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/ck/ - Food & Cooking

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16245111 No.16245111 [Reply] [Original]

So, I have to eat chicken breasts for the next two weeks.

How do I avoid dry rubber sole syndrome?

And best way to improve flavor without adding calories to them?

>> No.16245164

>>16245111
Sous vide is a meme, yes, but I really like sous vide chicken. I generally do thighs, but breast should work well also.

Lemon slices, thyme, salt and pepper is a very nice combo. Jerk chicken blend is also great with some citrus. It comes out really flavorful. Straight from the sous vide works well if you slice it and have it with salad or you can put a bit of a sear on it.

>> No.16245498

>>16245111
marinate them

>> No.16245503

I just put them in a sealed container covered with Worcestershire sauce and even a little soy sauce. Can fry this up or bake. Add black pepper.

>> No.16245510

Your best bet is brining + baking or braising with spices then shredding. Temperature control is critical. Remember that pulling a chicken breast near 145f then resting is critical.

>> No.16245708

Don't overcook it idiot.
Easiest way is to sear it in pan and then finish in the oven at a low temp. Also eating nothing but chicken isn't very healthy. At least but some tomato sauce or smn.

>> No.16246138

>>16245164
Sous vide is a meme for taste, it's real utility is in the consistency. No surprise rubber chicken or only 150 degrees 10 minutes after it was supposed to be done because of small size variance in each breast.

>> No.16246425

Baked or pan-seared?

>> No.16246487

>>16246425
Charcoal grilled.

>> No.16246495

>>16245111
Try grinding them and forming it into patties. I usually make mine about 100grams each. Then season however you like.

>> No.16246507
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16246507

>>16245111
nice trips

it won't take off because it needs the air movement under its wings to take off.

>> No.16246508

>>16245111
>put them in salted water in the fridge for an hour
>coat them in a yogurt marinade before cooking

>> No.16246528

>>16246508
This is a pretty good method, although most chicken, at least in the us, is already brined before packaging.
Lemon juice or sundried tomatoes in the yogurt is great also.

>>16245111
And get a leave-in meat thermometer. It made all the difference for me, especially chicken.

>> No.16246531

>>16246507
Treadmills dont have wings silly

>> No.16246539

>>16245111
First in hot heat and get the other side a little brown. Then change the side and do the same. Then move the breast away from the heat and let it cook so it doesn't burn but when it's not raw inside it's done. Usually I eat them almost pinkish on the inside. Almost. Chicken cooks fast so it's about timing.

>> No.16246819

>>16245111
Holy flirking schnitt, Barfcom (or as it's now known, Barfmazon.com) is leaking.

>> No.16246906

How long in the oven, and at what temperature?

>> No.16246943

>>16245111
Can you reverse sear chicken?

>> No.16246953

>>16246507
If you turn it on 9 it will fly

>> No.16246982

>>16246507
Wow, I guess that chick who played that half-black lesbian girl detective from The Wire couldn't get many roles after.

>> No.16247204

>>16245111
No, because the wings will hit the stands.

>> No.16247471

>>16246507
>91 Same Same I Came
Sounds like the title of song

>> No.16247495

>>16245510
This. Brining makes it fool-proof, but isn't necessary. The problem with most commercial breasts is that they're HUGE and uneven. If you butterfly them and pound them even, the cooking process becomes pretty braindead. And don't bake anything less than a whole chicken.

My easy recipe is to get a couple of chicken breasts, butterfly them, pound the thicker parts a bit, then use salt, pepper, and a very light flour dredge. Heat oil in a thick-bottomed skillet until it's shimmering, and cook ~3 minutes per side until golden and then remove to rest for 3-4 minutes before serving. Crispy maillard exterior and tender, moist interior.

>> No.16247729

>>16246507
boom boom long time

>> No.16247738

>>16247204
that's not even wrong

>> No.16247748

>>16245111
This is a no brainer, but the helicopter on a turntable one actually gets me thinking.

>> No.16247783

>>16247748
Why would a helicopter on a turntable be able to fly? (Assuming its rotating opposite to the rotor)

>> No.16247813

>>16246507
rolll

>> No.16247818

>>16247783
Depends on how powerful the tail rotor is.

>> No.16247822

brine them and add spices to the brine

>> No.16247827

>>16246138
>>16245164
You can still season it when doing sous vide and you're supposed to sear afterwards.

>> No.16247838

>>16246507
What if there's a big fan as well? Also role.

>> No.16247953

>>16245111
God damn, that meme is a blast from the past.
>tfw 2006 was 15 years ago

>> No.16247972

Here's a trick I've come up with helped me plenty. Obviously flatten the chicken to the best of your ability, then cook it in a non-stick pan, no oil. Dump some chili powder or paprika or some such then just dump a little water in. Season heavily.
I don't know if I'm imagining things but the chicken definitely seems to be absorbing that cayenne water, so it's juicier and more flavorful.

>> No.16247991

>>16247972
I used to do this, but on a grill. Man the chicken was good.

>> No.16248326

>>16246507

Rollin'

>> No.16248419

>>16245111
I don't really ever "cook" chicken breasts, I save that for the dark meat. The breasts get a sort of ceviche treatment, I cut them into strips and soak them in a 1:1 mixture of lime juice and vinegar with a big heap of salt. I usually start this the night before, so maybe 12-16 hours in the marinade. Goes great on a salad or in a taco. Our favorite use for it though is just on toast.

>> No.16248455

>>16248419
You are already dead.

>> No.16249978

>>16246507