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Started By
Message
re: Chicken a la jibbajabba (w/ pics)
Posted on 3/12/15 at 11:03 am to Jibbajabba
Posted on 3/12/15 at 11:03 am to Jibbajabba
Do most people sear a boneless, skinless breast? Is that a good technique? What does it add and does it nor dry out the chicken?
Not being critical, just curious.
Not being critical, just curious.
2
Posted on 3/12/15 at 11:03 am to Jibbajabba
IWEI, the plate that is.
Posted on 3/12/15 at 11:04 am to Jibbajabba
U mad
Posted on 3/12/15 at 11:06 am to Dannunzio
Truth be told, it's one of the better laughs I've had today :)
Posted on 3/12/15 at 11:10 am to WDE24
quote:
Do most people sear a boneless, skinless breast? Is that a good technique? What does it add and does it nor dry out the chicken? Not being critical, just curious.
Apparently it has never been done before except around the 55 gallon drums with fires in them keeping the homeless people warm in the wintertime. Certainly not in a kitchen.
Honest answer It certainly doesn't dry it out. The chicken itself was very moist.
This post was edited on 3/12/15 at 11:12 am
Posted on 3/12/15 at 11:17 am to WDE24
quote:
Do most people sear a boneless, skinless breast? Is that a good technique? What does it add and does it nor dry out the chicken?
I would think searing anything would add flavor to the meat and also produce a good base (to deglaze?) for the sauce that he eventually made to drizzle over the finished plate. It would only dry it out if you cooked it too long, that is why he finished in the oven, IMHO.
I am not a chef though.
Posted on 3/12/15 at 11:17 am to Jibbajabba
quote:
The chicken itself was very moist.
Breasts get a bad rap on here (unlike the OT).I think if the cook is worth a shite, breasts can be prepared just fine.
Posted on 3/12/15 at 11:28 am to OTIS2
I like a chicken breast, preferably bone in skin on, but have had great boneless skinless as well. Just seems like searing a skinless breast would create an undesirable, George Foreman grill type outer layer on the meat.
Posted on 3/12/15 at 11:41 am to WDE24
quote:
searing a skinless breast would create an undesirable, George Foreman grill type outer layer on the meat.
It doesn't. It does add a different flavor though. And it definitely adds to the pan when the sauce or gravy is made as mentioned a couple posts back.
Posted on 3/12/15 at 11:45 am to Jibbajabba
quote:
On a typical day, what do you guys eat for dinner? "I eat nothing but organic almonds and free range chicken and if you eat anything less than 30$ worth of food for every meal you must be homeless"
you can buy 5 bulbs are garlic for $1...
Posted on 3/12/15 at 11:58 am to Salmon
quote:
you can buy 5 bulbs are garlic for $1
You can buy laxative relatively cheaply if all you are trying to do is make the cheapest turd you can.
Posted on 3/12/15 at 11:59 am to BayouBlitz
quote:I don't think I've ever seen whole cloves of garlic in canned jars. I usually use the whole peeled cloves from the produce section. They last a pretty long time in the fridge and give true garlic flavor. They may have something added to help maintain freshness, but the taste is true.
The garlic is dehydrated, then rehydrated in the jar when it is canned.
Is this true for the whole peeled garlic in jars?
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