/ck/ - Food & Cooking

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It is extremely unhealthy to only get protein from chicken.

You have to mix it up because you need a complete amino acid profile.

I wouldn't keep cooked chicken breast in the fridge for more than 4 days. And that's just by gut feeling. Trust your own senses though - look, smell, feel, taste. If something makes you suspicious, excercise caution.

>>4120514
300g of chicken breast is about 90g of protein. The other 70g of protein I'll get from dairy and nuts. I wouldn't mind getting some recipes for cheap fish or ground beef, assuming they are easy to cook.

I wish I had more of these image-form recipes, but I'm always too lazy to put more together even when I see good stuff on /ck/.

>>4120431

meat is murder, how would you feel if someone killed you and asked /ck/ for some easy human recipes?

>>4120431

>>4120518
Nice try, wondercunt.

I really wish /ck/ matured a little. Pretend-vegans and anti-vegan proselytizers are just depressing.

>>4120519
>baking by volume
nope.jpg

>>4120518
heh...

>>4120517
>>4120515
>>4120519
Thanks for the recipes! Would all of these recipes work fine if I just cook the chicken in bulk. Say I cook 12 chicken breasts and eat them over 4 days. And just repeat this cycle?

>>4120431
I wonder what happened if I put chicken curry in one of these.

>>4120518
This beautiful creature must diiiiiiiiie
A death for no reason
And death for no reason is MURDER

>>4120526
I think so. Of course, it wouldn't taste as nice. Refridgeration dehydrates, and smells and aromas tend to mingle in the fridge, possibly giving it a slightly dumpy smell and taste. This happens less if you package your foods carefully, of course.

In addition, chicken in the fridge makes it very simple to whip up a salad or sandvich when you feel like it.

Oop... out of chicken images.

>>4120543
What's the proper way to package the chicken for leaving it in the fridge for about 4 days? Also if you have any beef or fish recipes I'll take those.

>>4120518
>asked /ck/ for some easy human recipes?

Give me a second

>>4120556

>>4120559

>>4120552

The important detail is that the packaging is air-tight. Anything that is airtight will work: plastic "zipper" bags, in a bowl with cling wrap over it, inside plastic containers with a snap-on lid, etc. Any of that will work fine.

>>4120552
Tupperware box with a tight lid is fine. If you have just a few around, a tight film wrap will do. The dehydration and toughening of the meat can't be avoided, though. That's just what happens to cooked meat over time, especially in cold.

>>4120562
>>4120566
Is freezing cooked meat and unthawing it later a good idea. Leaving them frozen for about a week.

>>4120577

It won't make the food unsafe or anything but freezing food affects the taste and the texture. The length of time it stays frozen doesn't matter. It's the act of freezing it that damages the food. (Freezing makes ice, when the ice crystals grow in the food they break the cell walls in the meat and veggies which screws with the texture and lets the juices run out)

>>4120581
ahh ok. I think this is my last question for now. How about marinades? Should I even bother with them when cooking chicken?

>>4120552
Ah, I don't think I have much more to add to this thread. I have a few images laying around, but as it happens, I employ a rather... er... holistic filing system for them. Namely, I save the images named completely at whim, and dump them in the same folder with every other image I've ever saved. So... yeah... it's... a mess.

Image related, for example. Saved as "thai grilled chicken". Pain in the ass to find when the rest logically start with "chicken". I really need to take the time to sort this shit out someday...

>>4120586
Oh, marinades are very good. I strongly recommend experimenting with a wide variety of them - they'll keep the same base ingredient interesting. They both render the texture of meats and fish more tender, but also add colour to pale meats like chicken, as well as impart spiciness and aroma, which are important components for good taste. The method is essentially used in the teriyaki recipe I posted earlier, for example, and a wide variety of marinades and sauces are available as easily as straight off the store shelf already. Although as usual, I encourage you to get your hands into it properly and make them yourself whenever possible.

>>4120431
Durp. Now that I remembered that there's a search function, I started finding more of these.

>>4120598
great thank you. And the time I marinate the meat does that take away from the time I can store it in the fridge after I cook it. If I can normally store it in the fridge for 4 days and if one of those days is spent raw in a marinade does that make it to 3 days after cooked?

>>4120586

I'd say that depends on what you want. Personally I rarely marinade chicken. I don't think it needs it--it tastes delicious when cooked simply. However, I know a lot of people who swear by marinades because it helps reduce your chance of overcooking it and making it dry.

Personally if you're a beginning cook I'd advise that you cook bone-in chicken instead, such as legs or thighs. It's cheaper. It's more flavorful. And, the bones provide extra moisture so it's more difficult to overcook the chicken. Boneless skinless breasts are very easy to overcook, and overcooking chicken = dry. Using bone-in cuts is easier on your wallet, tastier, and is also more forgiving when you're learning the basics of cooking.

>>4120588
>posts recipe for pingkai
>zomg it's thai!
Lao recipe. Lao.

>>4120606
This one I like particularily. A kind anon posted it a while back, and I took the opportunity to put it together in an image.

>>4120431
Dust with flour and pan fry and make a pan sauce for the chicken. The combinations are endless. Dill, chicken stock, parsley, capers, spring onions, pepper, onions, shallots, spices, lemons, etc, try different combinations. Finish the sauce off with a pat of good butter to give the sauce a nice sheen. Serve with some veg and some starch and you are in buisness.

>>4120618
And of course use wine.

>>4120608
Actually, marinating tends to lengthen the fridge age. As long as it has an acidic component in it, that is, such as vinegar, tomato or citrus. But you shouldn't rely on it, probably, since it also masks the smell and surface texture.

>>4120613
Lao? Lao who? And I don't know that Ping dude either.

>>4120643
140 pounds of weight on a sandwich? wow...

>>4120643
I had a mildly amused smirk.
J'sezzin' that it's not a Thai recipe but rather a Lao one. You know. Like these people.

>>4120643
Laotian you dumbass.

Would all of these recipes work with frozen chicken breasts? Or should I thaw them before hand? Whats the thawing procedure?

>>4120692

You ALWAYS start cooking with the meat at room temperature. Starting with frozen or even "fridge cold" meat is will result in it cooking unevenly so the inside will be raw and the outside will be overcooked.

The easiest way to thaw is simply to move the food into your fridge the day before you want to use it. If you are in a hurry then put the frozen food (in a plastic bag of course) into a bowl or sink of cold water and let it sit until its defrosted. Some microwaves have a "thaw" feature but in my experience it doesn't work all that well.

>>4120700
Yeah, microwave ovens rupture texture even further.

These are all good pieces of advice. I'll just add that never use warm water for thawing. That'll just kickstart bacterial activity in the meat.

Thanks for all the help guys!!

>>4120533
>no reason
so eating (thus survival) is no reason?

>>4120700
I have found that my frozen meat doesn't thaw in one day in the fridge, it sometimes takes two, depending on how thick the damn thing is.

>>4120944

Your fridge is simply a little colder than average. That's a good thing. The concept is the same though...plan ahead, and move the frozen food to the fridge before you intend to cook it so it's thawed when you need it.