PUBLIC HEALTH CRISIS in UTAH!
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
If you are cooking just the breasts, you can keep a close eye on the internal temp. The second it consistently hits 165, take them off the heat. This will be the best chicken you've ever had.
You should check for chicken doneness by feel because poking holes dries it out. Jiggle the breast with tongs before taking the temperature to get a feel for it. After a while you'll get a hang of how solid it has to feel to be properly cooked.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
You should check for chicken doneness by feel because poking holes dries it out.
It won't dry out if you stick an oven thermometer into the meat and leave it there. Nobody said you constantly stab the meat like a psychopath. OTOH, you're right, of course: Checking manually also works, it's just less convenient if you're preparing the meat in the oven.
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@asdf said in PUBLIC HEALTH CRISIS in UTAH!:
Nobody said you constantly stab the meat like a psychopath
THEN HOW IS IT GOING TO LEARN
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@asdf If you leave a thermometer in it, you get a more-cooked track around the thermometer because it conducts heat to the center of the meat much better than the places where there is no thermometer.
When I oven cook chicken, I first hammer thick breasts down to no more than an inch thick, then put in the oven at 350 degrees on a silicone mat, flipping every ten minutes. It takes at least 25 minutes to cook a decent sized breast, so there's plenty of time to check while flipping. On the second flip, jiggle a bit to determine when to re-check. Baste with your flavoring of choice at the first and second flip.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
You should check for chicken doneness by feel because poking holes dries it out.
Is a silly bit of advice. Unless you can "feel" the internal temp, you fail. You can use a permanent over thermie (as said downthread), or just start checking for doneness at the right time in cooking. I either get is spot on, or only need two pokes-- one to check initially and find out it's underdone-- then I calculate "hmm, that's probably 2 more minutes for 10 degrees", and the second to confirm 2 more minutes later.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
poking holes dries it out
Myth: http://www.seriouseats.com/2013/05/ask-the-food-lab-is-it-ok-to-probe-my-meat.html
The fact is, the tip of a probe thermometer or a fork is simply too dull to actually puncture or cut those fibrils. The most you'll do is rip them apart a tiny bit. This may result in a miniscule amount of juice loss, but the difference is far below the threshold of human detectability and pales in comparison to the extra moisture loss if you, say, overcook that steak by a few degrees.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
If you leave a thermometer in it, you get a more-cooked track around the thermometer because it conducts heat to the center of the meat much better than the places where there is no thermometer.
... wat. Can't tell if trolling or insane.
No, you wont. Any good oven thermometer is made of a very thin and barely conductive material. I've used one on every turkey and over roast I've ever done, and never once had a "cooked track". You aren't sticking a red-hot poker into the middle of the meat. Try this experiment: take a raw turkey breast. Stick an oven probe into it. Light a candle. Rest the end of the probe that's outside of the turkey over the candle. Go away for a while. Come back. How cooked is that breast? Barely. Use a second thermometer to check the temp of the hole and the rest of the breast. There will barely be a difference.
@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
then put in the oven at 350 degrees on a silicone mat
wat?A silicone mat doesn't promote good browning. And you're working towards ruining a perfectly good mat by covering it with fat and protein. And I can only hope that mat is in a pan to catch drippings, or I don't want to see the bottom of your oven.
@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
an inch thick, then put in the oven at 350 degrees ... flipping every ten minutes. It takes at least 25 minutes to cook
:horrified: Why do you hate food? half an hour for thin breasts? Those take 3-4 minutes in a hot pan.
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
wat?A silicone mat doesn't promote good browning. And you're working towards ruining a perfectly good mat by covering it with fat and protein. And I can only hope that mat is in a pan to catch drippings, or I don't want to see the bottom of your oven.
I'm not a fan of crispy skin. Personal choice.
@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
:horrified: Why do you hate food? half an hour for thin breasts? Those take 3-4 minutes in a hot pan.
I found cooking them slowly keep them nice and juicy. I use one of those mats with the little pyramids on them and they insulate to the point of 350 cooking like 300 or 325.
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@Yamikuronue said in PUBLIC HEALTH CRISIS in UTAH!:
Myth
Regardless, stabbing or cutting meat is unnecessary. I can cook a whole grill full of breasts and take each one off at just the right time. There are a bunch of advantages to the feel method, even if a thermometer is technically more accurate; lower cost, easier, can take over for your uncle that's about to destroy dinner even though you didn't bring anything with you.
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
No, you wont. Any good oven thermometer is made of a very thin and barely conductive material.
Indeed. A thermometer out of material which is good heat-conductive would be counter-productive to the purpose. It's the same reason why an Amperemeter needs a internal resistance close to zero whereas a Voltmeter needs very high resistance - you want to measure a property of your examination object, not of your measuring tool (or a combination thereof).
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I can cook a whole grill full of breasts and take each one off at just the right time
Sure, and I can tell from the living room when my husband is about to burn the bacon he's left on the stove and wandered off. It's a skill you develop from long practice, not a technique you should advocate to beginners to study avidly. If you use a thermometer, you get accurate information to help hone your sense of when something is done.
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@Yamikuronue said in PUBLIC HEALTH CRISIS in UTAH!:
If you use a thermometer, you get accurate information to help hone your sense of when something is done.
I said that earlier.
@Jaime said
Jiggle the breast with tongs before taking the temperature to get a feel for it. After a while you'll get a hang of how solid it has to feel to be properly cooked.
It takes a surprisingly short amount of time to get really good with this method. I use the feel method for steak too (but with my finger instead of tongs), but I won't call pork done without actually taking its internal temperature.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I use the feel method for steak too
You cook it long enough to actually need a method to determine if it's OK?
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@PJH said in PUBLIC HEALTH CRISIS in UTAH!:
@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I use the feel method for steak too
You cook it long enough to actually need a method to determine if it's OK?
Medium is called medium for a reason. Also, my wife frowns and pushes it away if there's any pink at all. It's really hard to cook a steak for her that doesn't taste like the sole of a shoe. The only solution I can come to terms with is to never cook her steak again.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
It's really hard to cook a steak for her that doesn't taste like the sole of a shoe. The only solution I can come to terms with is to never cook her steak again.
Buy gristly cuts like oyster blade, marinate them overnight in honey, soy, garlic, ginger and balsamic vinegar, then sear them, then cook long, low and wet until they almost fall apart. Even a shoe sole will come out great if you braise it right.
I love my cast iron combo frypan and casserole dish for this.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I'm not a fan of crispy skin. Personal choice.
Browning != crispy skin.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
The only solution I can come to terms with is to never cook her steak again.
Alternate solution: get a new wife.
Seriously, there isn't a judge on the whole Earth would wouldn't side against a partner who destroys steaks.
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I'm not a fan of crispy skin. Personal choice.
Browning != crispy skin.
True, but I couldn't find a better phrase to describe the surface of food that had undergone the Maillard reaction. I still don't want it on my chicken breasts.
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
Alternate solution: get a new wife.
Solution already underway.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I still don't want it on my chicken breasts.
I just don't understand this. How weird.
(In re: knead on floured surface. The point of that is not to add flour, the point is to work the dough until the gluten crosslinking changes the consistency. Dough is sometimes kneaded on an oiled surface to avoid adding flour this way. It does add oil, which can slacken a dough, but w/e breadmaking is complicated.)
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@AyGeePlus said in PUBLIC HEALTH CRISIS in UTAH!:
I just don't understand this. How weird.
I cook and cube chicken breasts five pounds at a time, then I use the cubes in my meals. I'm currently eating over 200g of protein every day (in a lot of small meals), and that includes a lot of chicken. White, uniform, properly cooked meat is what I want so I can do pretty much anything with it and I can go from refrigerator to table in just a few minutes.
Yes, it's not exactly normal. But, I did lose 102 pounds this way.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
I'm not a fan of crispy skin. Personal choice.
Remove the skin before cooking?
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@Jaime I think I'd rather eat soylent. Or tofu, that would have the same shape/color even.
Perfectly cubed uniform chicken breasts. That's a lot of weight to lose, though, congratulations. Do you intend to eat real food in the future or is it just nutrient cubes for you forever?
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@AyGeePlus said in PUBLIC HEALTH CRISIS in UTAH!:
Do you intend to eat real food in the future or is it just nutrient cubes for you forever?
Chicken is my "I don't have the time/energy to cook properly" food. When I want to enjoy my food, I cook a good steak or decent fish. Also, I like fresh food, so pre-cooked chicken is great for the days when I don't want to go to the market. I'd rather eat pre-cooked chicken than ruin a tuna steak by freezing it.
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@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
Also, my wife frowns and pushes it away if there's any pink at all.
For me, personally, that would be a reason not to marry someone. ;)
BTW: I absolutely hate it when people call steak "bloody". It's not blood, FFS!
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@AyGeePlus said in PUBLIC HEALTH CRISIS in UTAH!:
(In re: knead on floured surface. The point of that is not to add flour, the point is to work the dough until the gluten crosslinking changes the consistency. Dough is sometimes kneaded on an oiled surface to avoid adding flour this way. It does add oil, which can slacken a dough, but w/e breadmaking is complicated.)
The primary point is to work the gluten, but if you're using a floured surface then the unavoidable side-effect is adding more flour, which can actually result in the correct amount if the recipe intentionally started with it a bit slack. Or, as you said, switch to an oiled surface instead. And yes... it's complicated.
@AyGeePlus said in PUBLIC HEALTH CRISIS in UTAH!:
I think I'd rather eat soylent. Or tofu, that would have the same shape/color even.
@Jaime said in PUBLIC HEALTH CRISIS in UTAH!:
Chicken is my "I don't have the time/energy to cook properly" food. When I want to enjoy my food, I cook a good steak or decent fish. Also, I like fresh food, so pre-cooked chicken is great for the days when I don't want to go to the market. I'd rather eat pre-cooked chicken than ruin a tuna steak by freezing it.
If the chicken is seasoned well, then there's no reason why it should be bland and unpleasant, even if it is just uniform cubes.
'course, the same does go for tofu, but I wouldn't typically prefer it to chicken.
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@anotherusername said in PUBLIC HEALTH CRISIS in UTAH!:
tofu
One of the very few things I'll never ever eat willingly. Both consistency and taste are utterly disgusting.
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@asdf said in PUBLIC HEALTH CRISIS in UTAH!:
@anotherusername said in PUBLIC HEALTH CRISIS in UTAH!:
tofu
One of the very few things I'll never ever eat willingly. Both consistency and taste are utterly disgusting.
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@Jaime I still can't get over the fact that it's a cake containing tofu. If you hear a loud bang and see a nuclear mushroom cloud on the horizon within the next minutes, that'll be my head exploding.
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@asdf It also has three quarters of a bag of chocolate chips. It's hard to make something that tastes bad with that much chocolate.
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@Jaime But, but… tofu… The poor chocolate!
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@asdf really? That's a shame.
It has very little flavor on its own, but if the dish overall is very bland then you'll probably taste it, so the solution there is probably to add more flavor. The consistency can vary quite a bit - anywhere from firm, almost like hard-boiled egg white, to more soft like ricotta cheese. If you want a pretty decent example of tofu without actually tasting tofu, Chipotle does a pretty good job with their Sofritas option. Unfortunately you missed the freebie deal they offered back when it was new. I don't know if they'd give you a sample of it to taste-test before you decide which protein you want to order, but you're ever in there anyway it couldn't hurt to try asking.
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
I can't do a half egg
Well, you could, if you were willing to expend the effort.
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@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
CHOKE ON A ROTTEN TIT
Don't you mean a red boob?
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@FrostCat said in PUBLIC HEALTH CRISIS in UTAH!:
@Lorne-Kates said in PUBLIC HEALTH CRISIS in UTAH!:
CHOKE ON A ROTTEN TIT
Don't you mean a red boob?
So that's what that is.
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@Yamikuronue said in PUBLIC HEALTH CRISIS in UTAH!:
It's a skill you develop from long practice, not a technique you should advocate to beginners to study avidly.
What's next? Telling us the problems with Common Core math instruction?
oh wait, it's the same problem
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@asdf In French, it is called "bloody" (literal translation). Of course, it's not actually bloody, but languages are weird that way. I guess almost only people whose native language's term for "rare" literally translates to "bloody" (and who don't know the English term) would say "bloody", though.
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@Khudzlin said in PUBLIC HEALTH CRISIS in UTAH!:
I guess almost only people whose native language's term for "rare" literally translates to "bloody" (and who don't know the English term) would say "bloody", though.
Nope, way too many people actually think it's blood. I've had that conversation a couple of times with people who refused to eat their steak medium because they "didn't want to eat bloody meat".
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@Yamikuronue said in PUBLIC HEALTH CRISIS in UTAH!:
“Is It OK To Probe My Meat?”
(Come on now! 20 hours and nobody thought of it?)
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@asdf If English is their native language, bash away. Only foreigners can have an excuse for that. Dishes based on blood (like blood sausage) are always well cooked anyway (I'm guessing it wouldn't be a good idea to eat or drink uncooked blood).
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@Khudzlin said in PUBLIC HEALTH CRISIS in UTAH!:
I'm guessing it wouldn't be a good idea to eat or drink uncooked blood
I'm absolutely sure that uncooked animal blood, just like uncooked animal brain, is a dangerous biohazard and not even remotely fit for human consumption.
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So as a conclusion: there is a public health crisis in Utah because they cook their turk and chicken by touching it instead of taking it's temperature
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@asdf said in PUBLIC HEALTH CRISIS in UTAH!:
"didn't want to eat bloody meat".
"It isn't blood. It's protein-soaked liquid. So really, much closer to red-colored cum than blood. Here's your steak, asshole."
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@Luhmann said in PUBLIC HEALTH CRISIS in UTAH!:
So as a conclusion: there is a public health crisis in Utah because they cook their turk and chicken by touching it instead of taking it's temperature
Don't forget that they also weigh their alcohol which gives them soft, tender buns.
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@anotherusername said in PUBLIC HEALTH CRISIS in UTAH!:
soft, tender buns