Please Scroll Down to See Forums Below
How to install the app on iOS

Follow along with the video below to see how to install our site as a web app on your home screen.

Note: This feature may not be available in some browsers.

napsgear
genezapharmateuticals
domestic-supply
puritysourcelabs
Research Chemical SciencesUGFREAKeudomestic
napsgeargenezapharmateuticals domestic-supplypuritysourcelabsResearch Chemical SciencesUGFREAKeudomestic

Needto Can You Give me Some Recipes For Cooking Boneless Chicken??

  • Thread starter Thread starter Kano
  • Start date Start date
when cooking chicken breasts on the stove top in a frying pan (spray with PAM or something, then skillet type cook them) you prefer to cover the pan or leave the top off? why?
 
AAP said:
when cooking chicken breasts on the stove top in a frying pan (spray with PAM or something, then skillet type cook them) you prefer to cover the pan or leave the top off? why?
It all depends on how think the chicken is and what I am cooking it for. If it is really think I will cover it to keep it from drying out. If the chicken has been marinaded with some thing that has a High sugar content. I will cover the pain. The steam will help stop the drippings from getting black and tasting like shit.

If I am Pain frying the chicken. Say like you would if you were cooking breaded chicken then of course you would not cover it. If I was cooking a thin peace of chicken breast for something like a chicken marsala. Then no I would not cover it because The chicken is going to cook fast, and I need to have the lid out of my way well I add the wine,mushrooms, other veg, and what not at deferent times during the cooking process.

For the chicken you want "plain chicken fried in a pan" just heat the pain up to med high heat. Brown the chicken off on both sides. then drop the heat down to med low, cover and simmer till its done.
 
needtogetaas said:
It all depends on how think the chicken is and what I am cooking it for. If it is really think I will cover it to keep it from drying out. If the chicken has been marinaded with some thing that has a High sugar content. I will cover the pain. The steam will help stop the drippings from getting black and tasting like shit.

If I am Pain frying the chicken. Say like you would if you were cooking breaded chicken then of course you would not cover it. If I was cooking a thin peace of chicken breast for something like a chicken marsala. Then no I would not cover it because The chicken is going to cook fast, and I need to have the lid out of my way well I add the wine,mushrooms, other veg, and what not at deferent times during the cooking process.

For the chicken you want "plain chicken fried in a pan" just heat the pain up to med high heat. Brown the chicken off on both sides. then drop the heat down to med low, cover and simmer till its done.

2 questions first when i bake my chicken in oven should it be covered with tin foil..When i use the receipe you pmed me.. when i cooked it beofre i did not cover it.. Second question i wanna treat myself to a good steak this weekend. what a good kind to buy?, and how to cook it.. Just remember i am trying to cut so it cant b loaded up ..
 
Thia is a easy on for people that don't no crap about cooking.

1 pkg Taco Seasoning
4 (4 oz) boneless, skinless chicken breasts
1 cup salsa
1/4 cup reduced fat sour cream

Put chicken & taco seasoning in Ziploc bag. shake and coat well.
Place breast in casserole dish sprayed with nonstick cooking spray.
Bake in 375 F oven for 30 minutes.
Top with salsa 5 minutes before done and sour cream just before serving
 
Thia is a easy on for people that don't no crap about cooking.

1 pkg Taco Seasoning
4 (4 oz) boneless, skinless chicken breasts
1 cup salsa
1/4 cup reduced fat sour cream

Put chicken & taco seasoning in Ziploc bag. shake and coat well.
Place breast in casserole dish sprayed with nonstick cooking spray.
Bake in 375 F oven for 30 minutes.
Top with salsa 5 minutes before done and sour cream just before serving

That's me, thnx bro.
 
I just throw the chicken breasts into the pan with a dash of seasoning on them... never covered the pan.. so I will try that next time.
 
kano said:
2 questions first when i bake my chicken in oven should it be covered with tin foil..When i use the receipe you pmed me.. when i cooked it beofre i did not cover it.. Second question i wanna treat myself to a good steak this weekend. what a good kind to buy?, and how to cook it.. Just remember i am trying to cut so it cant b loaded up ..
The recipe I pm'd you is a breaded type recipe but much better for you. Any way when cooking breaded chicken you never cover it. It will make it soggy.
again It all depend on what kind of recipe you are doing and how thick the chicken is. The main idea for covering things well cooking is to lock in moisture,keep things from drying out,or speed up the cooking process. lets say you were cooking the lemon chicken recipe I gave you and you were using thick
chicken breast. I would cover the chicken for the first half of cooking to keep it most and from drying out. Then I would uncover for the last 10 mins or so just long enough to brown the out side of the chicken.

I will make another post on the steak question
 
cuts of beef are broken up in 7 portions of the cow

1.chuck
2.rib
3.short lion
4.sirloin
5.round
a.top round
b. bottom round
6.foreshank&brisket
7.Short plate & flank


Imo the best cuts of meat come from the short loin ie tenderloin steak,tenderloin roast,top loin steak and the one I like the best t-bone/porterhouse steak.
next would be your sirloin steaks. then top of the round.
To make things simple any thing coming from 3,4,or top of 5 is sure to be a good steak
 
Top Bottom