WHAT THE FUCK!!!!
For the last 4 months all I can find is chicken breast. I fucking hate chicken breast. It's dry as fuck and sucks no matter how you cook it. I want thighs. I have been eating chicken thighs for decades, but now you can't buy them around here. The freezer section is literally overflowing with breast, though. Can these restaurants come trade my local grocery stores thighs for breast?
Thighs, meanwhile, cost about 54 cents a pound, compared with 26 cents a year earlier, according to the firm.
WUT?
They were $1.99/lb before Joe Biden. The best price I can find for thighs around here is $2.54/lb., and that's at Costco (costco.com). They never have these in stock, though. The web site says they have them for delivery, but you cannot go and buy them at a local Costco. The delivery is $10, making them $4.07/lb.
Best way to do breasts imo is pound them out, bread, and sauté. Turn it in to a Schnitzel, aka Scallopini / Escalope. From there you can make a large variety of dishes.
No bread allowed. I only eat keto.
Then no good. Too dry as you said. The breading and sautéing process adds some fats. Unless you make a chicken salad or something like that. Buffalo chicken dip is killer.
Try marinating and shredding the breasts or throw them in a slow cooker if your issue is the dryness. That usually works for me
riced cauliflower or zucchini noodles and some veggies for a soup.
You must not be buying Walmart chicken breasts that are pumped up with 20% saline broth. Hard to cook them because they expel liquid into the pan as they are heated and boil in their own juice.
Sounds like you live in a nigger area. The more niggers, the more demand for legs for BBQ.
Sous vide is a fancy shmancy cooking method but it can make some damn good moist white-meat chicken. I think you can also produce good results using a pressure cooker (insta-pots and their clones are just fancy pressure cookers). You might want to experiment.
Sous vide is a fancy shmancy cooking method but it can make some damn good moist white-meat chicken.
I'm pretty sure it's healthier to eat McDonald's than it is to eat food that was heated in plastic. I won't even eat cold food from plastic. No way in hell am I touching shit that was heated in plastic.
I think you can also produce good results using a pressure cooker (insta-pots and their clones are just fancy pressure cookers).
How do you do it without water, though? Boiling meat ruins it.
The temperatures involved in sous vide, typically not going higher than 145F, aren't enough to denature the plastic and release carcinogens. And that may seem like a really low temperature to cook meat at, but that's what you'd be aiming for in the middle of the cut if you used a meat thermometer.
As for pressure cooking, note that the point is to raise the boiling point of water to speed up cooking for recipes that require water. (Beans is a great example, you can make great beans in a half hour instead of six.) And there are steaming racks that go inside the newer pressure cookers so you don't have to submerge the meat.
A poached chicken breast, done properly, can be quite tasty and not dry.
I don't mean it's literally dry, like the desert. I mean it's dry as in it has no fat and no taste. It's like how a wine can be dry even though it's liquid. The texture is like you're chewing meat, but there's no flavor. It's how I imagine some industrial protein supplement #42 would taste. It's like what happens when you boil meat - all the fat melts and gets lost to the water. That's about the worst possible way to cook meat.
I’ll agree it’s bland, but that’s what salt and pepper is for. And yes, if you’re following keto, it has no fat. That’s what Mayo (but only homemade), and high quality butter is for, too. I mean, I get it, breasts are not as tasty and fatty as thighs, but breasts are also not terrible prepared properly.
wypipo dun no how yooz spiesez
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