[ SECRET POST #2080 ]

[case]

⌈ Secret Post #2080 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 00 pages, 034 secrets from Secret Submission Post #297.
Secrets Not Posted: [ 0 - broken links ], [ 1 2 3 4 - not!secrets ], [ 0 - not!fandom ], [ 1 2 - too big ], [ 0 - repeat ], [ 1 2 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: cooking

[lunabee34]

My advice re: chicken is to forget about the breasts. They become dry so easily if you bake them. Buy chicken thighs instead. They are so cheap, and they stay moist when you bake them.

I like to take a package of chicken thighs, pull off all the skin, and then marinate them in soy, ginger, and garlic for a few hours. Then you bake them.

for side, rice with sesame seeds on top and some broccoli that you have sauteed in olive oil, lemon juice, salt and pepper is perfect.

Re: cooking

[(Anonymous)]

Oh this reminds me of Chicken Adobo which is fantastically easy and great. Essentially, you combine soy sauce and white vinegar in a ratio of around 1 to 1, maybe more vinegary than soy sauce. You get a pot, sear some chicken thighs and maybe some cubed chicken breast as well, brown some garlic, then you pour your soy sauce / vinegar mixture to cover, add a few bay leafs, then cover and simmer for 45 minutes to an hour until it's tender and flavorful, then serve over rice. It's the easiest cheapest thing in the world besides pasta.

Re: cooking

[lunabee34]

Ooooh, yum!!

Re: cooking

[tabaqui]

Yes! I dislike chicken breast meat a lot - thighs are so much better! We got some the other day that had been de-boned. They cooked superfast on the grill and tasted just delicious.

Re: cooking

[yeahscience]

There are lots of ways to make breast so it's not dry. Poaching is probably the best method for this (although it works best if you're then going to use it in a salad or something, poached breast is better once it's cooled). My favorite method, though, has more fat than skinless breast but less fat than chicken thighs: buy the breasts skin-on, pan-fry them with the skin side down for about a minute, and then pop them in the oven. The fat from the skin goes down into the meat and it becomes moist and delicious.

Re: cooking

[(Anonymous)]

Soup. The only thing white meat chicken is good in, is old-fashioned, plenty-of-onions chicken soup.

Re: cooking

[yeahscience]

I cannot in good conscience agree with you, anon!