I can’t wait until this move is over and I can start restocking my bar (the movers won’t take open bottles and I have been stuck drinking some really odd concoctions for the past month trying to get my open bottles either emptied and tossed or down to a reasonable number for me to chuck in my small car leaving room…
because I’m a twee mofo
I recently got an Egg compeditor (Kamado Joe) and man it is a wonderful device to cook on. I have a propane grill too, which has its place, but the extra 30 minutes taken to get the grill going is worth it. Also, you can low and slow really well on these for brisket and pork shoulder.
Try soaking it in flavorful liquid. Kosher chicken is already quite saline, so I favour flavoured vinegars.
Related follow up, could you slice the chicken breast using a food processor? We don’t have a mandolin, and the more I can make less of a manual task regarding prepwork, the better. =D
The best thing about sous-viding these, is that Costco sells them in individually vacuum-sealed bags. Take out of the freezer, drop in a 145F water bath for 2 hours, and you’ve got delicious, moist chicken breast.
Yeah...anything that can be cooked sous vide can be cooked right from the freezer. In many cases, you can just use the vacuum packaging that the food came in from the store. Same deal with slow cooker since it spends so long on the heat.
And if it’s too hard to cut, let it sit a few more minutes. You should be able to get through it with mild effort with a sharp blade, but you definitely shouldn’t feel like you need to put all your bodyweight on the knife to force it through the chicken breast.
I mean I hear you but the chicken juices on the squash and tomato juices on the chicken are some of the best bits of the skewer grilling
For how long would you suggest letting a frozen chicken breast sit at room temperature before attempting to cut with a knife/mandoline?
Alton Brown once did a little experiment on Good Eats for thawing: cold water vs warm water vs cold water with a tiny tiny trickle running into the water bowl.
I don’t know if this is necessarily unsafe. It’s been over ten years since my last ServSafe certification, but back then we were taught no longer than 4 hours between 40-140ºF, and no more than 2 between 70-120ºF. My concern would be with hot water partially cooking the chicken. But please, if I’m wrong, someone…
Hmm, advanced. I individually bag before I freeze so I usually toss a bagged chicken breast into a sink of hot water.
I do this all the time and all my loved ones are still alive.
What I like to do is put it on the stove in a covered pot or pan on really low heat for 20 minutes. Its usually enough to get it started then add the other ingredients later. The flavors don absorb as well... but it is cheap chicken. you take what you can get when you have hungry children waiting.
Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there’s no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz ‘em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good,…
Smoked bread yessssssss I need to try this.
You need it HOT. Don’t be afraid to burn it. I mean, yes, you don’t want it crazy burned, but a little charring is good. Point is you need enough heat to cook the dough fast. I’ve already made grilled pizzas a few times this year and its been awesome. For anyone really afraid of the dough part just get a store bought…
I’m a block guy.