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rob, Sun 1 Apr 2001, 1:00)
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Did you see Hestons programme on how much water you can pump into a chicken breastsyou can literally double the size and weight of it and it all just steams out when you cook it.
(, Thu 2 Sep 2010, 10:56, 1 reply, 16 years ago)
I did not see thatit doesn't surprise me though.
I mostly use chicken thighs these days unless the recipe specifically calls for a whole breast. Tastier and cheaper.
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Vipros. clever got me this far, then tricky got me in, Thu 2 Sep 2010, 10:57,
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I wouldbut mrs al says they are too fatty. I personally don't get this, but she's all about the healthy eating.
(, Thu 2 Sep 2010, 11:00, Reply)
I've found that it is possible to remove the fat from themthe extra tastiness and extra cheapness more than makes up for the extra effort required to remove the fatty bits
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Vipros. clever got me this far, then tricky got me in, Thu 2 Sep 2010, 11:02,
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They have double the taste of breast, eh?(
Monty Boyce, My cheese game is strong, Thu 2 Sep 2010, 11:19,
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I was talking qualitativelynot quantitatively.
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Vipros. clever got me this far, then tricky got me in, Thu 2 Sep 2010, 11:21,
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Proper chickenhas about half the fat of cheap ones, so Mrs Al would be OK with thighs if the meat is free range.
FACT.
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Monty Boyce, My cheese game is strong, Thu 2 Sep 2010, 11:06,
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