huffingtonpost - 6 days ago

Chicken breasts!function(n){if(!window.cnx){window.cnx={},window.cnx.cmd=[];var t=n.createElement( iframe );t.display= none ,t.onload=function(){var n=t.contentWindow.document,c=n.createElement( script );c.src= //cd.connatix.com/connatix.player.js ,c.setAttribute( async , 1 ),c.setAttribute( type , text/javascript ),n.body.appendChild(c)},n.head.appendChild(t)}}(document);(new Image()).src = https://capi.connatix.com/tr/si?token=8b034f64-513c-4987-b16f-42d6008f7feb ;cnx.cmd.push(function(){cnx({ playerId : 8b034f64-513c-4987-b16f-42d6008f7feb , mediaId : 54629700-d187-45f5-a04d-5501459f2880 }).render( 68fa0069e4b01e35ba177b50 );});It’s easy to make supposedly “basic” foods, like chicken and eggs, taste good – but it takes a lot to make truly amazing.That’s why I rely on the advice of experts for the perfect poached eggs, omelettes, and roast chicken.So, I swear by fora like r/AskCulinary – a place for us non-professional cooks can ask chefs how they work their delicious magic. Recently, site user u/Busternookiedude asked: “How do I get a truly crispy skin on chicken without drying out the breast?” “I feel like I’ve tried everything: higher heat, lower heat, patting it dry, baking powder. I either end up with rubbery skin and a dry breast, or a juicy breast with pale, flabby skin,” they added. Here’s how the pros responded:Lots of commenters suggested salt “Dry brine with salt one day in advance,” u/spade_andarcher  “Salt a day ahead,” u/with_MIND_BULLETS agreed. Christopher Kimball’s Milk Street cooking school seems to agree with the technique. “While [the brined chicken] chills, the salt acts as a drying agent, making way for irresistibly crisp skin after cooking,” their site reads. But that’s far from the only tip. ″Another thing I’ve found helps is to pour boiling water over the skin before cooking. You’ll see it shrivel up immediately, and it accelerates the skin cooking,” RangerMuted added. Per Tasting Table, “The hot water helps tighten and shrink the skin, effectively reducing excess fat and moisture” – it works a little like Peking duck. Many commenters mentioned spatchcocking or butterflying the meat, too. This is a method that involves cutting and arranging protein so it’s flat and has the same width. It means that the meat has more surface area to crisp up, and also helps it to cook at the same time (preventing that annoying dry-in-some-bits, tender-in-others problem).Hot or cold pan? Some Redditors, like u/commutinator, recommend putting chicken skin-down in a hot pan before finishing it off in the oven.But many others, including u/Bkxray0311, say a cold pan is key.And it seems a lot of cooks are on the side of the second method. “Starting the chicken in a cold pan allows the fat in the skin to render out slowly, which prevents it from burning,” Simply Recipes writes. And per Serious Eats, it’s by far the best move if you’re cooking lean meat. This way, the publication revealed, “the skin essentially confits in its own fat, turning crisp and golden while the meat cooks gently and stays tender”. Related...Chefs Share Their Secrets To Restaurant-Worthy Cacio e Pepe5 Dishes Restaurant Workers Say They d Never OrderSo THAT s Why Restaurant Pancakes Are So Much Better

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