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/ck/ - Food & Cooking

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15738604 No.15738604 [Reply] [Original]

Why does my chicken come out so dry when my steak comes out so juicy even though I use the same process for both

>> No.15738667
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15738667

>>15738604
cows are bipedal while chickens are quadriplegic. Idiot.

>> No.15738707

>>15738604
>i use the same process for both
Does that process involve cooking them until they're done? You're obviously just overcooking your chicken. Take it off the heat when it's done and it wont be overcooked.

>> No.15738810

>>15738707
I take it out of the freezer, let it warm up, season it with salt, pepper, lemon, maybe some paprika, then I just throw it on the pan and cook it with olive oil and butter with thyme until it’s white in the middle.

>> No.15738838

>>15738604
Ok....try cooking rice according to how you cook pasta, and see why different ingredients need different cooking techniques.

>> No.15738850

>>15738604
chicken is lean, brine it or pound it thin and fry it fast

>> No.15738859

>>15738604
Brine your chicken. Sprinkle it with salt 1hr+ ahead of time

>> No.15738862

>>15738810
You need to go by temperature with chicken. And take it out of the pan way before it's done. If it's 160F in the pan, it will be leather by the time the residual heat finishes cooking it.

I take mine out at like 150.

>> No.15738949

>>15738604
I know what you mean anon, its like they're two different animals or something.

>> No.15739341

brine chicken and use a fattier cut like thighs

>> No.15739388

Chicken doesn't contain as much fat. Try using a lower heat.
Also what sort of chicken cut are you cooking and how?