/ck/ - Food & Cooking

[Anonymous No.19816407]

Is chicken the most based protein?

[Anonymous No.19816412]

>>19816407
No.
One life doesn't go far enough. Could maybe feed a family one meal.
The based cow can surrender it's life for a whole village

[Anonymous No.19816435]

>>19816407
Not exactly. It is however the least un-based protein

[Anonymous No.19816523]

>>19816407
The normal pHu range for chicken breast meat is between 5.7 and 6.1.

[Anonymous No.19816530]

>>19816407
Turkey is recommended to dogs over chicken

weird

[Anonymous No.19816543]

>>19816407
No, pork is.

[Anonymous No.19816558]

If I'm roasting a whole chicken I'll baste it every 20 minutes or so, but steak is my most basted meat.

[Anonymous No.19816562]

>>19816407
No. It can be delicious if prepared well, but it gets absolutely mogged by mutton and beef and even turkey if it's not overcooked and dry. The only thing chicken has going for it is its price.

[Anonymous No.19817992]

>>19816558
I never baste my chicken. It never turns out dry either. Does basting even do much? The closest thing to basting that I do is stick butter (with garlic and herbs) under the skin.

[Anonymous No.19818090]

I've recently found out that squid is crazy affordable and tasty. I get like a pound and a half of 85% protein 15% fat tentacles for 3 dollars even.

[Anonymous No.19818162]

>>19816530
I feed my dogs turkey instead of chicken. Chicken often seems to make dogs itchy for whatever reason, and when you restrict their diet and then build it up again to figure out what's causing the problem, it's never been turkey in my experience. Turkey is also very lean, which doesn't seem to affect dogs' enjoyment of it and lets you feed them turkey as treats more often without getting them fat.

[Anonymous No.19818653]

>>19817992
how do you cook/prep your chicken so its not dry?

[Anonymous No.19820392]

>>19818653
I literally do nothing in terms of actually trying to make it moister. It just works. I'll walk you through what I do:
>Get butter out, let it come to room temperature and mix in herbs, finely chopped garlic, salt, pepper, whatever you want for flavourings
>Get chicken out and pat it dry with kitchen paper
>Pinch the skin so it comes off the flesh pretty easily, but don't pull it off the chicken, basically you're just making sure it's not completely stuck to the chicken to help with the next step
>Make incisions in the skin on the thigh/leg area
>stuff butter under the skin and spread it around under there, careful not to get any on top of the skin (it stops it from getting crispy in my experience, but a little bit is fine)
>lightly salt the top of the chicken
>stick a halved lemon with whatever leftover butter there is along with some salt into the asshole
>Stick in oven at 160 for an hour and a half or so, then turn it up to 180 for 20-30 mins to help it crispen up
>MIGHT need to add a cup of water during the last hour if I'm feeling unsure, depends on how I'm feeling
The temperature is pretty low, but I'm sort of guessing with it, because I only have a shitty toaster oven which seems to not actually operate on the 230 C heat I put it on when cooking a chicken (and yes, it always comes out moist, never dry unless I overcook it like a retard, even at that heat). So 160 C is just an estimate.
Usually I get 2 chicken halves (cut along the length of the chicken, in order to flatten it to fit it into my oven easier), following the same procedure, just putting each lemon half under each half.
I've also been experimenting with covering with foil and pouring boiling water+ flavourings into the tray I use and letting it steam for an hour before uncovering for another hour, but that's somewhat different.
I think the reason why it works is because my oven is so damn weak that it's basically cooking low+slow. The heat just pours out of it instead of staying in.

[Anonymous No.19820531]

>>19816407
Ever notice how basically every culture fries chicken? It's the thing that everyone saw and thought "That bird would taste delicious deep fried"

[Anonymous No.19820562]

>>19816407
no chickens are real actual birds and should be left alone

[Anonymous No.19820578]

>>19816407
I prefer the taste of beef to chicken, but I'd probably agree chicken is the best meat. It's not to expensive, decently healthy, quite unoffensive, easy to flavour in your own ways, it can be edible when overcooked, really versatile.

[Anonymous No.19820581]

>>19816407
Based on what?

[Anonymous No.19820589]

rabbit is

[Anonymous No.19820713]

>>19820562
I fucking love eating dinosaurs. Those fuckers spent damn near 180 million years dominating every niche of terrestrial life, they deserve payback.

[Anonymous No.19820726]

>>19816407
Chicken > Pork > Beef > Lamb from the big four. Chicken gets top ranking because of versatility, price and health factor. It really is the king.

[Anonymous No.19820748]

>>19820726
Lamb is ranked low because it's very easy to fuck up and so hard to get right. Perfectly done lamb is probably one of the best of the lot. But you're very unlikely to get it truly perfect.
I was going to change your rating to Chicken > Beef > Pork > Lamb
But if you don't work with only whole cuts, or if you include processed stuff. You have a point. With things like bacon, sausages, spam, ham and others.

[Anonymous No.19820751]

I like chicken :)

[Anonymous No.19820773]

Just finished off some leftover chicken for lunch. Love buying a whole chicken, spatchcocking it, browning the skin side in my cast iron, then flipping it and roasting it in the oven still in the pan.

[Anonymous No.19820775]

>>19816407
>Blocks your path
Lamb is king and anyone who disagrees is a tastelet

[Anonymous No.19820851]

>>19820775
post hand

[Anonymous No.19820911]

>>19818653
Don't overcook it.

[Anonymous No.19821061]

>>19820726
>>19820748

I bet you're Americans, who have no clue as to cooking Lamb.

Forget the trendy " I like my Lamb Pink" shit . . .Lamb is probably the best tasting meat there is.

Cook it hot, to render the fat, then Just cook it enough to turn the core brown, none of this 'pink sh*t'.

You will get the best from your lamb this way.
Serve with mint sauce, you will not be dissappoint.

[Anonymous No.19821203]

>>19821061
Why the fuck would I want to dry out my ruminant meat? Fucking retard. I'll eat my reverse seared rack of lamb medium rare and love it like always.

[Anonymous No.19821213]

>>19820775
Goat is superior to lamb, It's literally GOAT

[Anonymous No.19821245]

>>19820775
Lamb is OK. Now let's get you back on your feet before you entertain any more delusions.

[Anonymous No.19821400]

>>19821061
>Why the fuck would I want to dry out my ruminant meat?
Thinks cooking means drying it.

Enjoy your meme 'pink meat' anon, you clearly don't understand how to cook Lamb.

[Anonymous No.19821624]

>>19821400
>bro just cook it to 165° internal, that's when it's good, no don't worry about all the moisture you lose!
Anybody that recommends overcooking meat doesn't understand how to cook.

[Anonymous No.19821643]

imo, chickumz're the most useful farm animals. They provide cooking fat and a crunchy snack (rendering the skin for its grease then crisping it), eggs, feathers for various uses and, of course, meat.
I prefer pork to chicken, but I can't deny that chickens have more utility, especially considering pigs are only really useful once dead.

[Anonymous No.19821648]

No, beef is.

[Anonymous No.19821650]

>>19820775
good shit--its my favourite red-meat by far

honestly i think turkey is the most based but i know im probably not gonna garner a lot of support with that one

[Anonymous No.19822100]

>>19821650
Turkey is just too dense for me to enjoy.

[Anonymous No.19822120]

Chicken thighs at my Costco went from .99c per pound to 1.29 and I threw an irrational bitch fit and haven't bought them since, despite it only being .30 cents more. Why am I like this.

[Anonymous No.19822172]

>>19816407
Considering what they do to chickens, no.

Beef is the way

[Anonymous No.19822186]

>>19821061
I'm not American, I just don't trust a lot of people to know how to cook lamb in a great way that makes use of it properly. I only would order it somewhere I really trust.

[Anonymous No.19822192]

>>19822120
30% inflation is still 30%

For me, it's:

>Shellfish > Chicken > Beef > Fish > Pork > Lamb

[Anonymous No.19822202]

>>19816412
I could whip out my dick and feed the entire village faster than that faggot cow could kill itself.

[Anonymous No.19822203]

>>19816407
the most hormoned for sure, specially ultra comercial chicken

[Anonymous No.19822265]

Code enforcer showed up today. Looks like we’ll be having chicken Sunday dinner. I need a brine and a recipe.

[Anonymous No.19822298]

>>19816407
>chicken
>most based protein
That would be milk. BBC milk.

[Anonymous No.19822304]

>>19821061
>cook the meat well done
why would i want to do that, when I can cook it medium rare with pink in the middle instead?

[Anonymous No.19822341]

>>19822120
lol
They're 99¢/lb literally everywhere in my area. Fuck Costco lmao

[Anonymous No.19822398]

>>19820713
>180 million years

[Anonymous No.19822935]

>>19822298
The BBC is a media company. They don't do dairy products.

[Anonymous No.19822949]

>>19820713
I think they got their payback anon.

[Anonymous No.19822974]

>>19816543
haram post dni

[Anonymous No.19822977]

Might not be the best protein but I feel scallops are overwhelmingly underrated

[Anonymous No.19823033]

>>19822977
I have never discovered my limit with scallies. I've always run out before I was done. Even heavy oily fried ones.

[Anonymous No.19823034]

>>19816407
NO, HUMAN IS