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/ck/ - Food & Cooking

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10748934 No.10748934 [Reply] [Original]

Before baking chicken breasts in the oven after doing(or not) pic related, is it a good Idea to score the breasts and rub whatever seasoning/sauces inside the cuts for more flavor tor would that dry out the chicken and leak the juices?

>> No.10748969

>>10748934
Unless you raise them yourself or pay some hipster cunt $19.99 a pound, there's a 99.999999% chance that your chicken is loaded with what's called 'pump.' It's salt water. Adding more like in your pic related is dumb.

As to scoring and spicing chicken for more (non-salt) flavor, dunno. Never tried it. But Loads of people slice various meats open and stuff them with spices and aromatics, so hell, it might work. Give it a go and report back.

>> No.10749007

>>10748934
All chicken, especially on sale 2 dollar a pound boneless skinless chicken breast which any /fit/ard would load up on is already filled to the brim with salt water. The easiest way to cook them is 300 degrees on a foil lined baking tray for 45 minutes. A little butter is optional. Remove and refrigerate. I used to cook 2 trays a week. But then I grew a brain, a dick, and a heart.

>> No.10749045

>>10749007
I used to be just like you, lil dawg. I didn't even know what stallone cuts were.

>> No.10749092

>>10749007
>300 degrees on a foil lined baking tray for 45 minutes.
when do you flip em over? also I'm gonna assume 300f and not Celsius?

>> No.10749113

>>10748934
You can just sprinke salt on the chicken and let it sit overnight, you don't have to make a brine. The salt will dissolve and use the chicken's own juices that it brings out to brine itself, which is better than adding extra water.

It's better to make any actual marinade if you're going to do more than salting it. Sprinkle the chicken with salt, mix some oil with spices (cumin, coriander, and black pepper are good), some chopped garlic and grated ginger, and just a small splash of vinegar. The vinegar helps make it even more tender.

With scoring the chicken, that's fine. Ground meat can stay juicy when cooked as long as it's not overcooked so a few cuts in the chicken will be fine. Just don't cut it for 5-10 minutes after it's cooked, cutting it too soon after cooking is what causes the juices to leak.

>> No.10749122

>>10749007
>300 degrees on a foil lined baking tray for 45 minutes
That's too long unless they're really huge. Bone-in chicken breast takes about 45 minutes, boneless is closer to 20. Get a digital thermometer if you're unsure of how to tell if it's done or not and check after 20 minutes.

>> No.10749126

>>10748969
It's pumped with water, not salt water. You can tell the difference between brined vs non brined chicken at any price point.

>> No.10749131

>>10749113
>Sprinkle the chicken with salt, mix some oil with spices (cumin, coriander, and black pepper are good), some chopped garlic and grated ginger, and just a small splash of vinegar. The vinegar helps make it even more tender.
Thanks for answering, can you give exact amounts with this? I'd like to try it out.

>> No.10749145

>>10749092
>I'm gonna assume 300f and not Celsius?
Come on man you know cooking chicken at 572 degrees Fahrenheit for 45 minutes isn't a good idea. You HAVE to know that.

>> No.10749154
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10749154

>>10749145
Well yeah but I just wanna make sure because I'm a literal shitter when it comes to cooking.

>> No.10749165

Why not just wrap the breast in aluminium foil after spicing?
I've had brined and unbrined breasts that turned out nice and juicy using this method
It's inconvenient for commercial cooking so i don't do it at work, but it works great for at home when you can put in the extra effort and time

>> No.10749172

>>10749131
I never measure stuff like that but I'll try.

1 lb boneless chicken breast
1/4 cup oil
1/4 tsp black pepper
1/2 tsp cumin
1 tsp coriander
2 cloves of garlic, chopped
1/2 inch of ginger peeled and grated
1/2 tsp vinegar [could also use lemon or lime]

For the salt, just sprinkle a layer over the chicken like what you would use if you were seasoning to eat it.

>> No.10749205

>>10749172
>1/4 cup oil
Do Americans really do this?

>> No.10749248

>>10749205
>americans
>not using ALL the oil
Retard.

But really I'm not sure how much to use because like I said I don't measure it. You just need enough to coat the chicken, so if it seems like too much for that use less.

>> No.10749254

>>10749172
Cheers for that, but like another anon said isn't 1/4 oil a bit much at least per 1lb?

>> No.10749292

>>10749254
>>10749248
>But really I'm not sure how much to use because like I said I don't measure it. You just need enough to coat the chicken, so if it seems like too much for that use less.

>> No.10749305

>>10748934
>hurrr just brine it in saltwater bro it'll make your chicken taste so good!
Or, you could just make a marinade with actual flavor. Brining is for roasting whole chickens and turkeys, mainly. I will admit it's a step up from just slapping an unmarinated breast on the grill, but who doesn't marinate?

>> No.10749309

>>10748934
Don't "score" the chicken, also. That's just a good way to lose moisture.

>> No.10749457

>>10748969
>Unless you raise them yourself or pay some hipster cunt $19.99 a pound, there's a 99.999999% chance that your chicken is loaded with what's called 'pump.' It's salt water. Adding more like in your pic related is dumb.
This isn't the first time you've tried to peddle this lie here, faggot. It says on the packaging whether there's extra water or salt added.

You concede this fact, but then assert that "Well, most of it will say that it has added brine..."

Well, no, you're fucking wrong. Fuck off. I live in flyover America and even Wal-Mart chicken breasts for the most part will say no water or salt added.

>> No.10749498

>>10749205
That is 1lb of chicken breasts, which is about servings and 1tbsp oil per serving, plus most of it is going to fall off. It isn't that much oil.

>> No.10749502

>>10749498
*4 servings

>> No.10749598

>>10749305
people from /fit/. i once saw a recipe for chicken that literally just said to rub the breast with salt and pepper then pan fry. the recipes from /fit/ fucking suck, all of them.

>> No.10749619

>>10749598
Considering most of them consider getting your daily calories the dietary equivalent of holding your nose while you chug some bitter medicine, it doesn't surprise me that they wouldn't know how to cook. Most of them unironically meme about how if food has flavor, it means it's not healthy. There are guys on there who eat unflavored steel cut oats daily, and act like adding some cinnamon and raisins for flavor is pussy shit that will ruin your macros bro sugar is bad bro.

>> No.10749669
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10749669

>>10748934
If they retain water during thawing and into cooking, and regardless, you can count on the water weight of the meat to cook out into the pan (or whatever you're cooking your chicken in) and it will cook in it's own juices like a damn braise. Don't stress that shit too much unless you cannot CANNOT do dry chicken in the least. In which case, maybe you should consider a sauce....

>> No.10749722

>>10749305
A standard brine isn't for flavor, it's just to keep a lean-ass piece like boneless skinless breast from being totally dry.

And it works to that end. You still need to season it for it to taste good.