/ck/ - Food & Cooking

Thigh for this guy.

>>11200703
/thread

Breast isn't the best and doesn't rate as high as the thigh because fat is flavor and there's not as much to savor but it has its own uses and there are no excuses for you to not be able to use each piece to its advantages and make fantastically tasting foods with each, faggot.

>>11200699
Thigh. It has more fat and is therefore better

>>11200699
no we won't, this is a /thighchad/ board.

Thighs are better.

>>11200699
Nice try.

>>11200699
Whatever's selling cheaper at the time. Usually breast. You can just add oil to compensate for the lack of fat.

>>11200753
>You can just add oil to compensate for the lack of fat.
Heavy cream goes pretty well with chicken breast. Lots of dishes use that combination.

>>11200699
Breast is best!

>>11200699
I prefer breast meat. However I can't get mad at a guy that cooks thigh meat. We can still be friends and I'll eat both.

>>11200708
i don't really like the thighs unless they are heavily seasoned or sauced or marinated
the flavour of them with only salt or just basic seasonings is not pleasant to me
also the texture is slightly off putting, but it isn't unbearable

>>11200708
>fat is flavor

>>11200799

>>11200708
based rhymechad

>Thigh for the big guy
>Breast for the low-test

It's super simple stuff.

>>11200799
It's true though. All macronutrients besides fat are entirely tasteless.

>>11200699
Whichever one QFC has on sale, but I prefer thigh.

> 2018
> Still eating chicken
Why is this board so full of niggers?

>>11200833
>carbs are tasteless

>>11200897
>pic related yfw

>>11200699
As much as i love tits i wouldn't eat em. dryer and tougher to chew than thighs. thighs are juicy and full of flavor.

thigh > breast

ass > bobes

>leaving out the GOAT part of the chicken

>>11201038
Leg is the same as thigh.

>>11201057
then why are they named two different things? :^)

>>11200699
Thigh tastes better but I’m lazy so I would rather use breast

>>11201086
In my language, foot, leg, and thigh are all the same word.

>>11200708
>fat is flavor

>>11201094
u got a shit language bruv

>>11201112
The that back or my thigh is going up your ass

>>11200699
Breast, it's leaner, tastes better.

I trim the fat off my meat, and it mostly cooks off even if I didn't.

Fat isn't flavor, it's like chewing gum in texture and flavorless, I don't give a fuck what anyone says.

Breasts for tendies, thighs for everything else.

>>11201105
fat is the highway which flavor travels

>>11201094
In my language we only have a word for humans. Any human body part is referred to as a human. Same for chickens. All of the parts are just chicken.

>>11201121
You have retarded taste buds.

Always thighs or preferably quarters.

>>11200699
I’m more of a chicken foot fag

>>11201315
>foot fag
get out reee

>>11200699
ass man but prefer chicken breast

I'm a little baby who doesn't like dark meat

>>11200699
Thigh does have a much better, natural flavor, and that flavor DOES come from the fat, you fucking mongoloids...
But there's no reason, in the argument of flavor, that a chicken breast cannot be made to test better than a chicken thigh.
I mean, the chicken breast has like 80g of protein to only 400 calories worth. That shit is a fucking miracle of cheap, high protein, low calorie food, up there with fish and eggs honestly.

>>11200699
ones for pan searing and eating just done or even slightly pink if really fresh the other one is for searing off and then simmer it for a long time to get that good chicken flavour.

>>11200699
for me, its the wing with the tip cut off.

The more "flavorful" cuts of chicken are actually worse because chicken isn't a flavor food it's a texture food. The breast has the least flavor but the best texture and the most meat so it's perfect. Chicken shines through it's flexible means of preparation and can outshine other meats with some simple sauces/spices or just sheer versatility.

>>11200901
got 'em

Titty meat is better, but harder to cook right. You don't have to be a master to get it perfect and juicy, but you can fuck it up if you aren't paying attention, and a dry chicken breast is fucking miserable to eat.

Thighs on the other hand are pretty greasy (I dislike greasy meat) and a pain in the ass to eat off the bone, but they're impossible to fuck up.

>>11201609
This lad knows what's up, too.

>>11201315
Man if refined taste detected

>>11200699
When people make fried.chicken they use thighs and drumsticks for a reason. Chicken breast lacks flavour

>>11200699
What's there to argue? Breast is healthier, but thighs have more flavor.

>>11200898
umm yes??
potatoes
pasta
rice
bread
all disgusting bland for the most part

The fact that people don't throw away chicken breast makes me very mad and upset.

In Japan, lean chicken meat such as that found in the breast is considered a garbage cut, parts such as the thigh are preferred. As such, you can obtain chicken breast for pretty much nothing in Japan.

>>11201121
>it's like chewing gum in texture and flavorless
You double retard, people don't mean giant hunks of unrendered fat when they say "fat is flavor." They mean the fat content inherent in the meat. Thigh meat is fattier than breast meat, and I don't mean with chunks of visceral fat hanging on the edges. The fat is incorporated in the meat. The fattier the meat, the better it tastes. This is not opinion, but fact. The human brain responds to fat favorably and you are no different.

>I trim the fat off my meat
Tastelet confirmed
>and it mostly cooks off even if I didn't
Do you think it just evaporates? Cooklet confirmed
Why are you even on this board, faggot?

>>11201609
>chicken isn't a flavor food it's a texture food
This is retardation. You wouldn't think so if you'd ever had properly cooked chicken that wasn't wrapped in a nugget.
>The breast has...the most meat
Whatever you buy has as much meat as you bought. You can buy one pound of chicken breast, or you can buy one pound of chicken thigh. A single breast is bigger than a thigh but that has literally no bearing on taste.

Obviously, you don't like chicken. That's fine, but don't speak as if you have an objective truth.

>>11201630
>(I dislike greasy meat) and a pain in the ass to eat off the bone
What is wrong with this board? When did /ck/'s main posting base become fuckups like you two?

>>11201105
>believes that eating fat makes you fat

>>11201609
>chicken isn't a flavor food

Stop buying factory-farmed shit quality chicken and you'll find that it's extremely flavorful you fucking moron. Did you really think the shit you got from Walmart or fast food is what chicken is supposed to taste like?

>>The breast has the least flavor but the best texture and the most meat so it's perfect
Nah. It's the most expensive, and the easiest to overcook. And on a real chicken (read: not cheap factory farm garbage) the breast meat is actually quite small.

>>11201806
most of asia and the west has opposite tastes when it comes to cuts of chicken, most of the dark chicken meat made in the west gets shipped to asia, most lean meat made in asia gets shipped to the west.

>>11200703
B&R

>>11200699
Thighs. But what's interesting is the trend. Just a few years ago ~mid 2000ish, breast were always more expensive then thighs. Now days its the complete opposite. I think its the trend of ethnic cooking being more popular.

>>11201551
My friend will not eat whole wings, and won't buy them unless they're cut up into flats, and drums before hand. If I buy the whole ones and cut them myself he complains about how he doesn't like it. He does not seem to understand that it's the exact same fucking thing.
Guy drives me fucking crazy. Yesterday morning I saw him picking through his eggs before cooking them, I figured he got some shell in them but no, he was pull out the white parts because he doesn't like eating the "umbilical cord."

>>11202095
>Now days its the complete opposite.
At my local grocery, bone-in skin-on chicken thighs are still a measly $.99 per pound. Chicken breasts go on sale at $1.99 per pound (almost always on sale lol) but boneless skinless chicken thighs sit up there at $2.99 per pound.
The moral of the story is to buy the skin-on ones. They're better anyway.

>>11200699
thigh all the way except for a fricassee

>>11200708
Your prose is convincing me that I'm wrong

>>11202095
Bullshit. Thighs are still way cheaper than breasts.

>>11200699
Breasts are better for applications with short cook times, thighs for longer ones like braises, they're both good.

>>11202095
"Ethnic cooking" seems like a redundant term to me. Everyone is a member of some ethnic group or another. Why not just call it Chinese cooking? Or Indian cooking? Yes, fuck you, I am arguing semantics, because I think that the root of this term bears anti-white rhetoric, where whites aren't considered an ethnic group, as per the standard Marxist dogma of our time. What does anti-white rhetoric have to do with cooking you ask? You tell me. It has nothing to do with cooking, and shouldn't be embedded in terms related to cooking.

It needs to be addressed, uprooted, and changed, because it IS problematic. I'm telling you now: stop saying "ethnic cooking", refer to the appropriate culture, or say "foreign cooking".

>Person 1: "I think I'll do some ethnic cooking tonight"

>Person 2: "Ethnic cooking? What do you mean by that? Are you cooking Greek style, Polish style, or what?"

>Person 1: "Uh, that's not ethnic cooking. I'm cooking me some collared greens and chicken!"

>Person 2: "You do realize those are ethnic groups too, right?"

>*Person 1 proceeds to engage in shitlib doublethink*

>>11201884
>Do you think it just evaporates?
there is a certain youtuber who believes grease evaporates when using the orgreenic pan
[spoiler]its jack[spoiler]

>>11202349
>"Ethnic cooking" seems like a redundant term to me.
The point is that it's a broad term. Of course if you are talking about one specific style of cooking you can name it. But when you're talking about a variety of cuisines outside of those from your area you need a single word to represent many different possibilities.

It's a lot easier to say that "oxtail has increased in price due to the increased popularity of ethnic cooking" that it is to replace the word "ethnic" with a long list of all the cuisines which use oxtail.

>>It needs to be addressed, uprooted, and changed, because it IS problematic
What problem, exactly? Triggering your spergbrain?

And you are doing this same shit yourself without even realizing it:
>>Why not just call it Chinese cooking?
Are you trying to say that Sichuan cooking is the same as Cantonese, for example?

>>11201884
>Do you think it just evaporates?
no, it melts out of the food and drips through the grill grate, or down into the pan, where it remains after you've taken the food out. Do you drink all the grease remaining in your pan when you're done cooking something in it?

>>11201778
You're actually retarded

>>11200699
No. U.

>>11203420
>Are you trying to say that Sichuan cooking is the same as Cantonese, for example?
Oh now you suddenly dont like broad terms

>>11203450
Sometimes you need broad ones, sometimes you need specific ones. They both have their uses.

The tard I was replying to was advocating for nothing but specific terms, yet proceded to do the very thing he was harping against.

>>11201118
kiss my thigh

>>11202349
"Ethnic cooking" simply refers to the cuisine of minorities in whatever country you're in. If whites are minorities, french would be considered ethnic cooking.

>>11202095
Where I shop I have noticed this too thighs are 1.89 and breasts are 1.29 its really frustrating breasts suck

I fucking love thigh, much more flavour than breast, but breast is less crunchy texture.

>>11201777
Shut the fuck up moron

>>11202095
I'll say here at least (Canada) thighs are still far cheaper than breasts, but not quite the dirtcheap cut they used to be just 5-10 years ago. Now the humble drumstick is the cheapest chunk of chicken I can get besides hearts.

>>11200699
I think it's worth the extra work to trim the fat off the thigh. It just tastes way better than the breast.

>>11200708
based fat is flavor poster

>>11200708
pretty sure "fantastically tasting" is just incorrect grammar

>>11203743
>an adverb modifying a participle is incorrect grammar
Don't talk about stuff you don't know.

This is it for me

>>11200699
both

Both are good, but breast doesnt have bones to suck the marrow out of afterward

>>11200708
My man

>>11202294
Um, no. In California thighs, skin on/bone-in and boneless are at least a dollar more expensive than their breast equivalent. It was completely reversed ~10+ years ago.

It may be symptomatic of all the Chinese/Indian/Mexican people wanting thigh meat all the time. And supermarkets, finally wised up.

It's weird. But, if you're dieting and absolutely want the leanest meat, it's a good thing.

>>11200913
It's very easy to get juicy breasts. Just brine/marinate them. And don't believe the FDA's lies that they NEED to be cooked to 170 degrees. I start panicking when mine are higher than 150.

>>11201190
Thanks Reese

>>11200699
thighs

>>11200699
Thighs are way more flavorful, but boneless skinless chicken breasts grind better.

>>11204210
No, the recommended cook temp is 165, and that's just to make sure you don't get salmonella
Even so, you shouldn't run into problems with dry chicken if you brine it

>>11200783
>also the texture is slightly off putting, but it isn't unbearable
Thighs have a lot more veins and muscular density. I like it though. If you want to detexture it you can always use a tenderizer (chemical and/or manual).

>>11200799
>>11201105
Technically fat isn't flavor but it helps carry flavor.
>>11201190
Well, it's one possible car that can go on the highway.

>>11204760
flavour still puts me off
not going to eat thighs unless it is on sale or something

>>11200753
Really? I've never seen breast cheaper than thigh.
Where do you live?

>>11204936
he lives somewhere with no whites

>>11204936
It's cheaper in asian nations and that's about it. Maybe some communities in Toronto or NYC or Vancouver or something?

>>11201190
fat is the highway to Flavor Town

Thigh for stuff that needs to be deep fried or baked whatever.

Breast is for boiling then using on stuff like salads or cold stripped chicken with sauce, or with cold dipping noodles or whatever.

Both work with their own stuff. The best part of chicken is either the liver or the heart both are really delicious.

>>11200699
Thigh every time, it is succulent and will not dry out the same as breast.

Thigh used to be cheap as shit in the 90s compared to breast. Now it's almost more expensive. Sad.

>>11200918
Wisdom

>>11204199
socal here
u are wrong

>>11200699
Always been more of a leg guy, so thighs.

Thighs are a bit too "chickeny" tasting, if you know what I mean.

just picked these up on sale. i want to de bone and fry them. slice them and serve them over rice or pita woth some lettuce and tomato. tips? good idea?

>>11200699
>not buying and roasting an entire chicken and eating everything with an equal sense of divine delight
Good chicken is a godsend and consistently delicious.
At least it is here. I don't know how it is in the US since all meat from there seems to be utter garbage.

>>11207170
Whole chickens are more expensive than individual parts.

>>11207182
Depends on your area. Where I live (Texas) whole chickens are lower price than any of the 'cuts', except chicken frames, which are really just the stripped skeletons and are only useful for making stock.

>>11207170
Yeah, it's true that you have to put in a little legwork if you want to find non-factory-farmed poultry, but it's not hard, especially these days since you can just mail-order it.

>>11207022
>good idea?
Yeah ofc man. There's a thousand and one ways to skin a cat. For something like that I like to:
>brine them overnight in a simple salt solution
>wash off the brine thoroughly
>debone them
>slice them flat
>pound them
>pepper
>fry them skin on
>take the skin off later
>season to taste
Technically speaking, keeping the bone in during the cooking process increases the flavor, but it's much harder to turn thighs into flat strips afterwards that way. I'm a big believer in brines, and a broilbro/grill guy:
>brine
>rinse
>pat dry
>dry season (I go smoky+spicy, no salt)
>keep whole, bone+skin
>sear on direct, first skin-side-toward-heat, then skin-side away
>finish off on indirect
>smokey+sweet rub in the last five minutes of cooking, no salt
>garnish, salt to taste

>>11201777
>healthier
>protein:fat ratio debate #9804398043980
oboiherewego

>>11201539
>or even slightly pink

>>11207446
Also, if you decide to debone them first, you can make a nice chicken stock out of the bones before discarding them.

>>11202109
god what a fucking faggot child I want to kill your "friend"

>>11204936
Australia. Check woolworths.com.au if you want to fact check. A great store with great prices and you just know that the produce is always fresh and delicious. Whether you're doing your weekly shop or picking up a few items on the way home, Woolworths is the smartest choice every time.

>>11207446
thnx. i try a brine tonight. i cooked 2 of the small ones to test andbi can confirm. frying skin down was fucking delicious. i used to be a breast man but now im all about those thiccccc thighs. thnx

>>11200708
is "fat is flavor" the new meme

>>11204199
Unless you post pictures, this is complete bullshit.