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Thread: Cooking chicken
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10-08-2010, 11:06 AM #1
Cooking chicken
Hey guys,
I am 2 weeks into dave keto diet, 22 weeks out from my show. When i cook my chicken it is great that night, but the next day or two when i warm it up at work it dries out pretty bad. Any advice to keep in moist, or ways to cook it?
thanks
Zak
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10-08-2010, 12:20 PM #2
eat the damn chicken playa . . . .
as the saying goes:
If it tastes like crap, then you're well on track
If it tastes really tasty, expect to be fat and pasty.
ps: i just made that up.
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10-08-2010, 12:59 PM #3
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When you store it poke holes in it with a fork and cover with low sodium broth.
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10-08-2010, 01:31 PM #4
take a paper towel and wet it and cover the chicken when you re heat it in microwave, itll help put some moisture back into the chicken
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10-08-2010, 03:58 PM #5
I had that problem too. I pack my meals days in advance. The BEST trick is...
get a food processor at Walmart (when it breaks you can just get another easily) and stick your chicken breasts along with Braggs Aminos, garlic, etc. (dill realish is also good, chiles, whatever) And you just grind it. I stick all the ground up chicken in a cottage cheese container (have lots of those lol) and weigh it out and cook up a bunch of patties ahead of time. They cook SUPER fast and won't be dry.
I won't microwave anything - just don't trust it - especially with my protein - so I eat them room temp or a little cool at work and they are good!
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10-08-2010, 11:41 PM #6
I usually cook my food daily to avoid this
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10-09-2010, 02:22 AM #7
I bake mine in a big pyrex glass pan with some water (enough to go cover the chicken half way up), pepper and season-all at 450F for about 20 min. and then store in the fridge about 2-3days and it stays pretty moist even when I reheat in the microwave.
Since your on the Keto Diet, olive/macadamia nut oil does a pretty good job of moistening up the chicken."If you ever start taking things too seriously, just remember that we are talking monkeys on an organic spaceship flying through the universe." - Joe Rogan
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10-12-2010, 08:56 PM #8
I use the george foreman grill as I find it doesn't dry the meat out too much. once cooked, cover it straight away to prevent drying out and it locks the moisture in i find.
The basic rule of thumb never to be forgotten when you cook chicken breast is that, when you use moist heat, use low heat for a longer period of time and when you use dry heat, use high heat and cook for a shorter period of time. If you cook the chicken on high heat, when you use moist heat, chances are high, that the chicken will melt in the liquid you use to cook it. However, if you cook chicken breast, on high heat for a longer period of time, then the chicken breast will become very dry and you may not be able to eat it. So that you have juicy, moist chicken breast, it is recommended, you brine it, before cooking. To brine chicken breast, place thawed chicken breast in a solution of salt and water for about an hour in the refrigerator before cooking.
How Long to Grill Chicken Breast?
First and foremost pound the chicken. Skinless boneless chicken breasts have a very thin tenderloin attached, this tenderloin tends to get cooked very fast, even before the rest of the chicken is half done. So it is best to remove the tenderloin. Also pound the chicken to about ½ thickness, as it is quite uneven. After you are done with the pounding, rinse the chicken thoroughly, unless you are marinating it.
Pre-heat the grill to medium-high and lay the chicken on it. A simple thing to remember while grilling chicken breasts is that higher the heat, faster and juicier the chicken will be. Grill the chicken for about 4 - 5 minutes, keeping a check, so that the chicken does not get burnt. When the bottom side of the chicken has sear marks, turn it. Further grill the chicken for another 4 - 5 minutes, until completely cooked. To check if the chicken is rightly cooked, touch the thickest part. If it has been perfectly done, it will spring back a little. If it is underdone, it will be little spongy and if over-cooked, the chicken breast will be hard and rough. There is another method to check if the chicken is done or not, make a small cut in the center of the chicken, if it translucent, it is undercooked. When the chicken is completely done, remove it from the grill immediately, as it tends to keep on cooking even after removing from the grill.
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10-13-2010, 01:23 PM #9
thanks heaps for the advice, i bake most of my chicken. Do you brine it in salt water when you bake it and how much salt to water? And what is the temp and time to bake chicken?
Zak
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10-13-2010, 02:04 PM #10
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crock pots too are great ...just add some chicken broth or water and spices..it falls apart~
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10-13-2010, 11:43 PM #11
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10-13-2010, 11:50 PM #12
I always eat mine cold/room temp but you could always leave it slightly undercooked so that once you heat it up it's cooked and isn't so dry...
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10-14-2010, 05:05 PM #13
Awesom advice, i baked it last night. I poured some chicken broth over it and used some spices, after it was cooked i put it in tuperware and put a little bit more chicken broth over it, work well today.
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10-18-2010, 12:55 AM #14
I cook mine in an oven pan about an inch deep, put a table spoon under the chicken, add some mrs dash and a tiny bit of salt, then add another tablespoon drizzled over the chicken. bake it on 350. Put it in a vaccum sealed bag/container. The next day it still tastes great.
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10-18-2010, 01:05 AM #15
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I am not shy with salt, just keep it consistant. Brining is a good way to keep your chicken moist.
http://www.recipetips.com/kitchen-ti...ng-chicken.asp
A chicken does not have to be brined but brining will provide juicier and more flavorful meat. Brining solutions vary in the amount of salt that is used according to a person's preference in saltiness. They can vary from 1/4 to 1/2 cup of kosher salt used per quart of water. The more salt that is used the quicker the brining time, but it will also result in the outside layers of meat being very salty. Using a less salty solution and longer brining time will result in a more even seasoning through all layers to the bone. The brining mixture and the chicken are placed in a large pot and stored in the refrigerator during the brining process. When using 1/4 cup of salt per quart of water, the chicken is left to soak for approximately one hour per pound. Before brining, be sure that the chicken was not already brined when it was purchased.
It is also common for sugar to be added in amounts equal to the salt, so when 1/4 cup salt is added per quart, then 1/4 cup of sugar is also added. Sugar, in the brining solution, will add flavor to the chicken and will improve the natural caramelized flavor that occurs when the meat is grilled or fried. When roasting, if the pan drippings are going to be used for making gravy, adding sugar to the brining solution may result in gravy that is too sweet."I know what your thinking. Did I fire 5 shots or did I fire 6 shots. You gotta ask yourself, Do you feel lucky? Well do ya, Punk?"
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