The simple cooking thread

[Orihalcon]

Bought a set of bauers years ago...been perfect since day one...zero scratches or wrobbles and just as non stick as day was bought.

Crazy commercialised product...but it works.

 

[satanboy]

1 large seedless watermelon
2 cans full fat coconut milk (left in fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey (I would use Agave syrup)
1 cup sliced raw almonds
Seasonal fresh fruit (for topping)

 

[Taranis]

Did you say seedless?

 

[Nicci]

Try the ceramic woolies pans. So far very impressed. Just don't wash with abrasive scrubbers and I reckon it should last a good few years. View attachment 108616


I haven't sharpened our knives since we got them in July. They seem to be as sharp as they were.

Ok cool thank you!! I will have a look at woolies!

 

[KingBel]

What's your suggestions for preparation of chicken breasts? I often just pan fry with a bit of salt and pepper (or one of the woolies rubs) and then add whatever sauce to it after it's cooked.. anybody got a better suggestion? Would like to be able to make something a bit spicier (but often just end up with something that tastes like bland chicken with a outer smattering of spice)

I suppose marinating the chicken for longer would help, but I often decide what to cook when I get home at night.. with not much time for prep.

 

[I.am.Sam]

View attachment 108700
1 large seedless watermelon
2 cans full fat coconut milk (left in fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey (I would use Agave syrup)
1 cup sliced raw almonds
Seasonal fresh fruit (for topping)

fruit cake ?

 

[Taranis]

What's your suggestions for preparation of chicken breasts? I often just pan fry with a bit of salt and pepper (or one of the woolies rubs) and then add whatever sauce to it after it's cooked.. anybody got a better suggestion? Would like to be able to make something a bit spicier (but often just end up with something that tastes like bland chicken with a outer smattering of spice)

I suppose marinating the chicken for longer would help, but I often decide what to cook when I get home at night.. with not much time for prep.

Grab some free range breast with skin on. Cover with a good quality paprika and grill both sides. Delicious!
Add a little peppery spice if you need heat.

 

[KingBel]

Grab some free range breast with skin on. Cover with a good quality paprika and grill both sides. Delicious!
Add a little peppery spice if you need heat.

I'm thinking that grilling would give me a much better flavour than pan frying. Is it possible to grill a chicken breast from frozen and still get the same results? How long do you think I should grill for in that case?

 

[KingBel]

ah.. never mind.. grilling from frozen is not recommended.. not enough heat to cook inside properly.. therefore risks of salmonella

 

[RanzB]

ah.. never mind.. grilling from frozen is not recommended.. not enough heat to cook inside properly.. therefore risks of salmonella

Chicken breasts don't take long to defrost anyway. Just put them in some cold water, should be done in an hour or so.

 

[FuLL_MeT4L]

What's your suggestions for preparation of chicken breasts? I often just pan fry with a bit of salt and pepper (or one of the woolies rubs) and then add whatever sauce to it after it's cooked.. anybody got a better suggestion? Would like to be able to make something a bit spicier (but often just end up with something that tastes like bland chicken with a outer smattering of spice)

I suppose marinating the chicken for longer would help, but I often decide what to cook when I get home at night.. with not much time for prep.

I do skinless chicken breasts in the pan often and it always works out well. Pieces with skin/bone always work out much better when roasted though.

If you want them to come out taster, try cut the chicken breasts into smaller strips / chunks - more surface area for flavourants to adhere to.

In terms of what you should use on the chicken it's all personal preference. Some great combos I use quite often are "soy sauce & chili", "olive oil & chicken spice", and "olive oil, salt, garlic and chili". Halved olives also work really nicely with chicken.

Always defrost your chicken fully.

 

[cerebus]

If you find that the flavours of the sauces aren't permeating the chicken, the answer is marinating. Also as full_metal says, dicing the breast will get a much more even heating - without dehydrating the outside and simultaneously undercooking the centre. I dust it in Maizena lightly to get a pleasant crunchiness.

However, I suspect that the real problem is you're somewhat cooking on autopilot. You're going in without a clear idea of what you want to make, and sort of vaguely throwing a handful of spices, and adding a bottle of sauce on top, and finding that it's unsatisfying. If you want to improve your cooking, plan ahead. Come up with ideas while you're at work. Stumble around online to find recipes that you can handle. This stuffed chicken breast breaks down into a very manageable dish, and looks amazing. I haven't cooked out of a bottle in a long time now, and there's a huge difference in the richness of flavour from the equivalent dish made from scratch.

 

[Batista]

What's your suggestions for preparation of chicken breasts? I often just pan fry with a bit of salt and pepper (or one of the woolies rubs) and then add whatever sauce to it after it's cooked.. anybody got a better suggestion? Would like to be able to make something a bit spicier (but often just end up with something that tastes like bland chicken with a outer smattering of spice)

I suppose marinating the chicken for longer would help, but I often decide what to cook when I get home at night.. with not much time for prep.

Research brining of chicken,helps lock in moisture and when reheated in the micro the chicken doesnt taste like rubber.I normally add a half cup or so of coarse salt to 1 liter of water and throw alot of spices in and let the breasts soak for a couple hours,rinse with fresh water and then straight into an oven bag, 25 mins @ 180 and its done.Succulent breasts just like nando's.

 

[KingBel]

If you find that the flavours of the sauces aren't permeating the chicken, the answer is marinating. Also as full_metal says, dicing the breast will get a much more even heating - without dehydrating the outside and simultaneously undercooking the centre. I dust it in Maizena lightly to get a pleasant crunchiness.

However, I suspect that the real problem is you're somewhat cooking on autopilot. You're going in without a clear idea of what you want to make, and sort of vaguely throwing a handful of spices, and adding a bottle of sauce on top, and finding that it's unsatisfying. If you want to improve your cooking, plan ahead. Come up with ideas while you're at work. Stumble around online to find recipes that you can handle. This stuffed chicken breast breaks down into a very manageable dish, and looks amazing. I haven't cooked out of a bottle in a long time now, and there's a huge difference in the richness of flavour from the equivalent dish made from scratch.

I think you've hit the nail on the head. My general plan of attack, is to decide on the meat I'm going to prepare when i get home, and then just use whatever I have in the cupboard as a sauce or spice.. generally, what it end up tasting like, is very far from what I envisaged.

 

[Taranis]

Research brining of chicken,helps lock in moisture and when reheated in the micro the chicken doesnt taste like rubber.I normally add a half cup or so of coarse salt to 1 liter of water and throw alot of spices in and let the breasts soak for a couple hours,rinse with fresh water and then straight into an oven bag, 25 mins @ 180 and its done.Succulent breasts just like nando's.

Nandos is FULL of MSG, so maybe not the best rolemodel. Use less salt and you will get the real taste. Use herbs for flavouring..

 

[I.am.Sam]

What's your suggestions for preparation of chicken breasts? I often just pan fry with a bit of salt and pepper (or one of the woolies rubs) and then add whatever sauce to it after it's cooked.. anybody got a better suggestion? Would like to be able to make something a bit spicier (but often just end up with something that tastes like bland chicken with a outer smattering of spice)

I suppose marinating the chicken for longer would help, but I often decide what to cook when I get home at night.. with not much time for prep.

Steers tikka sauce ...cook with little spice in butter

when its almost done

add tikka sauce

gives it a nice colour and a nice taste

steers used to do this before but then stopped it ...was called the tikka box

 

[CheekyC]

View attachment 108700
1 large seedless watermelon
2 cans full fat coconut milk (left in fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey (I would use Agave syrup)
1 cup sliced raw almonds
Seasonal fresh fruit (for topping)

Awesome!!!!

Just purchased a Scanpan Impact and am very happy with it.

Yip I ditched all my old pans and bought a set of Scanpan Impact pans and pots few years ago. Still going strong

What's your suggestions for preparation of chicken breasts?

I stuff them but you can do it without. I put them raw (thawed) in a pan with butter and brown the both sides slightly. Takes few minutes. Then put in preheated oven. My setting is 180 but i think it is actually 140-ish. In the oven for 20 minutes. Then back on the plate with lime juice and bit of lime zest. Just to let the lime jiuce and butter reduce. 2 minutes tops. Then eat. Super juicy and full of flavour. I tend to never use bottled sauces.. Rather fresh everything. Or you can also dust the breats in finely grated parmesan and finely crushed roasted almond mixture and cook in the same way. You just need to plan take them out the freezer and into fridge the prev evening.

Research brining of chicken,helps lock in moisture and when reheated in the micro the chicken doesnt taste like rubber.I normally add a half cup or so of coarse salt to 1 liter of water and throw alot of spices in and let the breasts soak for a couple hours,rinse with fresh water and then straight into an oven bag, 25 mins @ 180 and its done.Succulent breasts just like nando's.

The secret to spices is that adding them to the water doesnt really help. Lot of spices are not water soluble but oil soluble. I.e. the oil extracts the flavour and not water. So I bash together some spices in my pestle & mortar. then mix in and cover with olive oil and let the spices marinade. Then use the oil and spices for the frying step. Much richer flavour. You can taste the oil during the marinade process. It becomes very flavourful.

 

[KingBel]

Thanks for all the great ideas guys! Got 2 steaks maturing in the fridge today... But will attempt a stuffed chicken breast recipe tomorrow.

 

[Nicci]

Is it just me, or when cooking a chicken breast strips / chicken fillet / chicken cubes, it always is so tough and dry? Like you really have to douse it with sauce to even eat it? Mine never so soft like KFC or Nandos always so hard and dry.

 

[Hamster]

Is it just me, or when cooking a chicken breast strips / chicken fillet / chicken cubes, it always is so tough and dry? Like you really have to douse it with sauce to even eat it? Mine never so soft like KFC or Nandos always so hard and dry.

Cook the breast whole and cut it into strips afterwards?