leaving the skin on chicken
- 08-09-2010, 06:50 PM
leaving the skin on chicken
im poor at the moment so im trying to get as much protein as i can from cheap foods like tuna and chicken (thighs cause breasts are like double the cost).
anyway, do any of you guys have a better way to cook skinless chicken so it doesnt dry out during reheat?
lately ive been buying thighs with the skin on it, baking it with lemon/pepper, covering it with foil while baking and then just removing the skin when i eat it.
i tried buying skinless breasts last week cause they were on sale, but they dry out horribly when baking using the same method (at 375 for 80min depending on thickness). Its not so much the dryness initially out of the oven, but the dryness at work when i have to nuke it.
- 08-10-2010, 12:09 AM
Pretty much anything will dry up and taste kinda funky in the microwave no matter how you initially cook it. The trick is how you cook it in the microwave. A good trick to heating stuff in the microwave is to either:
cover it in saran wrap with a little water on the plate/container. This will cause it to steam cook and won't dry out as much.
Or, if you don't want to do that, just put a piece of leaf lettuce on top of the meat when you nuke it.
Should help with the reheat process, or just pour a little bit of a sauce on the meat, bbq or picante is great IMO
- 08-10-2010, 01:43 AM
Yea you half cook it. So when you fry it up (or MW it ew) it will cook the rest of the way and still be somewhat juicy.
08-10-2010, 01:43 AM
08-10-2010, 01:27 PM
08-10-2010, 05:58 PM
yeah at 375 for 80 minutes. with the skin left on it doesnt dry out at all. its pretty damn juicy. i got the recipe from some cookbook alled "muscle food" or something.
i guess ill have to sauce it up or something. ive also tried shredding it when it gets all dry in the microwave and just putting it in a salad so the dressing takes care of the dryness.
08-10-2010, 07:08 PM
not bring a douche but 375 for 80 minutes sounds like a recipe for chicken jerky. i usually cook 3-4 skinless breasts at a time in a toaster oven even and go for 350-375 for about 30 minutes and they come out nice. try using tupperware or any kind of plastic storage bowls/plates and the drying out in the mic isnt as bad. or be a real carnivore and eat em cold.
08-10-2010, 07:09 PM
i guess i should say leave the top on but slightly vented when using the plastic gladware,tupperware, etc so you keep the steam but allow some pressure to escape.
09-13-2010, 02:52 AM
Chicken is one of the world’s most versatile foods. Everyone has their own favorite chicken recipe – from the good old Southern-fried variety to more sophisticated creations like Chicken Cordon Bleu or Coq Au Vin.
Nutritionally, chicken also has a good reputation, especially versus red meat. Chicken is naturally low in fat and, overall, it’s a healthy food.
09-13-2010, 04:35 AM
10-13-2010, 10:30 PM
nuke in wrapped in a wet paper towel. EZ, or use taro leaf/spinach leaf just like hawaiian lau lau. mmmm