Any professional chefs on here ???

[1tank1]

Watch this film.
It's an absolutely brilliant portrayal of real life in professional kitchens and what life as a pro chef is really like.
I spent 20 years in pro kitchens (much bigger/busier/high profile than the one in this movie) before I finally cracked and lost my mind but this film is so true and correct in every aspect that I had to give it a plug.
The front of house/service aspect also shows the true reality of just how disgusting and self obsessed some people can be when they go out for a meal.


View: https://www.youtube.com/watch?v=UBUfCL_tvro

 

[barbell001]

HAHAHA Stephen Graham - LEGEND..... 'This is England'

 

[Mmzz]

How the fuck do I cook meal prep chicken breast that's juicy when cold? Or at least microwavable without getting rubbery? Tried slow cooker and oven but haven't cracked the code yet

 

[JesterBOB]

Watch this film.
It's an absolutely brilliant portrayal of real life in professional kitchens and what life as a pro chef is really like.
I spent 20 years in pro kitchens (much bigger/busier/high profile than the one in this movie) before I finally cracked and lost my mind but this film is so true and correct in every aspect that I had to give it a plug.
The front of house/service aspect also shows the true reality of just how disgusting and self obsessed some people can be when they go out for a meal.


View: https://www.youtube.com/watch?v=UBUfCL_tvro

I also watched it, great movie, captures the atmosphere of the kitchen well

 

[Mmzz]

I'm watching it this weekend, thanks

 

[Hightower]

I read this thread and also decided to look. Turned out to be a very good movie.

 

[1tank1]

How the fuck do I cook meal prep chicken breast that's juicy when cold? Or at least microwavable without getting rubbery? Tried slow cooker and oven but haven't cracked the code yet

There's no secret to eating cold chicken breast and it still being moist coz the truth is it's impossible.

Slicing it very thinly and dropping it into hot water for a few minutes will make it more palatable though.

Shredded chicken thigh/wing/carcass meat etc is easier to eat cold but it has a slightly higher fat content.

 

[Mmzz]

I actually got it down pretty good. Brine it for at least an hour and bake at high heat(450deg) until it's at 155. Then I put it an meal prep container with lots of broth so it doesn't dry out or absorb it all

 

[combover]

How the fuck do I cook meal prep chicken breast that's juicy when cold? Or at least microwavable without getting rubbery? Tried slow cooker and oven but haven't cracked the code yet

Smoker. Idk about juicy when cold, but moist fo sho.
Rubbery means undercooked.
My shit is juicy and cuts easy with a fork 4 days later.
They always sit in lemon or lime juice for at least 30 mins with whatever other seasonings I'm throwing on em.

 

[Hightower]

There's no secret to eating cold chicken breast and it still being moist coz the truth is it's impossible.

Slicing it very thinly and dropping it into hot water for a few minutes will make it more palatable though.

Shredded chicken thigh/wing/carcass meat etc is easier to eat cold but it has a slightly higher fat content.

I eat cold chicken breast after grilling. It stays juicy and not dry. It is clear that hot and only cooked it is much tastier.

 

[Hightower]

I actually got it down pretty good. Brine it for at least an hour and bake at high heat(450deg) until it's at 155. Then I put it an meal prep container with lots of broth so it doesn't dry out or absorb it all

By the way, an excellent option to preserve its juiciness after cooking.

 

[Hightower]

Smoker. Idk about juicy when cold, but moist fo sho.
Rubbery means undercooked.
My shit is juicy and cuts easy with a fork 4 days later.
They always sit in lemon or lime juice for at least 30 mins with whatever other seasonings I'm throwing on em.
View attachment 164981

Looks damn delicious in the picture.

 

[Mmzz]

Smoker. Idk about juicy when cold, but moist fo sho.
Rubbery means undercooked.
My shit is juicy and cuts easy with a fork 4 days later.
They always sit in lemon or lime juice for at least 30 mins with whatever other seasonings I'm throwing on em.
View attachment 164981

I came

 

[Mmzz]

I actually got it down pretty good. Brine it for at least an hour and bake at high heat(450deg) until it's at 155. Then I put it an meal prep container with lots of broth so it doesn't dry out or absorb it all

When I first heard about brining I thought it was bs, but it makes a HUGE difference in the texture. It's the difference between home chicken and restaurant chicken. I use 1 cup salt per gallon. Without brining it's like the chicken is stuck together with glue but brined it just flakes. If it's too salty afterwards you can soak it in just water for an hour and the extra salt will get pulled out

Just made some an hour ago and it came out perfect. High heat is important too, don't bake breasts at 350deg. I tried 450 but I'm doing 550 next time.

Oh and don't overcook. Pull it out right at 155-165(check deep and shallow). Undercooked will be rubbery, overcooked will by dry af

 

[Demondosage]

Watch this film.
It's an absolutely brilliant portrayal of real life in professional kitchens and what life as a pro chef is really like.
I spent 20 years in pro kitchens (much bigger/busier/high profile than the one in this movie) before I finally cracked and lost my mind but this film is so true and correct in every aspect that I had to give it a plug.
The front of house/service aspect also shows the true reality of just how disgusting and self obsessed some people can be when they go out for a meal.


View: https://www.youtube.com/watch?v=UBUfCL_tvro

The trailer gave me anxiety just watching it

 

[Hightower]

When I first heard about brining I thought it was bs, but it makes a HUGE difference in the texture. It's the difference between home chicken and restaurant chicken. I use 1 cup salt per gallon. Without brining it's like the chicken is stuck together with glue but brined it just flakes. If it's too salty afterwards you can soak it in just water for an hour and the extra salt will get pulled out

Just made some an hour ago and it came out perfect. High heat is important too, don't bake breasts at 350deg. I tried 450 but I'm doing 550 next time.

Oh and don't overcook. Pull it out right at 155-165(check deep and shallow). Undercooked will be rubbery, overcooked will by dry af

Yes, chicken loves high temperatures, that's right. And again, it’s true, you don’t need to overdo it - immediately dry or if not completely ready right away like rubber.

 

[valuum]

So half an hour for brine?

Any special kind of salt? Kosher I assume?

I pretty much just switched to thighs. If you trim the fat it’s not far off in macros. You need some fat in your diet anyways so it hardly throws your macros off unless you go heavy on peanut butter and red meat too

 

[1tank1]

Good effort, amateurs

There's easier ways for perfect chicken/meat though with lots of "cheat" methods better than this brining b/s

 

[Hightower]

So half an hour for brine?

Any special kind of salt? Kosher I assume?

I pretty much just switched to thighs. If you trim the fat it’s not far off in macros. You need some fat in your diet anyways so it hardly throws your macros off unless you go heavy on peanut butter and red meat too

I make my own salt, I add dried garlic and paprika to it.

 

[Hightower]

Good effort, amateurs

There's easier ways for perfect chicken/meat though with lots of "cheat" methods better than this brining b/s

Hello. what is your favorite recipe?