I'm cooking really badly at the moment

which i over toasted in my haste

cooking is just str8 up practice imo

and trying shit; like over the summer i made a terrible pork chop on the grill but tonight i made a rad pork chop in a skillet. like you gotta find what works for you.

yeah it took me a while to get the hang of grilling chicken breasts without carving them open to see if they're pink inside and now I am QUEEN OF ALL I SURVEY

and there are days where you just wing it and think you're gonna make something amazing that just really turns out like boiled garbage. circle of cuisine. new delicious dishes are born, they grow and change, others die slow deaths in yr stomach/trashcan/dogbowl

my best bad cooking effort: I tried to make sweet potato homefries and they burned all to fuck but they were still kind of edible and so mr veg and I sat at the dinner table eating forkfuls of these weird blackened chewy sweet potato worms and just looking at each other like 'WE WILL NEVER SPEAK OF THIS AGAIN'

chicken breasts are a national lie

boneless skinless = agreed

they have their uses

they are good ... for me to poop on

Dark meat all the way with skin and bones

if it quells your ire we buy breasts on the bone & I occasionally use them for boneless skinless cooking on a grill pam when it is too hot to use the oven

jeez u guys

i love dark meat too!

leave the skin on dammit, helps keep the precious poultry juices inside the meat

crispy salted chicken skin mmmmm or just peel it off before serving

the best is a whole chicken + a weeks leftover chicken

YOU ARE NOT THE CHICKEN BOSS OF ME

we regularly barbecue the chicken with the skin on

leaving the skin on a filleted breast is kind of pointless, surely - the juices are going to come out the cut side anyway

wait why did you filet the breast?

i guess for scallopini or whatever you take the skin off but i so rarely eat chicken filet

because I don't want to turn on the oven - it's hot as hades here already

I can cook the filets quickly and easily on the stove on a grill pan

and by filet I mean just take the breast off the bone, I don't mean like paper thin slices or anything crazy like that

if you grill pan w/ skin side down the juices will trap between the crisping skin and the meat, be sure to cover with a heavy lid to keep the juices steaming the chicken

you can kinda brown w/o cooking the inside with the skin down too

if I ever leave the skin on, I'll try that :P

:)

if you know what;s good for that chicken

*eyeroll*

lol

Ive gone right off skinless breast meat for anything, in the old days I'd pan fry those fuckers and always wonder whyfore chewy. Now I do whole roasts, and if its stir fry or curry, thigh meat all the way. Im not a dark meat fan in the "eat the meat off the bones" sense when it comes to the whole bird. But thigh meat is best in stew situs. All that fat.

Breasts are good poached but I'm still working that one out.

how do you poach? i haven't done that yet.

except fish in an oven

Just slip a breast into water or stock (usually stock) with maybe some slivers of garlic and a bay leaf, then simmer gently for maybe 5 mins then let it sit covered in the liquid with the heat off, for another 10? Im never sure how long, i seeem to still overdo it and it goes tough.

covered, right?