Thread: My breasts are dry.

James <[email protected]> wrote in news:8bead0d7-6cf9-4be8-94c2-
[email protected]:



It's the troll.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

James <[email protected]> wrote:
> When chicken breasts go on sale for 99 cents/lb. I usually get some.
> Problem is if they are tender and juicy they are undercooked and gives
> me stomach problems. Otherwise they are dry and tough.

> What are some things I can do so they are cooked and yet juicy and
> tender?

Brine 'em. Type "brining chicken breasts" into a search engine
and you'll get hundreds of hits with various recipes and suggestions.
Here is one link that explains it a bit:
http://www.ochef.com/152.htm

Bill Ranck
Blacksburg, Va.

On Tue, 30 Dec 2008 08:25:33 -0800 (PST), James
<[email protected]> wrote:

>When chicken breasts go on sale for 99 cents/lb. I usually get some.
>Problem is if they are tender and juicy they are undercooked and gives
>me stomach problems. Otherwise they are dry and tough.
>
>What are some things I can do so they are cooked and yet juicy and
>tender?

The simplest method of keeping your chicken moist and juicy is to add
liquid during the cooking process so that they still have moisture in
them when they're done. When the pan starts to dry out, add a bit of
water or chicken stock or white wine to it so that the breasts are
sitting in some liquid. Then you'll hopefully end up with
'self-saucing' chicken. If you're grilling or roasting them and you
can't add any more liquid DURING the cooking, soak them in a nice
juicy marinade first, or baste them with plenty of liquid while
they're on the grill.

On Dec 30, 12:29*pm, Kajikit <kaji...@jagcon.com> wrote:
> On Tue, 30 Dec 2008 08:25:33 -0800 (PST), James
>
> <j0069b...@hotmail.com> wrote:
> >When chicken breasts go on sale for 99 cents/lb. I usually get some.
> >Problem is if they are tender and juicy they are undercooked and gives
> >me stomach problems. * Otherwise they are dry and tough.
>
> >What are some things I can do so they are cooked and yet juicy and
> >tender?
>
> The simplest method of keeping your chicken moist and juicy is to add
> liquid during the cooking process so that they still have moisture in
> them when they're done. When the pan starts to dry out, add a bit of
> water or chicken stock or white wine to it so that the breasts are
> sitting in some liquid. Then you'll hopefully end up with
> 'self-saucing' chicken. If you're grilling or roasting them and you
> can't add any more liquid DURING the cooking, soak them in a nice
> juicy marinade first, or baste them with plenty of liquid while
> they're on the grill.

Guess I'm going to have to try soaking first. I'm already cooking it
with rice in a rice cooker. You'd think the steam would be moist
enough.

On Tue, 30 Dec 2008 16:33:45 +0000 (UTC), in rec.food.cooking, PeterLucas
wrote:

> James <[email protected]> wrote in news:8bead0d7-6cf9-4be8-94c2-
> [email protected]:
>
> It's the troll.

STALKER!!!

On Dec 30, 12:33*pm, James <j0069b...@hotmail.com> wrote:
* Otherwise they are dry and tough.
>
> > >What are some things I can do so they are cooked and yet juicy and
> > >tender?
>
> > The simplest method of keeping your chicken moist and juicy is to add
> > liquid during the cooking process so that they still have moisture in
> > them when they're done. When the pan starts to dry out, add a bit of
> > water or chicken stock or white wine to it so that the breasts are
> > sitting in some liquid. Then you'll hopefully end up with
> > 'self-saucing' chicken. If you're grilling or roasting them and you
> > can't add any more liquid DURING the cooking, soak them in a nice
> > juicy marinade first, or baste them with plenty of liquid while
> > they're on the grill.
>
> Guess I'm going to have to try soaking first. *I'm already cooking it
> with rice in a rice cooker. *You'd think the steam would be moist
> enough.- Hide quoted text -
>

Chicken breasts are not nearly as forgiving as people think,
especially if your using skinless/boneless. Most of the fat in the
chicken is under the skin. If you remove the skin, you're removing
the fat which keeps the meat juicy. But if you're cooking it with
rice, the skin wouldn't have a very good texture.

Here are a couple of things that come to mind:

1. It sounds like you're overcooking them a bit.

2. You can also use an injector. It's like a big, huge syringe for
your marinade. Just be sure you're wearing an old shirt when you
inject it.

Hope this helps,

Ken

On Tue, 30 Dec 2008 08:25:33 -0800 (PST), James
<[email protected]> wrote:

>When chicken breasts go on sale for 99 cents/lb. I usually get some.
>Problem is if they are tender and juicy they are undercooked and gives
>me stomach problems. Otherwise they are dry and tough.
>
>What are some things I can do so they are cooked and yet juicy and
>tender?

Best headline of the day.

Try brining them. A typical brine will consist of a gallon of water,
a cup of kosher salt, 1/2 cup raw sugar (or brown sugar), 1/4 cup
honey, garlic cloves, thyme, peppercorns, allspice berries, a bay leaf
or two, and maybe a jalapeno.

Bring the water to a boil and add everything. Stir to dissolve the
salt and sugar. Cook for about five minutes at a simmer. Remove from
heat and let stand till it's room temperature. Then refrigerate. (NB
this will make too much brine for only a few chicken breasts, so you
may need to halve the recipe) When it's chilled, soak the chicken in
it for about an hour or two. Remove the chicken. Discard the brine.

Roast the chicken as you would normally.
--

modom

James wrote:
> When chicken breasts go on sale for 99 cents/lb. I usually get some.
> Problem is if they are tender and juicy they are undercooked and gives
> me stomach problems. � Otherwise they are dry and tough.
>
> What are some things I can do so they are cooked and yet juicy and
> tender?

Slice lengthways into 2-3 cutlets... bread and fry with medium heat
until just a light golden brown, like three minutes each side. Do not
ever pound cutlets, that's what makes them dry like shoe leather.

PeterDumbDouchebagLucas wrote:
> James wrote:
>
> It's the troll.

Why don't you STFU... you're the TROLL! You have no business here,
you contribute nothing useful, nothing whatsoever... you dumb spawn of
a whoring kangaroo piece of ****.

James wrote:
>
> When chicken breasts go on sale for 99 cents/lb. I usually get some.
> Problem is if they are tender and juicy they are undercooked and gives
> me stomach problems. Otherwise they are dry and tough.
>
> What are some things I can do so they are cooked and yet juicy and
> tender?

Bake them in the oven with a slice of bacon on top. The bacon will
'baste' the chicken breast and impart a pretty nice flavor too.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Thu, 01 Jan 2009 19:02:53 -0600, Sky <[email protected]>
wrote:

>Bake them in the oven with a slice of bacon on top. The bacon will
>'baste' the chicken breast and impart a pretty nice flavor too.

Crash and I love you very much, Sky!

Carol

--
Change JamesBond to his agent number to reply.

Damsel in dis Dress wrote:
>
> On Thu, 01 Jan 2009 19:02:53 -0600, Sky <[email protected]>
> wrote:
>
> >Bake them in the oven with a slice of bacon on top. The bacon will
> >'baste' the chicken breast and impart a pretty nice flavor too.
>
> Crash and I love you very much, Sky!
>
> Carol

TY, Dams ;D If the bacon slice is too long for the chicken breast, just
fold it over into a "V" to cover all of the breast - or cut the bacon
slice to fit. The more bacon coverage the better <giggle>.

Sky, who definitely likes bacon

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Thu, 01 Jan 2009 20:19:45 -0600, Sky <[email protected]>
wrote:

>Damsel in dis Dress wrote:

>> Crash and I love you very much, Sky!
>>
>> Carol
>
>TY, Dams ;D If the bacon slice is too long for the chicken breast, just
>fold it over into a "V" to cover all of the breast - or cut the bacon
>slice to fit. The more bacon coverage the better <giggle>.
>
>Sky, who definitely likes bacon

I make a turkey meatloaf that is covered with raw bacon before it goes
into the oven. Long strips, from end to end... I use more than the
recipe calls for, but damn! That stuff *makes* the meat loaf!

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney wrote:
>
> On Thu, 01 Jan 2009 20:19:45 -0600, Sky <[email protected]>
> wrote:
>
> >Damsel in dis Dress wrote:
>
> >> Crash and I love you very much, Sky!
> >>
> >> Carol
> >
> >TY, Dams ;D If the bacon slice is too long for the chicken breast, just
> >fold it over into a "V" to cover all of the breast - or cut the bacon
> >slice to fit. The more bacon coverage the better <giggle>.
> >
> >Sky, who definitely likes bacon
>
> I make a turkey meatloaf that is covered with raw bacon before it goes
> into the oven. Long strips, from end to end... I use more than the
> recipe calls for, but damn! That stuff *makes* the meat loaf!
>
> Christine
> --
> http://nightstirrings.blogspot.com

Isn't it Emeril who says, "Pork fat rules!"? <G>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article <[email protected]>,
Damsel in dis Dress <[email protected]> wrote:

> On Thu, 01 Jan 2009 19:02:53 -0600, Sky <[email protected]>
> wrote:
>
> >Bake them in the oven with a slice of bacon on top. The bacon will
> >'baste' the chicken breast and impart a pretty nice flavor too.
>
> Crash and I love you very much, Sky!

A woman at work told me how they baste their Thanksgiving turkey. Once
you get the turkey ready to bake, you drape some bacon strips on it. As
the bacon cooks, it bastes the turkey. However, the bacon cooks
quickly, and you don't want it to burn, so you take the turkey out, eat
the bacon and put new strips of bacon on. Well, it doesn't take long
and it's time to eat the old bacon and put on the new. By the time the
turkey is done, you just put it away to eat another day, since everybody
is all full of bacon!

--
Dan Abel
Petaluma, California USA
[email protected]

On Thu, 01 Jan 2009 19:23:49 -0800, Dan Abel <[email protected]> wrote:

>A woman at work told me how they baste their Thanksgiving turkey. Once
>you get the turkey ready to bake, you drape some bacon strips on it. As
>the bacon cooks, it bastes the turkey. However, the bacon cooks
>quickly, and you don't want it to burn, so you take the turkey out, eat
>the bacon and put new strips of bacon on. Well, it doesn't take long
>and it's time to eat the old bacon and put on the new. By the time the
>turkey is done, you just put it away to eat another day, since everybody
>is all full of bacon!

ROFLMAO! I love it1 We may just give that a shot.

Carol

--
Change JamesBond to his agent number to reply.

On Thu, 01 Jan 2009 19:02:53 -0600, Sky wrote:

> James wrote:
>>
>> When chicken breasts go on sale for 99 cents/lb. I usually get some.
>> Problem is if they are tender and juicy they are undercooked and gives
>> me stomach problems. Otherwise they are dry and tough.
>>
>> What are some things I can do so they are cooked and yet juicy and
>> tender?
>
> Bake them in the oven with a slice of bacon on top. The bacon will
> 'baste' the chicken breast and impart a pretty nice flavor too.
>
> Sky

interesting idea.

your pal,
blake

On Thu, 01 Jan 2009 20:34:06 -0600, Sky <[email protected]>
wrote:

>
>Isn't it Emeril who says, "Pork fat rules!"? <G>

My BILs who were raised in the Philippines were just talking last
night about how much port fat they could get for a penny (when they
were kids) AND get something else tossed into the deal. I felt like I
was talking to my grandparents. LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 02 Jan 2009 15:24:57 GMT, blake murphy
<[email protected]> wrote:

>On Thu, 01 Jan 2009 19:02:53 -0600, Sky wrote:
>
>>
>> Bake them in the oven with a slice of bacon on top. The bacon will
>> 'baste' the chicken breast and impart a pretty nice flavor too.
>>
>> Sky
>
>interesting idea.
>
I don't think I'd like the resulting gravy.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West