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wallcrawler
New member
Hey everyone - I like to keep my diet as simple as possible (i.e.: clean protein source, clean carb source, etc.) so insteaed of having recipes that combine lots of ingredients and then calculating the macro ratios in a serving size I prefer to have a protein (chicken breast, steak, etc), carb source (brown rice, potato) and veggie (salad, broccoli, etc.). I like to try to cook a lot in advance and then pull out pre-weighed portions for each meal. Here is my problem: when I cook chicken, no matter how good it is when I first cook it, it tastes dry and unappetizing after being in the fridge for a day - baked or grilled tatses dry, cooked in a crock pot tatses mealy after sitting in the fridge. Anybody know a good way to prepare chicken so that it still tatses moist and tender after being refrigerated? I'll ask the same for a good way to prepare a nice piece of red meat (London broil, etc.)
