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/ck/ - Food & Cooking


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8624293 No.8624293 [Reply] [Original]

There's literally nothing good about Chicken Breast, except that it's cheap and a good source of protein for BBers.
>Gets Dry way too easily
>No flavour
>Smells like shit


There are Chicken cuts which can better fulfill the role of chicken breast such as Boneless Thighs. Chicken Thighs are also a lot more forgiving. You can never go wrong with chicken thighs.

>> No.8624298

>>8624293
>>Gets Dry way too easily
just cook 'em like jack does

>> No.8624299

>>8624293
cheap, lean, boneless.

>> No.8624300

>>8624298
and how is that?

>> No.8624305

>>8624300
https://www.youtube.com/watch?v=eO6e5k6Vvnc

>> No.8624321

git gud

>> No.8624332

>>8624293
I recently switched from chicken breasts to thighs. I believe I stuck with breasts for a good while because being fit was part of my identity, and the idea that thighs are just fatty and bad for you was really hammered into my head. So, mostly ignorance?

I'm never going back desu. Even if you cut away 100% of the visible fat with your thighs (though, of course, no need to), they stay extremely juicy pretty much no matter what you do with them.

I used to bake them along with potatoes for dinner. Recently, I've just been cutting them up and pan-frying them in coconut oil. Will occasionally throw onion, garlic, lime or lemon in there with spices, and if I'm making a pan sauce, slowly introduce cold chunks of butter and reduce. Very tasty, great with rice obviously.
May try adding canned condensed coconut milk instead of the butter next time I do a sauce.

>> No.8624350

>>8624293
>There's literally nothing good about Chicken Breast, except that it's cheap and a good source of protein

literally just answered your question

Also it's mild in flavor so you can fuck with it a lot/it generally doesn't offend

>> No.8624352
File: 575 KB, 238x200, 1478895757615.gif [View same] [iqdb] [saucenao] [google]
8624352

>>8624293
Look OP, just because you cook chicken like shit doesnt mean it is shit, it just means youre shit.

>> No.8624456

>>8624293

Learn how to cook. Chicken breast is great.

>> No.8624459

chicken breast cooked hot and fast like in a tandoor or under a flat iron is good as fuck. juicy with a hard sear and toothsome. i love it.

shitting on chicken breast is a sure sign that you are a sophomore eater. you aren't done on your path to gastronomic enlightenment yet. when you can enjoy anything if done correctly, that;s the goal right there.

>> No.8624460

The thing I like best about chicken breast is that it pretty much pisses everyone off.

If you like it because it's easy to cook, it means you suck at cooking because ur afraid of bones LMAO sheple!

If you hate it because it's dry, it means you suck at cooking because u overcooked it won't make u sick u pussy beta cuck LMAO sheple!

If you like it because it's high protein low fat low carbs it means ur ignorant about nutrition dum fitfag I bet ur fat LMOA sheple!

If you like it because it's a blank slate from which to add flavors and textures as desired, it means u hate real meat like thighs LMOA shepple!

If you hate it because meat is bad for the environment it means don't you know there are starving kids in afraica? For every child you don't eat I'm gona eat six LMAO sheeple!

etc... basically, there is no winning with chicken breast, only losing

>> No.8624689

Chicken breast is the Paris Hilton of chicken cuts.

It's dry
It's white
It's almost devoid of fat
It has no personality of its own
Everyone has had it at least once
It's usually disappointing and just lays there

>> No.8624694
File: 60 KB, 990x557, tipper o'fucktatrd.jpg [View same] [iqdb] [saucenao] [google]
8624694

>>8624293

>> No.8624702

>>8624460
nice

>> No.8624738

>>8624689
The who?

>> No.8624853

>>8624689

I bet you thought this was really clever huh?

>> No.8624890

>>8624293
>breast is cheap compared to any other part of the burd

>> No.8624959

>>8624293
I know, right? Always more of a thigh man myself.

>> No.8624978

>>8624332
No one asked for your life story Redit boy

>> No.8625116

I like the dryness, fucking fight me.

>> No.8625142

>>8624293
Brine it white wine for a few hours. Pan sear the shit out of both sides then take your pan and bake at 400 or so until done.
Take out of pan and let breasts rest. Deglaze with chicken stock/white wine. Turn off heat add butter. This is a quick, dirty way to make a beurre blanc sauce.
Aromatics are completely up to you, but I've been into blood orange glazes recently.

>> No.8625144

>>8624689
What did he mean by this?

>> No.8625162
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8625162

>>8625142
>brine
>white wine
You know nothing about cooking.

>> No.8625168
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8625168

>>8624300

>> No.8625170

>>8625162
I know the difference between a marinade and a brine. I just prefer the verb brine to marinate when the action of soaking a piece of meat in salty water or some other liquid is the same.
Of all of my very informative post you try to nail me on awkward word choice?

>> No.8625213

>>8625170
>Of all of my very informative post you try to nail me on awkward word choice?
No one cares about legitimate information on this board. It's all just shitposting and fast food memes.

>> No.8625216

>>8624293
>>Gets Dry way too easily

You know the oven can go over 350 F, right?

>> No.8625231

>>8625170
>I just prefer the verb brine to marinate when the action of soaking a piece of meat in salty water or some other liquid is the same.
Why?

When I hear the word brine, my first thought is salty water. Marinate denotes soaking something in a marinade, which is clearly the proper word.

It's about the use of precise language. Which doesn't matter on 4chan of course, but it's indefensible to use brine as a synonym for marinate.

>> No.8625313

>>8625231

Brine and marinade have been historically interchangeable, the distinction between salty and acidic liquids is a relatively modern thing.

Anyway, I do think marinating in white wine is pretty retarded anyway especially if you're doing a pan sear. It's not gonna do shit except make the surface brown slower and burn faster.

>> No.8626278

>>8624293
don't hate on my tendies

>> No.8626282

>>8624293
>I have no cooking skill, but it's this ingredient that is shit
Yeah, fuck off.

>> No.8626388
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8626388

>>8624321
how do

>> No.8626405
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8626405

>Why does everyone like Chicken breast?

Cleaner results.

Dark meat has more flavor, but you get faggots going "OH MUH GAWD TOO GREASY."

>> No.8626429

>>8624293
Chicken breast is very good when cooked properly. The problem is everyone overcooks chicken. With dark meat that's okay. 170F is actually preferable to soften the tendons. But anything above 160 with white meat will result in dry and chewy.

Frying is obviously an exception.

>> No.8626440

I personally don't like chicken thighs, they've always been more difficult to cook for me and the taste difference isn't worth it. Breasts are easier to cook, you can do more with them with less hassle, and you can add different flavors to it that won't have the distinct taste of chicken fat like thighs usually do.

Thighs are the best part of fried chicken usually but that doesn't mean it's best for everything else.

>> No.8626487

>>8626440
this

thighs are only for frying.

>> No.8626517
File: 63 KB, 565x600, that fucking breast.jpg [View same] [iqdb] [saucenao] [google]
8626517

>> No.8626521

>>8624978
>makes a post about cooking
>on a cooking board

>> No.8626541

>>8626487
>thighs only for frying

Excuse me, but you're so wrong we can here your mom calling to come and get your tendies.

>> No.8626594

>>8626541
>here
If you're going to call someone stupid, don't make childish spelling errors

>> No.8626596

>>8625313
You don't live in history, you live in modern times. Brine is the word for a solution with an abnormally high salt content, something which white wine is not.

>> No.8626620

>>8626541
see
>>8626594

Also:
>tendies
>>>/tv/

This board isn't for shitposting. Go back to your containment board.

>> No.8628072

>>8626429
My irrational fear of salmonella and food poisoning makes me overcook chicken

>> No.8628110

>>8628072
That sucks Anon. Maybe this will help a bit. Salmonella doesn't only die at 165 degrees. That's just when ~99.999% of all salmonella will die in 1 second. Salmonella will actually start dying at temperatures as low as 136 for chicken.

https://meathaccp.wisc.edu/validation/assets/App%20A%20Poultry.pdf

Even at only 150 degrees, in 4.2 minutes the chicken will be safe given a worst case scenario. At 155? 54.4 seconds for worst case scenario. 160? 16.9 seconds.

When you remove chicken from heat it will still keep cooking. In fact, the internal temperature where it is its coldest will continue to rise 5-10 degrees when removed from heat at high temps. I always cook my breast to 150 degrees then remove from heat and wrapped in aluminum foil. 5 minutes later the chicken is over 155 degrees and perfectly safe to eat.

For you? Even removing from heat at 160 degrees will make a tremendous difference compared to removing at 165.

>> No.8628633

>>8626596

a certain threshold of progress needs to be reached before the residue of a word's historical meaning is truly gone, that hasn't happened. the word 'marinade' will intuitively mean salty water to many people based on their knowledge of latinate languages. you can't be an autist about these things.