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/ck/ - Food & Cooking

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5185649 No.5185649[DELETED]  [Reply] [Original]

/fit/ here looking for some college cooking advice.

What would be the best way to cook my chicken, keeping in mind taste but also how easy the process is?

Currently I put around 10 breasts in a pressure cooker and leave them there all day, but they are next level dry. I have access to a small kitchen, but would rather not be standing there for 30+ mins trying to create a masterpiece.

Tips pls

>> No.5185665

The whole point of pressure cookers is that they don't take all day. Try the same recipe with a regular stock pot and see if that improves things.

>> No.5185691

>>5185665

The kitchen I was speaking of is on the roof of my dorms, so I don't know about leaving a pot there all day for people to mess around with.

You think changing the way I use the pressure cooker would help? Don't really know how to use it well.

>> No.5185972

You mean pressure cooker and not slow cooker, right? If so, pressure cooker's often cook at higher temperatures than at normal, atmospheric pressure, so thus, they cook faster. All day is WAYYYY too long. You could probably get away with 30 min-1 hour easily.

That being said, get a slow cooker and keep it in your dorm room. Throw in some chicken breast(or better yet, thighs) and add seasonings of choice with a little liquid and let it go w.e. For example, pasta sauce, bbq, chili seasoning, wine+stock for beef stew... the list is really endless. Add some veg and bean too, but later in the process so they don't overcook.

It's wicked easy to use and convenient. Also, it's perfect for the cheaper cuts like chicken thigh, pork shoulder, beef shoulder(chuck, for example). They do well in slow cookers because their tenderness/juiciness is mostly due to long periods of cooking, not cooking to doneness, like breasts, and pork loins.

>> No.5185974
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5185974

>Currently I put around 10 breasts in a pressure cooker and leave them there all day, but they are next level dry.

hahaha, wow. typical jock retard.

>> No.5186012

chicken is not for slow cooking

but its expected really, anyone who buys a slow cooker does not have cooking experience

>> No.5186255

better fry your chicken breasts so you get some taste from browning. Put them in a really hot skillet, brown them on both sides and take them out and let the pan cool off a bit. Then continue frying them at low to medium heat until the breasts have lost the squishy mushy feeling of raw meat and are nicely elastic throughout. Then three or four minutes more and you're done.

>> No.5186268

Bake them at 450F, if they're bone-in and skin-on. If it's just boneless, skinless chicken breast, bake at 350F for 20-25 minutes. Thin sliced bake at 450F for 5-10 minutes.

>> No.5186328

smittenkitchen . com/blog/2013/07/slow-and-low-dry-rub-oven-chicken/

Try this OP

>> No.5186329

>>5186255
What kind of skillet?

>> No.5186332

OP, just pan-fry.

>> No.5186342
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5186342

>Currently I put around 10 breasts in a pressure cooker and leave them there all day, but they are next level dry.

This is fuckin' amazing

>> No.5186655

>>5185649
>Currently I put around 10 breasts in a pressure cooker and leave them there all day, but they are next level dry. I have access to a small kitchen, but would rather not be standing there for 30+ mins trying to create a masterpiece.
Jesus Christ you are fucking retarded.

>> No.5186658

>>5185691
Get a sow cooker and do it your room then.

>> No.5186660

>>5186658
>cooking an entire sow in your room

MURRICA

>> No.5186665

ignore the trolls, op
you aren't cooking the chicken long enough, you should leave it in the pressure cooker overnight until dinner time, the extra cooking time will make the meat really tender

>> No.5186669

>>5185974
my old flatmate was your typical jock idiot and he'd eat the exact same thing every single day.
Baked chicken breast with plain pasta and hummus.
every. single. day. for a year.

He'd always ask me to teach him how to cook some tasty meals and I'd obviously agree. He always made excuses why he didn't have time for me to show him though.

He's a weird guy.

>> No.5186704

>>5186660
LOLD. Good.