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Temping strategies for chicken breasts
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Club Member
- Aug 2017
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- Hate Less, Cook More
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Thanks for including this. Generally I don't like chicken breasts, they are easy to over cook and have little or no flavor unless you jazz them up. I will admit the tandoori recipe might provide a nice kick to the finished product. May have to try that on some chicken dark meat cuts.
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Club Member
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Anymore SV is the way to go for BS chicken. Same with thin pork chops. You can jazz them up in the bag and then it's just a quick sear to crust them up. That tandoor recipe looks pretty good, I have a similar one for Spartacus (kamados). Hmmm, may have to conjure it up this week...
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I thing that was not mentioned was the need to remove the tenderloin in order to pound the breast to an equal thickness. If it is left on it will move around and make it hard to get an even thickness.
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Could you please explain the tenderloin? Thanks
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Ronaldf123 the tenderloin is the thin piece that lays under the breast. Very tender and if removed sold separately at a premium price. Maybe called chicken tender.
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