People Are Sharing Helpful Cooking Hacks, And I Suggest Taking Some Notes

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People Are Sharing Helpful Cooking Hacks, And I Suggest Taking Some Notes
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I too am guilty of overcooking chicken.

"I think chicken breast is almost always overcooked by someone who doesn't take food seriously. It's easy to understand why. Unlike other proteins, chicken really cannot be eaten undercooked so overcooking is preferred, except overcooked chicken breast has no fat and can be dry.""The best grilled chicken breast I've had was at a restaurant where I worked as a server.

"Also, sweet plantains, which are almost more egregious. Plantains are often not ripe enough. They need to be streaked with black rather than bright yellow. They’re cut into these huge hunks that give you tons of mushy innards that don’t get any exposure. The best-fried plantains are made with thinly sliced planks about 1/4 inch thick. These have tons of surface area which caramelizes and you get these really crispy caramelized sugar edges.

"They also need to be cooked at moderate heat so that the sugar really caramelizes. Too high and they brown without that happening. You also need to go fairly dark to really take advantage of caramelization. Not burnt, but a slight bitterness gives complexity. You don’t need a lot of oil to do this. Shallow fry is best! You could deep fry them, but they’re fragile and would likely stick to each other tossed in oil. Restaurants deep fry in a fryer where other items are fried.

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