Why is chicken breast such a gamble every time? I buy two packs from the same place, put them into the same dish. Half of it is inedibly tough and chewy while the other half is perfectly tender
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Why is chicken breast such a gamble every time? I buy two packs from the same place, put them into the same dish.
stop cooking raw chicken in the microwave, anon
can you frickers stop replying to obvious bot threads, thx.
Are the bots in the room with us right now? You absolute schizo
all around me are familiar faces
sounds more of a skill issue to me
how can it be a skill issue when both packages landed in the same pan and the result is vastly different
sorry for not making another fast food thread you american Black person
your pan is obviously malicious, do not trust it
Everybody overcooks chicken breasts because the stupid USDA is too conservative in their recommendations. They say cook to 165°, which yes, yields instant pasteurization, but it also renders the chicken dry and chewy and unpleasant to eat. I cook my chicken breasts to 145° and let them rest at that temp for 10 minutes, which also results in pasteurization. Result: juicy, tender, chickeny chicken.
>Food Inspectors HATE him for this ONE WEIRD TRICK!
Probably woody breast:
https://en.wikipedia.org/wiki/Woody_breast
TLDR, American chicken corporations became so greedy trying to breed larger cheaper chickens, quantity over quality, that the breast meat is becoming inedible. Just switch to thighs or tenderloins (which were always superior anyway) until they find a way to ruin those too.... or honestly, just start raising your own heirloom birds. A man with his own chickens makes "them" seethe.
>just spend hundreds of dollars on building a chicken coop
>then spend even more ever month on chicken feed
>oops, though luck, a fox raided your coop. Hope you got some spare money to replace all the chickens.
>huh? You want to hatch your own? Ok you need a breeding station. That will be another hundred bucks and obviously also a rooster
>oops, though luck, you fricked up and gave your chickens the feed with 0,2% too little calcium so now they will never lay an egg again like the fricking idiot you are
>haha hope you enjoy getting woke the frick up at 3am every night
>fun new hobby idea: chase chickens around for three hours straight every Saturday because they once again somehow escaped
I think not.
forgot my avatar
It sounds great in theory but i have seen oke too many of my neighbors go trough all of those steps to ever fall for it myself. Let the peasant do the work for me.
They don't keep them in coops anymore. They keep them in factories.
>he doesn't chase chickens for exercise
ngmi
I feel this way, but about the raw ingredient. Sometimes I buy super discount chicken and it tastes fine when I cook it, other times it has a strange off-taste I can't really identify but always comes through. Sour-ish, maybe?
Don't buy chicken breasts if they have obvious white striations running across them.
It is best to buy whole broiler hens, as they tend to be smaller in size and not bred to be such genetic abominations. Unless you need lots of white meat for a specialty dish.
Woody chicken breast. It happens because most of our food supply is owned by a dude who went to Epstein's island 37 times, and who thinks it's a good idea to pump the chickens full of growth hormones that cause these badly formed muscles to develop.
No hormones are used in chickens. It's just a combination of how they've been bred, the conditions they're raised in, and what they eat. They grow too fast and they're unhealthy and the muscle starts being replaced by scar tissue.
You can't deny that Bill Gates is in on it.
>Bill Gates is in on it
Either prove it or shut it. Bill Gates has done a lot of good for this world and I don't like people sullying his name.
Hey bill, bring back the pre-installed games on windows
Cut each chicken breast into pieces. Easier to cook and they all come out fine.
>Cut each chicken breast into pieces.
Whenever I get one that is too woody I will mince it up and use it for a stir-fry or dumpling and it works just fine.
You’re supposed to boil it in buttermilk for a while to tenderize it.