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United States23745 Posts
On August 13 2013 05:25 ticklishmusic wrote:Show nested quote +On August 13 2013 05:03 Shelke14 wrote:+ Show Spoiler +On August 13 2013 04:34 ticklishmusic wrote:
On the other hand, chicken is hard to cook well. It's healthy and flexible, but it gets dry very easily and is kind of flavorless-- remember, when people say something tastes like chicken, they actually mean "oh it doesn't taste like shit, actually it doesn't taste like much of anything, meh".
I find a problem with a lot of meats these days, especially chicken, is how producers/whoever like to add water to it. It makes the meat look juicier, and also makes it weigh more. That meat you got for like $1.99/lb? I'd say maybe 1/4 of that price is actually water. So keep an eye out of the "water added" label. There's a lot of all-natural, no preservatives, never frozen stuff now, but added water is kind of an issue.
The added water causes another problem. First, it excretes a ton of water when you pull it out and let it defrost or sit. Also when you cook meats (apart from boiling) what you WANT to be doing is cooking it in its own fat and oil, which sounds delicious (but totally unhealthy). When you cook a meat that has added water, it means that you're basically boiling it. Doesn't matter if you're frying or grilling chicken breast on a pan or grill, if there's high water content you're basically steaming it. And it will come out not delicious and tender and grilled, but it will taste like slightly burnt boiled chicken.
For example, this is how steaks work. You buy a steak, slap it on the grill. It's pretty good, but doesn't taste like restaurant quality. Now, if you bought yourself a nice Angus whatever whatever at the grocery, your meat is actually probably better than the steak at like Outback or something. Why does it not taste as good? Well, because it wasn't aged. Aging is a process by which the water content is removed from the beef-- if you look at aged beef, that's why it looks like an Egyptian mummy. The steak you cooked yourself is basically half boiled in water, which is why its tough.
You can get around this problem pretty easily. First, use Kosher or sea salt (or something pretty coarse) and liberally salt the steak. You can add other spices here as well. For every inch of thickness of the steak, you need to leave it out for an hour. After the time has passed, take the steak and pour of the juice (there should be a decent amount of it), wash off the salt and other crap and then pat it dry. Then cook your steak. It will taste much better.
The above process works alright for pork. Chicken breast takes a little longer because it already has really low fat/oil content (usually you want to brine it). I've only ever marinated and baked thighs.
Marinating basically does the same thing to meat. It's basically all based on concentration gradients (yay high school chemistry). The salt and other stuff in the marinade generally does the same thing to get rid of some of the water, and it also helps "relax" the meat. After reading this I would take you out on a nice respectable man date and even call you afterwards. No homo Edit: I'm trying to get back into the fitness routine, stopped going to the gym after I moved up north for my new job and have been putting it off. I bought some work out things and really want to go but seshing Netflix has been so much fun  That would be my first date in like a year and a half. #foreveralone As long as I don't have to cook. Show nested quote +On August 13 2013 04:57 onlywonderboy wrote:On August 13 2013 04:40 Seuss wrote:
Obviously I should get on this LR thread post train and get to 1000000 posts by 2014. Join the dark side. I don't have real veteran status so I just have to trick people into thinking I've been around for a while huehuehue. Hey, I celebrate my 2 year TL anniversary on the 31st (well, I lurked before that, didn't want to post b/c I was on Travian). We can throw an e-party.
I plan on writing a blog post about it, that's the closest thing I had planned to a party hahaha.
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On August 13 2013 04:42 wei2coolman wrote:
The reason people have so much bad experience with dry chicken breasts is because they don't marinate or brine their chicken before cooking.
also to add, let meats get to room temp before cooking!
Letting meat rest at room temp (especially steak, totally useless) before cooking has negligible effects unless you're ok with having it sit outside for half a day.
Resting after cooking though is super important.
On August 13 2013 05:29 Badboyrune wrote:Show nested quote +On August 13 2013 05:03 caelym wrote:
protip about chicken: dont buy chicken breasts. white meat has less flavor than dark, and the thickness of the cut means that you have to cook it longer (resulting in dryness), and it's harder for flavors to penetrate to the center. What do you buy instead? chicken THIGHS. smaller, easier to cook, more flavor, and crispy skin is delish. it's also fattier so you just trim off some of the fat. While it is true that the white meat has less taste than the dark meat and that breasts are easier to overcook than thighs it's not quite as simple as 'you have to cook it longer therefore it becomes dry'. What dries out meat is not so much water evaporating over the cooking time but rather the proteins in the meat contracting as a result of heat and pretty much squeezing water out. If cooked to a temperature of say just below 70C (I normally aim for roughly 65 which will kill off just about any microorganisms that might be there if held at that temperature for like 2 seconds) you will have a quite moist and delicious breast. Easiest method of achieving it is probably quick sear in a hot pan and then into the oven on a relatively low temperature until the desired temperature is reached. Also the reason why thighs don't overcook and dry out as easily is because the moistness in the thighs come in part from the fat and the collagen that breaks down to gelatin. This is pretty much the same reason as to why pork butt doesn't dry out when cooked for 10h on a bbq, or why ribs stay moist even after long cooking times. And the collagen is the reason why if you were to cook those cuts to 65C it'd be terribly chewy because none of the collagen would have turned to gelatin. Also the fat would likely not have melted and it just wouldnt be very nice. The tl;dr is: get a thermometer, never eat dry meat again
To counteract the fiber contraction in lean muscle meat you can take a very sharp knife and stab it a bunch. As long as you are piercing instead of slashing the meat won't come out any drier (very little way comes out of "holes" you poke vs the vast amount of general cooking) and it also cooks faster.
Brining is also marginally questionable since you're just causing the muscle fibers to absorb more water. You end up with a juicier chicken but also blander (which is ok if you just slather the outside with flavoring). Marinating is a pretty superficial treatment because most of the flavor compounds don't actually diffuse across the membranes into the meat, so it actually just occupies the space between muscle bundles and penetrated barely in the inch range.
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On August 13 2013 05:32 onlywonderboy wrote:Show nested quote +On August 13 2013 05:25 ticklishmusic wrote:On August 13 2013 05:03 Shelke14 wrote:+ Show Spoiler +On August 13 2013 04:34 ticklishmusic wrote:
On the other hand, chicken is hard to cook well. It's healthy and flexible, but it gets dry very easily and is kind of flavorless-- remember, when people say something tastes like chicken, they actually mean "oh it doesn't taste like shit, actually it doesn't taste like much of anything, meh".
I find a problem with a lot of meats these days, especially chicken, is how producers/whoever like to add water to it. It makes the meat look juicier, and also makes it weigh more. That meat you got for like $1.99/lb? I'd say maybe 1/4 of that price is actually water. So keep an eye out of the "water added" label. There's a lot of all-natural, no preservatives, never frozen stuff now, but added water is kind of an issue.
The added water causes another problem. First, it excretes a ton of water when you pull it out and let it defrost or sit. Also when you cook meats (apart from boiling) what you WANT to be doing is cooking it in its own fat and oil, which sounds delicious (but totally unhealthy). When you cook a meat that has added water, it means that you're basically boiling it. Doesn't matter if you're frying or grilling chicken breast on a pan or grill, if there's high water content you're basically steaming it. And it will come out not delicious and tender and grilled, but it will taste like slightly burnt boiled chicken.
For example, this is how steaks work. You buy a steak, slap it on the grill. It's pretty good, but doesn't taste like restaurant quality. Now, if you bought yourself a nice Angus whatever whatever at the grocery, your meat is actually probably better than the steak at like Outback or something. Why does it not taste as good? Well, because it wasn't aged. Aging is a process by which the water content is removed from the beef-- if you look at aged beef, that's why it looks like an Egyptian mummy. The steak you cooked yourself is basically half boiled in water, which is why its tough.
You can get around this problem pretty easily. First, use Kosher or sea salt (or something pretty coarse) and liberally salt the steak. You can add other spices here as well. For every inch of thickness of the steak, you need to leave it out for an hour. After the time has passed, take the steak and pour of the juice (there should be a decent amount of it), wash off the salt and other crap and then pat it dry. Then cook your steak. It will taste much better.
The above process works alright for pork. Chicken breast takes a little longer because it already has really low fat/oil content (usually you want to brine it). I've only ever marinated and baked thighs.
Marinating basically does the same thing to meat. It's basically all based on concentration gradients (yay high school chemistry). The salt and other stuff in the marinade generally does the same thing to get rid of some of the water, and it also helps "relax" the meat. After reading this I would take you out on a nice respectable man date and even call you afterwards. No homo Edit: I'm trying to get back into the fitness routine, stopped going to the gym after I moved up north for my new job and have been putting it off. I bought some work out things and really want to go but seshing Netflix has been so much fun That would be my first date in like a year and a half. #foreveralone As long as I don't have to cook. On August 13 2013 04:57 onlywonderboy wrote:On August 13 2013 04:40 Seuss wrote:
Obviously I should get on this LR thread post train and get to 1000000 posts by 2014. Join the dark side. I don't have real veteran status so I just have to trick people into thinking I've been around for a while huehuehue. Hey, I celebrate my 2 year TL anniversary on the 31st (well, I lurked before that, didn't want to post b/c I was on Travian). We can throw an e-party. I plan on writing a blog post about it, that's the closest thing I had planned to a party hahaha.
Talk about the pain of being a curse fan
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On August 13 2013 05:13 wei2coolman wrote:Show nested quote +On August 13 2013 05:09 caelym wrote:
I may be wrong, but I feel that white meat is negligibly healthier. So I see no reason to not go with the tastier and easier to cook thighs every single time. Breasts so cheap sometimes. Have had plenty of times gotten chicken breasts for a 1$ lb. Also, buy a slowcooker/crockpot, plenty of easy meals to be made with it.
Crockpots are the best thing ever. Threw some chicken/diced tomatoes/corn/black beans and some seasoning in there last saturday, made enough for 4 meals. Barely had to cook the next week.
Its virtually impossible to screw up a crock pot meal. (also solves the problem of overcooking the chicken!)
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United States23745 Posts
On August 13 2013 05:54 wei2coolman wrote:Show nested quote +On August 13 2013 05:32 onlywonderboy wrote:On August 13 2013 05:25 ticklishmusic wrote:On August 13 2013 05:03 Shelke14 wrote:+ Show Spoiler +On August 13 2013 04:34 ticklishmusic wrote:
On the other hand, chicken is hard to cook well. It's healthy and flexible, but it gets dry very easily and is kind of flavorless-- remember, when people say something tastes like chicken, they actually mean "oh it doesn't taste like shit, actually it doesn't taste like much of anything, meh".
I find a problem with a lot of meats these days, especially chicken, is how producers/whoever like to add water to it. It makes the meat look juicier, and also makes it weigh more. That meat you got for like $1.99/lb? I'd say maybe 1/4 of that price is actually water. So keep an eye out of the "water added" label. There's a lot of all-natural, no preservatives, never frozen stuff now, but added water is kind of an issue.
The added water causes another problem. First, it excretes a ton of water when you pull it out and let it defrost or sit. Also when you cook meats (apart from boiling) what you WANT to be doing is cooking it in its own fat and oil, which sounds delicious (but totally unhealthy). When you cook a meat that has added water, it means that you're basically boiling it. Doesn't matter if you're frying or grilling chicken breast on a pan or grill, if there's high water content you're basically steaming it. And it will come out not delicious and tender and grilled, but it will taste like slightly burnt boiled chicken.
For example, this is how steaks work. You buy a steak, slap it on the grill. It's pretty good, but doesn't taste like restaurant quality. Now, if you bought yourself a nice Angus whatever whatever at the grocery, your meat is actually probably better than the steak at like Outback or something. Why does it not taste as good? Well, because it wasn't aged. Aging is a process by which the water content is removed from the beef-- if you look at aged beef, that's why it looks like an Egyptian mummy. The steak you cooked yourself is basically half boiled in water, which is why its tough.
You can get around this problem pretty easily. First, use Kosher or sea salt (or something pretty coarse) and liberally salt the steak. You can add other spices here as well. For every inch of thickness of the steak, you need to leave it out for an hour. After the time has passed, take the steak and pour of the juice (there should be a decent amount of it), wash off the salt and other crap and then pat it dry. Then cook your steak. It will taste much better.
The above process works alright for pork. Chicken breast takes a little longer because it already has really low fat/oil content (usually you want to brine it). I've only ever marinated and baked thighs.
Marinating basically does the same thing to meat. It's basically all based on concentration gradients (yay high school chemistry). The salt and other stuff in the marinade generally does the same thing to get rid of some of the water, and it also helps "relax" the meat. After reading this I would take you out on a nice respectable man date and even call you afterwards. No homo Edit: I'm trying to get back into the fitness routine, stopped going to the gym after I moved up north for my new job and have been putting it off. I bought some work out things and really want to go but seshing Netflix has been so much fun That would be my first date in like a year and a half. #foreveralone As long as I don't have to cook. On August 13 2013 04:57 onlywonderboy wrote:On August 13 2013 04:40 Seuss wrote:
Obviously I should get on this LR thread post train and get to 1000000 posts by 2014. Join the dark side. I don't have real veteran status so I just have to trick people into thinking I've been around for a while huehuehue. Hey, I celebrate my 2 year TL anniversary on the 31st (well, I lurked before that, didn't want to post b/c I was on Travian). We can throw an e-party. I plan on writing a blog post about it, that's the closest thing I had planned to a party hahaha. Talk about the pain of being a curse fan
Oh yeah, I'll touch on that, and when I became a fan of them. It's probably gonna be long. I should start writing it now actually haha.
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I remember reading somewhere about the dichotomy between chicken parts, how Asia prizes the chicken thighs because of the flavor and so they are much cheaper to get than chicken breasts and whole chicken, whereas Europe and Western countries like chicken breast and whole chicken so getting those is much cheaper than buying thighs.
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What, demand should increase costs...
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I'm more veteran than OWB
See, the pen really does shroud you in mystery and authority. You might even have an alter ego. Maybe YOU were that Stupidity guy back in GD who trolled everyone for a few pages before exploding
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On August 13 2013 06:42 ReketSomething wrote:
What, demand should increase costs...
Not if supply rises to meet demand.
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United States23745 Posts
On August 13 2013 06:48 GhandiEAGLE wrote:
I'm more veteran than OWB
See, the pen really does shroud you in mystery and authority. You might even have an alter ego. Maybe YOU were that Stupidity guy back in GD who trolled everyone for a few pages before exploding
Nope, I know who that was, not me lol.
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Hot tub season is right around the corner boys! Time to hit the gym.
Day 1. chest/bi's
Day 2. shoulder/tris/bis
Day 3. legs/abs/bis
Day 4. Back/bis
Day 5. chest/bis/abs (lighter verison) WOOP WOOP
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On August 13 2013 07:00 kainzero wrote:Show nested quote +On August 13 2013 06:42 ReketSomething wrote:
What, demand should increase costs... Not if supply rises to meet demand.
What do you do with all the pieces of chicken that people don't want then? Unless there is some chick breast only factory with huge returns to scale that it becomes cheaper than buying chicken thighs discards from whole chickens.
Edit:
I think you need more curls bro ^
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I'm not an expert on working out, but I don't recommend doing biceps and triceps or biceps and chest on the same day. Chest workouts tend to also hit the bicep/tricep areas a bit, so you won't be getting a full/ optimal bicep workout if you do them the same day as chest.
Also, you shouldn't be working out a single muscle group (biceps) every day-- first, your body needs time to recover, and second, if you are able to work out that many times in a row, you need to newgame+ and up your weight. Biceps are one of the muscle groups where repetition is more important than high weights, but not to that extent.
Finally, bodybuilding.com is your best friend. I'm going to assume you're trying to lose weight/tone up so eating a ton isn't as important, but you still want to up your food/water intake.
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On August 13 2013 07:03 onlywonderboy wrote:Show nested quote +On August 13 2013 06:48 GhandiEAGLE wrote:
I'm more veteran than OWB
See, the pen really does shroud you in mystery and authority. You might even have an alter ego. Maybe YOU were that Stupidity guy back in GD who trolled everyone for a few pages before exploding Nope, I know who that was, not me lol.
Blame Hot_Bid
Hot_Bid is everybody.
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On August 13 2013 07:18 xes wrote:Show nested quote +On August 13 2013 07:00 kainzero wrote:On August 13 2013 06:42 ReketSomething wrote:
What, demand should increase costs... Not if supply rises to meet demand. What do you do with all the pieces of chicken that people don't want then? Unless there is some chick breast only factory with huge returns to scale that it becomes cheaper than buying chicken thighs discards from whole chickens. Edit: I think you need more curls bro ^
I have no idea what happens to those chicken parts no one wants. Maybe the cost to ship it and stock it in supermarkets is more than the cost to throw it away?
I stopped criticizing people's workout routines because if they enjoy it then why be a downer and tell them it's wrong? I would only criticize it if they're complaining they're not getting any results, but it's a waste of time trying to optimize workout routines for random strangers on the internet who don't care for your comments anyway.
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On August 13 2013 07:18 xes wrote:Show nested quote +On August 13 2013 07:00 kainzero wrote:On August 13 2013 06:42 ReketSomething wrote:
What, demand should increase costs... Not if supply rises to meet demand. What do you do with all the pieces of chicken that people don't want then? Unless there is some chick breast only factory with huge returns to scale that it becomes cheaper than buying chicken thighs discards from whole chickens.
Perhaps turkey twizzlers, or chicken nuggets or whatever they are called. But yea, supply and demand doesn't work that way. More demand -> more cost. The supply curve shouldn't alter based on the demand curve, the quantity supplied and price is determined where the supply curve intersects with the demand curve. (and quantity supplied is greater for more price not less price).
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On August 13 2013 07:18 xes wrote:Show nested quote +On August 13 2013 07:00 kainzero wrote:On August 13 2013 06:42 ReketSomething wrote:
What, demand should increase costs... Not if supply rises to meet demand. What do you do with all the pieces of chicken that people don't want then? Unless there is some chick breast only factory with huge returns to scale that it becomes cheaper than buying chicken thighs discards from whole chickens. Edit: I think you need more curls bro ^
Chicken is cheap because the supply of chicken is quite high. It's reasonably cheap to raise chicken for meat and while you do buy parts of chicken like breasts and stuff, pretty much all parts of the chicken get used. Generally speaking, all the pieces of chicken that people don't want to buy get sold wholesale to companies like McDonalds and other companies that sell processed, low quality meat. Most of the chicken is used and bought regardless if the consumer knows exactly what part of the chicken it is.
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Speaking of chicken, what are the general thought's here on lab food farming? There have been a couple TL GD threads that pop up now and then but I don't even dare stick my head there.
Eating cultivated protein sounds kind of gross but that's basically what we do now with highly industrialized agriculture, and I'm sure its way more cost-effective to grow meat and bones without having to maintain useless things like lungs and liver.
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what we do now is gross but there are just too many people on the planet to do it another way.
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Aren't chicken breasts actually super expensive when compared to other "meats" whether it be beef, pork.... etc or am i missing something in this convo
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EPT
