Trying to improve boneless chicken breast

bgebrent

Focker said:

Second biggest boob enhancement if not using sous vide...

Cooking them gently, lower and slower, raised direct.

High heat and boobs do not play well together, causing them to dry out/firm up.

What I was ineffectively attempting to say. 

nlovold

Looks great to me!

DoubleEgger

I pound the breasts to get a uniform thickness. It really helps keep the bird from drying out on the thinner section of the breast while trying to get the thick part to temp. 

Also, buy quality chicken. 

yumdinger

Pound em' uniform. Season or marinade to taste. Cook to 155-160, pull from egg wrap in foil pouch.  Serve 10 minutes later, burst with juice.

Another method I use which Is amazing.  Egg to 375ish, place cast iron in Egg to preheat.  

Pound breast t uniform thickness.  In 1 bowl Italian seasoned 1/2 bag panko bread crumbs, 1 cup plain bread crumbs and 1/2-3/4 cup parmesan. In a second bowl melt a stick of butter with 1/2 cup milk, mix together butter will begin to solidify.

Dip breast in butter/milk, dip in parmesan mixture.  In CI drizzle 1-2 TBSP of EOO.  Place the dipped breasts in the CI to brown.  Flip repeat.  When brown, shut down egg and let it finish to temp 165.  Near end sprinkle shaved Part or fresh Mozz.  

To me this is the best way to cook Chick parm.  There is a slight smokiness that works so great.

Mattman3969

bgebrent said:

Focker said:

Second biggest boob enhancement if not using sous vide...

Cooking them gently, lower and slower, raised direct.

High heat and boobs do not play well together, causing them to dry out/firm up.

What I was ineffectively attempting to say. 

I gotta respectfully disagree with both of you guys on the high heat.  If you pound/split to 1/2-3/4" breast hot n fast is your friend on breast. It doesn't matter if its egg'd  or in the oven. If in the oven I run 450°, on the mini I run 420ish.    

Focker

Mattman3969 said:

bgebrent said:

Focker said:

Second biggest boob enhancement if not using sous vide...

Cooking them gently, lower and slower, raised direct.

High heat and boobs do not play well together, causing them to dry out/firm up.

What I was ineffectively attempting to say. 

I gotta respectfully disagree with both of you guys on the high heat.  If you pound/split to 1/2-3/4" breast hot n fast is your friend on breast. It doesn't matter if its egg'd  or in the oven. If in the oven I run 450°, on the mini I run 420ish.    

I don't disagree with that prep, and technique.  It's a different animal.

Pork Ts, scaloppine, chicken parm, poc chuc, all best dredged and pan fried, or grilled super hot and fast(poc chuc).  Sous vide would be a waste of time here.  Dry brinerade, would be a good approach, traditional poc chuc prep.

Legume

Combining SV with very high temp sear works great with pork or chicken for banh mi.  You get the tenderness of a slower cook, better flavor than straight marinating and all of the greatness of crispy-caramelized meat.  I don't pound the chicken or cut the pork loin as thin when doing it this way.

bo31210

Also consider bone in breasts.  They turn out better IMO   Hardly ever cook boneless ones these days.   

EGGcellent_Smithers

After being raised eating boneless, skinless breasts nuked on a gasser, fianlly got my wife to like the 165* breasts on the EGG. Her only request would be for a crispier outside (hard to do without skin, I know). Any suggestions? Have tried marinades with high sugar content on a hot cast iron grate, which gives me grill marks but not really crispy outside...

gdenby

EGGcellent_Smithers said:

After being raised eating boneless, skinless breasts nuked on a gasser, fianlly got my wife to like the 165* breasts on the EGG. Her only request would be for a crispier outside (hard to do without skin, I know). Any suggestions? Have tried marinades with high sugar content on a hot cast iron grate, which gives me grill marks but not really crispy outside...

Skin is mostly collagen, which is what is made into gelatin. If you mix gelatin w. low fat ground meats, the patty outside gets crispy, just like collagen turning to gel getting baked does w. skin. Dissolve a packet of gelatin into your marinade. The sugar does help too.

Mattman3969

EGGcellent_Smithers said:

After being raised eating boneless, skinless breasts nuked on a gasser, fianlly got my wife to like the 165* breasts on the EGG. Her only request would be for a crispier outside (hard to do without skin, I know). Any suggestions? Have tried marinades with high sugar content on a hot cast iron grate, which gives me grill marks but not really crispy outside...

Sear both sides  in a CI skillet and then roast till done if it's a thicker breast.   If you pound it or slice into 2 thinner pieces the sear on each side will generally get you up to temp.   Mrs3969 has been in the crispy mode as of late so I've had to adapt.  

BTW - thicker breast are great seared then roasted on a cedar plank.  

Woodchunk

Mattman3969 Mattman3969 said:

BTW - thicker breast are great seared then roasted on a cedar plank.  

My wife likes the plank, thanks for the tip

Botch

I posted a cook here a couple years ago, stuffing some Mexican chorizo sausage under the skin of a spatchcocked bird.  It was delicious, although fussy to put together and very messy.  I wonder if you couldn't just slash some skinless breastages, smear some chorizo into the slashes, and cook without flipping, would be just about as good?  
 
Make sure to use Mexican, not Portuguese, chorizo; the European style is more of a cured sausage, delicious but stays solid and you can't stuff with it.  The Mexican version falls apart when cooked, and flows red juicy goodness all over the place (just never, never read the ingredient list!).