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/ck/ - Food & Cooking

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11767143 No.11767143 [Reply] [Original]

Excuse the possibly dumb question, i'm a newfag to cooking

When you're making chicken thighs, they usually come with gloopy bits of fat like pic related. Do you guys remove this fat or just leave it on as I imagine it probably disappears when cooking? I've been removing it but I don't know if I'm wasting my time.

>> No.11767147

>>11767143
I leave it on if braising or other slow cooking methods because it turns soft almost like butter. If you're doing a faster type of cooking like roasting or frying where it won't have time to soften, then trim it because it can be chewy. If you trim it you can still do a quick render in the pan to fry potatoes in or something though.

>> No.11767148

>>11767143
Leave it on, it's delicious.

>> No.11767268

>>11767143
i trim them if its too much.

>> No.11767281

stop buying obese factory farmed chickens
they taste like garbage

>> No.11767285

>>11767281
>stop buying obese factory farmed meat
>they taste like murder
>go vegan

fixed that for you

>> No.11767295

>>11767285
factory meat tastes like poverty
pasture raised master race

>> No.11767303

>>11767295
the pasture raised label is misleading, almost all cattle is "pasture raised" because it's cheaper to raise cows on fields of grass than it is to feed them. The main thing you want to look for is whether they are grass finished or not, the factory part of most cattles lives comes at the last few months of their lives where they are fattened up by feeding them corn which is called finishing.

>> No.11767319

>>11767303
we're talking about chicken here, retard
beef is better finished on grain, otherwise they wouldn't bother since, like you said, it costs more

>> No.11767322

>>11767143
Get used to eating it. If you ever get skewered chicken in Japan it'll be fatty.

>> No.11767324

>>11767295
Yeah I'm sure you're McDonald's sells that

>> No.11767329

>>11767143
fat is flavour. if you're sauteing them, then hold the fat down on the pan and it will render out and turn crispy brown

>> No.11767554

I've always thought chicken fat is kind of gross. Not as tasty as beef or pork fat. I cut that shit off.

>> No.11767567

>>11767143
You only need to trim it if the fat bits are unusually large. Small pieces disappear while cooking.

>>11767147
>then trim it because it can be chewy
you are confusing connective tissue with fat. Fat is never chewy. connective tissue is.

>> No.11767580

>>11767143
If I am frying or grilling, it crisps up and has nice flavour. If baking, remove it.

>> No.11767582

what does this have to do with fast food?

>> No.11767657

I trim it, but sometimes instead of discarding it, I set it aside and make schmaltz later.

>> No.11767691

I leave it on when I roast so it melts and the flavor gets into the chicken. I finish it off with a few pieces of bread to soak up the seasoned, cooked, rendered fat

>> No.11767731

do you like the taste of murder? leave them on then

>> No.11767749

so, in summary: leave it on or cut it off, but don’t throw it away.
If you leave it on, make sure that part is cooked properly, either by rendering in the fly pan until crispy, or slow cooked until it melts.
If you cut it off. same thing, render it in pan or let it add flavor to the slow cooked dish

wasn’t that easy?

>> No.11767767

Nice another carnist thread just what this board needs.

>> No.11767818

>>11767767
forgot to mention I'm gay if that matters

>> No.11767826

>>11767143
Not a dumb question. If you grill, leave it on. If you bake it you may want to trim it since thighs are really fatty but that's entirely up to you.