/ck/ - Food & Cooking

>>15773661
pat dry. cut in half horizontally. season liberally. pan fry. eat with vegetables.

or, alternatively, google it instead of typing out drivel no one but me will read

>>15773661
>looks at the price of those breasts
>cries in B.C Canadian

>>15773661
>I'm tired of being a fat fuck and tired of eating out
>also just broke up with my gf
>fat
>gf
how?

Brine them and they will still be juicy even if you overcook them.
>get bowl of water
>add salt until it tastes as salty as the ocean
>dump the chicken in there for at least a few hours, up to 24
>wa la
And don't forget to pound/slice them to an even thickness before you cook.

Dont forget to wash them with soap and water before you cook them

>>15773670
>cut in half horizontally
Like to make them thinner?
>season liberally
What sort of seasonings? She left me with quite an assortment
>pan fry
What heat setting and for about how long? I have a gas stove, if that makes a difference
>>15773683
Perhaps try moving to a more remote area?
>how gf?
Well, I wasn't fat when we met. I'm 6'2" 260 lbs. When we met 2.5 years ago I clocked in at less than 190.

>>15773725
Thanks bro, this is the sort of stuff I need to know. Will the excess salt be bad for me though?

Chuck roast >chicken breast

>>15773670
Here are some of the seasonings at my disposal

Salt, blacker pepper, and any seasonings you like sprinkle it on the chicken breasts and bake them at 350 degrees for like 50 minutes

>>15773746
jeez, you really are clueless

yes, to make them thinner, otherwise the outside will be burnt to shit while the inside is raw

im not going to look at your sideways image, i assume you must have lemon pepper or cajun seasoning, use one or the other, in addition to salt and pepper, its the most basic seasoning for breasts

medium to medium high, if you really are this clueless then either use a thermometer, or cut it open. if you have no idea how to cook meat as you do, i genuinely encourage you to cut it open, because you need to learn and thats the easiest way to get a feel without a thermometer

use a pressure cooker

Chicken breast is pretty annoying to cook without a thermometer as there's only a thin region between undercooked and dry as fuck, also breasts are usually too thick to cook in a pan.
This is why you slice them horizontally, although for some reason I always end up with one piece that's kind of fucked up and way thinner than the other one. Next time, buy thighs, rub with oil and spices and bake them. Still, get a thermometer that works, it's worth it.

>>15773746
>Perhaps try moving to a more remote area?
where its even more expensive?

>>15773761
do you see all those all-purpose seasonings? taste a bunch of them and find out what you like. also see that bottle that says accent? that's msg. you can put it on anything to make it taste better

1. buy thighs
2. put them out of the fridge 20min before you cook them
3. when 20min is up, put them in a bowl with a little oil and toss
4. add spices. always add salt and pepper, then do whatever else you want. something as simple as garlic powder and paprika is fine
5. start oven for 400 degrees
6. heat a pan over medium heat
7. when it's pretty dang hot put all the chicken in
8. cook about 4min a side and then flip (you want a good sear)
9. when the other side is done (again, a good sear), transfer to an oven safe dish and cook until done in the center (use a thermometer)
10. when they're done (165 in the center), remove from the oven and remove from the pan also and let them rest for 3-5min. you can put them on a plate and tent with foil, but I usually just put them on a plate and put them in the microwave

wa la

>>15773952
That's pretty good but I'd disagree with a few points personally
>if you're gonna bake them, there's not really any point to the 20min wait, it won't change anything
>you don't really need to futz with the pan, if you cook skin-up and dry the skin before oiling it gets pretty crispy anyway. it helps a little but prob. not worth the extra trouble
>I'd shoot for 175-180 instead of 165, thighs have shitty texture when just barely up to temp. They also take a long time to dry out so there's no reason to treat them delicately

Agree with the spices and choice of thighs though, they're much better.

>>15773891
>Chicken breast is pretty annoying to cook without a thermometer as there's only a thin region between undercooked and dry as fuck, also breasts are usually too thick to cook in a pan.
It's called a meat tenderizer and a slow fry on a liberally oiled pan, anon.

>>15773757
For me it's Sneed roast

>>15773661
Why dont you just have sex fatass.

>>15773891
>Chicken breast is pretty annoying to cook without a thermometer as there's only a thin region between undercooked and dry as fuck, also breasts are usually too thick to cook in a pan.
you're supposed to pound it flat, don't even need a meat tenderizer, use a rolling pin or a heavy pan

>>15773987
>>15774043
I said annoying, not impossible. Rubbing some thighs and stuffing them in the oven is far easier and harder to mess up than something like schnitzel, although I do like it every now and then.

Put in airfryer for 20 minutes with a tiny bit of salt and oil
Steam veg and carbs of choice

You WILL have to get used to not having everything you eat loaded with salt, sugar and fat

>>15773980
thanks for the tips, I'll try some of that out

how are the modern adult people so infantile and clueless, bet you forget to breathe too
fuck you

should i broil my skin side up chicken thighs before or after in the oven

>>15774125
Look either you can drop the attitude RIGHT NOW or I will take matters into my own hands. DON'T TICK ME OFF

>>15773661
Just noticed the curious tabby

>>15773752
>Will the excess salt be bad for me though?
Nutrition "science" is mostly a meme so who knows. But keep in mind that even if you load up home-cooked meals with salt and fat, it'll still be MUCH less than you get from takeout or premade food. So really, your first priority should be enjoying the food you make, or you'll be very tempted to order in instead, because it's hard to compete with mass-market food under a severe handicap like trying to avoid salt and stuff.

My recommendation would be to make your food tasty as fuck, then just gradually shrink portions until you're satisfied but not overly full, even this will be much healthier and you'll lose weight, but it will be much easier to keep at it.

>>15773661
watch a ton of youtube videos on cooking. just watch recipes and basic vids. it's how i learned

>>15773661
This recipe is legendary on /ck/ and is dead easy.

Anon's fabled /ck/ chicken breast recipe
>Put 1 tbsp of olive oil in pan, heat up to max
>when the oil is hot, put no more than 2 chicken breasts in pan
>sear chicken breasts on both sides for 45 seconds each
>add black pepper
>add 2/3 cup of water and cover with lid
>let steam in the pan for 7 minutes
>flip them
>let steam for another 7 minutes

Wah Lah. Seared chicken breast in rich black pepper sauce. Make sure you do NOT salt them until they're on your plate ready to eat or they'll come out rubbery.

>>15773661
Very simpo fri chiken
>make dry mix of flour, cornstarch, and basic seasoning like salt, pepper, onyon powder, garic powder, paprika and whateva else look gud
> take about 1 cup of dry mix and add water and mix till combien
>cube chiken and toss in dry then wet twice (doubre battar)
>fri in oil for a little, pat dry, then fri again till cwispy
>toss in the sauce (BBQ, Buffalo, Korean BBQ, wahtevar)
>eat with rice or potato

Very simpo, very tasty.

>>15775181
>>add 2/3 cup of water and cover with lid
how does it become sauce and not just spiced boiling water with chicken breast in it?

>>15774205
i ended up broiling them for 17 minutes. they were liquidy from the marinade and needed time to crisp up

>>15773661
troll post.

no women cook in the current year

>>15773661
Anon, I will help you to Ironpill.

>>15776113

>>15776114

Starting with the foundations.
>learn to make tomato pasta sauce.
easiest thing to cook, just finely dice a large brown onion, cook in olive oil until clear, add two cloves of diced garlic, stir until clear, add 750Gm of tinned tomato/fresh tomato, add salt, oregano and pepper.
You can use this for pasta, pizza, all kind of things. Make a lot at once and freeze individual servings (500G) which you can reheat in the microwave.
>learn to make mashed potatoes and chips
>learn to make salad
>learn to pan fry chicken

>>15776113
Beans are based but they make me fart constantly. I still eat them regularily and my apt smells accordingly

>>15773706
Money goes a long way with women.

>>15773661
Learn the basics of cooking terms and everything is way easier.
If they tell you to sear you know how and why.
If they tell you to brown the onions or just cook till translucent you know how.
They tell you to sautie vegetables you can.
Just learn how and stuff turns 10 times easier and you won't fuck up everything.
Like sear is normally just brown the meat by first heating up a pan very hot and check by flicking a small amount of water on the pan so it glides across the surface.
Dry the meat with paper towel.
Then add high smoke point oil put salt on your meat just before putting it in the pan and then don't touch it for 30-90 seconds.
It will naturally release when its ready and flip it then to early it sticks and to late its burnt.
Do the same for the other side and if it's thin its cooked and if its thick then turn the heat way down or put it in the oven to finish.
Shits real simple once you know the basic shit but fucking up all the basic stuff is how you ruin your food.

>>15776146
That has a lot to do with how you cook them, if you don't re-hydrate them yourself you essentially cooking them twice.
Another method is letting the beans sprout

>>15773661
just look at your food cook, and you'll be better than most cooks

>>15776615
>look at food
>it's a grilled cheese sandwich
Amazing

Why did the bitch leave you? Post a pic of her

>>15773661
1. Invest in a meat thermometer
2. Invest in an air fryer if you don't have one

Ingredients:

>Olive Oil
>Paprika
>Cayenne Pepper
>Salt
>Garlic Salt
>Onion Salt

Cooking Instructions

>Pat breasts with paper towels until dry
>Brush olive oil on top of breasts
>Add liberal coating of the spices
>Place in air fryer at 375 degrees
>Cook for 10 minutes
>Remove from air fryer and flip
>Brush bottom of breasts with olive oil and apply spices
>Return to air fryer for another 10 minutes
>When timer is done check breasts with meat thermometer
>If breasts are at 155 degrees or higher, let rest for 5 minutes and let them finish cooking

This will produce some of the juiciest, most tender chicken you've ever eaten. Adjust time for bigger or smaller breasts. This will quickly become a staple in your diet and it's super fucking healthy. I typically serve with Idahoan instant potatoes (fuck off I like them) and a green vegetable.

>>15776965
Replace the olive oil with sunflower but the rest is good.

>>15773706
have a personality. I tipped the scales at 550lbs and was never single for longer than a year my entire adult life. Of course, shit got way better after I lost the weight and my dating pool opened up though.

OP if you want actually good chicken breasts, look into doing a quick brine for them. Easily googleable on how to do. Then coat with flour, then coat the floured chicken breasts with beaten eggs, and lastly with Panko bread crumbs. Fry on medium until crispy

>>15777545
He's tired of being a fat fuck anon. Do not suggest fried fucking chicken to someone who wants to make an effort to not be a fat fuck.

>>15777545
mostly retarded advice. Brine might be nice for added flavor without calories, skip the frying.

>>15773661
>just broke up with my gf
just because asuka marries that dweeb doesnt mean you cant still waifu her before that movie

>>15773752
water follows salt/sodium ions into the vascular space so when your veins are full of sodium the total vascular volume increases > higher blood pressure over time. That said, dudes will eat a 10g sodium per day diet for years and live to be 80. There are also many other factors that contribute to your BP but that's a QRD on sodium

>>15773661
forget chicken breasts. get the cheapest beef cuts you can find, probably labeled stew meat.
braise them. wich is searing and then add water/wine to slowcook them for 2-2.5h (500+g) or 3-3.5h (1+kg).

get into stews.
stew core = meat, acidic, carrot, onion, garlic, (celery root/stalk)
variety = leek, tomato, olive, wine, coconut/cream, curry, miso, fish sauce
misc variety = cabbage, beet, mushrooms, bone, spinach, apple, ginger, bacon, radish

for chicken, get into oven usage

do not bother with cooking nerds and their special time wasting techniques, such as brining (soaking in salt water), 50 steps wich make it 0.3% better, making your own broth, 20 different spices, etc. they do that recreationally, its not actually efficient.
or with housewives.
you can buy brined meat. spice blends exist.

basic flavour guide:
1. aromatics, see stews for what is one. you will do something to get their flavour into your meal. such as boiling in the same liquid, sauteeing in the same pan, toasting, etc
2. caramelization. you brown stuff (meat/veggies) without burning them, part of them turns into caramel = delicious. this is actually optional.
3. meat. it tastes great. lots of flavourful cuts. google/lurk moar for wich ones.

inventory:
onion, garlic, carrot, broccoli | celery, cabbage | beet
eggs
olive oil, coconut milk, (avocado)
salt, pepper, herb blend, curry paste yellow/matsaman/red, fish sauce, miso, lemon juice, (soy sauce, cherry sirup)
chefs knife (5eur), 10" nonstick skillet (10eur), dutch oven or some largeish pot

tasteatlas.com
thepaleodiet.com

>>15773661
post pictures of your cat faggot

>>15775181
Don't actually do this, it makes salmonella gas

>>15773761
Throw the kickin chicken seasoning on those breasts after you filet them, then fry em in a greased pan on medium-high for about 3 minutes on each side

>>15773661
>tried online recipes but they always assume knowledge I don't have
The way you get that knowledge is practice, which is a fancy word for fucking around and paying attention. The fucking around means that you allocate time to learning, not just assuming that you're going to quickly become a talented cook. Paying attention has two parts, which is to concentrate on a few things at a time and to record what you're doing, knowing you can't remember it all.
You've got some chicken. Cut one of them in thirds and fry it in a pan with some butter or oil. Two ingredients. How fast does it cook? (Your pan is too hot. Newbie mistake) How long does it take to cook? What does it taste like at different stage of cooking? (Learn what overcooked tastes like). Now add a third ingredient, salt. What is too much salt? (It will happen.)
Get this attitude down, you'll eventually be a good cook.

>>15778325
He’s fat because he drinks soda not because he eats the occasional chicken Milanese.

>>15775181
I do
>searing hot pan
>1 tbsp oil
>salt and pepper on both sides of chicken
>cook 1 min
>flip, turn to low, cover with lid
>cook 10 min
>turn heat off, keep lid on
>leave 10 min

Works every time