quote:
I’ve been watching a lot of Jacques Pépin‘s short recipes on Tic Tok. He also loves chicken thighs. He always makes a cut on each side of the bone. The result is a more even and quicker cook. No more “red” meat near the bone. No more tough bites at the bone.

The bone pulls away like a flat portion of the wing. This changed so much. I can put them on the Webber, in a skillet, or in the oven and it’s an even temp. And my kids love that it falls off the bone.

Here's a video illustrating this technique:

YouTube

This post was edited on 1/27/24 at 1:06 pm

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Posted by gerald65

Moss Bluff, LA

Member since Jul 2020

710 posts

Posted on 1/27/24 at 11:20 pm to Stadium Rat

I like cooking with fresh garlic. When I was almost 60 years old , my daughter was visiting, and we were getting ready to boil some crawfish. When I got out the garlic and started taking off the "skin", she told me first zap a few pods in the micro.

This got the garlic warm and the "skin" came off very easily.

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Posted by Havoc

Member since Nov 2015

28794 posts

Posted on 1/28/24 at 10:04 pm to Stadium Rat

quote:
quote:I’ve been watching a lot of Jacques Pépin‘s short recipes on Tic Tok. He also loves chicken thighs. He always makes a cut on each side of the bone. The result is a more even and quicker cook. No more “red” meat near the bone. No more tough bites at the bone. The bone pulls away like a flat portion of the wing. This changed so much. I can put them on the Webber, in a skillet, or in the oven and it’s an even temp. And my kids love that it falls off the bone.

Here's a video illustrating this technique:

To those that don’t have YouTube, homeboy is making two cuts along/parallel to the bone on the non-skin side.

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