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/ck/ - Food & Cooking

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7572201 No.7572201 [Reply] [Original]

when i bake chicken breast they always turn out tough and rubbery. how do i cook it so it's nice and tender?

>pic unrelated

>> No.7572205

400 for 14 minutes.

>> No.7572210

Butter pan, medium high heat, butterfly chicken, add whatever spices, 4 minutes each side, covered.

>> No.7572214

>>7572205
Wow really? I've been doing 375 for 20 minutes.

>>7572210
I'll try this.

>> No.7572216

>>7572201
Stop overcooking it.
Try using split breasts. The skin and bone help keep the breast moist.

You could also try brining the breasts before cooking them.

>> No.7572220

>>7572216
If I want to marinade also, do I brine before that?

>> No.7572263

>2016
>not marinating and searing your chicken tits before throwing them into the oven
a little vinegar or citrus juice will do wonders for proteins anon

>> No.7572270

>>7572263
What type of vinegar should I use?

I'm new to this, I bake a lot but cooking meat is out of my league.

>> No.7572281

>>7572201
Sous Vide is only way i will cook chicken breast

>> No.7573440

Get a probe thermometer so you know when they are done cooking.

>> No.7573464

>>7572270
Using a Greek dressing with balsamic vinaigrette as a marinade and letting it rest overnight in the fridge before cooking makes the meat moist and tender.

>> No.7574851

>>7572281
shut. the. fuck. up.

>> No.7574904

>>7572201

Anywhere from 375 to 400 is fine.

The best way to get the kind of results you want is to use a thermometer and pull it when you get the temp you want, which should be about 165 in the breast.

Another option to try is to inject it with a liquid, like spiced apple juice, or any of the BBQ injections, as this will help keep it from getting to dry if you cook it too long.

>> No.7574912

>>7572216
>Stop overcooking it.

this is all you need to do.

>>7572220
Marinade and brine are redundant. If you're marinading then skip the brine.