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My Korean friend had the same attitude (and claimed it was common in Korea). After several "correctly" cooked chicken breasts he changed his attitude. Breast m
by rbobby 10y ago
My Korean friend had the same attitude (and claimed it was common in Korea). After several "correctly" cooked chicken breasts he changed his attitude.
Breast meat takes far less heat/time to cook than the rest of the chicken (comparatively) making it very easy to over cook. Rubbery chicken breast is much less appetizing than chicken thighs (etc).
Also beast meat in stew/soup is difficult (impossible?) to do right (so so easy to end up rubbery). But thighs in a stew are perfectly fine (can't really overcook).
- flamedoge 10y agoI think it's really hard to get chicken breast wrong when you brine it. Brining is really the key to tastiness. Saltiness = Tastiness
- kbart 10y agoNot necessarily saltiness, I usually marinate chicken breast in a mix of olive oil, lemon juice and various herbs. The taste is so much better than the "plain" one.