Chicken

[Laver]

Right, just put 600gm defrosted skin/bone less chicken breast into oven, 210 for about 50minutes, comes out 350gm, admittidly this batch was over cooked and is somewhat dry, just curious if im loosing anything nutrition wise from losing more of the liquid, and secondly, how much protein per 100gm of cooked chicken, i believe about 30gms?

[IronGame]

Mate, you cooked the shit out of that didn't you!

Next time try 15 - 20 min not 50

[Laver]

what on earth, when i said overcooked I ment i put it in for 50 instead of 35, is 15 - 20 mins even safe >< ?

[IronGame]

Chicken should be just cooked through but still very moist, put the tray in the oven when you pre heat it and when the oven and pan is up to temp chuck in the chicken. 20 min should be about right, make surt to cut a piece and check that it doesnt look raw in the middle and you'l be fine.

[Laver]

sweet, then i dont feel like im being robbed of chicken, when 600gm goes to 350gm, i wonder what the hell i paid for. its all disappeared!

[Marcus]

Sounds like you need some cooking lessons brother! :grin:

[teamfatboy]

Thought about getting a George Foreman lean mean grilling machine or the Breville equivalent ?

It does fresh chicken breasts to nicely cooked in about six minutes, still moist but not pink, not a lot of mess, and probably cheaper to run than an oven....I dunno how I'd cook enough chook without it.

As for what you're losing, dunno what they do here but it's not uncommon at least elsewhere to inject water into the meat to make it plump...I lived in the States for a bit and they injected them with denaturised palm oil to make them brown-up nicely...the amount of crud that came out of them was scary - a coupla tablespoons from two average skinless breasts, and you could see the injector marks!

TFB

[Pseudonym]

I lived in the States for a bit and they injected them with denaturised palm oil to make them brown-up nicely...

Ewww. That would make it impossible to get accurate nutritional data too.

As for the grill, go with the Breville. It's a pain to clean, but it's got a much higher wattage that makes George Foreman look like a toy in comparison. I had a George, but I took him back when I found he couldn't do anything more than steam the meat to a pale shade of grey.

[teamfatboy]

I agree...I love my Breville. I had a George but it crapped out and I couldn't get it serviced. The Breville does steak, chicken and (off-season) sausages well - and I find if I clean it while it's still real hot, it cleans up OK.

As for the 'stuff in chicken', ever wonder why so many Americans are so big? There's part of it right there...additional stuff in there to make it more convenient, add "taste" or "eye appeal" - stuff that most people can't take into account. Ick!

TFB

[Marcus]

I have a Breville too. It's the goods. How do you guys clean yours? I usually just wipe down with a paper hand towel while it is hot. I'm not sure this is the best method however.

[waldo]

Laver: Heat de-natures protein. Your rather over cooked chicken has less protein than a juicy, cooked just right fat piece of chicken tit.

As long as the juices run clear when you cut into it, you'll be fine

[Pseudonym]

I use a plastic scrubbing brush very lightly to clean my grill. It seems to be fine, but make sure it's plastic and don't scrub hard. The long bristles make getting into the corrugated plate so much easier. I use a paper towel to finish.