Cooking section

[stephanie_TG (imported)]

nope no garlic but i cook alot and used to do it for a liveing so i am a walking cook book

[tugon (imported)]

Rinse and trim the chicken breasts.

What do you trim from the chicken breasts?

[stephanie_TG (imported)]

the fat and bone and some times skin if your on a diet

[Dave (imported)]

What do you trim from the chicken breasts?

If they are boneless breasts, you trim the fat that might be left. Carefully, with a very sharp and pointy knife remove the white tendon that hides in the "tenders" portion. That tendon cooks hard and tough.

It you are going to slice into cubes, sharpen the knife and cut the outer side with the membrane first. Thin slices work best if the chicken is partially frozen and stiff. It squirms and jiggles when its completely thawed.

Then cook as you like.

You can marinate it in soy sauce and white wine. You can also marinate in very strong green tea.

If you are going to make slices, then once again sharpen a slicing knife (long blade) and hold it parallel to the cutting board and cut under your hand. Then cook through and eat in a sandwich of toasted garlic bread. Whatever seasonings and other stuff like ketchup, mayo, mustard or salsa you like.

remember, knives are sharp and you shouldn't put your fingers in the way of them or poke them at your palm or slice into your hand.

If they are breasts with bones in, you can take a kitchen shears and cut off the extra ribs. I roast bone-in chicken with ribs and skin after salting and peppering them. Put a pat of butter on them and they'll taste better. Chicken always tastes better with butter... Maybe 45 minutes at 350 F on a foil lined pan in the oven until the internal temperature is 180 degrees F next to the bone. You can set up a breading station with whipped raw eggs in one dish and breadcrumbs in another and make a nice thick breading (salt, pepper, parsley, sage, rosemary, thyme to taste... garlic too). I'm allergic to eggs and can't do that.

[tugon (imported)]

the fat and bone and some times skin if your on a diet

I would just buy the skinless and boneless breasts.

[tugon (imported)]

If they are boneless breasts, you trim the fat that might be left. Carefully, with a very sharp and pointy knife remove the white tendon that hides in the "tenders" portion. That tendon cooks hard and tough.

It you are going to slice into cubes, sharpen the knife and cut the outer side with the membrane first. Thin slices work best if the chicken is partially frozen and stiff. It squirms and jiggles when its completely thawed.

Then cook as you like.

You can marinate it in soy sauce and white wine. You can also marinate in very strong green tea.

If you are going to make slices, then once again sharpen a slicing knife (long blade) and hold it parallel to the cutting board and cut under your hand. Then cook through and eat in a sandwich of toasted garlic bread. Whatever seasonings and other stuff like ketchup, mayo, mustard or salsa you like.

remember, knives are sharp and you shouldn't put your fingers in the way of them or poke them at your palm or slice into your hand.

If they are breasts with bones in, you can take a kitchen shears and cut off the extra ribs. I roast bone-in chicken with ribs and skin after salting and peppering them. Put a pat of butter on them and they'll taste better. Chicken always tastes better with butter... Maybe 45 minutes at 350 F on a foil lined pan in the oven until the internal temperature is 180 degrees F next to the bone. You can set up a breading station with whipped raw eggs in one dish and breadcrumbs in another and make a nice thick breading (salt, pepper, parsley, sage, rosemary, thyme to taste... garlic too). I'm allergic to eggs and can't do that.

Wow this is sounding complicated. Garcon I am ready to order.

[Sweetpickle (imported)]

If you buy boneless skinless chicken breast what you get is to halves of a chickens breast.

Usually one of the halves is a good portion for one person, or plenty for two if you are serving

it with vegetables or pasta.

I take one chicken breast and put it in a 1 qt Ziplock baggie. Then I pound it flat with a rubber mallet

that I got at Sears. Till it's about 1/4" thick.

I may take it out of the baggie and cook it in a skillet after seasoning with salt, pepper, and garlic powder, for about 3 minutes per side.

I cook it at the same setting I would use for pancakes, with a little olive oil mixed with butter.

Or, I may coat it with some tasty mixture like panko crumbs and parmesean cheese and fry it the same way.

Sometimes I dump frozen asian veggie mix in the skillet after the chicken is cooked and after that is done

I add back the cut up chicken and some asian sauce from the grocery. You can get tasty T'so, Kung Pao, Orange or other sauces.

[moi621 (imported)]

nope no garlic but i cook alot and used to do it for a liveing so i am a walking cook book

I recently bought a bunch of used

circa 1950's - early sixties copyright

New Settlement Cookbook(s). (Updates today have diluted the old recipes with Asian and healthy stuff.)

And gave them as gifts. Good "meat and potatoes" fifties recipes.

I also like the "I Never Cooked Before Cook Book".

I do not like having lots and lots of ingredients. That is where Rachel Ray looses me.

Mostly I do not follow a recipe but, adapt recipe tricks to my way.

Moi

Lamb is a meat best served "well done"!

[Dave (imported)]

This was a response to Tugon who might have been teasing me...

That's just slicing a chicken breast... Nothing complex.

by the way -- I keep my kitchen knives like razors and I never cut myself ... Something well worth learning is knife skills.

[transward (imported)]

Starting a beginner to cooking on a recipe for lasagna with 21 ingredients seems a bit wrong somehow.

For a beginner to make lasagna Id say start with a couple of jars of spaghetti sauce, a package of shredded pizza cheese, an pound of ground beef, an onion and a package of flour tortillas. Chop up the onion and brown it and the ground beef in a pan with a little oil or butter.cook over medium heat till the beef is brown, breaking it up as you go. Pour off most of fat and add 1 1/2 jars of spaghetti sauce, cook for a few minutes, taste and add salt and pepper if you want (red pepper and oregano if you have them . If not it will still taste good.) Off heat remove half of mixture. Top with a third of the cheese. Cover mixture with flour tortillas. Top with other half of meat mixture, another third of the cheese and another layer of tortillas. Pour last 1/2 jar of spaghetti sauce and last third of cheese on. Cover with foil and bake for about a half an hour. Remove foil for another 10 minutes. Let cool for 20 minutes before cutting. That can feed you for a week.

I've been cooking professionally for a couple of decades. I still hold the distinction of being the only student in the history of the Culinary Program I attended to ever have their ice sculpture censored. Am willing to answer most cooking questions.

Transward