What do your meals look like (show me pictures)....

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  • SafariGalNYC
    SafariGalNYC Posts: 2,434 Member
    takinitalloff wrote: »
    A quick snack: arugula (rocket) with smoked trout, almonds, olive oil, mayo. Not particularly pretty to look at, but it tasted good and got the job done (I needed a bit of fat & protein to finish out my day).
    1flzufwxenjf.jpg

    @takinitalloff
    Smoked trout - often overlooked but super tasty! Nice!

    ddsb1111 wrote: »
    My husband made steak, roasted tomatoes on the vine, zucchini, and mushrooms & onion. The portions were over the top but he did an excellent job.

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    I’m so impressed by all the gorgeous dishes posted.

    @ddsb1111 - that looks delicious. We may have the same marble table too. Haha

  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,941 Member
    Piccalilli Spiced Rice & Tomato Curry. Both from my newest recipe book, which I am somewhat obsessed with! 😂

    Book is “East” by Meera Sodha.

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  • Evamutt
    Evamutt Posts: 3,377 Member
    for those of you who cook chicken breast...how do you get them tender? I've cooked them several ways & about ready to give up on them
  • acpgee
    acpgee Posts: 8,417 Member
    Takeaway sushi, miso soup made at home, and some prawn crackers sold for home cooking from the asian grocer, puffed up in the microwave for a minute.
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  • janicemlove
    janicemlove Posts: 486 Member
    edited August 2023
    Evamutt wrote: »
    for those of you who cook chicken breast...how do you get them tender? I've cooked them several ways & about ready to give up on them

    I found poaching keeps them tender but it doesn’t t do much for flavor. These days I poach and shred and then throw it in salads or sandwiches for lunch. For dinner I just cook it and eat it then since it doesn’t reheat well.
  • cmsienk
    cmsienk Posts: 20,902 Member
    edited August 2023
    Evamutt wrote: »
    for those of you who cook chicken breast...how do you get them tender? I've cooked them several ways & about ready to give up on them
    Any chicken recipes I make in my crock pot always turn out tender. And when I pan fry chicken tenders, I always use a thermometer and remove them from the pan at exactly 165°.
  • acpgee
    acpgee Posts: 8,417 Member
    @Evamutt

    My favourite way to do chicken breast is Chinese stir fry. Slice thinly *against the grain*, season with salt, then *shake the chicken in cornstarch*. Heat a wok, frying pan, or sautee pan until very hot, pour in a tablespoon of oil and drop in the chicken, separating pieces with tongs or wooden spoons if the cornstarch is causing clumping. Spread out the chicken in a thin layer and toss when the underside no longer looks raw. Remove from heat *when the chicken is still a little underdone*, so pale pink in places. Turn down the heat and cook some aromatics such as garlic and ginger, toss in vegetables before the garlic overbrowns and becomes bitter. You can toss in a splash of water or add sauces such as soy, oyster sauce, chinese cooking wine, chilli paste or vinegar to stop the garlic from burning. Most Chinese stir fries use a pinch of sugar if the stir fry sauce doesn't contain sweet ingredients such as hoisin. You might need a splash of water to cook through hard vegetables. Let the water boil off at high heat. When vegetables are cooked, return the chicken to the cooking vessel and warm through before serving.

    I've highlighted the steps in *asteriks* that prevent the chicken breast from getting tough. The cornstarch coating is known as "velveting" and is crucial for keeping the chicken tender. You won't need a cornstarch slurry to thicken the sauce if you use the velveting technique.
  • acpgee
    acpgee Posts: 8,417 Member
    The most dependable way to get tender whole chicken breasts is the sous vide, I'm afraid.
    https://www.seriouseats.com/sous-vide-chicken-breast-recipe
  • Evamutt
    Evamutt Posts: 3,377 Member
    Thank you for your replies, I will try those. forgot to mention the only way it's tender for me is pounding it thin, breading & frying it, but was hoping for non fry. I'll try yours too @acpgee & didn't know that about garlic
  • jennmyerswillams
    jennmyerswillams Posts: 12 Member
    edited August 2023
    Chicken ceasar salad and caprese style salad

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  • ddsb1111
    ddsb1111 Posts: 1,087 Member
    SafariGalNYC wrote: »
    🍽️ Humble but tasty tuna salad, onions, tomato & greens.
    🍹 Greens and berries shake

    moqip2zgyjky.jpeg

    Catching up on old posts to get food ideas and there’s your table. It looks beautiful with your dish.
  • rimcdave
    rimcdave Posts: 26 Member
    Evamutt wrote: »
    for those of you who cook chicken breast...how do you get them tender? I've cooked them several ways & about ready to give up on them

    I brine boneless skinless chicken breasts in salt water a few hours and then roast in a 425 oven for 25 minutes. It comes out falls apart tender and flavorful.
  • acpgee
    acpgee Posts: 8,417 Member
    I read an article about how Pad Kra Pao is Thailand's true national dish, and eaten more than Pad Thai which is more popular with foreigners. This has got to be the easiest weeknight dinner. Very little clean up too.
    https://www.theguardian.com/food/2021/oct/13/how-to-make-the-perfect-pad-kra-pao-or-thai-stir-fry-recipe
    I deviated a little and blanched the green beans by pouring boiling water from the kettle over them in a colander. I also broke my egg yolk accidentally. I used minced beef stretched with 25% quorn mince. Saves on calories and cost and I don't notice the difference in either taste or texture.
    2g313bub5arf.jpeg

  • acpgee
    acpgee Posts: 8,417 Member
    Chicken thigh anticuchos and corn cooked in the air fryer. We didn't have much of the rice, made because the hubby was not sure he would like the corn.
    ysps374xogf4.jpeg
  • Karliemyalgia
    Karliemyalgia Posts: 146 Member
    edited August 2023
    Evamutt wrote: »
    Thank you for your replies, I will try those. forgot to mention the only way it's tender for me is pounding it thin, breading & frying it, but was hoping for non fry. I'll try yours too @acpgee & didn't know that about garlic

    Hi there, for my tender chicken breast/strips/nuggets - I air fry them at 390 for 15 minutes, flipping halfway through. I always check with the thermometer sometimes a larger nugget may need more time so you gotta make sure it's 165 internal temp. But that makes for juicy chicken every time !

    I usually take my chicken breasts and instead of pounding it, I slice it horizontally in the middle to make two thinner pieces. Not only is it thinner the way pounding it would be, but it is less grams of chicken per serving that way and it makes for quicker cook time. Overcooking chicken results in dry insides.

    If you're cooking it somewhere other than the air fryer my only suggestion would be to pay attention to the internal temperatures, going with strict "cook for 20 mins, cook for 40mins" whatever the recipe calls without actually checking the internal temperatures could be leading you astray into overcooking chicken since it's a big deal you can get sick eating it undercooked vs eating undercooked beef - but I used to overcook my chicken all the time and now it's super juicy. If you don't have an air fryer I highly recommend one.

    And if baking in the oven without breading I think I would try to cover it to avoid the outside becoming harder/rubbery. But if you're cooking to 165 without going much over then you probably don't need to worry much about it the outside should theoretically be soft too.

    Happy eating!

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