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/ck/ - Food & Cooking

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6884665 No.6884665 [Reply] [Original]

Best way to cook chicken breast?

>> No.6884671

with jalapenos

>> No.6884672

>>6884665
Microwave on high for 6 minutes. Douse with ketchup. God tier.

>> No.6884681

>>6884665

Foreman Grill

>> No.6884683

>>6884665
sous vide or seal it up in tinfoil packet with some wine or water and cook in the oven for like 40 minutes

>> No.6884688

>>6884683
>sous vide

GODAMMIT Rummy, we don't use the meme cooking method here on /ck/.

>> No.6884692

Partially freeze.
CAREFULLY shave thinly using a mandolin or very sharp knife.
Sauté to par-cook, then remove from the pan.
Add thinly sliced onions to the pan and sauté to partially caramelise (or do it the whole way through, if you'd like) over high heat, using water every now and again as a buffer.
Re-add par-cooked chicken and sauté to finish through and mix well with the onions.
Move the chicken into a long pile and top with slices of any good melting cheese of your choice.
Place a split long roll of bread cut-side-down on top of the chicken/onion/cheese mixture and turn out, right-side-up again onto a plate.
Enjoy your chicken cheese steak.

>> No.6884693

>>6884688
I haven't even tried or eaten sousvide but science can't be wrong!

>> No.6884694

>>6884683
Go fuck yourself

>> No.6884705

Rub with salt, pepper, garlic, cumin, and marinate in lime juice.

Cook fast 'n hot in a skillet, then cut into cubes before it's finished coking entirely.

Put in tortilla, along with pre-shredded par-dried Mexican Flavor Cheese

fold in half, depe fry

>> No.6884706

>>6884693

It has nothing to do with science Rummy, you hopeless drunk. It was just a cooking gimmick from ten years ago.

>> No.6884708

>>6884665
Sliced thin lightly battered and pan fried.

>> No.6884715
File: 188 KB, 1614x908, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
6884715

Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish

>> No.6884716

>>6884706

it's not a gimmick at all you berk.

>> No.6884730

>>6884716
If someone asks you how to prepare something as simple as chicken breast and that's your response, you're an asshole

>> No.6884738

>>6884730

until it's a ubiquitous household appliance, sure, but sous vide still isn't a gimmick.

>> No.6884761

>>6884730
I'm not an asshole and grills tend to dry out the meat whereas sous vide or the foil pouch technique keeps the juices in

>> No.6884765

>>6884761

juiciness has nothing to do with a bag, it as to do with not overcooking the food.

>> No.6884770

>>6884765

and it's not specifically the bag that gives the method its effectiveness, it's the temperature control.

>> No.6884772

place 1-4 chicken breasts on a paper plate. Microwave on high until done in the center, sprinkle some salt and eat. Yum.

>> No.6884848

>>6884715
Oyakodon taste like shit when made with chicken breast instead of chicken thighs

>> No.6884857

>>6884848

>tastes like shit

the hallmark exaggeration of the culinary sophomore.

>> No.6885139

>>6884848
hardly.. if youre really complaining that much saute the chicken in a bit of butter first for some extra fat and simmer in the tsuyu for a little bit longer

>> No.6885149
File: 37 KB, 400x399, excitedspy.jpg [View same] [iqdb] [saucenao] [google]
6885149

>>6884772
>>6884672
sounds delish

>> No.6885186

Marinate, Grill for marks and color, finish up baking in the oven.
Ultra juicy and delicious.