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I've been cooking chicken wrong for years and only figured it out last night.
Always just threw boneless skinless breasts in a pan. They'd get dry. Saw a video where a chef said to pound them to an even thickness first. Did it with a rolling pin. Cooked in maybe 4 minutes, stayed juicy. Why did nobody tell me this before? What's your simple trick that fixed a basic food for you?
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wren6522mo ago
Always thought letting meat rest after cooking was just for fancy steaks. Tried it with cheap pork chops last week, left them alone on the plate for five minutes. The juice actually stayed inside when I cut into them, total game changer for cheap cuts.
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wren_rodriguez2mo ago
Honestly, that's the same way I felt about brining until last month. Saw some random post about soaking chicken thighs in salt water overnight, figured it sounded like too much work for a Tuesday. Tried it with the cheap bone-in thighs I always get, and @wren652, it was like a different kind of meat, so much more flavor and way juicier. Tbh I used to just throw spices on and hope for the best, but that extra step makes even the budget stuff taste good.
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