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Old 12-06-2012, 12:30 PM   #51
M0oG0oGaiPan
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with lots of mrs dash
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Old 12-06-2012, 02:21 PM   #52
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"make chicken breasts"? You don't "make" chicken breasts, you cook chicken breasts.
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Old 12-06-2012, 02:23 PM   #53
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"make chicken breasts"? You don't "make" chicken breasts, you cook chicken breasts.
Lol, it was only a matter of time
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Old 12-06-2012, 02:36 PM   #54
acheron
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step 1: throw the breasts away and buy thighs instead
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Old 12-06-2012, 02:42 PM   #55
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Thanks everyone. I make chicken breasts a few times per week. It seems that the best flavor would be had baking or grilling them.
chicken breasts, uncle ben's and some broccoli make me a few lunches every week!
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Old 12-06-2012, 03:12 PM   #56
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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
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Last edited by Howard; 12-06-2012 at 03:34 PM.
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Old 12-06-2012, 03:18 PM   #57
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Originally Posted by Howard View Post
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.
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Old 12-06-2012, 03:45 PM   #58
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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.
This though I make it into a chicken milanese over a arugula salad /w a nice lemon vinaigrette.
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Old 12-06-2012, 07:18 PM   #59
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I always like your tips, Howard--but come on! precisely no one has a home-made sous vide water bath.
i fail to comprehend
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