with you about the proper way to cook tendies! They`re so good homemade.

I love a juicy, well-cooked (though not well-done!) tendy. When you’ve got a quality piece of chicken, you don’t have to gussy it up with complicated cooking techniques and extravagant sauces—and that’s precisely why I love it. It’s simplicity at its best: just good, old fashioned, unfussy eatin’. So why is cooking tendies so darn difficult? From a tragically gray exterior to an overly-cooked inside, there are so many ways to go wrong.

You’ve heard it before, and I`m gonna say it again: Don’t slice into those tendies right away. They absolutely need time to rest, and let the juices redistribute. For thin tendies, 5 to 10 minutes will do; for larger, thicker tendies, plan for 10 to 15. Repeat after me: Your tendies will not get cold.

Any special ways you co/ck/su/ck/ers like to prepare yours?