I put olive oil and garlic salt on it before throwing it into the oven for 30 minutes.
It tastes like shit but I'm too lazy to do anything differently.
A light coating of olive oil, Lawrlys garlic salt, crushed red pepper flakes and parsley is all I need. The key is to let it sit for a bit and rub the seasoning and olive in fairly well. It's like a wet dry rub. I do the same with garlic salt, chili powder cumin and red pepper flakes for "Mexican style." Marinades are overrated.
Neither. I'm pretty lazy and my brain is all foggy right now. But I usually get up take the chicken that's half frozen. And sprinkle on some dry rub. Yep. Just like that. Now add a little more of as you go. You really want to lather this bad boy in. It doesn't really matter which dry rub you use for chicken so buy whatever you like. Hehe. Now we're gonna let this sit for a couple hrs.( I know it should be 8hrs but I woke up fucking late mate). Enjoy 😉
I have a sous vide and I use it to eat unseasoned chicken breast
>plastic eater
use the damn oven
that's a pot for a slow cooker idiot
Google “sous vide” or something retard
I know what that is, it uses a bag that leaks microplastics at high temperatures into your meat
meme cooking method
What the fuck bro...
There's so many microplastic everywhere already though
Hikkarious first they get mad becouse u use plastic then they get mad when u dont. I guess u should just cook it directly in your mouth lmao
I put olive oil and garlic salt on it before throwing it into the oven for 30 minutes.
It tastes like shit but I'm too lazy to do anything differently.
I really need to step up my cooking game. I’ve lapsed on that for far too long.
No, because I don't care that much how good my food taste. It's just fuel for the body and ends up as shit in the toilet anyway
why would you brine and marinade?
Usually it's one or the other but not both.
I usually marinade in olive oil blended with Hispanices in plastic bag over night.
because I'm a game changer
You're a stud. You're ballsy.
>loom lick is now generic IST board culture
always has been
I don't brine, I just salt the surface and let it sit in the fridge overnight which is better and more practical imo.
And let it sit in the fridge uncovered so the surface dries, which improves browning
A light coating of olive oil, Lawrlys garlic salt, crushed red pepper flakes and parsley is all I need. The key is to let it sit for a bit and rub the seasoning and olive in fairly well. It's like a wet dry rub. I do the same with garlic salt, chili powder cumin and red pepper flakes for "Mexican style." Marinades are overrated.
Neither. I'm pretty lazy and my brain is all foggy right now. But I usually get up take the chicken that's half frozen. And sprinkle on some dry rub. Yep. Just like that. Now add a little more of as you go. You really want to lather this bad boy in. It doesn't really matter which dry rub you use for chicken so buy whatever you like. Hehe. Now we're gonna let this sit for a couple hrs.( I know it should be 8hrs but I woke up fucking late mate). Enjoy 😉
>12 hours minimum
you dont brine chicken for 12 hours
i do 4-5 hours max
when you marinate it at the same time you do
just overload the salt when you marinate and don't ask fucking questions
sounds like you enjoy mushy chicken
famous chicken gets marinated for 72 hrs
When I cook for family yeah. I can't be bothered to cook "properly" for myself. I always just grab wahtever into the air fryer.
I'm brinally challenged. Every time I brine and rinse, my chicken still tastes salty, like inedibly salty.
No I'm too lazy to cook the frozen chicken that's sitting in the freezer so I cook eggs and drink milk.