/ck/ - Food & Cooking

[Anonymous No.11877484]

why lower parts of chicken is cheaper than the upper parts???

[Anonymous No.11877490]

>>11877484
Demand.
Though cark meat is the patricians choice desu

[Anonymous No.11877503]

>>11877490
no differeces?? like bone to meat ratio ?? cheaper because more bone less meat?

[Anonymous No.11877515]

>>11877490
This. White meat has been hyped as being healthy. I'm actually pleased with this because I like dark meat and it's cheap af.

[Anonymous No.11877516]

>>11877484
Who knows. Breast meat is bland and turns dry if you cook it a microsecond too long.
Thigh>drumstick>wing>>>>breast

[Anonymous No.11877519]

>>11877484
Breast meat has more demand, commands higher price as a result. More thighs for me, fucking delicious.

[Anonymous No.11877520]

>>11877503
only in that these qualities reduce consumer demand for the lower parts.

white meat is much more common in things like chicken nuggets, ready meals, sandwiches and so on. even if you personally like dark meat more than white in home cooking you probably consume more of the breast in general because of these things.

[Anonymous No.11877522]

>>11877516
my fucking nigger

[Anonymous No.11877535]

Because they are mostly bone

[Anonymous No.11877541]

>>11877535
>cook bone-in meat
>get flavorful, moist dish
>use bones to make stock
win-win

[Anonymous No.11878030]

Thighs are good for Shake-n-Bake and stuffed chicken. Breasts are good for anything you need diced chicken for, like stir fry, chicken and rice, or alfredo.
But that's my opinion.

[Anonymous No.11878050]

>>11877541
>bone in is better
When will this stupid meme stop? If I want bones for stock ill buy them for dirt cheap or even get them for free

[Anonymous No.11878141]

>>11878050
Almost all muscles next to bones do more work than those that aren't. It makes them tougher but more flavorful.Also cooking them bone-in keeps them juicier.
You might call this a meme but there's a reason.

[Anonymous No.11878145]

>>11878050
You are a retard the bone adds flavor to the meat as well. That's why a pre cut chicken breast tastes and cooks so much different than a quartered breast piece.

[Anonymous No.11878146]

>>11878141
Biggest cringe of 2019

[Anonymous No.11878148]

>>11877484
it where the dick and balls are. only faggots eat that

[Anonymous No.11878149]

>>11878145
Based placebo tard

[Anonymous No.11878243]

>>11878148
this made me laugh

[Anonymous No.11878280]

>>11878146
>>11878149
embarrassing cope

[Anonymous No.11878373]

>>11878148
dont forget to say no homo

[Anonymous No.11878402]

>>11878141
I would say it's juicier bone in because it's left whole with less surface area for moisture to escape. not because there's a bone in it. same would probably be true for cooking whole chicken breasts vs butterflying them. the bone doesn't contribute anything is what that anon was probably trying to convey. boned out thighs are plenty juicy enough anyways. you're also a brainlet if you cannot cook good chicken breasts.

[Anonymous No.11878481]

>>11877535
YOU'RE mostly bone!

[Anonymous No.11878544]

>>11877520
This. If you need some diced/cubed chicken for a recipe it is so much easier to cut up a breast since you can cut such a large chunk of lean meat off the bone.

[Anonymous No.11878576]

>>11878402
There is also a lot of connective tissue between the bone and the meat.

[Anonymous No.11879802]

>>11878481

[Anonymous No.11879842]

>>11877516
A little big of an exaggeration, but most people overcook chicken to death and back and think the slightest tinge of pink means it has been undercooked, rather than a natural color of the meat.

Sauteing a whole chicken breast, you can remove it at around 155-160 and let it rest. It will be safe and finish to around 165. Everything doesn't need to be sterilized in hellfire, you should get a juicy breast unless you've bought shit quality meant for stewing.

[Anonymous No.11880088]

>>11879842
enjoy your salmonella

[Anonymous No.11880148]

>>11878481
Actually I'm mostly water.

[Anonymous No.11880369]

>>11877484
Because the lower half has had someone's penis inside it.

[Anonymous No.11880385]

Unironically who the fuck eats white meat except in dishes where it's slathered in vast quantities of sauce or masked with other ingredients?

[Anonymous No.11880874]

>>11877516
You forgot about the chicken oysters.

[Anonymous No.11881716]

Because that's where the poopoo happens

[Anonymous No.11881723]

Anti fat hysteria in the 80's and 90's.
Breast meat is still considered the "healthy" meat.

What really crazy is how high the price of wings have gotten over the last 10 years. I remember when they where considered dog food.

[Anonymous No.11881834]

closer to the butt

[Anonymous No.11881855]

>>11877516
Close.
Thighs > POWERGAP > drum=wing >>>> breast.
Thighs are just so fucking good, they can be cooked in any way aside from maybe steaming/microwaving.

[Anonymous No.11881863]

>>11880385
People who were like me before I learned to cook and thought white meat was the best and dark meat was “gross”. I also used iodized salt on everything, under seasoned most things and over cooked a lot of things.

[Anonymous No.11881870]

>buy entire chicken for less than 5 bucks at grocery store
>spend an evening roasting it along with some carrots and potatoes
>get to have a delicious thigh and drumstick hot off the bird with some carrots and potatoes
>tomorrow make a delicious breast sandwhich
>day after reheat leftovers for another chicken dinner
>day 4 break up the bones and remainding scraps and reduce to a delicious rustic stock
>make soup that reminds me of the same soup my old mum made when I was young
is this the comfiest feeling?

[Anonymous No.11881875]

>>11881870
It is very comfy. Nothing like the smell of oven roasting chicken on a lazy Sunday.

[Anonymous No.11881878]

>>11881870
Yep, it's pretty awesome. I wait until I have like 10 lbs of bones so I can make a lot of stock at once.