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12-06-2012, 11:30 AM
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#51
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Diamond Member
Join Date: Dec 2000
Location: dust2
Posts: 6,367
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with lots of mrs dash
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12-06-2012, 01:21 PM
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#52
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Lifer
Join Date: Apr 2000
Posts: 10,678
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"make chicken breasts"? You don't "make" chicken breasts, you cook chicken breasts.
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<Insert witty signature here>
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12-06-2012, 01:23 PM
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#53
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Lifer
Join Date: Jan 2005
Location: Land of Ooze
Posts: 17,335
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Quote:
Originally Posted by Rudee
"make chicken breasts"? You don't "make" chicken breasts, you cook chicken breasts.
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Lol, it was only a matter of time 
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12-06-2012, 01:36 PM
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#54
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Platinum Member
Join Date: May 2008
Posts: 2,762
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step 1: throw the breasts away and buy thighs instead
__________________
For instance, on the planet Earth, man had always assumed that he was more intelligent than dolphins because he had achieved so much -- the wheel, New York, wars, and so on -- while all the dolphins had ever done was muck about in the water having a good time. But conversely, the dolphins had always believed that they were far more intelligent than man, for precisely the same reasons.
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12-06-2012, 01:42 PM
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#55
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Lifer
Join Date: Oct 1999
Location: Tejas
Posts: 18,432
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Quote:
Originally Posted by Saint Nick
Thanks everyone. I make chicken breasts a few times per week. It seems that the best flavor would be had baking or grilling them.
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chicken breasts, uncle ben's and some broccoli make me a few lunches every week!
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12-06-2012, 02:12 PM
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#56
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Lifer
Join Date: Oct 1999
Posts: 45,829
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Huge thread wow.
With conventional cooking I would recommend an equilibrium brine. How good are you at math?
The other way you can cook them is low and slow. Salt them first, and then either put them into Ziploc bags with the air sucked out and throw them into a 140F water bath (beer cooler) and give it an hour, or bake them in the oven at 175F until the center reaches 145F. Could take 2-3 hours this way. If going into the oven, best to sauce the breasts so that the outsides don't dry out too much from evaporation.
Do these breasts have skin?
http://www.seriouseats.com/2010/04/c...vide-hack.html
Last edited by Howard; 12-06-2012 at 02:34 PM.
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12-06-2012, 02:18 PM
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#57
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No Lifer
Join Date: Jul 2006
Location: Bay Area
Posts: 53,775
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Quote:
Originally Posted by Howard
Huge thread wow.
With conventional cooking I would recommend an equilibrium brine. How good are you at math?
The other way you can cook them is low and slow. Salt them first, and then either put them into Ziploc bags with the air sucked out and throw them into a 140F water bath (beer cooler) and give it an hour, or bake them in the oven at 175F until the center reaches 145F. Could take 2-3 hours this way.
Do these breasts have skin?
http://www.seriouseats.com/2010/04/c...vide-hack.html |
I always like your tips, Howard--but come on! precisely no one has a home-made sous vide water bath.
__________________
PAB: My dad blew a tranny. I've been asked to see if I can get one replaced free.
brianmanahan: zinfamous is such a fool
he's known as AT:OT's tool
mentally he's such a klutz
his head is made of 50 butts
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12-06-2012, 02:45 PM
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#58
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Diamond Member
Join Date: Oct 2000
Location: MA
Posts: 8,680
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Quote:
Originally Posted by sjwaste
I butterfly them, otherwise the thin end is dry when the thick end is done. Favorite prep is to make cutlets - egg wash and bread crumbs (no flour), salt and pepper, and shallow fry in olive oil.
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This though I make it into a chicken milanese over a arugula salad /w a nice lemon vinaigrette.
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12-06-2012, 06:18 PM
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#59
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Lifer
Join Date: Oct 1999
Posts: 45,829
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Quote:
Originally Posted by zinfamous
I always like your tips, Howard--but come on! precisely no one has a home-made sous vide water bath.
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i fail to comprehend
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