cooking chicken questoin

Discussion in 'Fitness & Nutrition' started by Creator, Aug 9, 2004.

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  1. Creator

    Creator The Creator Has a Master Plan

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    whats the difference between grililng a chicken breast and putting some olive oil in a pan and pan frying it? Olive oil = good for bulking and sometimes its niec to mix it up and not have grilled chicken but does cooking it this way make it not as good for you as grilling?
     
  2. cunninglinguist

    cunninglinguist RAEPERQUICKING

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    its the same chicken, just with a higher fat content
     
  3. ST33LR4T

    ST33LR4T New Member

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    olive oil is the difference.
     
  4. GuOD

    GuOD mcflurry diet

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    pan frying tastes better, not as dry
     
  5. andrews3739

    andrews3739 Guest

    it has more grease it in
     
  6. Socrates

    Socrates New Member

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    Why bring this back?
     
  7. killerZees

    killerZees OT Supporter

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    What if you used one of them sprays
     
  8. jonno

    jonno New Member

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    what....

    the...

    fuck....
     
  9. artameates

    artameates New Member

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    -stove top heats faster than grill
    -pan is easier to clean than grill
    -similar taste, unless the grill is powered by charcoal or gas
    -pan gives a better crust than george's grill, though grill marks look nice too
    -non stick requires minimal fat
    -use canola for high temp cooking. olive oil may burn
    -pans have a fond (browned flavor bits on bottom of pan)
    -fonds make great sauces
     
  10. artameates

    artameates New Member

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    [​IMG]


    pan fried chicken with sweet potatoes and fried parsley
    i made this from dinner a couple days ago
     
  11. MBomb

    MBomb New Member

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    Are you a girl? Thats not much food there buddy:(

    My chicken recipe:

    Bake with olive oil, garlic salt, and parsely.

    Easy and tasty as hell:big grin:
     
  12. stealthrapt0r

    stealthrapt0r me lift weights

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    nice snack
     
  13. grampositivecocci

    grampositivecocci New Member

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    not even a snack really, I've lost my apetite at the moment though
     
  14. artameates

    artameates New Member

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    no, im a 160 lb male. I also had 3 other small plates for dinner. I like to graze when i have the time and groceries to cook.

    thanks, stealth.
     
  15. tryfuhl

    tryfuhl New Member

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    You really put too much effort into dressing the chicken and potatoes :rofl: parsley doesn't go with that anyways :rofl:
     
  16. dread

    dread New Member

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    forman grill + chicken + salt + pepper + salsa
     
  17. Elfling

    Elfling New Member

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    I cook chicken in the oven a lot with just a spray of Pam in the bottom of a glass baking pan so it doesn't stick. It's much better with a drizzle of olive oil though :p but sometimes I'm lazy.
     
  18. Dzl

    Dzl New Member

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    chicken breast pounded thin+dredged in flour/seasoning(helps the egg adhere)+dipped in egg wash+dredged in bread crumbs+350 deg oven for about 20mins > *
    granted it takes a little more time/effort, but the end result is mint.
     
  19. artameates

    artameates New Member

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    breaded chicken is great. If you rest the chicken for 5 minutes on a wire rack after breading, the crust sticks to the chicken better.

    tryfuhl: i do it for myself, it amuses me. Parsley does, and did, go with the meal.

    happy st patricks day every1
     
  20. GND

    GND BBP! OT Supporter

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    OMG that plate is way too neat :eek3:
    I love my foreman grill :)
     
  21. artameates

    artameates New Member

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    Defrosting does two things: it reduces cooking time by making the temperature difference smaller, and it improves texture, especially for fish and beef.
    example-frozen solid -> 170deg is slower than refrigerator coldness -> 170deg

    the blue is the counter surface. It goes nicely with the maple cabinets.

    i apoligize for the thread hijack but heres
    More details on the dish

    the sweetpotatoes were cut the size of dice, covered in chicken stock, seasoned with salt, 1 cinnamon stick, saffron, and chipolte pepper infused vinegar. Boiled until tender, mashed, and strained thru a fine mesh strainer. the pulp is "quenelled" with two spoons and the sauce was reserved for dipping. The chicken is particularly sweet and needed nothing more than a paper towel to dry it off, salt and pepper, and Pan fried on high heat for a good golden crust.
     
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