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/ck/ - Food & Cooking

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Anonymous 06/06/14(Fri)21:01 UTC+1 No.5496673 Report

How do I chicken breast good?
>>
Anonymous 06/06/14(Fri)21:10 UTC+1 No.5496686 Report

brine it
>>
Anonymous 06/06/14(Fri)21:16 UTC+1 No.5496700 Report

>>5496686
>>5496686
>>5496686
>>5496686
>>
Ambi-tan 06/06/14(Fri)21:23 UTC+1 No.5496719 Report

>>5496673
Shit I actually just made some now

All I did was caramelize some onions using butter, salt, pepper, and cognac

then once the onions were done, I put them in a small bowl, added butter to the pan and began pan frying the chickens that I rubbed in some herb salt and pepper.

Basically just pan fried them till they were browned but still juicy, then put them on a plate to rest.

After that I deglazed the pan with some red wine, let that reduce for a little, added some of the onion and then placed that atop the chicken.


it tasted pretty good tbh
>>
Anonymous 06/06/14(Fri)21:24 UTC+1 No.5496721 Report

>>5496673

Season or cook it however you like. Just don't overcook it or it will get dry and tough.
>>
Anonymous 06/06/14(Fri)21:26 UTC+1 No.5496722 Report

Pound it flat, roll it up with cheese, skewer it with a toothpick, bread it and then bake it.
>>
Anonymous 06/06/14(Fri)21:29 UTC+1 No.5496724 Report

Here's what I do, albeit it's literally only one single method to chicken & gets boring repetitively:

Dice chicken into squares, heat up pan with oil, coat chicken in a fair layer of salt, a bit of ground pepper, half a fuck spoon of sriracha rooster sauce, a few tit squirts of diana BBQ sauce, maybe a cum shot of Franks Red hot.

Then just fry it up and make sure its not pink on the inside.
>>
Anonymous 06/06/14(Fri)21:32 UTC+1 No.5496728 Report

>>5496719

nigga thats some gordon ramsey type shit, i don't have time to fuck with onions. makes my eyes water and takes forever to peel.

is garlic a good choice?
>>
Ambi-tan 06/06/14(Fri)21:37 UTC+1 No.5496735 Report

>>5496728
I-but-but it's not even that hard!
Trust me!

Just julienne or slice the onions, let them sweat over low heat after being tossed in the butter, salt and pepper. Let that sweat for like 20-30 minutes or until they're sorta mushy, soft, and transluscent.

actually hold up. I have pics. Should I post pics? Because caramelizing onions is something every decent human being has to know!!

Garlic's alright, but you have to add other stuff or it'll taste super boring!
>>
Anonymous 06/06/14(Fri)21:39 UTC+1 No.5496738 Report

>>5496735
obviously you dont since you dont use better to caramelize onions
>>
Anonymous 06/06/14(Fri)21:40 UTC+1 No.5496741 Report

>>5496738
butter
>>
Anonymous 06/06/14(Fri)21:42 UTC+1 No.5496744 Report

>>5496722
>not pan roasting in butter instead of baking
>>
Ambi-tan 06/06/14(Fri)21:42 UTC+1 No.5496745 Report

>>5496741
...yeah you do, dude. That's pretty basic stuff.
>>
Anonymous 06/06/14(Fri)21:43 UTC+1 No.5496747 Report

>>5496728
its less than 30 seconds to cut, peel and dice/julienne an onion
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Anonymous 06/06/14(Fri)21:44 UTC+1 No.5496749 Report

>>5496745
no you add just onion to a pan and heat over low heat until the sugars caramelize you dont add butter,
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Anonymous 06/06/14(Fri)21:45 UTC+1 No.5496752 Report

>>5496749
...
>>
Ambi-tan 06/06/14(Fri)21:46 UTC+1 No.5496754 Report

>>5496749
the butter emulsion makes the caramelized onions creamier. I recommend it, honestly.

I understand you can do it without buttter, but the butter gives it a much better flavor and texture, and it gives the onions a much better color!

Try it out at least once!
>>
Anonymous 06/06/14(Fri)21:46 UTC+1 No.5496755 Report

>>5496752
what? thats the textbook definition or caramelizing. no butter is needed
>>
Anonymous 06/06/14(Fri)21:46 UTC+1 No.5496756 Report

>>5496749
enjoy your burnt onions
>>
Anonymous 06/06/14(Fri)21:47 UTC+1 No.5496760 Report

>>5496755
Fool, you need fat to moderate the heat going to those onions or you are going to be in Burn City.
>>
Anonymous 06/06/14(Fri)21:49 UTC+1 No.5496767 Report

>>5496760
>>5496756
unless you heat them over low heat

you guys are retarded.

AFA>>5496754
if i add butter to caramelized onion, as i do when making onion and garlic jam, i do it at the end after the onions have fully caramelized
>>
Ambi-tan 06/06/14(Fri)21:52 UTC+1 No.5496776 Report

>>5496756
>>5496760
I was trying to be nice about it but yeah, the onions do burn when there's no fat aiding in the cooking process ;v;

>>5496767
friend, everyone cooks onions in low heat, butter or no butter! It's always good to coat the onions in some butter, a little salt and maybe some black pepper beforehand just to enhance the flavor and provide some more prevention when it comes to accidentally burning the onions.

Seriously dude, just try coating the onions in melted butter at the very beginning before they're caramelized, I guarantee you'll enjoy the result! Not to sound redundant but the buttery flavor works so well with the onions!
>>
Anonymous 06/06/14(Fri)21:54 UTC+1 No.5496778 Report

>>5496776
If you salt your onions before they reduce you are going to use a lot more salt than you need and it'll end up being really really salty.
>>
Ambi-tan 06/06/14(Fri)21:58 UTC+1 No.5496789 Report

>>5496778
that's why you only sprinkle a bit of salt on and then add more later if you really need it!
>>
Anonymous 06/06/14(Fri)21:58 UTC+1 No.5496791 Report

>>5496776
>the onions do burn when there's no fat aiding in the cooking process
actually no they dont unless you have the heat too hot

salt leaches the water from the onions resulting in a sweat instead of letting the sugars caramelize and the water release naturally through caramelization

why dont you try it the right way and tell me you dont enjoy the results

>buttery flavor works so well with the onions
thats why you add the butter in at the end

ive been cooking professionally for almost a decade and am a CCC with the ACF so i think i have an idea of what im talking about
>>
Anonymous 06/06/14(Fri)21:59 UTC+1 No.5496795 Report

>>5496767
no, that will just toast the onions. you need some liquid to evenly distribute the heat. You don't want to use water because that's what you're trying to remove. So you use a fat. What fat goes good with onion? Butter. QED
>>
Anonymous 06/06/14(Fri)22:00 UTC+1 No.5496796 Report

>>5496791
Except heating them over low heat and sweating them doesn't coax sugars to the surface, you dingus. It makes them soft and translucent.
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Anonymous 06/06/14(Fri)22:01 UTC+1 No.5496801 Report

>>5496795
it wont toast the onions on low heat, jesus christ you guys are ridiculous do you not have a pan that evenly distributes heat or a spatula
>>
Ambi-tan 06/06/14(Fri)22:02 UTC+1 No.5496808 Report

>>5496791
I've cooked them both ways and I prefer using butter, honestly!

Maybe you should try it my way and we can compare the flavors!!
>>
Anonymous 06/06/14(Fri)22:04 UTC+1 No.5496814 Report

>>5496796
yes they turn soft and translucent and then begin to caramelize, it happens in stages.

sweating involves salt to leach water caramelization doesnt and is processed further than the level of doneness you achieve through sweating
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Anonymous 06/06/14(Fri)22:05 UTC+1 No.5496817 Report

>>5496808
i did when i was a home cook years and years ago and didnt know anybetter then i learned the right way
>>
Ambi-tan 06/06/14(Fri)22:07 UTC+1 No.5496827 Report

>>5496817
friend, a chef who worked as an executive chef at multiple 4 star restaurants taught me this method and stated that he considers this one of the only correct ways to make proper caramelized onions!

I honestly think there's multiple right ways to make something, and I guess we just have different preferences. No biggie!
>>
Anonymous 06/06/14(Fri)22:12 UTC+1 No.5496843 Report

>>5496827
>1 chef, at a hotel or mobil starred restaurant, is more correct than the entirety of the American Culinary Federation
>>
Ambi-tan 06/06/14(Fri)22:17 UTC+1 No.5496866 Report

>>5496843
the restaurants are all pretty popular actually!

He learned his methods by apprenticing with many great chefs and attending both the CIA and the FCI (now called the ICC)

You're being sort of ridiculous about this dude. Just because someone has a different method of making something doesn't mean it's going to be awful
>>
Anonymous 06/06/14(Fri)22:26 UTC+1 No.5496896 Report

>>5496866
the CIA and the FCI

why would you go to both?

also neither are as rigorous or involved as a ACF certification
>>
Ambi-tan 06/06/14(Fri)22:30 UTC+1 No.5496910 Report

>>5496896
That doesn't mean the ACF's the be all and end all for recipes, dude. You need variety. You also need to learn how to adapt things and make it your own.

I don't usually say this, but being close-minded enough to not try anything new, just sticking to one recipe without even attempting other people's suggestions and recommendations means that you will never really excel with your culinary skills in my opinion.

Don't put down other people's recipes because they don't abide by the laws of ACF or whatever. Don't assume they're shit because they have other methods that are equally delicious as the ACF method. New things should always be attempted, you might pick up some cool methods of your own that way!
>>
Anonymous 06/06/14(Fri)22:35 UTC+1 No.5496921 Report

>>5496910
but caramelizing isnt a recipe its a technique, and techniques are done a certain way

there is nothing wrong with experimenting with recipes but you cant braise without liquid or saute without fat or steam with dry heat just like you cant caramelize with butter
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Anonymous 06/06/14(Fri)22:44 UTC+1 No.5496939 Report

>>5496921
Butter is used in most recipes involving caramelized onions, actually, and they all seem to turn out pretty well.

I just did a simple google search and so far every single recipe on the first page involves butter or oil.

Where's the recipe that you're referencing
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Anonymous 06/06/14(Fri)22:54 UTC+1 No.5496962 Report

>>5496939
just because google pops up a bunch of shit doesnt make it right, i can pull up a ton of recipes on google that arent done correctly, they dumb them down so home cooks cant fuck it up as easily

there not really a recipe im referencing, as i said before it a techniques not a recipe and is taught to professional chefs in the western world pretty much universally but its also described in Marie Caremes books, and im pretty sure talleyrand's as well though i dont have a copy of it to check anymore

What you are making is "glazed onions" or Oignons Glaces, onions cooked very gently in butter so that the cooking and browning are done at the same time, and thats from escoffier btw
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Anonymous 06/06/14(Fri)22:54 UTC+1 No.5496965 Report

>>5496939
Nevermind. I don't know what the fuck I'm talking about and didn't read the whole conversation. I'm going to delete this post.
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Anonymous 06/06/14(Fri)22:55 UTC+1 No.5496972 Report

>>5496965
Oh...
I can't now.
Shit.
>>
Anonymous 06/06/14(Fri)22:56 UTC+1 No.5496975 Report

>>5496686
literally the best answer
>>
Anonymous 06/06/14(Fri)22:56 UTC+1 No.5496976 Report

>>5496686

this

even if you overcook it it'll still be moist
>>
Anonymous 06/06/14(Fri)22:59 UTC+1 No.5496986 Report

>>5496975
>>5496976
>Pickle it
Samefag troll.
>>
Anonymous 06/06/14(Fri)23:01 UTC+1 No.5496987 Report

>>5496986
its brining, not pickling. chicken breasts only need to be in brine for a few hours, depending on the size of the breast.
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Anonymous 06/06/14(Fri)23:03 UTC+1 No.5496993 Report

Do you rike?
>>
Anonymous 06/06/14(Fri)23:05 UTC+1 No.5496999 Report

>>5496921
>you cant caramelize with butter

Sounds wrong to me, so I looked it up:

Julia Child says to use butter and oil
Source: Mastering the Art of French Cooking by Child, Bertholle, and Beck.

The Culinary Institute of America says to use clarified butter. Source: The Professional Chef, 7th edition pg 308.

Modernist Cuisine says to use "butter or other fat". Source: Modernist Cuisine, volume 2 pg 58 and several places in vol. 3 chapter 12.

Gordon Ramsay says to use butter. Source: Ramsay's Fast Food pg. 33

Jacques Pepin says to use unsalted butter and oil. Source: Jacques Pepin's Complete Techniques p. 336

So I'm going to have to say you're wrong on that, and caramelizing with butter is not only acceptable, but normal.
>>
Anonymous 06/06/14(Fri)23:20 UTC+1 No.5497037 Report

>>5496999
except careme and escoffier dont
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Anonymous 06/06/14(Fri)23:22 UTC+1 No.5497043 Report

>>5496686

Never done this before, looked it up and got a few different answers. Do I really have to pay attention to ratios or can I just cover with water and put a little salt in? Should I refrigerate it?
>>
Anonymous 06/06/14(Fri)23:27 UTC+1 No.5497051 Report

>>5497043
http://www.chefsteps.com/activities/equilibrium-brining
>>
Anonymous 06/06/14(Fri)23:30 UTC+1 No.5497057 Report

>>5496962
>>5496965
>>5496972
wait are you all the same person?
>>
Demon Daze 06/06/14(Fri)23:32 UTC+1 No.5497063 Report

>>5496673

I'm a chicken Hitler, and you can't have any.
>>
Anonymous 06/06/14(Fri)23:34 UTC+1 No.5497067 Report

>>5497057
im the first you quoted not the second 2

>>5496999
Modernist Cuisine says to use "butter or other fat". Source: Modernist Cuisine, volume 2 pg 58

that page is on wok frying, there is part of page 68 that refers to what you guys are calling caramelizing as glazing which i already said here >>5496962

i can only assume since this quite is wrong the rest may be aswell
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Anonymous 06/06/14(Fri)23:38 UTC+1 No.5497070 Report

>>5496999
also volume 3 of modernist cuisine doesnt contain a since caramelize or caramelizing the the whole volume
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Anonymous 06/06/14(Fri)23:39 UTC+1 No.5497076 Report

>>5497037

I don't have a copy of anything by Careme, but Escoffier certainly seems to call for butter, at least according to my translation of his book. A guide to modern cookery by A. Escoffier translated by Heinemann in 1907.

There's a mediocre OCR copy here:
https://archive.org/stream/cu31924000610117/cu31924000610117_djvu.txt
>>
Anonymous 06/06/14(Fri)23:39 UTC+1 No.5497077 Report

>Make pockethole
>Fill with cream cheese and fresh herbs
>Wrap in Serano ham
>Put in oven for 25 minutes
>Eat with a salad or whatever you like
>>
Anonymous 06/06/14(Fri)23:41 UTC+1 No.5497080 Report

>>5496962
oignons glaces are whole small onions, like white or yellow globes.

You don't slice/julienne oignons glaces

try again.
>>
Anonymous 06/06/14(Fri)23:47 UTC+1 No.5497098 Report

I like to do chicken breast in chicken paprikash instead of thighs. It's pretty good imo.
>>
Anonymous 06/06/14(Fri)23:48 UTC+1 No.5497104 Report

>>5497067
>that page is on wok frying,

Lol, no. Where you do see the word wok anywhere in there? Or frying for that matter. the previous section was about a wok.

This page specifically discusses the caramelization of sugars in vegetables and clearly states the addition of butter to the pan.

In chapter 3 where they are discussing their recipe for "french onion soup"--a classic use of caramelized onions--butter is listed as one of the ingredients. (v. 3, pg 302)
>>
Anonymous 06/06/14(Fri)23:54 UTC+1 No.5497121 Report

>>5496965
>>5496972
>>5497057
>>5497080
Oh fuck.
Okay I need to explain something now.
I'm the guy that was trying to "delete" a post.
The post I referred to wasn't mine. I tried finding the post I made but I can't now..
I can't remember what I said... it was something dumb. It was not >>5496962
>>
Anonymous 06/07/14(Sat)00:09 UTC+1 No.5497158 Report

>>5496728
>I don't have time to fuck with basic cooking ingredients which are commonly used

What.
>>
Anonymous 06/07/14(Sat)00:45 UTC+1 No.5497232 Report

>>5496673
Lots of sauce.
>>
Anonymous 06/07/14(Sat)01:00 UTC+1 No.5497272 Report

>>5496728
>onions
>gordon ramsey type shit
I used to be 15 too.
>>
Anonymous 06/07/14(Sat)01:27 UTC+1 No.5497340 Report

>>5497104
sorry for the confusion the pdf have different page numbers but youre still wrong

the mention of adding butter is covered on page 58 of volume 2 and is referred to as glazing, which is what you have been describing and ive said all along

in volume 3 page 302 its talking about cooking in a pressure cooker, does not mention french onion soup, and the butter is added completely differently than you described

>>5497076
what recipe # because cooking onions slowly with butter till caramelized is called glazed onions according to my edition, recipe # 2183
>>
Anonymous 06/07/14(Sat)01:29 UTC+1 No.5497343 Report

>>5497340
not does volume 3 page 302 ever mention the word caramelize, caramelizing, or caramelization
>>
Anonymous 06/07/14(Sat)02:32 UTC+1 No.5497508 Report

>>5497340
>cooking onions slowly with butter till caramelized
>says that what we're talking about is not caramelized onions

oh my god
>>
Anonymous 06/07/14(Sat)02:38 UTC+1 No.5497531 Report

you know how /pol/ has a sticky at the top? with basic shit?

this thread is basic shit. if this board gave .02 fucks, we would have a similar sticky.
>>
Anonymous 06/07/14(Sat)02:40 UTC+1 No.5497539 Report

>>5497508
yeah its called glazing, caramelized is the end result or both glazing and caramelizing(the technique) one involves butter one does not
>>
Ambi-tan 06/07/14(Sat)02:41 UTC+1 No.5497543 Report

>>5497531
anon, i've realized very long ago that you shouldn't have expectations for this board

good things here don't happen too often unfortunately ;_;
>>
Anonymous 06/07/14(Sat)02:42 UTC+1 No.5497548 Report

>>5497531
And if you weren't so painfully new, you would know that posters on this board have been begging for a sticky ever since.the board was created
>>
Anonymous 06/07/14(Sat)02:44 UTC+1 No.5497555 Report

>>5497531
We've been complaining about a sticky for ages, and have even had a couple decent threads that could have been stickied. The problem is that we have a hard time agreeing on much. Food is too international, and what I consider sticky-worthy info for a going-to-college American wouldn't even apply to someone going to college in Nairobi. Assuming they have colleges in Nairobi.

If we tried to fill a sticky with basic technique that was universal, it'd be enough info to fill a small book.

It's frankly easier for us to just repeat ourselves over and over again to the endless stream of questions, and since we don't seem to mind this, why bother with a sticky?
>>
Anonymous 06/07/14(Sat)02:47 UTC+1 No.5497560 Report

>>5496673
massage them gently, don't flick
>>
Anonymous 06/07/14(Sat)02:50 UTC+1 No.5497568 Report

This thread is stupid

You can caramelize onions with or without glaze

Faggots who say you'll burn the onions without butter have literally no skill

Nerds who are tediously debating the difference between glaze and caramelization have literally no life
>>
Anonymous 06/07/14(Sat)03:11 UTC+1 No.5497646 Report

>>5497531
I've never even seen a chicken breast thread yet so far. Any way, the topic "How do I chicken breast good?" actually a wide enough scope to create some decent conversation.
Cooking is both an art and a science. Bitching about us having threads on chicken breasts is like going on an art board and bitching about someone asking what technique a given artist uses to draw eyes.

>>5497555 is right.
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