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Forum » people undercook chicken breast and pork too often and it irks me
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Thread: people undercook chicken breast and pork too often and it irks me

post 1689098233 08-28-2023, 11:36 AM
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people undercook chicken breast and pork too often and it irks me

nothing tastes better than a nice browned and roasted pork steak or chicken breast.

for example


yummy cooked breast




yucky soy boy chicken breast



that yummy cancer inducing brown skin adds so much flavour and the tougher chicken breast makes it taste more like fried chicken


same with pork

yummy pork



yucky barely cooked pork

post 1689098343 08-28-2023, 11:37 AM
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chicken thigh crew
post 1689098463 08-28-2023, 11:39 AM
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Chicken breast is tough to cook to perfection. I still haven't figured it out. Also the taste is gross if you hadn't brined or marinated it.
post 1689098733 08-28-2023, 11:43 AM
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Pork Medium Rare Crew.
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post 1689099233 08-28-2023, 11:56 AM
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Yummy / Yucky stronk argument
post 1689099763 08-28-2023, 12:06 PM
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Originally Posted By Wh1teDyn0mite⏩
Pork Medium Rare Crew.
enjoy your tapeworms
post 1689099823 08-28-2023, 12:07 PM
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Originally Posted By MikeLowrrrey⏩
Chicken breast is tough to cook to perfection. I still haven't figured it out. Also the taste is gross if you hadn't brined or marinated it.
Trim fat and cartilage off, slice breast like a butterfly, season it however you want, and if you have an air fryer put it in for 8 minutes, flip it and start it up for 8 or 10 more.
post 1689101043 08-28-2023, 12:30 PM
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Simply brown the outside on a skillet, then cook in oven until 160F deg.

The only way is to use a digital meat thermometer. There's literally no other way to determine doneness without cutting into it, and without resting, it'll come out dry.

Depending on the size of the breast, I cook until 150-155, then rest for 5-6 minutes. The internal temp will still raise anywhere from 5-10F. settling at 160-163.
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post 1689102173 08-28-2023, 12:49 PM
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What you're arguing has nothing to do with overcooked vs undercooked. You just like chicken and pork that's been seared. You can't tell if its undercooked just by looking at it unless its raw
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post 1689102833 08-28-2023, 12:59 PM
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Originally Posted By TBO1313⏩
What you're arguing has nothing to do with overcooked vs undercooked. You just like chicken and pork that's been seared. You can't tell if its undercooked just by looking at it unless its raw
This.

One looks baked while the other is seared. Baked is healthier, seared tends to have more flavor "activation", which is why the best steaks are slow cooked, then seared.
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post 1689104923 08-28-2023, 01:33 PM
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Originally Posted By Tuksonrider⏩
Simply brown the outside on a skillet, then cook in oven until 160F deg.

The only way is to use a digital meat thermometer. There's literally no other way to determine doneness without cutting into it, and without resting, it'll come out dry.

Depending on the size of the breast, I cook until 150-155, then rest for 5-6 minutes. The internal temp will still raise anywhere from 5-10F. settling at 160-163.
Damn you described my technique and they come out ok for the most part. You still need to marinate them or brine because the inside is just plain and honestly plain chicken meal prepped makes me feel kinda sick.
post 1689106323 08-28-2023, 01:51 PM
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get a meat thermometer. It's cheap and takes out all the guessing game.
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post 1689106783 08-28-2023, 01:57 PM
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In this thread opie associates how cooked something is with how it's seasoned.

Fukkin lol.
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post 1689107123 08-28-2023, 02:02 PM
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That first pic looks awesome. Is there a recipe for that ?
I’ve been cooking mine on the bbq ,not a great option
Back with my Fam
post 1689107813 08-28-2023, 02:12 PM
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always overcook chicken to the point of being bone dry crew
post 1689107913 08-28-2023, 02:13 PM
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Originally Posted By MajorTendonitis⏩
That first pic looks awesome. Is there a recipe for that ?
I’ve been cooking mine on the bbq ,not a great option
Its not the recipe, it's the cooking process. Use thinner pieces so that you can turn up the heat a bit more (med/high). Use a stainless skillet and a little oil. Cook to about 150 and let stand for 10 mins. meats cook for about 5-10 mins after removing, so you want to pull it off about 5-10 degrees lower than desired temp.

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post 1689107943 08-28-2023, 02:14 PM
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Originally Posted By Xerve⏩
always overcook chicken to the point of being bone dry crew
amen brother, as god intended
post 1689108343 08-28-2023, 02:20 PM
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Originally Posted By Kraken⏩
Its not the recipe, it's the cooking process. Use thinner pieces so that you can turn up the heat a bit more (med/high). Use a stainless skillet and a little oil. Cook to about 150 and let stand for 10 mins. meats cook for about 5-10 mins after removing, so you want to pull it off about 5-10 degrees lower than desired temp.

I've read Sous vide is hands down the best way to make boneless skinless chicken breasts. I'm not fond of cooking in plastic though.
post 1689108623 08-28-2023, 02:23 PM
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You misspelled 'overcook' or you are mixing up your verbs. Most people OVERCOOK their chicken. Chicken breast to about 165 or slightly less for carryover cook. Pork medium is awesome.
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post 1689109083 08-28-2023, 02:30 PM
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Originally Posted By MikeLowrrrey⏩
I've read Sous vide is hands down the best way to make boneless skinless chicken breasts. I'm not fond of cooking in plastic though.
I have a friend who is very good at cooking, barbecue, smoking, etc. he has made quite a bit Sous vide style and it turned out very good. It's pretty easy to do, but because you're not using traditional heat, you have to make sure to season or marinade well for flavor.
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post 1689109683 08-28-2023, 02:44 PM
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Originally Posted By MikeLowrrrey⏩
Chicken breast is tough to cook to perfection. I still haven't figured it out. Also the taste is gross if you hadn't brined or marinated it.
Brining is a good start. Put pepper, whatever seasonings, maybe some lemon juice. "Near sear" them on medium-high heat for a minute, flip them and cover the pan. Low heat for 10 min. DO NOT TOUCH. Do not open the pan etc. Now low heat for another 10 min. Take them out, they're ready - should be cooked through and moist.
post 1689109793 08-28-2023, 02:46 PM
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If you don't use an instant read thermometer, you're likely doing it wrong. I ALWAYS use my instant read when cooking meat. Unless I'm smoking, then I have probes in. I almost always brine my chicken as well.
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post 1689110123 08-28-2023, 02:51 PM
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If you didn't watch that video I posted, I forgot to mention that drying the chicken is extremely important to get that nice sear.

As others mentioned, brining will make a different too. It doesn't take much, but you can get really creative. Salt at the min, add pepper and herbs to make it even better. Bay leaves work well in brines because of how strong they are, and it's one of their intended uses and why they are always whole.
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post 1689110383 08-28-2023, 02:56 PM
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only eat pre cooked pork crew
post 1689110523 08-28-2023, 02:58 PM
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weird to imagine eating something other than beef

i guess it takes all kinds (poors)
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post 1689111323 08-28-2023, 03:09 PM
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Brine your chicken in pickle juice then season the fukk out of it with chili powder.
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