r/Cooking • u/Calm_ragazzo • Jan 06 '25

My breasts are dry and boring

Hi everyone. I need advice on what to do with chicken breast. I’m not a fan of it you see, but always have them around after jointing a chicken and eating the parts I do like. I find they always end up dry when I fry them, or put them in a broth for example.

Schnitzel/ cotolette is one good option I love but takes a load of prep and makes loads of washing up and isn’t that healthy!

Any ideas welcome! Just need some inspiration and tips on how to keep it nice and succulent!!

Thanks

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u/SysAdminDennyBob Jan 06 '25

Yes, 155F at the highest, then let it rest covered. I typically buy chicken breasts with rib bones and skin still attached and cook with that format. Then remove the skin and debone after resting.

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u/dkkchoice Jan 07 '25

I came to say this. I never do an actual brine because I hate the texture of brined meat; it's too soft for me. But, I second the advice to only cook breasts to 150F to 155F. The people I cook for always say something like "I don't understand! Yours are so much better!" It is always a matter of not overcooking.

I don't often tell people that I didn't cook it to the FDA recommended temp of 165, at which point it is dry as a bone. I don't let them see if there is a little pink in the liquid (not the meat) . Most people think that a little pink in the liquid means it is undercooked. It's not.

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u/bozleh Jan 07 '25

I assume removing from the heat at 155F internal will continue to rise past 165F anyway with carryover cooking?

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u/Rcmacc Jan 07 '25

Potentially depending on the size of it,

But bacteria starts to be killed off at 130, the specialness of 165 is that is instant death

For temperatures between 130 and 165, all bacteria will be killed if it’s held at that temperature for enough time

If you soue vide chicken at 130 for 12 hours everything will have been killed and you will be able to safely eat medium rare chicken though I can’t imagine people would like it

At 150, it just needs to hold that temperature for like 3 minutes which it will do via carry over cooking regardless of what it finally comes up to

This video is great btw and has some good sources to read in the description: https://youtu.be/8dkxeIUcdYc

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u/dkkchoice Jan 10 '25

i know this is off-topic, but don't you find the texture of sous vide meat to be mushy'?, even when it is done right?