/ck/ - Food & Cooking

[Anonymous No.13348732]

Why do I always feel such shame whenever I purchase one of these at the grocery store?

[Anonymous No.13348733]

cause they always look freakin beautiful on the outside and after the first bite its always dry @Kroger

[Anonymous No.13348738]

>>13348733
I have never had a dry one, they are however mushy and WAY over cooked. weirdly seasoned to.

[Anonymous No.13348749]

>>13348732
Because you’re a pleb who can’t make it yourself

[Anonymous No.13348823]

>>13348749
That is a good point. One oughtn't to rely on prepared or processed foods til you've created it yourself from the simplest commercially available ingredients. Like unlocking a fast travel location in a vidya. OP is being reminded of his inadequacy every time he buys one. If he knows how to make a good roast chicken, but doesn't have the time, that's a different feeling

[Anonymous No.13348911]

>>13348823
I have tried time and time again to cook a rotisserie chicken but it always turns out terrible. They always have tons of flavor on the outside, looks nice, good crisp to the skin. Meat is tender and juicy on the inside but there is NO FLAVOR past the skin. How do they get the flavor so spread out inside the chicken?

[Anonymous No.13348922]

>>13348911
Needle injection of saline/flavor solution at multiple points

[Anonymous No.13348927]

>>13348911
Try brining it first.

[Anonymous No.13348934]

Cheap, but bad. I just stick with sauteing some thin chicken breasts.

[Anonymous No.13348951]

>>13348922
At some point this whole process becomes a waste of time. Already gotta brine the shit for hours. Have to tie it up so it's little wings dont flap on the spit rod. Have to rub it with spices and stick butter under the skin. Now I gotta stab the little shit dozens of times just to get some flavor. I'm starting to think precooked grocery store birds are good enough.

[Anonymous No.13348957]

>>13348732
Because that kind of chicken is crap. It's better when it's the sliced deli kind instead.

[Anonymous No.13348996]

>>13348823
>oughtn't
Faggot

[Anonymous No.13349023]

put some flavor back into it
https://fitmencook.com/rotisserie-chicken-salad-recipe/

[Anonymous No.13349040]

>>13348823
>comparing cooking to goddamned computer games
All zoomers must fucking hang

[Anonymous No.13349048]

i don't have them enough to develop a dislike for them. they're still a treat to me.

[Anonymous No.13349075]

>>13348927
does the brine mean no crisp skin though?

[Anonymous No.13349117]

>>13349075
I brine them and still get crisp skin. Key to crispy is buttering the skin I think.

[Anonymous No.13349143]

>>13349075
Dry brine. Coat it in salt and leave in fridge

[Anonymous No.13349374]

>>13348732
You certainly shouldn't. They're not bad by themselves, or with a pan sauce. You can make a simple gravy from the drippings in the bottom and a little bit of stock. Speaking of stock, you can use the bones for stock as well. You can shred the meat or cut it into chunks and put it in soup, curry, rice, sandwiches, etc. It stays good for a long time, and it's consistent in quality and consistently cheap. I'm really against consumerism and big businesses taking the essence out of food, cooking, and cuisine, but these are so cheap, tasty, and versatile that I can't resist. No shame anon, it's not like chicken can be cooked especially skillfully like beef can.

[Anonymous No.13349402]

>>13348957
That shit is packed with way more salt though, and if you were going to get presliced chicken just go to the deli counter and get it fresh

[Anonymous No.13349420]

>>13349143
>dry brine
literally an oxymoron, brine is by definition a salty LIQUID. Anyone who uses the term "dry brine" is certifiably retarded

[Anonymous No.13349505]

>>13348732
Because deep down you realize a chicken suffered a gruesome life and death for no real reason

[Anonymous No.13349670]

>>13349420
>chicken carcass has water
>salt plus water from the chicken = brine

[Anonymous No.13350046]

>>13349402
>That shit is packed with way more salt though
That's part of what makes deli meat so much better, yeah.
>if you were going to get presliced chicken just go to the deli counter and get it fresh
I trust prepackaged name brands more than I do random grocery store deli counters.

[Anonymous No.13350057]

>>13350046
boar's head is such a sketchy company, right?

[Anonymous No.13350061]

>>13350057
Is this a reference to something? I don't get it.

[Anonymous No.13350067]

>>13350061
they supply a lot of the deli counters at chain stores

[Anonymous No.13350073]

>>13350057
>>13350061
PS: If you mean random grocery store deli counters are getting their meat from Boar's Head, my original point was still that I want it prepackaged, not something someone else at a grocery store is preparing. I like sealed packaging. Feels more official that way, and the quality's really consistent based on my 30 years or so of experience eating the stuff.

[Anonymous No.13350074]

>>13349670
That's the most retarded thing I've ever heard. "Dry brine" is literally a term used by zoomer faggots and youtubers who thought it sounded cool.

[Anonymous No.13350094]

>>13350074
All that salt is bad for your heart boomer calm down. Hate to see you get worked up about shit that actually mattered.

[Anonymous No.13350093]

>>13350073
it is sent to the store in a big sealed package and they only slice it for you

[Anonymous No.13350102]

>>13350093
I don't want it taken out of the sealed packaging. That defeats the purpose of sealed packaging. It's a reassuring gesture that you get to partake in a nice quality assured and well standardized modern food product that you will be unsealing yourself whenever you get around to eating it.

[Anonymous No.13350116]

Because it's a tacit admission that you're too lazy to be fucked with even cooking your dinner so you need to grab something off a grocery store hotplate.

[Anonymous No.13350118]

>>13350094
Stop being a clueless retard then.

[Anonymous No.13350135]

>>13350074
Does salt curing the chicken sound better to you then, you fucking autist?

[Anonymous No.13350151]

>>13350135
It sure does. Now you can be a decent human fucking being and prove you're not a fucking mongoloid when it comes to cooking and actually use that instead of "dry brine".

[Anonymous No.13350206]

>>13349420
>literally an oxymoron, brine is by definition a salty LIQUID. Anyone who uses the term "dry brine" is certifiably retarded
Never heard of the phrase "dry brine" until this thread, but that's a stupid complaint. Language constantly changes by its nature and most of it isn't meant to be interpreted literally off of a naive reading of the original meanings of the components that make it up devoid of context. You might as well complain people who use the phrase "brewing coffee" are retarded because they're not really using fermentation to make it happen most of the time.
>>13350074
>That's the most retarded thing I've ever heard. "Dry brine" is literally a term used by zoomer faggots and youtubers who thought it sounded cool.
Looks like at least one person mentioned the exact phrase "dry brine" as early as 2005. Still possible it was someone who used youtube, but not super-likely since youtube only just started existing that same year.

[Anonymous No.13350233]

>>13350206
It doesn't really stop the fact that its use has only started getting popular in recent years, despite the odd retard in 2005.

[Anonymous No.13350777]

>>13348951
I mean thats the whole point of grocery store rotisserie chicken. Its "good enough"

[Anonymous No.13350792]

>>13350206

>Language constantly changes by its nature

imagine believing that bullshit. Language constantly changes because corporations hire faggots to make shit up and push it as the new norm so they can mislead and confuse gullible consumers. Any time you see a 'new' word which nothing but an old word plus some random ass suffix or prefix, it's usually an intentional subversion of language, not some kind of natural evolution.

[Anonymous No.13350833]

>>13348732
because you're not at publix

[Anonymous No.13351164]

>>13350792
Really? Compare 11th century english to 17th century english. Yeah, they're exactly the same, right?

[Anonymous No.13351470]

>>13350792
Right, because old English is the same as current english

[Anonymous No.13351509]

>>13351164
>>13351470
Obviously youtubers made that happen.

[Anonymous No.13353408]

>>13348732
if you bought a chicken that looks so bad that you have to feel shame over it, you really have to assess your food choices, OP.

[Anonymous No.13353413]

>>13348732
I can eat a whole one by myself.

[Anonymous No.13353506]

>>13348732
because it's cheaper to buy them frozen and to season/roast it yourself.

[Anonymous No.13353545]

>>13348732

I got food poisoning from a day old rotisserie chicken from Walmart. Lemon pepper. Absolutely delicious until the non-stop sweating/vomiting/wretching/shitting myself happened for a solid 12 hours. Never again. Ruined forever.

[Anonymous No.13353581]

>>13353413

in one sitting?
he must be a fat fuck

[Anonymous No.13353846]

Got one from HEB maybe two years ago and got mild food poisoning or something. Shitting and throwing up all over the place for a day and a half. Don’t trust me anymore though I do miss them. And I’m no Melvin either iron stomach usually eat some pretty sketchy shit and go unphased.

[Anonymous No.13353860]

>>13348732
If I'm making chicken salad or something like that, I have no problem with it. I'll eat it for a quick dinner and use the leftovers for sandwiches too. I think your sense of shame is deeper rooted than grocery store chicken.

[Anonymous No.13353893]

>>13353545
Had a slice of pizza late one night at a Sam's Club. Tire popped, so I had to get a new one put on and I decided to hit up the food court for a soda and a snack. Could have been the soda machines. Could have been the pizza. I'm not sure. I got about twenty minutes from home until it felt like somebody had taken a dagger to my stomach and was twisting it. I spent the next 24 hours on my knees in bed begging the universe for forgiveness for whatever I had done to deserve such bullshit. Thunder and lighting shooting out of both ends. The storm finally passed and I swore off Sam's Club food since. The kind of pain that you probably wouldn't even wish on your enemies. Bleh.

[Anonymous No.13353899]

My local Smart and Final has a cool old Mexican dude making the chickens and they always turn out delicious. I don't feel guilty about getting an effortless cheap meal.

[Anonymous No.13354019]

>>13353893
>a dagger to my stomach and was twisting it

Please tell me the pain was exquisite.

[Anonymous No.13354246]

>>13348733
i fucking wish the rotisserie chicken i bought was dry. why the ever loving fuck people think excess moisture belongs in meat is beyond me. watery mushy greasy chicken is awful.

[Anonymous No.13354300]

>>13354246
I used to work at a grocery store and they cooked them on a vertical spike in a steam convection oven. Way too mushy.

[Anonymous No.13354420]

>>13348732
because you know it is soulless, dry, ill prepared garbage and you could have done better.

[Anonymous No.13354427]

>>13348732
for me, it's Member's Mark

[Anonymous No.13354509]

>>13353581
they are small and not even 1000 calories. do you even lift? are you a fucking manlet scum?

[Anonymous No.13354532]

>>13354509
Not him, but 1,000 calories is a bit much for one sitting. 2,000 calories a day used to be the standard they'd always tell you but I think that got adjusted up to a larger number in more recent zoomer times because so many people are fat now and everything's catering to their needs.

[Anonymous No.13354563]

>>13354532
>Not him, but 1,000 calories is a bit much for one sitting.
>he's not doing OMAD

[Anonymous No.13354589]

>>13348911
It's gonna seem weird and unnecessary but if you just cook eat what you want of it then peel off all the skin and all collect all the drippings then put them in a blender with mayo and extra season that you used on the chicken you can coat the bland breast slices for sandwiches in it and they say good for the next day.

[Anonymous No.13354612]

>>13354589
this is almost chicken salad, which is a great use of these rotisserie chickens

[Anonymous No.13354824]

>>13354532
Or they're more active since were working more hours than ever and the fitness indindustry is booming

[Anonymous No.13355032]

>>13348911
Spatchcock is the only good way to cook a full bird.