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Juicy breasts |
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#1 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Juicy breasts
Care to share your tips for getting the juiciest, moistest, tastiest chicken breasts with crispy skin?
Mine seem to turn out quite tough and dry, and I don't think I'm overcooking them. Cheers!
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Get decent chicken.
If you're just cooking a breast you can vacuum seal it and poach it in a pan or water bath. When it is up to temp take it out and finish it skin side down in a medium hot pan and baste with butter. |
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#3 |
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Forum Member
Join Date: Jun 2007
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Quote:
Get decent chicken.
If you're just cooking a breast you can vacuum seal it and poach it in a pan or water bath. When it is up to temp take it out and finish it skin side down in a medium hot pan and baste with butter. ![]() I've got a frying pan and an oven. |
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#4 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
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Chicken is quite a dry meat and the breasts are the driest part. They are best cooked in a sauce.
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#5 |
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Join Date: Mar 2006
Posts: 30,072
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Quote:
Vaccuum seal it!? Water bath!? Alright, Heston, calm down!
![]() I've got a frying pan and an oven. Role in clingfilm really really tight, and boil. Then open and seal in a really hot frying pan skin side down. |
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#6 |
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Join Date: Jun 2007
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Quote:
If you have a saucepan then you can do as degs suggests.
Role in clingfilm really really tight, and boil. Then open and seal in a really hot frying pan skin side down. |
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#7 |
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Join Date: Mar 2006
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The boiling in clingfilm will make the meat white all the way through. Sealing is just to add colour.
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#8 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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You can also do it with a freezer bag. I wouldn't boil it though. Just a gentle simmer. You need to get it to around 72c. Having a digital themometer would be handy.
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#9 |
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Join Date: Jun 2007
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Quote:
The boiling in clingfilm will make the meat white all the way through. Sealing is just to add colour.
Is this how everyone is doing their chicken, these days then? Poaching then browing in a pan at the end? |
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#10 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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No, I suspect many pan fry to sear and transfer to oven (it's what I usually do), if not just stick it in the oven for the full cooking process.
The tip was to get the moisest chicken though and I think that method would do it. |
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#11 |
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Join Date: Mar 2006
Posts: 30,072
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Doh, i didn't really mean boil. I just wanted you to get it hot enough
![]() I dont do this myself, i just know the technique. I'd just not put it in the oven for too long. which is what dries it out. Or you can steam it in a foil bag like fish. |
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#12 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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my breasts are nice and juicy
![]() Oh you mean chicken breasts
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#13 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
my breasts are nice and juicy
![]() Oh you mean chicken breasts ![]()
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