re: Kitchen / Cooking tips that you learned late or that you want to share?

quote:

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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:

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