/ck/ - Food & Cooking

[Anonymous No.15005200]

/fit/ here.
How do I season my chicken breasts?

[Anonymous No.15005203]

Salt

[Anonymous No.15005206]

Pepper

[Anonymous No.15005210]

paprika

[Anonymous No.15005215]

I do just salt and pepper. Sometimes I will do only lemon pepper. Then bake at like 425 for about 18-22 minutes, until it comes to temp.

[Anonymous No.15005218]

ceyenne pepper

[Anonymous No.15005227]

>>15005200
Cumin :^)

[Anonymous No.15005228]

Parmigiana

[Anonymous No.15005297]

I just use salt and then I throw smashed garlic clove in the fat that the breast is frying in and use a spoon to baste the meat with it. It is also great to throw some butter in the pan for this, but you'd need to lower the heat then. Besides garlic, rosemary smells amazing in that method

[Anonymous No.15005301]

marinate or brine nigga

[Anonymous No.15005303]

>>15005200
apart from what the others said also worth butterflying the breast open and frying it at high heat, it'll be done much quicker and have a nice roasted flavour, plus you can deglaze the pan for free sauce. Use skin-on breasts if possible.

[Anonymous No.15005322]

>>15005215
I've done this, it tastes like shit

[Anonymous No.15005323]

>>15005200
Thyme

[Anonymous No.15005328]

>>15005297
BASTE

[Anonymous No.15005332]

Leave the chicken breast to sit in lemon juice for 4 hours before you cook it. AKA Marinade/Brine

[Anonymous No.15005340]

>>15005200
smoked paprika, salt, pepper, onion/garlic powder.

[Anonymous No.15005342]

>>15005303
If he's /fit/ it's likely he doesn't want the skin

[Anonymous No.15005368]

>>15005200
Salt and pepper is the minimum. Even if you don't cook a lot you should have at least these 2 around.

[Anonymous No.15005369]

>>15005328
WITH WHAT?

[Anonymous No.15005383]

>>15005369
Butter, of course.
Olive oil takes second place

[Anonymous No.15005385]

stock
cube

[Anonymous No.15005397]

>>15005200
you already know that any flavor at all kills muh gainz
just chug your soylent shakes and do a flip, niggerfaggot

[Anonymous No.15005406]

>>15005342
Understandable, but his loss.

[Anonymous No.15005410]

>>15005397
>>>/fit/

[Anonymous No.15005921]

>>15005200
Chicken bullion powder.

[Anonymous No.15005935]

>>15005200
msg

[Anonymous No.15005941]

>>15005200

[Anonymous No.15005974]

>>15005200
Garlic herb marinade with olive oil, lemon juice, garlic, rosemary, parsley, salt.
Or home made teriyaki sauce from soy sauce, sake, mirin, and sugar.

You actually need a large range of options for your 6 meals a day of chicken breast, brown rice and broccoli.

[Anonymous No.15005983]

>>15005974
>Garlic herb
Lemon herb

[Anonymous No.15005996]

>>15005301
This. Brine them.

[Anonymous No.15006129]

>>15005200

[Anonymous No.15006140]

>>15005200
Honeslty chicken breasts on thier own is shit unless you cook them with the entire bird.

[Anonymous No.15006161]

>>15005200
You can't go wrong with Tony Cacheres Creole Seasoning

[Anonymous No.15006216]

>>15005200
Salt, black and white pepper, garlic and onion powder, paprika and cayenne.

[Anonymous No.15006222]

>>15005200
Brine for a few hours in a 5% to 10% solution. If you're feeling a little fancier steep some herb de provence or other classic chicken herbs (parsley, sage, rosemary, thyme, like the simon & garfunkle song) in just a bit of hot water and pour that in.

[Anonymous No.15006232]

>>15005200
Buy computer. Type in search machine: How to marinate chicken.
- Follow
=win

[Anonymous No.15006251]

>>15005200
I've got 2 really good chicken breast preps that I do all the time

Italianish
>stabstabstab chicken with a fork a bunch of times for maximum flavor penetration
>marinate in a ziploc baggie with balsamic vinegar
>make a seasoning mix: salt, pepper, garlic powder, oregano, rosemary
>take chicken breasts out of vinegar, put them in a baking pan, coat them with olive oil
>sprinkle seasoning mix on both sides
>bake at 400F for ~25 minutes

Asianish
>stabstabstab chicken with a fork a bunch of times for maximum flavor penetration
>marinate in a ziploc baggie with s o y sauce
>put s o y - marinated chicken breast in a baking pan
>sprinkle on both sides with powdered ginger, then onion powder
>put two pats of butter on top of each chicken breast
>bake at 400F for ~25 minutes

Get yourself a little spice/seasoning rack going and experiment until you find flavors you like

[Anonymous No.15006266]

>>15005200
semen

[Anonymous No.15006536]

>>15005200
Get some lemon pepper spice, reasonably affordable.
Butterfly the breast.
Season both sides, let it rest for 20 minutes in fridge, pull out and apply a THIN layer of mayo mixed with more lemon pepper.
Pan sear 4 minutes per side
>inb4 mayo
Mayo is an emulsion of oil and eggs, two things that are fucking amazing at browning.
Doesn't taste like Mayo at all, and I'm usually a thighfag but breasts this way are truly delicious

[Anonymous No.15006578]

>>15005200
>/fit/
die faggot

[Anonymous No.15006617]

>ask the butcher to butterfly them
>clarified butter on 2' preheated stainless
>pat the chicken dry and sprinkle salt
>depending on how cold it was, 3~5minutes per side
>rest

[Anonymous No.15006859]

>>15005227
I like cumming

[Anonymous No.15007319]

>>15005200
Throw them in the garbage, then buy thigh meat, you fucking barbarian.

[Anonymous No.15008006]

[Anonymous No.15008019]

>>15005200
Im making chicken alfredo tonight so have chicken marinating in paprika, garlic powder, and a bit of nutmeg

[Anonymous No.15008178]

cum

[Anonymous No.15008631]

with seasoning

[Anonymous No.15008655]

>>15005200
I love chicken breast with a little butter/marjoram and two cloves of garlic, don't worry about butter if you're /fit/. It tastes amazing with some sauteed broccoli and spinach.

[Anonymous No.15009083]

>>15005200
Cum sauce

[Anonymous No.15009148]

>>15005200
Cooking is going to be more important for most people than seasoning, that's why people hate breasts, they dry them out. If you season them, you're going to burn the seasoning if you sauté them correctly. However, you can brine them to hedge your bets on not fucking up.

If you have a scale go for 5%-6% for overnight brining, like a couple teaspoons per pint of water as I'm sure you're not going to scale this.

Heat a very thin layer of vegetable oil until you see ripples in the pan but not until it smokes. Lay the breast in (the breast should not be wet!) Let it cook and leave it the fuck alone until it's brown on that side. Flip it and repeat. It should actually be at around 150-160 and thus done at that point, one of the miracles of the universe. If not, let it go for another minute or so.

[Anonymous No.15009304]

>>15005200
Hey anon, I would recommend poking some holes in the breast first when it's raw. That way the flavor can get into the meat. Then, preheat your oven to 425 F. Last, stick your cock into one of the holes you just made, cum into the middle of the breast. Cover in tinfoil and cook 18-22 mins, and enjoy!

[Anonymous No.15009340]

>>15006216
My nigga, that's exactly how I season mine.

[Anonymous No.15009494]

>>15005200
Salt and pepper, place the breast on some aluminum foil, fold it into a pocket, and throw the pocket into the toaster oven for ~30 minutes at 400 degrees. Breast thickness, weight, and your oven play a big role in how long it takes to cook, so you just have to play with it a bit to get the exact timing down. Cooking the breast in a pocket helps keep the meat from drying out.

[Anonymous No.15009661]

I add lemon pepper, or moroccan spice than sprinkle sesame seeds on it, shits good

[Anonymous No.15011012]

>>15008006

>"Cavenders"
>Greek

[Anonymous No.15012009]

>>15009148
i just boil them in the pressure cooker

[Anonymous No.15012047]

>>15005200
you shouldn't be baking chicken breasts. use them for other meals. you want chicken thighs if you have to bake it. I would just get a whole bird and stuff it with rosemary, thyme, parsley, garlic, and white onions or shallots. learn to make paprikash, different curries, and stop being afraid of heavy cream. control your portions

[Anonymous No.15012115]

>>15005200
salt & pepper

[Anonymous No.15012164]

>>15005200
Just make it Ow Juice or whatever they call it.

[Anonymous No.15012304]

>>15005941
kek

[Anonymous No.15012591]

>>15005215
Do white people really?

[Anonymous No.15014182]

Roll or pound your chicken boobs so they're uniformly thick across the whole fillet. Season with salt and pepper as basic but it sure depends on what you're doing with them.

[Anonymous No.15015041]

>>15005200
Season your pan, not the chicken breasts.

[Anonymous No.15016272]

>>15015041
prep your wife, not the bull

[Anonymous No.15016420]

>>15005200
Season? I just boil them and give them to my husband to take for work lunch. I think he puts ketchup on them. The only thing he complains about is the lack of paper plates.

[Anonymous No.15016454]

>>15006617
>ask the butcher to butterfly the
Lazy fuck, it literally takes less than a minute per breast.

[Anonymous No.15016507]

>>15016454
It takes you a minute to cut a chicken breast in half?

[Anonymous No.15016562]

>>15016507
Not him but 5 seconds is literally less than a minute so he ain't wrong.

[Anonymous No.15016614]

>>15005200
Garlic, ginger, teriyaki, salt, cayenne.

[Anonymous No.15016636]

Honest question.
Why are /fit/ards adamant about not using much seasoning? Fluid retention? I've seen bodybuilders faint because of dehydration and low sodium.
But aside from that does low salt diet really have any connotation with stable blood pressure or weight loss?

[Anonymous No.15016661]

>>15005200
Best way to cook it is to dice it into cubes and then stir fry it

[Anonymous No.15016668]

>>15012009
Can't go wrong with the Instant Pot

[Anonymous No.15016675]

>>15016636
>Why are /fit/ards adamant about not using much seasoning?
Because newbs can't cook. They assume that seasoning is just sauce, which is extra calories.