[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 229 KB, 750x500, hubmt47.png [View same] [iqdb] [saucenao] [google]
20257501 No.20257501 [Reply] [Original]

What does /ck/ usually do with his chicken breasts?

>> No.20257505

>>20257501
Masturbatory aid, then stew or a fry. Sometimes a salad.

>> No.20257526

>>20257501
butterfly and cover with plastic wrap on cutting board and then unload the amaguriken technique on them.

then season and leave in fridge for a few hours.

set oil in a pan with garlic and then grill on top of that.

eat when good. Permesan cheese goes on top. If melty cheese is desired, chicken will need to go into oven at 450 until melty cheese is melted.

>> No.20257529
File: 557 KB, 2048x1362, IMGP3001.jpg [View same] [iqdb] [saucenao] [google]
20257529

>>20257501
>brine
>flatten
>piccata
whalah

>> No.20257530

>>20257501
Dry brine minimum an hour, butterfly or dice so it cooks evenly, season, pan sear until 150-155. Currently dieting so no frying or pan sauces for me.

>> No.20257682

I pretty much always put tonies on and bake with a sweet potatoes

>> No.20257686
File: 19 KB, 300x300, img-thing_out_wool.jpg [View same] [iqdb] [saucenao] [google]
20257686

>>20257682
but what are you saying

>> No.20257690

>>20257501
altas milanesas

>> No.20257709

>>20257501
>cut them in half
>pound them out
>saute
I generally rotate through three different homemade seasoning blends: 'cajun', 'mexican', and 'italian'.
I used to do my pasta dishes Italian-American style with pieces of chicken mixed into the pasta but now I think that the OG Italians were right, it works better eating pasta and then meat separately.

>> No.20257749

>>20257501
schintzel or wraps

>> No.20258392

>>20257501
Ay ay ay you've got to little butterfly
Green black and blue like the spices on the side (of the breast)
Ay ay ay
Ay ay ay
Ay ay ay
Where's my cutting knife

I'm searching for the best
With a little tenderness
Just to fry to fry my chicken breast

>> No.20258407

>>20257501
So weird a thread with this came up when earlier I was just thinking of wanting some simple baked chicken breasts with some salt, pepper, and a little bit of garlic. Simple as.

>> No.20258427

thin flat slices, brine in stock & white wine for an afternoon, then pound flat, dredge in seasoned flour, apply egg wash, then pan fry until slightly browned.

Alternatively cut into cubes, marinade in yogurt, coat liberally with curry/paprika/mustard powder/salt/pepper dry rub, grill then serve with more yogurt mixed with dill and minced cucumber.

>> No.20258438

>>20258407
>no butter
>no olive oil
Pahtuy

>> No.20258452

>>20257505
does this really work? I might do it since it's friday and I'm alone

>> No.20258508

>>20257686
But what are you trying to to axe me?

>> No.20258649

>>20257501
>bake
>dice
>mix with mayo
>in a sammich

>> No.20258655

>>20257501
I ignore them in the grocery store and pick up tenders or thighs

>> No.20258731

>>20258438
Those are implied, standard cooking ingredients.