/ck/ - Food & Cooking

Congratulations on eating your first well cooked piece of chicken, anon. How old are you though? I would be very surprised if you were above 18 and never have had well baked chicken before.

>>14959929
I pound them out, but not pulverize them, and marinate them in itallian dressing over night. I cook them hot and fast on the grill.

>>14959929
Good job, now think how much amazing food there's out there that you haven't tried yet.

>>14959947
It doesn’t matter if you deleted the post because God saw that image.

reminds me of the first time i had a boiled egg that wasn't overcooked until rubbery and the yolk grey

why are [some] moms so bad at cooking

>>14959950
I sprinkled salt, mixed cracked pepper, thyme and rosemary.

Very delicious.

>>14959991
Oh man... something like this happens in my home country too.

- Hard boiled eggs are boiled for AT LEAST 10 minutes. No soft or medium-boiled eggs. EVER.
- Steaks must be grey through and through. Meats in general must be well done.
- Aged cheeses are widely considered gross.

I think this comes from cultures who are somewhat paranoid and careful about food safety. It sort of makes sense in countries with a more lax approach to food safety.

>baking a chicken breast at 200C 45 minutes
Son you still haven’t had juicy chicken breast

>>14959999
10 minutes is the sweet spot for perfect hard boiled eggs to me.

>>14959999
Maybe these people came from a time that walking the fine line between not having a high enough temperature to kill pathogens and being just barely cooked was not worth it? Because of increased prevalence of illnesses and parasites, worse food safety standards and lack of knowledge? They could also have been taught and raised by someone from a time like that.

>>14959944
it's called well done

>>14960436
probably has a lot to do with which cuts of meat they were working with

>>14960006
What do you recommend?

>>14961066
Sous vide

>>14959991
Their generation thought aspic was a good idea.

>>14959929
Now try sous vide chicken breast.

>>14959929
>>14960006
I'd agree at 200oC it would be between 25-30m. Get a meat thermometer.

>>14959929
Well done. It wasn't until I started cooking myself that I had moist breast. My parents love 'crispy' chicken and cook the bird whole. You can guess what happens to the breast in that time.

So, I get a meat thermometer and cook the breast to around 65 c and let it rest. Moist breast meat. When the bird is whole I put loads of butter until the skin and have it breast side down for the first third of the cooking time. Also works for turkey at Christmas. Never let my boomer parents cook for me unless I can help it.

>>14959929
Good for you, man.
I grew up with dry porkchops and overcooked fried liver and had an absolute revelation after I moved out on my own.
My parents are good people, but they're not good cooks.

>>14961165
Boiling my food in plastic?

I don't know about this.

>>14959974
What was it?

>>14964058
It's a meme and fucks up your endocrine system. Heating any plastic at all with food is seriously bad for you.

>>14964063
A gif of a guy licking a chicken cloaca. one of the most disgusting things I've ever seen.

Up until the last 2 years all the white meat I've had has been unmarinated, untenderized, overcooked, and not allowed to rest. It's like eating a chalky piece of leather.

>>14964093
Pretty grim. Kind of regret asking now

>>14959929
I had a similar experience with turkey breast, I was shocked how it turned out. I'm very new to cooking

>>14964168
The chicken really liked it.

>>14964058
>>14964081
polyethylene bags are perfectly inert and safe. it's the pet plastic you need to watch out for.

>>14959929
200c is a bit high desu. you can easily do it at 180.

>>14960436
fuck up cooking the meat and you might get parasites or food poisoning and die in a week because medicine doesn't really exist yet.

>>14959929
Protip: brine

>>14964188
“Almost all plastics leach endocrine disrupting chemicals, BPA-free onces partly even more”
>Results: Almost all commercially available plastic products we sampled—independent of the type of resin, product, or retail source—leached chemicals having reliably detectable EA, including those advertised as BPA free. In some cases, BPA-free products released chemicals having more EA than did BPA-containing products.
>Conclusions: Many plastic products are mischaracterized as being EA free if extracted with only one solvent and not exposed to common-use stresses. However, we can identify existing compounds, or have developed, monomers, additives, or processing agents that have no detectable EA and have similar costs. Hence, our data suggest that EA-free plastic products exposed to common-use stresses and extracted by saline and ethanol solvents could be cost-effectively made on a commercial scale and thereby eliminate a potential health risk posed by most currently available plastic products that leach chemicals having EA into food products.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/
https://web.archive.org/web/20190514112629/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/

>>14964093
oh no, I googled cloaca

>>14964286
Based and glasspilled

>>14964188
Very few studies (Soto et al. 1991; Till et al. 1982) have examined the extent to which plastics that presumably do not contain BPA nevertheless release other chemicals having detectable EA. For example, a recent comprehensive review [table on page 72 of Gray (2008)] described polyethylene (PE), PP, and PE terephthalate (PET) plastics as being “‘OK’ for use with respect to release of chemicals exhibiting EA.”

Here, we report that most of the > 500 commercially available plastic products that we sampled—even those that are presumably BPA free—release chemicals having detectable EA, especially if they are assayed by more polar and less polar solvents and exposed to common-use stresses. That is, we show that, to reliably detect such leachable chemicals having EA, unstressed or stressed plastic resins or products should be extracted with more polar (e.g., saline) and less polar [e.g., ethanol (EtOH)] solutions and exposed to common-use stresses (boiling water, microwaving, and UV radiation).

You are a retard if you blindly trust some meme gadgets safety claims. SV is unnecessarily detroying your health.

>>14964297
Birds have only one hole through which they piss/shit and lay eggs. The hole is called cloaca.

>>14959991
I think they got drilled into them that uncooked stuff will get you sick.
My mom has some kind of phobia for red meat so she turns steaks into shoe soles.

>>14964188
It’s actually been rebunked that any plastic is bad for you
Sorry sweatie

>>14964299
Not so fast fren
even glass bottled spring water is contaminated with microplastics
Post ww2 Jews and boomers destroyed the planet

>>14959929
this happened to me with meatloaf. good meatloaf is amazing, bad meatloaf is fucking abhorrent

>>14964508
That's why you buy some water filters.

>>14964590
When I was growing up my mom would make these beef patties that were just plain beef. One day she asked me if I remembered the meatloaf she used to make and I had no idea what she was talking about. Turns out that was supposed to be meatloaf the entire time.

>>14959944
I'm 34 and have never had a good baked chicken breast anywhere but a restaurant.

>>14964637
my moms meatloaf was actually decent, breadcrumbs n egg n onions n shit but it still wasn't what i've had from a few restaurants. this might sound crazy but cracker barrel actually has a decent meatloaf recipe. or at least it did haven't gone to one in over a decade

>>14964058
>soud vide
>boiling
American education everyone

>>14964278
Brine and sous vide.

>>14964301
>>14964286
Cook in glass if you're a schizo who thinks you're going to get cancer and turn into a woman from plastic. Any big name restaurant is already using sous vide without you knowing. It's not like this started in residential kitchens idiots.

>>14964714
>eating out
Only trash humans consume food made by non whites.

>>14964733
Every world renowned chef is white, shitskin.

>>14964733
>not eating southern fried chicken and cajun food

>>14964739
White people can't handle spices.

>>14964742
i'm as white as they come friend. cajun food is my favorite shit in the whole world. along with greek as well

>>14964751
Sorry I meant to qualify what I meant by white: inbred hillbillies from /pol/ that think they are pure blooded germans.

>>14964754
gotcha. im a midwestern mutt

>>14964739
>not eating sushi and teppanyaki food

>>14964766
not a huge sushi guy myself, mostly like the basic white girl stuff. i enjoy a lot of other asian food though, curries, "chinese," and its not asian but falafel and kebab are great too. racists are missing out

>>14964733
ouch, cut myself on that edge

>>14959929

Try it with some not canned peas.

Get some frozen peas and put them in boiling water for 1 min, strain and then add only salt and butter

>>14959950
>he fell for the marinade meme

>>14964685
It is technically the same.

Also not American.

>>14964951
>he cooks chicken without a brine or marinade

>>14964286
>>14964301
>>14964495
>chemicals having EA can leach from plastic products at very low (e.g., nanomolar to picomolar) concentrations
wow, you get the same dosage just by just breathing air every day. if they are detecting traces of chemicals at nanomolar levels, it's literally a non-issue.

>>14964967
it just burns

>not cooking all your food with a BPA toy to train your body to process plastics and chemicals

>>14965077
>Fetal, newborn, and juvenile mammals are especially sensitive to very low (sometimes picomolar to nanomolar) doses of chemicals having EA (Gray 2008; vom Saal et al. 2005). Many of these effects observed in mammals are also expected to be produced in humans, because basic endocrine mechanisms have been highly conserved across all classes of vertebrates (Kavlock et al. 1996; National Research Council 1999).

>but random anon on 4chan said it was a non-issue!

>>14965086
>salt water
>burns
are you a fucking retard or something?

>>14959999
>Oh man... something like this happens in my home country too.
Are you from Greece?

>>14965170
I like my water well done so it's nice and crispy.

>>14965270
well done, with ketchup, just like how mom used to make it.

>>14965109
i'm not disagreeing with you, just saying that pregnant women get exposed to the same amounts of estrogen mimics simply by living in our society. and to lay the blame on a small subset of man made materials is very misleading.

>>14959929
it's cute to see white boys learn to cook for the first time

>>14964471
Yeah this is pretty much it. Lower food standards + inability to get whatever medical treatment you need resulted in people cooking shit to death because why take the chance. My wife suffers from this because her mother made her eat shoe leather meat all her life.

>>14959929
Get an oven thermometer and have juicy chicken boobs every time.

>>14959929
It's not my favorite, but I can now appreciate chicken breast after brining or marinating it. My mom used to cook whole chicken breasts in a skillet with butter on medium high and only turned them once. I remember sawing through those dry horrible things, slipping and spilling vegetables off my plate all over the table.
Chicken marsala is the best way to eat breast, but thighs are still king.

>>14965528
Bend over and I'll show you who's the boy.

>>14965258
Mexico, actually.

When I think about this, it makes sense. I didn't get to know one of my grandmas because she died from cysticercosis.

>>14965170
i'm talking about marinades you dumb cunt

How is it even possible to think that you have to cook a chicken breast for 90 to 120 minutes?

>>14964951
It works but you need to add more surface area by poking through the meat

>>14959929
>Growing up I always ate chicken breast that was baked for 90 to 120 minutes, which nade it tough and dry. I thought it was how it was supposed to be.
Are you white?

lmao of course you is

>>14965525
no one is saying that all of these disorders and diseases are caused by sous vides cooking, we are saying that the chemicals you get from it are known to cause these disorders and diseases. it's easier to just not cook with plastic then to breathe through a hepa filter your whole life

>>14964226
Not on my oven.

I tried 180, but the inside remained bloody. I don't have an oven thermometer, so I go by the knob.

I don't have a meat probe, either. I simply poke it and see if the juices come clear.