Discussion The Random Discussion Thread

[StFly]

Very cool. I can’t cook to save my butt. How can I make defrosted chicken breasts cooked in an air fryer taste more interesting?

oil+things and baste as it cooks if required.

So if say a "quick pickle" is vinegar and sugars with fruits and such, a "quick baste" is oil and whatever herb, smoke, spice you have/like to then brush, rub, or otherwise let the meat soak flavours into as you cook it.

A what basting brush is like maybe $2 for a cheap one, and otherwise you just need a bowl and a spoon to mix things together so you can then make some other flavour things to baste meat with.

Chicken in general, there's a reason why most things have chicken + mayo, chicken +gravy, whilst say pork is usually just pork, chicken is rarely just chicken and instead + something, so you just need to add that something to it to impart flavour. Then it's just "time" related from there, is it quick, are you marinating and thus needing time, same with slow cooking or using pressure and such.

 

[SG34]

oil+things and baste as it cooks if required.

So if say a "quick pickle" is vinegar and sugars with fruits and such, a "quick baste" is oil and whatever herb, smoke, spice you have/like to then brush, rub, or otherwise let the meat soak flavours into as you cook it.

A what basting brush is like maybe $2 for a cheap one, and otherwise you just need a bowl and a spoon to mix things together so you can then make some other flavour things to baste meat with.

Chicken in general, there's a reason why most things have chicken + mayo, chicken +gravy, whilst say pork is usually just pork, chicken is rarely just chicken and instead + something, so you just need to add that something to it to impart flavour. Then it's just "time" related from there, is it quick, are you marinating and thus needing time, same with slow cooking or using pressure and such.

I have two purposes and little time. 1) start replacing the chicken pieces I buy at the local supermarket which i freeze and heat up in the microwave in the morning before work and throw in my lunch box to be eaten at noon. These are expensive, greasy (they’ve been deep fried at a factory, no doubt at the perfect temperature, and are nicely flavored by the big factory that makes them and drenched in preservatives so that i don't die when I eat them at lunch time after they sit in my (sealed) lunch box for 4.5 hours with no refrigeration. i want to replace them with the breast chicken i buy cheaply and freeze. As i don’t have the chemicals to preserve them, and i won7t deep fry them. I have to make sure they cook well, without drying out too much. Actually, i suspect 4.5 hours in a sealed lunchbox is probably OK-just! (touch wood) Ive been eating the commercial ones for years without any problem. So i am looking for a paste i can just add to them without disturbing their ability to ‘air-fry’ if that makes sense. I suspect the baste might help preserve the moisture in them (good) but also might stir the inside cooking (bad) .. so i am thinking , a) heat up air dryer, take chicken out of freezer and thaw in microwave two minutes. B) slice into two fillets. C) add to air fryer for four minutes, d) open air fryer, put on my ‘magic paste’ , close and cook another 4-5 minutes. Now what to put in that paste? I imagine that it will go rotten too, without preservatives, so i suppose i need a mixture of dry ingredients and some oily thing to hold it together? 2) the other is make chicken meals for dinner. that’s easier I suppose.

 

[StFly]

I have two purposes and little time. 1) start replacing the chicken pieces I buy at the local supermarket which i freeze and heat up in the microwave in the morning before work and throw in my lunch box to be eaten at noon. These are expensive, greasy (they’ve been deep fried at a factory, no doubt at the perfect temperature, and are nicely flavored by the big factory that makes them and drenched in preservatives so that i don't die when I eat them at lunch time after they sit in my (sealed) lunch box for 4.5 hours with no refrigeration. i want to replace them with the breast chicken i buy cheaply and freeze. As i don’t have the chemicals to preserve them, and i won7t deep fry them. I have to make sure they cook well, without drying out too much. Actually, i suspect 4.5 hours in a sealed lunchbox is probably OK-just! (touch wood) Ive been eating the commercial ones for years without any problem. So i am looking for a paste i can just add to them without disturbing their ability to ‘air-fry’ if that makes sense. I suspect the baste might help preserve the moisture in them (good) but also might stir the inside cooking (bad) .. so i am thinking , a) heat up air dryer, take chicken out of freezer and thaw in microwave two minutes. B) slice into two fillets. C) add to air fryer for four minutes, d) open air fryer, put on my ‘magic paste’ , close and cook another 4-5 minutes. Now what to put in that paste? I imagine that it will go rotten too, without preservatives, so i suppose i need a mixture of dry ingredients and some oily thing to hold it together? 2) the other is make chicken meals for dinner. that’s easier I suppose.

Two words; meal prep.

Take stock of what you have at present, you stated lunchbox for eg. Do you have a cool bag? Can you take an esky? Do you have a thermo? And depending on what other containers you have or can bother taking to places. For an eg a cool bag with a ice block in there can act as a mini fridge if you need it. It's not exclusively for drink storage. Same thing with a thermo, that's not just for drinks but also for soups or "things that need a hot liquid" and can fit in it.

So say where you work is happy to have an esky, you've then got cold storage on site BYO ice and hey presto mad storage for things that need a fridge. Or instead of say one small box of food, you have a box a bag and a drink to carry instead that contains 3-4 dishes you prepped previously.

If you then make plans to say M-F is crouton this day, chicken that day, pasta that day, need this that day you can then set up day before "I have 10 mins free time, let's use peanut butter and make a satay" then stick it in an airtight container for later trip to that esky or your bag or wheverer you're putting it.

You don't need preservative, you just need to be smarter with how you prep your food intake. Then it's a what is ice but frozen water, so depending on things you can just use water, freeze it and use your own ice to cool food down, it'd just be maintenance to consider.

The cooking part is just a small thing when you want to actually create a dish.

 

[PoppedCorn]

Very cool. I can’t cook to save my butt. How can I make defrosted chicken breasts cooked in an air fryer taste more interesting?

salt pepper garlic powder and onion powder is my base to sprinkle on both side after a light oil spray
after that add the main flav of your choice
chilli, paprika, curry, Moroccan spice, whatever takes your fancy, cumin, tumeric, ginger

sometimes i just go salt pepper garlic and parsley with a nice dipping sauce

and chop the chicken into say kfc sized tenders for easy dipping
great for when the footies on

 

[jwikked]

I’ve started using black pepper for the first time in my life and now I use it on everything. I used to buy a grinder, use it once and leave it in the cupboard for years.

No idea why my tastebuds changed now, but it’s awesome

 

[PoppedCorn]

put cracked black pepper on nearly everything...love it

 

[True Believer]

I have two purposes and little time. 1) start replacing the chicken pieces I buy at the local supermarket which i freeze and heat up in the microwave in the morning before work and throw in my lunch box to be eaten at noon. These are expensive, greasy (they’ve been deep fried at a factory, no doubt at the perfect temperature, and are nicely flavored by the big factory that makes them and drenched in preservatives so that i don't die when I eat them at lunch time after they sit in my (sealed) lunch box for 4.5 hours with no refrigeration. i want to replace them with the breast chicken i buy cheaply and freeze. As i don’t have the chemicals to preserve them, and i won7t deep fry them. I have to make sure they cook well, without drying out too much. Actually, i suspect 4.5 hours in a sealed lunchbox is probably OK-just! (touch wood) Ive been eating the commercial ones for years without any problem. So i am looking for a paste i can just add to them without disturbing their ability to ‘air-fry’ if that makes sense. I suspect the baste might help preserve the moisture in them (good) but also might stir the inside cooking (bad) .. so i am thinking , a) heat up air dryer, take chicken out of freezer and thaw in microwave two minutes. B) slice into two fillets. C) add to air fryer for four minutes, d) open air fryer, put on my ‘magic paste’ , close and cook another 4-5 minutes. Now what to put in that paste? I imagine that it will go rotten too, without preservatives, so i suppose i need a mixture of dry ingredients and some oily thing to hold it together? 2) the other is make chicken meals for dinner. that’s easier I suppose.

I find a cafe.

Buy sandwich.

Eat sandwich.

Drink coffee.

Finito.

 

[StFly]

salt pepper garlic powder and onion powder is my base to sprinkle on both side after a light oil spray
after that add the main flav of your choice
chilli, paprika, curry, Moroccan spice, whatever takes your fancy, cumin, tumeric, ginger

sometimes i just go salt pepper garlic and parsley with a nice dipping sauce

and chop the chicken into say kfc sized tenders for easy dipping
great for when the footies on

Much love for Moroccan spices, though since SG34 has NFI about cooking probably best to start simple instead of "why are there several types of cinnamon?" sort of questions.

Did give me an idea though, garlic butter, chicken tenders with a dipping sauce. You have a knife anyway to cut the chicken anyway, slit the middle plop some garlic butter in there, bread the top just by blending some bread to form crumbs and air fry it. Gooy centre with matched sauce.

 

[gringo2011]

Very cool. I can’t cook to save my butt. How can I make defrosted chicken breasts cooked in an air fryer taste more interesting?

Smoke some weed and you can eat them semi raw after mistaking the vacuum cleaner for the air frier and they'll taste like Red Rooter.

 

[Dr Spaceman]

Smoke some weed and you can eat them semi raw after mistaking the vacuum cleaner for the air frier and they'll taste like Red Rooter.

 

[SG34]

Smoke some weed and you can eat them semi raw after mistaking the vacuum cleaner for the air frier and they'll taste like Red Rooter.

This is why this forum is vital—vital not only for us but also for the community at large. It is logical, cogent, realistic, grounded, and common-sense-based. Red Rooter will always be a million times better than Red Rooster and Red Booster.

 

[SG34]

Much love for Moroccan spices, though since SG34 has NFI about cooking probably best to start simple instead of "why are there several types of cinnamon?" sort of questions.

Did give me an idea though, garlic butter, chicken tenders with a dipping sauce. You have a knife anyway to cut the chicken anyway, slit the middle plop some garlic butter in there, bread the top just by blending some bread to form crumbs and air fry it. Gooy centre with matched sauce.

I could of course just stick to the chicken 'karage' fried pieces I buy at the local supermarket. They include a list of emulsifiers, thickeners, juicy agents (Sodium polyphosphate), oxidated fats, MSGs, loads of great tasting flavours, starches, colours, firming agents, etc. etc. but they taste bloody good. 480 yen for 10 pieces. But I ma loving the air fryer and after 15 years of convenience store lunches I started the lunch box thing after COVID.

 

[SaintsSeptember]

A really easy hack to give your rice more flavor is to cook it with a bottle of Ginger Beer.
I'd recommend something like Kirks. Bundy would be too much.

I used to do a chicken baste with Apple Cider, but i can't remember the other ingredients.

 

[SaintsSeptember]

For the lazy , some of the supermarket options are not the worst ( level of chemicals can vary but its all on the pack).
Good thing is they've been in the marinade for a while already so you don't need to soak them overnight or anything.

Buy Lilydale Free Range Chicken Boneless Double Breast Lemon Herb 600g | Coles

Shop Lilydale Free Range Chicken Boneless Double Breast Lemon Herb 600g and other great products online or in-store at Coles.

www.coles.com.au

Buy Coles Boneless Whole Chicken With Greek Inspired Marinade 1kg | Coles

Shop Coles Boneless Whole Chicken With Greek Inspired Marinade 1kg and other great products online or in-store at Coles.

www.coles.com.au

Buy Coles RSPCA Approved Whole Boneless Chicken With Asian BBQ Rub 1kg | Coles

Shop Coles RSPCA Approved Whole Boneless Chicken With Asian BBQ Rub 1kg and other great products online or in-store at Coles.

www.coles.com.au

or pre-cooked :

Buy Luv A Duck Cooked Duck Breasts Peking Flavoured 380g | Coles

Shop Luv A Duck Cooked Duck Breasts Peking Flavoured 380g and other great products online or in-store at Coles.

www.coles.com.au

 

[jwikked]

For the lazy , some of the supermarket options are not the worst ( level of chemicals can vary but its all on the pack).
Good thing is they've been in the marinade for a while already so you don't need to soak them overnight or anything.

Buy Lilydale Free Range Chicken Boneless Double Breast Lemon Herb 600g | Coles

Shop Lilydale Free Range Chicken Boneless Double Breast Lemon Herb 600g and other great products online or in-store at Coles.

www.coles.com.au

Buy Coles Boneless Whole Chicken With Greek Inspired Marinade 1kg | Coles

Shop Coles Boneless Whole Chicken With Greek Inspired Marinade 1kg and other great products online or in-store at Coles.

www.coles.com.au

Buy Coles RSPCA Approved Whole Boneless Chicken With Asian BBQ Rub 1kg | Coles

Shop Coles RSPCA Approved Whole Boneless Chicken With Asian BBQ Rub 1kg and other great products online or in-store at Coles.

www.coles.com.au

or pre-cooked :

Buy Luv A Duck Cooked Duck Breasts Peking Flavoured 380g | Coles

Shop Luv A Duck Cooked Duck Breasts Peking Flavoured 380g and other great products online or in-store at Coles.

www.coles.com.au

I bought a whole boneless chicken from Woolworths a month, or two, ago. Great value, plenty of meat. Was very nice.

Too bad their roast chickens are now the size of a pigeon, but they're still good for the lazy dinner. I knew a girl who would buy one on a Saturday afternoon, take it home, open the bag, and would eat the whole lot over an hour with her bare hands.

Wild.

 

[True Believer]

I bought a whole boneless chicken from Woolworths a month, or two, ago. Great value, plenty of meat. Was very nice.

Too bad their roast chickens are now the size of a pigeon, but they're still good for the lazy dinner. I knew a girl who would buy one on a Saturday afternoon, take it home, open the bag, and would eat the whole lot over an hour with her bare hands.

Wild.

Is that a special breed of chicken? Like the toy poodle instead of the regular sized poodle?
And how do they get around in the chicken coop if they're boneless? Do they kind of just flop down on the ground in a pile of feathers? What can boneless chickens do with their time before we eat them?

So many questions raised by boneless chickens, who knew...........

 

[dudeintheswamp]

Is that a special breed of chicken? Like the toy poodle instead of the regular sized poodle?
And how do they get around in the chicken coop if they're boneless? Do they kind of just flop down on the ground in a pile of feathers? What can boneless chickens do with their time before we eat them?

So many questions raised by boneless chickens, who knew...........

 

[StFly]

Is that a special breed of chicken? Like the toy poodle instead of the regular sized poodle?
And how do they get around in the chicken coop if they're boneless? Do they kind of just flop down on the ground in a pile of feathers? What can boneless chickens do with their time before we eat them?

So many questions raised by boneless chickens, who knew...........

As we owned chickens;
Boned chickens - when they fight each other for egg production it hurts and there's blood.
Boneless chickens - they just have a cry and melt about it then piss off to their coop to sulk.

So generally speaking if there's no rooster they go "hey sexy" and if there's a third they try to beat the ever loving crap outta the third wheel that we ended up giving them to a farmer uncle that already had chickens on said farm and ended up getting flightless ducks instead. That we later dropped off with the pack at a pond locally as we ended up with 2 ducklings from a batch of maybe 14 eggs? That birth rate was horrible and ruined it for the sisters.

Me, the duck male was constantly wanting a fight as it was "his woman" when they were in the bath since we didn't build the small pond yet, so kept trying to duck his head and headbutt my leg whenever he was waddling around, so as we were dropping him off I literally "be free!" and threw him into that pond as a "last laugh". Teenage me was a bit of a prick.

 

[SaintsSeptember]

Is that a special breed of chicken? Like the toy poodle instead of the regular sized poodle?
And how do they get around in the chicken coop if they're boneless? Do they kind of just flop down on the ground in a pile of feathers? What can boneless chickens do with their time before we eat them?

So many questions raised by boneless chickens, who knew...........

And where do the Pubs get their ginormous fillets for Parma's?
Is there a secret trade in Emu meat going on?

 

[dudeintheswamp]

And where do the Pubs get their ginormous fillets for Parma's?
Is there a secret trade in Emu meat going on?

I think it's more like the Enhanced Games

 

[dudeintheswamp]

All this talk of marinades the last few days, combined with the recent arrival of the latest shipment from my Mexican dealer, has inspired me to watch tonight's game eating Carne Asada. The recipe linked below is an absolute cracker, have made it many times before and highly recommend it. The marinade/salsa is one of the best I've ever eaten! It's also fantastic with chicken and fish. Get yourselves to a Mexican dealer for some Anchos and Guajillos and give it a go! The article also includes some handy info about marinades.

The Best Carne Asada Recipe

The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.

www.seriouseats.com

 

[gringo2011]

I bought a whole boneless chicken from Woolworths a month, or two, ago. Great value, plenty of meat. Was very nice.

Too bad their roast chickens are now the size of a pigeon, but they're still good for the lazy dinner. I knew a girl who would buy one on a Saturday afternoon, take it home, open the bag, and would eat the whole lot over an hour with her bare hands.

Wild.

The bachelor's handbag as they call it.

 

[gringo2011]

As we owned chickens;
Boned chickens - when they fight each other for egg production it hurts and there's blood.
Boneless chickens - they just have a cry and melt about it then piss off to their coop to sulk.

So generally speaking if there's no rooster they go "hey sexy" and if there's a third they try to beat the ever loving crap outta the third wheel that we ended up giving them to a farmer uncle that already had chickens on said farm and ended up getting flightless ducks instead. That we later dropped off with the pack at a pond locally as we ended up with 2 ducklings from a batch of maybe 14 eggs? That birth rate was horrible and ruined it for the sisters.

Me, the duck male was constantly wanting a fight as it was "his woman" when they were in the bath since we didn't build the small pond yet, so kept trying to duck his head and headbutt my leg whenever he was waddling around, so as we were dropping him off I literally "be free!" and threw him into that pond as a "last laugh". Teenage me was a bit of a prick.

Are you on magic mushroom or salvia?

 

[StFly]

Are you on magic mushroom or salvia?

You've got friends in every inch of multiple countries.
I've got anecdotes of how how animals are weird when domesticated.

Evens out.

 

[Sully111]

Losing Sly Stone and Brian Wilson in the space of a few days is a trip. Two absolute giants of music. Their impact on popular music can't be overstated.