Meal Prep

Seriously, how the FUCK are you supposed to prepare this?

With salmon, it's easy:
> Defrost
> Season
> Place on aluminum covered tray
> 12 min @ 350 F -> 5 min @ high broil
> Comes out crisp every time

If you pressure cook chicken, it comes out dry
If you bake it in the oven, it comes out chewy
Air fry it, and it sticks together

Only grilling chicken works but it's such a bitch to clean my cast iron everytime.

Bros, how the FUCK does one quickly and effortlessly prepare chicken everytime?

  1. 4 months ago
    Anonymous

    I just wipe off the moisture, drop some pepper on them, throw them on cooking paper and shove into this chink electric oven thingy for 14 minutes at 195 deg C, flipping half way through

    Kinda dry but edible when mixed with the other shit I eat. Also I pick the small chicken breast, you know the one they do pushups with not the one for weighted dips

  2. 4 months ago
    Anonymous

    You could start by seasoning it with some hormones and steroids

  3. 4 months ago
    Anonymous

    Boil for about 30 minutes, cool, cut, season in a skillet. Done.

    • 4 months ago
      Anonymous

      Put chicken in water for 30 minutes? No way that comes out good.

    • 4 months ago
      Anonymous

      >poached chicken
      Learn to cook retard, it'll help you get laid.

  4. 4 months ago
    Anonymous

    >bitch to clean my cast iron everytime.
    You're doing it wrong then. You need to build up more seasoning, stop cleaning it with soap, or use more oil in the pan.
    Or a combination of all three.

    • 4 months ago
      Anonymous

      My cast iron is a grill pan. Pic rel. I don't clean it with soap. It seems like seasoning/fat/oil gets stuck on the lines and shit gets charred.

      you had it right there in the greentext, just eat salmon bro

      Wanted to diversify a bit. Is it okay to eat salmon everyday? Shit, I'll do it.

      >I want to know how to cook!
      >I know!!! I'll ask IST on IST.org!!!!
      [...]

      Meal prep cooking. I'm making ~4 meals at a time. Not one autistically prepared dish that you see on IST

      • 4 months ago
        Anonymous

        you'll probably find some niche case where you'll die if you eat salmon every day but probably fucking not

        I been eating salmon and a sweet tater for lunch for the past year and i've been good

      • 4 months ago
        Anonymous

        You're specifically asking "how do I cook raw chicken breasts" while simultaneously complaining
        >I make it dry
        >I make it chewy
        >I make it stuck together
        >Grilling it takes too much work
        ...so, I'd guess YOU WANT TO do something called "following a recipe."

        If you're going to continue to complain that preparing store-purchased packaged boneless chicken breasts "takes too long" or "is too much work," you need to
        1. Grow up
        2. Practice
        Oh, and stop asking IST how to cook.
        Not that you're making a request thread on /fit; you're just complaining that cooking is hard and want (You)s for eating food.
        I can't remember if IST allows spoilers. I'm betting it doesn't.

        • 4 months ago
          Anonymous

          Verbose idiot

        • 4 months ago
          Anonymous

          comfy pic

        • 4 months ago
          Anonymous

          You wasted so much time writing that out when you could have just said "I'm a spastic"

      • 4 months ago
        Anonymous

        Step 1: combine picrel with salt and sugar to taste and rub on butterflied and tenderized breasts, or just stab with a fork really well

        Step 2: put in bag and let set 4-8 hours in fridge

        Step 3: pay debts

        Step 4: put some ghee/olive oil in bag and let set outside of fridge for 20 mins, grill, pan fry, air fry, oven roast, etc, this should be simple enough for those with excessive retard strength

        Consider getting into cast iron and the maintenance of cast iron, bringing out a bigass pan for guests and your waifu is like whipping out the dragon slayer reaction-wise in 2022

        • 4 months ago
          Anonymous

          Oh man, I used to use that shit all the time when cooking chicken breasts back in college. I actually completely forgot about it somehow. Great stuff

      • 4 months ago
        Anonymous

        How can you afford to eat salmon everyday? I'm genuinely curious it's like 7 dollars for a single filet where I live

        • 4 months ago
          Anonymous

          I get these. It's like 20-25 bucks for 5 fillets.

          • 4 months ago
            Anonymous

            How can you afford to eat salmon everyday? I'm genuinely curious it's like 7 dollars for a single filet where I live

            >farmed salmon
            jesus fuck that's one of the WORST things you could ever eat. Please stop. The garbage s0i/grains/garbage they feed them changes the nutrition to shit and fat content to omega-6s

    • 4 months ago
      Anonymous

      You can absolutely wash cast iron with soap, that’s an old recommendation from when soaps contained lye. 99% of dish soaps do not contain lye anymore.

  5. 4 months ago
    Anonymous

    you had it right there in the greentext, just eat salmon bro

  6. 4 months ago
    Anonymous

    Sous vide is a really nice way to cook chicken breasts. Super juicy and moist.

    • 4 months ago
      Anonymous

      this fucker is correct

      https://i.imgur.com/HviXUwI.png

      Seriously, how the FUCK are you supposed to prepare this?

      With salmon, it's easy:
      > Defrost
      > Season
      > Place on aluminum covered tray
      > 12 min @ 350 F -> 5 min @ high broil
      > Comes out crisp every time

      If you pressure cook chicken, it comes out dry
      If you bake it in the oven, it comes out chewy
      Air fry it, and it sticks together

      Only grilling chicken works but it's such a bitch to clean my cast iron everytime.

      Bros, how the FUCK does one quickly and effortlessly prepare chicken everytime?

      no one eats breasts, eat thighs. if you have to eat breasts, split them and either bread em or season em and pan sear

    • 4 months ago
      Anonymous

      Sous vide is also the most precise and autistically satisfying way to do it.

    • 4 months ago
      Anonymous

      >just boil your chicken in a plastic bag
      yeah fuck off rabbi

      • 4 months ago
        Anonymous

        Best chicken I've had in my life was when my sister came to visit and made some sous vide with some sort of machine made specifically for it.

        I not actually boiling water and obviously the bags are heavy duty BPA free shit

  7. 4 months ago
    Anonymous

    >I want to know how to cook!
    >I know!!! I'll ask IST on IST.org!!!!

    [...]

  8. 4 months ago
    Anonymous

    Lookup sous vide meal prep recipes.

  9. 4 months ago
    Anonymous

    >dry off chicken breast with paper towels
    >pound it a bit so it's not too uneven in thickness
    >rub some oilive oil on it and season to your likings
    >put in oven at 230°C
    let it stay there for like 10-12 minutes and then check if it's cooked enough. Make sure to not leave it in any longer than necessary though because then it will quickly become dry.
    I have been following these steps forever now and the chicken is literally perfect and juicy every single time.

    • 4 months ago
      Anonymous

      Thanks, I will try this. Do you wrap your tray in aluminum? What do you place the chicken on?

      https://i.imgur.com/PPPMKrt.gif

      Buy a meat thermometer and use that when baking them. Absolutely should not be chewy if you cook it correctly.
      >Air fry it, and it sticks together
      Don't stack it on top of each other then? Put space between your meat, don't overcrowd the rack or basket or whatever your air fryer has.

      I'm surprised you manage to grill them "effortlessly" on a cast iron honestly, do you pound them out flat, or butterfly them, or anything like that? Pan frying a breast without some kind of preparation is usually my LEAST successful method with them tbh.

      For cast iron I do butterfly/spatchcock it. Sometimes I cut it a little bit vertically/horizontally to get a more even cook.

      It's not effortless. It's just that of all the methods I've tried, cast iron grilling tastes best 1-2 days later upon reheat.

      https://i.imgur.com/5dFcVcU.jpg

      You're specifically asking "how do I cook raw chicken breasts" while simultaneously complaining
      >I make it dry
      >I make it chewy
      >I make it stuck together
      >Grilling it takes too much work
      ...so, I'd guess YOU WANT TO do something called "following a recipe."

      If you're going to continue to complain that preparing store-purchased packaged boneless chicken breasts "takes too long" or "is too much work," you need to
      1. Grow up
      2. Practice
      Oh, and stop asking IST how to cook.
      Not that you're making a request thread on /fit; you're just complaining that cooking is hard and want (You)s for eating food.
      I can't remember if IST allows spoilers. I'm betting it doesn't.

      Bitch, that's what I'm doing. I'm just posting this thread because all other proteins are relatively easier to learn.

      • 4 months ago
        Anonymous

        I just put this paper on a tray and place the chicken on top of it.

        • 4 months ago
          Anonymous

          Cool. Last question: How much do you cook at a time? What's the weight, if you know?

          Oh another thing is how are you cleaning your pan? It seems like not a lot of people know this but if you pour some water in while it's still hot (careful it will make a shitload of steam, don't burn yourself) then get a wad of paper towels in your tongs you can scrub most of the gunk off really easily. The rapid temperature change causes the stuck on shit to release, called deglazing and it shouldn't hurt your cast iron any.

          Ok, I didn't know I had to clean it immediately for the heat. Also, my friend said something about buying a steel wool pad?

          • 4 months ago
            Anonymous

            usually I would cook 1kg, split up into 4 pieces (the more even the pieces are the better). Sometimes it would be more than 4 though and the pieces will be smaller, just depends on what's in the box when I buy it. Obviously, if the pieces are smaller you might wanna check on them earlier.
            I did the exact same with 2kg though, split into 8 pieces then. Honestly, as long as it fits on your tray it doesn't really matter how much you prepare at a time.

      • 4 months ago
        Anonymous

        Oh another thing is how are you cleaning your pan? It seems like not a lot of people know this but if you pour some water in while it's still hot (careful it will make a shitload of steam, don't burn yourself) then get a wad of paper towels in your tongs you can scrub most of the gunk off really easily. The rapid temperature change causes the stuck on shit to release, called deglazing and it shouldn't hurt your cast iron any.

  10. 4 months ago
    Anonymous

    Buy a meat thermometer and use that when baking them. Absolutely should not be chewy if you cook it correctly.
    >Air fry it, and it sticks together
    Don't stack it on top of each other then? Put space between your meat, don't overcrowd the rack or basket or whatever your air fryer has.

    I'm surprised you manage to grill them "effortlessly" on a cast iron honestly, do you pound them out flat, or butterfly them, or anything like that? Pan frying a breast without some kind of preparation is usually my LEAST successful method with them tbh.

  11. 4 months ago
    Anonymous

    rub a bit of olive oil on the chicken
    salt + seasoning
    throw it in an air fryer
    200C / 392F for 18 minutes
    done

    • 4 months ago
      Anonymous

      olive oil is sneed though
      its all cut with canola nowadays anon ;_;

      • 4 months ago
        Anonymous

        Maybe in your part of the world lol

        • 4 months ago
          Anonymous

          even in italy anonkun
          true lawlessness has taken over this planet
          we are ruled by lucifer and cannot escape unless we repent & our bodies perish

  12. 4 months ago
    Anonymous

    cut it up and simmer it in a curry

  13. 4 months ago
    Anonymous

    Chicken breast is so cringe
    Just eat beef

  14. 4 months ago
    Anonymous

    I buy deboned legs cause its cheaper and tastes better, marinade and season beforehand then broil 10-12 mins each side. If i'm doing breasts I put them in a greased baking dish with potatoes/carrots and cover the breasts with shoestring sliced onions. The juices flavor the chicken and the onions dry out so you get this nice crunchy top to the breasts.

  15. 4 months ago
    Anonymous

    Chicken thighs > breasts

  16. 4 months ago
    Anonymous

    chop it up into 1'' slabs and stir fry it with veggies.

  17. 4 months ago
    Anonymous

    >If you pressure cook chicken, it comes out dry
    >If you bake it in the oven, it comes out chewy
    >Air fry it, and it sticks together
    All of these work very well, you're just absolute shit at using your appliances.

  18. 4 months ago
    Anonymous

    Reduce butter & oil amounts, medium-high heat, flip every 2min til done, let it rest for 5-6min, you're welcome

  19. 4 months ago
    Anonymous

    I buy the family packs of chicken breasts with rib meat cuz it's cheap and put them into individual ziplock bags in the fridge. When I want one I preheat the oven to 460, dump one on a cooking sheet, and cook it for 25 minutes. Turns out perfect every time. Obviously you can season it or sauce it however you want

  20. 4 months ago
    Anonymous

    Brine your chicken. Get a container filled with lukewarm water and add salt until it stops dissolving. Then place your chicken inside and wait atleast 15 minutes. Then just rinse and dry it off. Im new to cooking but ive never had to deal with dry chicken since Ive done this. Good luck mein bro.

    • 4 months ago
      Anonymous

      Do what they do with chinese food. Salt brine it for as long as you can, slice with the grain and cover in a light dusting of corn starch before frying it, then add it to whatever meal you're cooking

      Chicken breast is kinda shitty though, get chicken thighs instead. They even do boneless ones if you're lazy

      This, but make a proper brine. Add to one quart of water:
      1/3 cup kosher salt
      1/3 cup brown sugar

      Add herbs and Hispanices to taste (chili powder, cayenne pepper, crushed peppercorns, crushed juniper berries, and bay leaves all work well in some combination).

      Bring to a boil. Allow to boil for one minute. Add slightly more than one quart of ice. Allow to cool to room temperature. Add chicken to brine. A ziploc bag in a glass pan works well, sealed side down.

      Allow to brine for more than four hours, no more than 24. Bake, grill, or pan fry, then finish in the oven.

      Personally:
      >dry brine with salt for 90+ minutes
      >day before works too
      >pat dry
      >grill in pan on high
      >flip after crust forms and go down to medium
      >don't go much above 145°F/62°C
      > either pull out after 3 min at the temp and wrap in foil for 6 min
      >or put in 150°F/65°C oven for 9 minutes
      >just don't let temperature drop until times over

      At 145°F for 8.5 minutes kills salmonella too without turning it as dry and chewy.
      A bit like a medium steak.

      WTF is a "dry brine"? Do you mean "pack in salt"?

      • 4 months ago
        Anonymous

        You perfectly know what dry brine is you poser, and as a matter of fact dry brining has the exact same effect as wet brining for significantly less effort and less cost.

  21. 4 months ago
    Anonymous

    Just fucking look up recipes on youtube! They tell you and show you everything it's not hard! Cooking is only difficult if you're just not looking at a videorecipe that shows you how everything is supposed to look at each stage or if you stubbornly don't follow the recipe with the right ingredients.

  22. 4 months ago
    Anonymous

    bell pepper
    purple onion
    salt
    black pepper
    minced bacon
    dice the chicken
    olive oil
    le creuset skillet
    medium heat
    just stir everything until it's done

  23. 4 months ago
    Anonymous

    No one knows what braising is?
    Easy chicken and rice here ya go
    >Sear breasts in olive oil or butter
    >Remove from pan lower temp to medium
    >Add in mirepoix
    >Once carrots soften a bit or onion is slightly translucent, add in minced garlic and Hispanices of your choosing
    >Deglaze with wine or a little vinegar
    >Add in a cup or or so of chicken broth
    >Put breasts back in pan
    >Bring to a boil and simmer for 15 to 30 minutes
    Wa la. Serve over rice or just add a cup or so of rice at the end to soak up residual broth

  24. 4 months ago
    Anonymous

    i stopped buying chicken
    its filled with antibiotics and hormones

    but i used to air-fry (nuwave)
    slice the breast in half so its a fillet
    season with old bay and raw garlic

    do 11 min per side
    let rest for 5-11 min

    cut into strips for salad
    eat with veggies etc
    makes an ok sandwich but thats a lot of work for a fucking sandwich

  25. 4 months ago
    Anonymous

    I buy chicken legs and remove the skin and bones. I use the bone to make a broth and cook my rice with it. Chicken breast is shit tier cooked by itself anon.

  26. 4 months ago
    Anonymous

    soak breasts in warm salty water for 20 mins
    season
    bake at 420 for about 20-24 mins (until they are firm)
    its so easy, I cook 3 at a time and save one to microwave the next day
    serve with a pile of lightly salted jasmine rice, I never get tired of it

  27. 4 months ago
    Anonymous

    >Prepare one day before with a little bit of olive oil and your favorite Hispanice mix
    >Cut them into slices and pound them with a meat hammer
    >Put them on this
    >If they too dry just put some Heinz Ketchup Zero or mustard ont hem

    Low kcal and tasty.

    • 4 months ago
      Anonymous

      ew dude

  28. 4 months ago
    Anonymous

    I've been cooking curry chicken. Tastes good but man do I stink

  29. 4 months ago
    Anonymous

    Do what they do with chinese food. Salt brine it for as long as you can, slice with the grain and cover in a light dusting of corn starch before frying it, then add it to whatever meal you're cooking

    Chicken breast is kinda shitty though, get chicken thighs instead. They even do boneless ones if you're lazy

  30. 4 months ago
    Anonymous

    Personally:
    >dry brine with salt for 90+ minutes
    >day before works too
    >pat dry
    >grill in pan on high
    >flip after crust forms and go down to medium
    >don't go much above 145°F/62°C
    > either pull out after 3 min at the temp and wrap in foil for 6 min
    >or put in 150°F/65°C oven for 9 minutes
    >just don't let temperature drop until times over

    At 145°F for 8.5 minutes kills salmonella too without turning it as dry and chewy.
    A bit like a medium steak.

  31. 4 months ago
    Anonymous

    Comes out great for me in the oven

  32. 4 months ago
    Anonymous

    You're all a bunch of gay Indians. Here is how to chicken breast
    >cut into small chunks with knife or scissors or whatever you want
    >olive oil in the pan, high heat
    >dump in the chicken, stir it around whenever it feels right
    >add whatever ~~*seasonings*~~ you want
    >when it looks cooked, dump it into tupperware with the rest of your meal prep shit
    >wipe pan, repeat until all your tupperwares are packed
    >or use several pans like a white man, up to you
    How fucking hard can it be?

  33. 4 months ago
    Anonymous

    Slice thin and beat with a mallet, marinate and then grill it.

  34. 4 months ago
    Anonymous

    braise it
    slowly

  35. 4 months ago
    Anonymous

    Stop overcooking it. Cook it to 150 to keep it juicy and moist.

  36. 4 months ago
    Anonymous

    Air fryer.
    Pat dry and bring to room temp ,
    season and salt
    Cook at 360f for 16m flipping halfway through

  37. 4 months ago
    Anonymous

    >saute on stove
    >pinto beans in crock pot
    >chicken in crock pot
    >any other vegetables in crock pot
    >lots of water
    >leave on high overnight
    >mix with spoon or fork to shred tender meat

    Enjoy the laziest, tastiest meal you can make out of meat. I'm literally not going back to anything else, though I use pork and beef cuts.

  38. 4 months ago
    Anonymous

    >need le chicken breasts to be a bodee bullduh
    let me guess, broccoli and rice too?

  39. 4 months ago
    Anonymous

    Grill it or cook it on the sove and chop it up, add rice and any type of marinade or seasoning.

  40. 4 months ago
    Anonymous

    Easy
    1. Place chicken breast between wax paper and roll flat
    2. Place in hot oiled pan, sear on each side for 3 minutes
    3. Add butter to pan, cover with lid and steam on low heat for three minutes

    You’ll have to adjust the heat for your stove top, but once you get it down it is so easy. I make four at a time.

  41. 4 months ago
    Anonymous

    Chicken breast is piss easy because you dont even have to thaw it. Dump 6 frozen breasts and a bag of frozen vegetables in a big bowl, little olive oil and seasonings, dump onto a single sheet pan, 450 for half an hour, easy 2 or 3 meals. Minus shakes and oats for breakfasts thats food for a day. Ovens have 2 racks. You could have food for 2 days in under 45 minutes but you choose to be stupid instead

    • 4 months ago
      Anonymous

      Baking straight from frozen sounds disgusting.

      • 4 months ago
        Anonymous

        Oh, it is.

  42. 4 months ago
    Anonymous

    chicken breast is $24 a kg in my country

    • 4 months ago
      Anonymous

      Jesus Christ, I pay $2 for two large breasts in Cambodia

      • 4 months ago
        Anonymous

        i'm from New Zealand. starter homes cost 1.2 million dollars now. it's getting so bad. we're gonna be letting in half a million workers soon. it's so over

        • 4 months ago
          Anonymous

          Come to Cambodia. Gyms are everywhere, you can buy test at every pharmacy and food is cheap. Lots of work here too, if you have any skills. Worst case you can teach english and make a top 5% local salary.
          You can buy a villa in the country side for $35,000 here.

          • 4 months ago
            Anonymous

            yeah but then i have to live in cambodia 🙁

          • 4 months ago
            Anonymous

            How do you move down there? I want to leave Canada

  43. 4 months ago
    Anonymous

    Butterfly and/or pound chicken flat to a thinner thickness. Season with salt, pepper, smoked paprika, garlic powder, and maybe Italian seasoning Heat oil on medium high (I use olive oil), reduce to medium, cook 4 minutes for each side (or 8 minutes total), take off heat and let rest for 5 minutes. Should be crispy on the outside, juicy on the inside, and easy to eat since you flattened it a little

  44. 4 months ago
    Anonymous

    >just boil your chicken in a ziploc bag
    Uh huh. Never forget the 7 million

  45. 4 months ago
    Anonymous

    Try not being a retard, op

  46. 4 months ago
    Anonymous

    >bbq
    5-6mins each side at medium heat?
    Dunno i don't even check anymore i just know
    DO NOT SQUEEZE THE CHICKEN. IT WILL BE DRY IF YOU DO THIS
    Get yourself a temperature prod
    >stirfry
    Cut breast into long strips
    Heat regular olive oil up to smoking
    Drop chicken in and cook, flipping/moving it every so often
    When close to finished, season and remove from wok
    Put into a ceramic bowel with a plat on top to keep warm
    Reheat oil and drop veggies in, cook 2-4mins
    Add whatever you think is good
    Once completed, serve with rice or noodles with your chicken
    >slow cook
    Hundreds of slow cooked chickren recipies. Just googld one
    >roast
    180c 15mins?
    Don't usually roast chicken
    >poach
    Fucking gross
    >stew
    Slow cook is one option, but you can also do a stew in a pot faster on the stove.
    The idea is you throw anything in. Some stock is always a good idea to have handy.
    Beef stew is far better though
    >soup
    Same as the stew
    Chicken, potato, leak is my favorite
    >bbq but kebabs
    Chicken kebabs are based and make great sandwiches/wraps the next day

    Also your method for cooking salmon sucks and it's not as good as mine

    • 4 months ago
      Anonymous

      Forgot one good method
      >oven baked snichzels
      You can also deepfry these but it will make them unhealthy.
      If you're feeling ambitious, when they're half done, add pizza sauce and cheese on top.

      Also don't forget to season your chicken

  47. 4 months ago
    Anonymous

    Watch my video, all the answers you need

    - Mahesh "God" Walatara

  48. 4 months ago
    Anonymous

    Pour a bit of broth in the pan when you stick it into the oven to bake. Itll soak up that broth as its drying out, so it comes out juicy.

  49. 4 months ago
    Anonymous

    I generally cook it in a sauce. Chicken and rice is pretty simple to cook and get right. Just add rice, water, mushroom soup and chicken to a pan and cook it till It's done.

  50. 4 months ago
    Anonymous

    >Butterfly open or pound flat to a somewhat even thickness
    >Put a generous amount of salt over each side
    >Leave for 30 mins, to an hour, to all day
    >Cooking time, add any other seasonings you want to one side of it
    >Onion powder, garlic powder, paprika, chilli powder, herbs, pepper, whatever.
    >I found this lemon chilli Hispanice mix the other day it was awesome
    >pop it in a lightly-oiled pan on medium-high, seasoned side down for a couple minutes
    >looking for a nice golden-brown
    >Season the unseasoned, uncooked face-up side during this time
    >Then flip over and cook for a couple minutes more
    >wa la
    You're definitely looking for some certain internal temp minimum to kill salmonella, but its also mostly okay to eyeball. shouldn't need long at all if its pounded it thin

    Also if you've done it in a not nonstick pan, you hopefully have some meaty goodness stuck to the pan now.
    >Keep a high heat
    >Remove any excess fat/oil with a paper towel
    >Now splash in a little beer, white wine or stock
    >Scrape up the brown bits underneath
    >Reduce it a good bit
    >Take it off the heat
    >Add in a bunch of butter and stir constantly until the butter melts in and emulsifies
    >You got a pan sauce now, and a less annoying cleanup

  51. 4 months ago
    Anonymous

    Chicken is literally the easiest meat to prepare you absolute retards.

  52. 4 months ago
    Anonymous

    2 words
    air
    fryer

  53. 4 months ago
    Anonymous

    Get thighs and make a crock pot full of potatoes and carrots with some garlic that you simmered in butter, then put a bunch of Italian seasoning on top.

    Easiest meal prep ever and it legitimately takes 15 minutes to make (other than cooking time, but you can just sleep for the 8 hours)

  54. 4 months ago
    Anonymous

    Just stop using your reddit meme cast iron and get a stainless steel pan or even a non-stick pan

  55. 4 months ago
    Anonymous

    You can bake chicken in the oven together with sauce, that way it comes out perfect, super juicy. I put 3-4 chicken breasts in an oven dish, salt, pepper, Hispanices, then add like 2 bell peppers (just rip into pieces) or whatever you want, and about 350ml of sauce. I usually do paprika cream sauce but any will do. Thanks to the sauce it cooks in and the veggies it doesn't get dry. 170°C for 35-40 minutes depending on how thick your chicken breasts are then let it sit for a while. You can do 2 batches at the same time, too. I've prepped like 5lbs of chicken in one go like that.

  56. 4 months ago
    Anonymous

    I eat chicken breasts pan-seared or very rare. (Not joking)
    Just heat it enough that it isn't cold from the fridge inside and add some Hispanices for flavor.

    Started doing this because it digests so much better.
    Fully cooked chicken always gave me stomach issues. Same with all other kinds of meat.

    Once you go raw, you know it's the way to go.

    Don't (You) me with your bullshit studies made by numales. "Salmonella" is a myth.

    • 4 months ago
      Anonymous

      I made myself Steak tartare before and got strep throat from a bacterial infection. It tasted really good. Not sure what I did wrong though. I used grass fed beef and unpasteurized eggs. I thought maybe my body wasn't used to raw meat yet but I didn't try it again

  57. 4 months ago
    Anonymous

    Preheat oven to 420 F
    Add salt and seasoning
    In oven for 27 minutes
    Let cool for 5 min

    Simple as

  58. 4 months ago
    Anonymous

    Is beef chilli and rice a good mealprep?

  59. 4 months ago
    Anonymous

    i just cut it into thin strips(0.5 - 1 inch) and use a pan at medium-high, takes no time at all to cook them properly when its thin pieces

  60. 4 months ago
    Anonymous

    Cutting the breasts into bite size pieces is way easier to cook

    • 4 months ago
      Anonymous

      I'm with this guy

      Cut chicken into a mixing bowl (with lid preferably) season, shake around to coat evenly.
      Paprika, chili flakes, a little ground turmeric, salt and pepper

  61. 4 months ago
    Anonymous

    Have you tried braising it?

  62. 4 months ago
    Anonymous

    chickens air fried in some progresso bread crumbs is so fucking delicious, im gonna make some later

  63. 4 months ago
    Anonymous

    Chicken thighs. Chicken breasts are dogshit.

  64. 4 months ago
    Anonymous

    >cut breasts in half
    >season
    >pour olive oil over them
    >spread it around with hands
    >wait for an hour to bring it to room temp
    >heat up nonstick grilling pan (arguably the best item I ever purchased, pic related) on 90% of my stove's maximum power.
    >cook each side for 2-3 minutes depending on thickness of breasts
    >put cooked chicken in a bowl and cover with plate to finish it off.

    It's consistently juicy and grilling pan gives it nice look. I use the same method with pork loin or tenderloin. Coworkers and family are miring my chicken and pork every time.

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