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Post by Ditch Fahrenheit on Feb 15, 2017 16:22:05 GMT -8
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Post by Jimmers Nice Guy on Feb 15, 2017 16:35:34 GMT -8
sounds gross,tastes great!
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Post by Ditch Fahrenheit on Feb 15, 2017 16:41:11 GMT -8
sounds gross,tastes great! Smells up the house pretty bad too.  |
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MetalPSI™
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Joined: March 2016
Posts: 2,742 
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Post by MetalPSI™ on Feb 15, 2017 17:41:10 GMT -8
 Thanks for the input guys, keep it coming. I might try one of those chicken recipes tomorrow.
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Feb 15, 2017 17:43:05 GMT -8
Ever fry chicken?
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MetalPSI™
TCBF Member
I don't make the internet, I just report it
Joined: March 2016
Posts: 2,742
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Post by MetalPSI™ on Feb 15, 2017 17:54:23 GMT -8
Pan fry, don't have a fryer. And actually, no I don't think I've ever really fried it. Unless you count the 2 years I worked at KFC  |
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Feb 15, 2017 18:00:22 GMT -8
FTR, pan-frying is how chicken should be cooked. Deep-frying it can make the crust more like a shell that doesn't stick to the meat and falls off after one bite.
Yes, pressure-frying is different.
Also, for most any dish where the breast will be cooked whole, I'd brine the breasts first. Personal preference there, though.
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MetalPSI™
TCBF Member
I don't make the internet, I just report it
Joined: March 2016
Posts: 2,742
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Post by MetalPSI™ on Feb 15, 2017 18:07:33 GMT -8
Pressure fying is downright dangerous. I am amazed that most of those scars have completely faded
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Feb 15, 2017 18:19:11 GMT -8
You've been pressurefied?  |
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Post by Siggy's Tar Dust® on Feb 15, 2017 19:43:45 GMT -8
FTR, pan-frying is how chicken should be cooked. Deep-frying it can make the crust more like a shell that doesn't stick to the meat and falls off after one bite. Yes, pressure-frying is different. Also, for most any dish where the breast will be cooked whole, I'd brine the breasts first. Personal preference there, though. Absolutely agree. I use a cast iron skillet with enough oil to bubble just about halfway up the pieces. And brine is the way to go, especially if the pieces are large. |
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Post by Ditch Fahrenheit on Feb 15, 2017 19:51:43 GMT -8
I always judge chicken breast by moistness and tenderness. And getting it right can be an art.
Except for the crock pot, my best results have always been with a pan and a small amount of olive oil or butter (just a little more than necessary to coat the pan).
High temp sear for color, followed by low-heat covered cooking, followed by no-heat cooking.
And yeah, brine increases moisture.
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Post by Jimmers Nice Guy on Feb 16, 2017 16:04:54 GMT -8
I am not eating any of this...
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Post by Ditch Fahrenheit on Feb 16, 2017 17:34:31 GMT -8
I am not eating any of this... Yuck. |
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Post by Bats on Feb 17, 2017 4:30:14 GMT -8
Interesting...
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Post by Jimmers Nice Guy on Feb 17, 2017 13:16:57 GMT -8
Don't do it.
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Thanks for the input guys, keep it coming. I might try one of those chicken recipes tomorrow. 
