food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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But my point is you have to be a fucking wizard to get chicken to absorb as much flavor as a beef. Marinate in a ziploc bag overnight and you’re still not even half way there to making a juicy, flavorful chicken breast.
Beef has its own extremely distinct flavor that can make it unwieldy when you just want something to give a meal a bit more substance. Chicken is like tofu in that you can just sort of adaptably fit it in and have it complement rather than take over a dish, whereas beef really needs a treatment like kofta to bring it into line by overpowering it with onions, garlic, and other spices.
I mean the juicy part is gonna be more about cooking than marinades or other prepwork, except maybe butterflying it so it cooks faster and more even.
Short of literally injecting fluid or some goofy stuff like that, the breast isn't gonna get much more juicy than where it starts, and while cooking it definitely isn't trivial it's not anything more than basic experience and skills applied.
And for flavoring it's probably easier for the most part to make a nice sauce separate to the chicken breast and add that on top.
The simple solution to this is to not eat chicken breast. Dark meat is cheaper, easier to cook, tastier, and better in pretty much every way. The only reason people eat chicken breast is cause it's lean meat so they think it's healthy.
It's also more consistent and easier to handle.
Yeah, agreed, thighs are way better than breasts.