/ck/ - Food & Cooking

[Anonymous No.13230954]

What is a good way to make spicy chicken?

[Anonymous No.13230965]

>>13230954
>5 days
Not only is that overkill, but it's a dangerous amount of time for chicken to be in the fridge

[Anonymous No.13230967]

>>13230954
Don't, spiciness is soychild stupidity, they try to pretend to be real men by hurting themselves. If you are a real man you know that the ultimate flavor of food is its natural flavor with no seasoning.

[Anonymous No.13230970]

>>13230965
He says he’s going to roast it. That kills all germs.

[Anonymous No.13230984]

>>13230970

[Anonymous No.13230987]

>>13230965
i agree, but the hot sauce probably preserved it. those things are full of sugar anyway

[Anonymous No.13231001]

>>13230970
you do know that germs release toxins when they die right?
good luck finding kidney and liver donors

[Anonymous No.13231011]

>>13231001
How would germs breed in a mostly vinegar environment?

[Anonymous No.13231021]

>>13230954
I basically do this, but only for a few hours. Not very pacient, the most difficult thing for me is not opening the sauerkraut for a whole month

[Anonymous No.13231047]

>>13230954

wow I figured that fat annoying fuck would be dead.

[Anonymous No.13231063]

>>13231011
>he doesn't know
then eat it

[Anonymous No.13231068]

>>13231011
They’re vinegerms

[Anonymous No.13231074]

>>13230987
probably the vinegar rather than sugar content

[Anonymous No.13231078]

>>13231011
acidophiles?

[Anonymous No.13231079]

>>13231074
yeah, you're right

[Anonymous No.13231080]

>>13230954
sounds gross

[Anonymous No.13231083]

>>13231011
Putting vinegar on the outside of it doesn't mean it's penetrated the entire thing. Still lots of places for bacteria to grow.

[Anonymous No.13231091]

>>13231083
>Putting vinegar on the outside of it doesn't mean it's penetrated the entire thing.
>immersed and vacuum sealed
>only on the outside

[Anonymous No.13231118]

the real mistake is cooking it.
He's got a fermented chicken he's going to completely ruin by killing off all the good bacteria.

[Anonymous No.13231129]

>>13231091
Completely irrelevant, it only sits on the outside.

[Anonymous No.13231136]

>>13230965
Shut the FUCK up boomer

[Anonymous No.13231143]

>>13231136
Meant for
>>13230967

[Anonymous No.13231145]

>>13231001
What toxins?

[Anonymous No.13231189]

U mad wite boy?!?! We eating dat flavor food!

[Anonymous No.13231234]

>>13230954
>3 different hot sauces
I am the bone of my sauce.
Capsicum is my body, and fire sauce is my blood.
I have created over a thousand sauces.
Unknown to Carolina Reapers, nor known to Trinidad Scorpions...
So, as I pray...
UNLIMITED SPICE WORKS!
So, as I pray... UNLIMITED SOYFACE WORKS

[Anonymous No.13231246]

>>13231129
Chicken isn't impermeable, fampai, that's its entire thing. Having it immersed and vacuum packed will force shit all through it over days.

[Anonymous No.13231247]

>>13230954
>3 different hot sauces
>3 different hot sauces
>3 different hot sauces

[Anonymous No.13231260]

>>13230965
vinegar is antiseptic

[Anonymous No.13231262]

>>13230954
Why

[Anonymous No.13231282]

>>13230965
Oh boy we have a smart guy here. You can brine meat in vinegar up to 2 weeks and its fucking delicious.

The Germans have been doing it for hundreds of years.

[Anonymous No.13231287]

>>13231260
No it isn't, it actually breeds worst bactirea.

[Anonymous No.13231294]

>>13231282
>>13231287
This is gonna be a holy hell if the argument of brining vs fermentation picks up.
I'll go make some popcorn.

[Anonymous No.13231311]

>>13231287
This is why I don't drink water I have boiled. The bacteria that can live in boiling water is pretty gnarly.

[Anonymous No.13231320]

>>13230954
>3 different hot sauces
>sriracha
>taco seasoning
>5 FUCKING DAYS

[Anonymous No.13231339]

>>13230954
Movieblob is a disgusting subhuman thinks that mountain dew chicken is good, don't take his advice for cooking. Fuck, don't take his advice for anything, he skipped a relative's funeral to play Super Mario 3 and likened it to the Vietnam war, and wrote a book about how much he salivates over Mario.

[Anonymous No.13231348]

>>13230965
Bro, I work in a grocery store. The product in the back is usually good for a week or more on poultry, and like three weeks on beef and pork. One of the reasons we don't get to keep it in our fridge long is because it's already been dead for some time, but had to be processed at the factory, and then shipped out to the store.

Basically some of the beef that you buy can be over a month old from time of slaughter.

Five days in the fridge for a chicken is fine.

[Anonymous No.13231423]

>>13231068
Fucking underrated

[Anonymous No.13231451]

>>13231246
You're pretty smart but
>>13230954
>sriracha
>taco seasonings
>hot sauces
Discarded

[Anonymous No.13231488]

some of you guys are alright. dont go to bob's local movie theater.
he's gonna release the nerve gas

[Anonymous No.13231494]

>>13230967
Ok, Becky !

[Anonymous No.13231521]

>>13231488
>gonna release the nerve gas
>>13231488
>1488

oh shit!!!!

[Anonymous No.13231903]

>>13230954
5 days in a vinegar based marinade? enjoy your rubber.

[Anonymous No.13231977]

yeah you guys are hung up on the food safety element but that's probably the worst thing I've ever seen done to chicken from a cooking point of view

[Anonymous No.13231993]

Never woulda thunk Movie Bob and Jack were the same man.

[Anonymous No.13232134]

>>13230954
Why go to all this effort and risk food safety just so you can burn your mouth and tongue and what little your pallet can pick up on is vinegar? Burning is not a flavor, it's a way to mask the taste of putrid food you probably shouldn't have been eating to begin with. It always seems to stem from cultures that fucked around with food safety. When I cook I just delete the ridiculous amounts of mouth numbing shit from recipes. Chinese, Indian, Mexican food all taste phenomenal without burning your mouth and ass.

[Anonymous No.13232426]

>>13230954
>chipman

[Anonymous No.13232819]

>>13232134
Whytoids can't handle spice

[Anonymous No.13232824]

>>13230954
Boiled is fine.

[Anonymous No.13232843]

>>13231311
The one and only safest way to purify water to drink is to boil it you mouthbreathing moron

[Anonymous No.13232935]

>>13232134
spice in appropriate amounts opens the gate to other flavors you tastelet. But being a retard and dousing something in some random brand name hot sauces for fucking five days is retarded

anyways, the acidity will ruin the texture of that chicken, chicken shouldn't be marinaded more than six hours in something that acidic.

[Anonymous No.13232973]

>>13230954
>3 different hot sauces

[Anonymous No.13232993]

>>13231339
did he carbonize the top of that chicken or is the picture quality just that bad?

[Anonymous No.13233039]

>>13230954
>I've destroyed the protein strings in the meat
>hell yeah
>I've also potentially let develop dangerous mold spores & bacteria that can resist the cooking process

[Anonymous No.13233090]

>>13230967
This but unironically. At most, all you should need is salt

[Anonymous No.13233255]

>>13232843
>he doesn't know about the thermophiles living in his hot water heater

[Anonymous No.13233274]

>>13230954
>If chicken is left to marinate in an acidic based marinade (like citrus or vinegar) for too long, it will actually become denser and tougher. If chicken marinates in an enzymatic marinade (like ginger, pineapple or papaya) for too long the enzymes can break down the protein to where it actually turns so soft that it becomes a mushy texture.
>So, although chicken can safely marinate for two days, it is highly recommended to marinate it for far less time than that.

[Anonymous No.13233322]

>>13230965
Overkill? Yes
Dangerous? Not in the least bit

[Anonymous No.13233354]

>>13230954
Jesus Christ this guy tweets a whole fucking lot

[Anonymous No.13233483]

>>13233354
Bob tweets close to 24 hours a day sone days

[Anonymous No.13233555]

>>13230954
Put some chicken breasts in slow cooker
Pour a bottle of hot sauce on them
Low heat for 5 hours or more and shred with forks

[Anonymous No.13233653]

>3 different hot sauces
>duct tape (?????????)

[Anonymous No.13233742]

>>13230967
good b8

[Anonymous No.13233779]

>>13230954
This is what he's been doing since the Escapist fired him?

[Anonymous No.13233798]

>>13233779
He still works for the Escapist iirc

[Anonymous No.13233806]

>>13231011
you're mothers vagine is pretty vinegary and I dont hear anyone calling it a germ free environment

[Anonymous No.13234044]

>>13233798
Isnt the escapist just an accountant and the guy from zero punctuation?

[Anonymous No.13234089]

>>13230954
Not like this guy, that's for sure. You want layers of flavor that make sense, not just "a bunch of hot shit in a bag."

Brine your chicken breast for ~4 hours in a salt and sugar solution and that's going to give you optimal texture for the meat. Pat mostly dry, then season with a touch of salt, black pepper, cayenne, sweet paprika, and chipotle. Seasoning chicken first gives a more assertive flavor than only seasoning the breading, and the different spices create depth to the level of heat and can be adjusted to your liking. Season your flour and drizzle in a little of your brining liquid to create a few lumps in your breading to help with crust formation and make it cripsier. Dredge > egg wash > dredge, then let sit for 10-15 minutes before deep frying to ensure your breading sticks.

Deep fry and let rest a couple of minutes before you assemble your sandwich. Butter and toast your bun, serve with some good quality dill pickles, cheese (pepperjack is great), lettuce, and tomato for a deluxe version, or just pickles for a more classic approach. If you want some additional heat, you can also slather on some additional hot sauce of your choosing.

[Anonymous No.13234095]

>>13234044
I dunno

[Anonymous No.13234109]

>>13230954
The Portuguese do it pretty well, so do Indians.

blend up a marinade of hot peppers, something smokey (smoked paprika, ancho, obviously optional), alliates (garlic, onion), oil, citrus juice or vinegar, seasoning, and possibly something bacterial or enzymatic (pineapple/mango/kiwi/papaya, yogurt, but not both, the dairy will break down).

Slash, poke, separate or cockspatch the chicken if desired, and slather with the ruddy goop. Let sit for half an hour minimum, roast at 425F minimum for crispy skin. Cook until done (depends on size of chicken/pieces). Best over charcoal or wood, but good regardless.

Do you want an actual recipe, or is the gist of it good enough?

[Anonymous No.13236055]

>>13233322
full house check

[Anonymous No.13236069]

>>13230965
/thread. Vacuum sealing at refrigeration temperatures for 5 days has the potential of incubating anaerobic bacteria whose toxins are not broken down upon heating. Hopefully the imbeciles who replied to you get botulism one day. Very horrible thing to see in action.

[Anonymous No.13236108]

>>13234109
Actual recipe plz
Don't forget that 95% of this board is barely capable of making a peanut butter and jelly sandwich

[Anonymous No.13236119]

>>13236069

Particularly, hopefully moviebob gets botulism

[Anonymous No.13236125]

>>13230967
>t. Spicelet

[Anonymous No.13236202]

>>13231234
>1234
Underrated

[Anonymous No.13236212]

>>13231074
pickled chicken

[Anonymous No.13236227]

>>13234109
Yeah but you don't marinade for more than four or five hours with something strongly acidic because it destroys the texture of the meat (botulism concerns aside). Marinades like that are something you put it in not long before cooking, not something you let sit overnight much less over a working week.

[Anonymous No.13237005]

>>13236108
Off the top of my head, but it's all basically the same shit anyway.

For 1 medium roaster, 2 squabs, or a pack of thighs:

blend:
- 2 scotch bonnet (or hotter if you want, but this is the best ratio of flavour and heat imho)
- 3 red jalapenos or 6 piri-piris
- 3 cloves of garlic
- 1 tbsp smoked paprika / 1 thumb sized shred of an ancho chili
- 1/4 tsp ea. ground coriander, ground cumin
- juice of 1 lemon
- 1/4 cup red wine vinegar
- 1/4 cup neutral-ish (canola, sunflower, whatever) oil
- flesh of 1 kiwi

cockspatch chicken, and coat generously with marinade. Allow to soak for at least half an hour.

roast... if in oven, at 435 for 20 mins, flip, then another 20 mins. If on barbecue/over coals, then over medium-low heat (aim just south of 450), flipping every 10 mins and quenching any flare ups.

[Anonymous No.13238540]

When I use an acidic marinade like mojo for anything more than a couple hours, up to a day at most, I can already see the chicken getting reduced to goo. With all the vinegar in those hot sauces, how the fuck does this not just turn into a gelatinous sack of chicken after five days?

[Anonymous No.13238762]

>>13230954
this is kinda stupid

would you even taste the actual chicken anymore? not only that , it'll certainly taste unfresh as well, even if its "safe to eat"

[Anonymous No.13239063]

>>13230965
5 days is well within a safe time frame that doesn't taste or smell off as long as the meat isn't old when you buy it. Don't let manager special stuff sit around though.

[Anonymous No.13239076]

>>13236227
*marinate
Marinade is not a verb, cooklet.
Get some experience before you post here.

[Anonymous No.13239086]

>>13230954
>taco seasonings
you just know, just fucking know, it's one of those Santa Maria premixed powder bags

[Anonymous No.13239093]

>>13231234
nice digits, spice works

[Anonymous No.13239123]

>>13236108
Pb&j and tendies

Tendie chefs are worried about hot sauce and Reddit

[Anonymous No.13239128]

I'm so fucking lonely, bros.

[Anonymous No.13239496]

>>13239128

[Anonymous No.13239535]

>>13231189
Except it's a wh*toid making this garbage

[Anonymous No.13239694]

What spices should I put in 2 cups of flour for fried chicken? The recipe I followed last time was fine but it was pretty mild

[Anonymous No.13239712]

>>13239694
shut the fuck out

[Anonymous No.13239844]

>>13239694
I don't know about measurements since I just do it all to taste, but ingredients wise you could use garlic powder, onion powder, smoked paprika, cayenne, black pepper, and salt. That's pretty much what I've always used for fried chicken and everyone always loves it.

[Anonymous No.13239904]

>>13232935
This is unironically true based on the science behind what spiciness does, and the argument against making food spicy is still also valid.

As usual there is a middle ground /ck/ will refuse to see

[Anonymous No.13239908]

>>13233255
There’s no thermophiles in your water heater, and if there are, they’re probably only minutely more harmful than the fuckton of heavy metals in it
CHANGE YOUR WATER HEATERS ANON OR AT LEAST CHANGE THE SACRIFICIAL ANODE OR YOU WILL BE BATHING/COOKING WITH HEAVY METALS

[Anonymous No.13239933]

>>13239908
You're supposed to change the water in the water heater? I haven't touched mine in 8 years and I doubt the people here before me did either.

[Anonymous No.13239953]

>>13239933
You don’t change the water, the water cycles naturally.
There’s an electrical component called a “sacrificial anode” made out of zinc. The idea is that it breaks down first before things like iron and whatever other bullshit they have inside them.
Once the zinc runs out, the other metals in your heater begin to decay and pollute your water. It’s the same reason we put zinc on nails, screws, etc

[Anonymous No.13239961]

>>13239953
Oh. How often do you change it?

[Anonymous No.13239963]

>>13239933
PROTIP: this is why you’re supposed to always use cold water for consumption

PROTIP 2: Alliums and Brassicas (things related to onions and broccoli) are good at removing heavy metals from your body (see: Sweden)

[Anonymous No.13239969]

>>13239961
It probably says it somewhere on the water heater, some kind of scheduled maintenance timeline (like every few years). Idk exactly but I think it’s usually ~5 years but the further you go past that point the more exacerbated the issues become.

[Anonymous No.13239971]

>>13239963
I always use cold water from the tap in cooking. I used to drink from the tap and I think it's supposed to be safe here, but I don't like the taste, so I drink bottled water mostly.
>>13239969
I will look into this.

[Anonymous No.13239990]

>>13239971
Drinking tap water is okay depending on your location, but water heaters can be seriously fucked up regardless of where you live. The part is called a sacrificial anode, so if you’re trying to look stuff up online make sure you include that.

[Anonymous No.13240010]

>>13230967
yes, you should absolutely keep doing that because your the realest real man. Ignore these ignormies who can't understand natural flavor.

[Anonymous No.13240164]

>>13230965
>hurr durr meat gonna kill ya
Shut the fuck up, boomer.

[Anonymous No.13240171]

>>13230965
>low pH and high sugar environment
Anything that grows in that environment deserves to kill me.