/ck/ - Food & Cooking

Oh look it's this thread again

I always love a good /chicken breast general/ thread.

Regardless of seasonings, I'd sandwich the bread between two layers of saran wrap/cling film. Then used a meat tenderizer or a sauce pan to pound the meat until its ~ 3/4 of an inch. You mainly want to pound out the thick end. This should decrease the time required to cook the chicken and therefore should protect it from being abused to the point of dryness.

Marinades are great. A brine is even better. Best to experiment with seasonings.

Check out recipes for chicken piccata. If you're nervous about frying or baking, you can always try poaching, though you'll want to make the solution you're poaching in super flavorful.

Post pics, mon ami!

;oD

>>6036743

Cook them properly.

1) Pat dry. Why? Damp meat won't brown properly, and browning tastes good.

2) Season with salt and pepper.

3) Get your pan hot. Put oil in it. Put chicken in the pan. If it sizzles, good. If it doesn't sizzle, take it out--your pan isn't hot enough. Heat it up more and then try again. Cook the chicken so it's constantly sizzling, but not burning or smoking. No sizzle = not hot enough. Smoking = too hot. Keep it that way until the surface is nicely browned. Now flip it and do it again.
4) lower the heat and cook thru as needed. Careful not to overcook or it will turn tough.

Careful--chicken breast is the least flavorful part of the chicken, and also the easiest to overcook. If you find the above difficult then switch to legs--they're much more forgiving as far as cooking is concerned, and they have more flavor.

>>6036794

Stuffed chicken breast is pretty awesome.

If you haven't buy some fresh thyme or rosemary. Inhale them like you're a street urchin huffing gasoline or jenkem. Then incorporate however you'd like - in a broth, a pie filling etc

Marinade them. Then bake. Simple

>>6036911
>baking chicken breast
0/10

>>6036921

but, mon frere, you can cook them on top of vegetables and this is a pretty useful method for healthier and tasty preparations of chicken

what do you call a chicken breast stuffed into a human breast?

>>6036950
tell me anal

>>6036950
titducken

>>6036958
**anon

>>6036743
I actually just made two breasts. For one cut into strips, seasoned with salt, pepper and nutmeg, then flour then egg then panko breadcrumbs and fry until golden. I made some honey-mustard-lemon sauce to go with it.

For the other just a marinade of onion, parsley, white wine, salt, pepper and nutmeg again, then just flour and egg and fry again. The mariande I have incorporated into a chicken bone stock to flavour it.

>slice through the side to make two thinner pieces (or just use the meat tenderizer and make one big piece)
>marinate in bbq sauce
>grind on a bit of sea salt on each side
>throw in the pan and cook each side for 4 mins
>finish off in the oven for 5 mins at 400F

>>6036743

I've recently taken to making Paprika Chicken stir-fry, based of a recipe I saw Gordon Ramsay do. Link has his recipe--I don't bother to add cream, and use brown rice instead of that German Pasta stuff, but it's otherwise easy to cook and bretty good for taste--plenty of veggies and a bit of kick to the chicken.

https://www.youtube.com/watch?v=2xwoE56JPy8&channel=theFword

>>6036950
Dinner

rub them with red curry paste

>>6036743
Seasoning and butter, that is all.

boil then in water, then make chicken salad

Hi, /fit/.

>rub salt and pepper
>flash fry
>turn heat low
>add white wine
>throw in thyme, rosemary, and sage
>slice a chili i half and throw it in
>slow cook for an hour
>done

>>6037929
Sounds good, will try this next time I'm in the mood.

>>6037929
Spätzle are amazing, just use wholewheat flour.
There's also alot of eggs in them, which means even more protein.

slow cooker pulled chicken. just use bbq sauce or come up with another sauce

BRINE:
-1 cup worchestershire
-1 cup water
-1 tsp liquid smoke
-1/2 cup kosher salt
-Boil 20 sec, cool, brine the chicken breasts for 30 mins

SEAR
-remove from brine, dry with ptowels
-season HEAVILY with cracked black pepper, NO SALT
-Cast iron fry pan- 1 tbsp canola oil
-Oven preheat to 400
-HIGH heat- til smoking
-Sear side 1 for three minutes
-Flip, season side 1 with ground sage/thyme
-Insert probe thermometer to center of breast
-Put in oven, set temp alarm to 120
-At alarm, remove chicken, set on cutting board
-Cover w/ tin foil, probe thermometer still inside
-Temp will rise to 150, uncover, and cool thereafter
-When cooled to 140, slice each breast on a bias
-Serve atop a salad, or on a sammich, or fanned out along-side mixed veggies.

This is my method....

The key is the brine, the high heat sear, and the probe thermometer.

The most absolute simple way to cook a chicken breast is:
Take out of package, wash chicken, pat dry, salt and pepper (if yiu want to get really fancy add some paprika too), cook in a hot pan until done, make sure not to burn it.

>>6039466
>wash chicken

>>6037885
>implying all of /ck/ doesn't despise that memesauce

>>6039466
>Take out of package, wash chicken
>wash chicken

You fucking idiot.

>>6039898
you have to get the salmonella off dipshit

>>6036743
Fry them.

>>6039898

the slime is gross

>>6039584
>>6039898

you guys don't wash your chicken? it's literally the first thing we learn in cooking school

>>6039906
Yes, you have to get it off and into a nice fine aerosol that can settle on and around every surface, including you.

>>6039919
Really? You went to a fucking terrible school then. Ask for your money back.

http://www.foodrepublic.com/2014/06/17/never-ever-wash-raw-chicken-heres-why

>>6036943
>vegetables cooked in the juices that leak from the chicken when it's cooked

A good number of these :
http://ck.booru.org/index.php?page=post&s=list&tags=chicken

>>6039919
>>6039466
>wash
it's thoroughly sterilised by heat

>>6039956

That's the good part about that recipe.

The bad part is that because the chicken doesn't touch the pan it doesn't get browned, which means it has little flavor.

>>6039924
>not washing meat somebody else butchered

Enjoy your sawdust, cigarette ashes and smegma.

>>6040127
Sorry, I live in a civilised country with some actual standards. By the sounds of things you may as well just eat road kill if that's the standard your shop purchased meat is produced too.

>>6037929
Looks really good. See OP I found out the hard way that slicing your chicken breasts this way helps tremendously with the coating process

>>6036743
make light chicken soup 2 carrots 2 onions. simmer at lowest - has to simmer for an hour, take carrots onions out rehead add good eggnoodles till cooked, best chickeb souo ever

>>6040082
Any decent cook would give it a quick sear before roasting it on top of a bed of vegetables.

>>6040376

Good for you, you're not American. Here in America, only addicts, fuckups and slower witted immigrants work in the meat department, and the meat industry in general. Risking cross contamination by washing your meat is far preferable to the alternative.

>>6039466
>>6039919
If you want to get that disgusting liquid that comes from the chicken breasts, use some kitchen paper so you don't spread salmonella all over.

>>6040656
If your chicken is slimy, you shouldn't be eating. Slimy means decomposing.

>>6040671
Not really. Keep in mind that chicken breasts hold an important quantity of water through all the tissue. If you freeze chicken breasts for example, you will get that slimy liquid no matter what.

I saute seasoned chicken breasts in butter and olive oil. When they are done, I take them out of the pan, add more butter and a tablespoon of lemon juice and deglaze the pan. Bam, delicious sauce. Eat with vegetables.

>>6036743
try chicken tatare OP

>>6039466
>>6039584
>>6039898
>>6039919
>>6039924
I rinse before I brine or roast whole birds. It's not difficult to keep from splattering despite what the article says. I guess it's a good point for those who haven't put much thought into it, though.

>>6036743
>olive oil in pan
>throw the chicken in, salt, pepper and some other random thing with a asian name I found
>right before they're done i throw in some veggies

it's not THAT great but shit I've lost 40 lbs in a few months eating this 5 nights a week

>>6042116
what if im trying to gain lbs

>>6042251
Eat a lot of it

>>6036743
>>6036743
Good morning, /ck/unt.

Mix a can of Coca Cola (regular) with soy sauce, add a good tablespoon of cilantro, and just a pinch of garlic.
Let the chicken marinate for a while ( a few hours) then take the pieces out of the "marinade", and put them in a frying pan with some olive oil.

Add a teaspoon of cornstarch to the "marinade", then pour everything over the chicken. Slowly cook on medium until the "marinade" has turned into a somewhat "creamy" sauce ( somewhere around 15-20 minutes). Stir often, slowly.

Serve with basmati rice with some cilantro.

>>6042336
>Mix a can of Coca Cola
>Americans

>>6042251
Just bread and pan fry it then, serve it over pasta. It's carbs for days.

>>6042370
I'm french you retard.

Bake at 435 for 20 minutes. Season with whatever you want.

>>6042251

Then maybe you shouldn't be eating lean meats.

Made this yesterday. Julienned some fresh sage, minced some garlic. Black pepper, lemon juice on top. Salt. Then put some parm on the top. Put it in the oven for 450, 20 minutes.

Lemon Sage Chicken Parm.

Easy. Quick. Delicious.

brine makes a big difference

>>6042336
>>6042385
If you're French, do you know if your Coke is HFCS or sugar based? Would it matter for the recipe?
I doubt it would, but it might be interesting to test.

>>6043483
Sugar.
It probably matters, yeah, but HFCS based coke could be good, I don't know.

>>6036743
god i've seen this pic posted on here on for years, is it like the first pic that comes up on google for chicken breast?

>>6036743
DO NOT LISTEN TO THESE UNEDUCATED WHITEYS THAT CAN'T COOK FOR SHIT

you know why your chickuhn tastes like S H I T?
it's because you DISGUSTING westerners don't wash off the shit slime. the MOST IMPORTANT part of cooking chicken is the PRE-SEASONING.
what you do is clean the chicken with lemon.
>demonstration: https://www.youtube.com/watch?v=j1IRv6u_niU

THEN, you're ready to season it. We, Dominicans use a marinad for most of our meat and fish. it has:
>onion
>green pepper
>garlic
>oregano
>olive oil
>cilantro (coriander in shit english)

this is how you make it: https://www.youtube.com/watch?v=FgPb2r7E1Gc

you can make one for a one time use by simply using 1 small onion, 1 green pepper, 5 cloves garlic, 2 cilantro little branches, some oregano.
you BLEND that shit, throw it in the WASHED CHICKEN WITH THE METHOD I SHOWED YOU, cover, leave in fridge over night. cook in pan next day and enjoy dominican life

>>6036991
>nutmeg
>savoury dish

>>6036743
Is that wild caught or farm raised salmon? If it's farm raised it's artificial color. Don't eat it.

>>6039397
I'll probe your thermometer, if you catch my drift.

>>6044365
racism outside of /pol/ is against the global rules anon

>>6044455
>being this new

>>6044455
dont care,
D O M I N I C A N S E A S O N I N G
O
M spa@avoid3
I sp#amavoid
N sp1amavoid
I s$4pamavoid
C sp5amavoid1
A 4spamavoid3
N spamavoid3
S
E
A
S
O
N
I
N
G
is the BEST

>>6044397
10/10

>>6036743
>feed them to pig
>have pig roast

>>6044455
People fail to realize that blue boards are meant to be sfw (as opposed to the yellow ones)

>>6045427
People fail to realize that you can change they style/color of the boards.

Did I do acceptable /ck/ ?

>>6046268
too much white on that plate

>>6046268

It looks like someone did a ten man blow bang on your pasta

>>6046268
chicken looks burnt irregular, less heat

>>6046268

Was it edible?

dice it up and fry it
put it in a tortilla wrap with tomatoes, lettuce, bacon/ham
mix mayonnaise wiht mustard/lemon/herbs/honey/whatever and drizzle a bit on top

>>6044378
>2015
>Not being acquianted with the mystical power of nutmeg

>>6046285
Yeah it wasnt bad, I think I needed a better marinade and more alfredo sauce.

>>6046550

I think you need to learn to control the heat better before you go fucking around with sauce. Don't cover up your shortcomings with sauce, improve your cooking instead.

>>6046268
>>6046268
D I S G U S T I N G
I.........Garlicless.
S........Onionless.
G........Seasonless.
U........greenpepperless
S........cilantroless
T........oreganoless
I
N
G

unedible piece of white garbage food. kill yourself and keep buying $15 immigrant food at restaurants. you will never get our taste since you ignored the single most important post in this thread (>>6044365)

>>6046263
4. All boards that default to the Yotsuba B or Burichan (blue) themes are to be considered "work safe." Violators may be temporarily banned and their posts removed. Note: Spoilered pornography or other "not safe for work" content is NOT allowed on the work safe boards.

>>6036782
Anon, brine, THEN marinate. The brine will have increased the moisture of the chicken breast and opened up the pores. With that, you marinate the chicken and the meat will be taking in lots of the marinade. Then you grill it, or make Scallopinis as you suggested and pan fry them. Now all you need are side dishes.

>>6046804

Yes, we all know the rules. But frankly, you're a first-rate moron if you think there's even a remote possibility that anything on 4chan is worksafe.

>>6046704
Agreed it looks like shit and would taste like shit, BUT DON'T YOU FUCKING INSULT FRENCH CUISINE!

Your knives are dull, your shoes are filthy, your cutting boards and unsanitised, your oven doesn't work properly, YOUR HAIR IS ALL OVER THE FOOD AND YOU DON'T WASH YOUR HANDS!

Get the fuck out of my kitchen you rancid contaminated ape!

>>6046825
True, but rules are rules and you're gonna get banned if you don't follow them

>>6039956
Homer Simpson would think that is delicious. Poor choice in reaction image.