That was more interesting than I thought it would be. But he missed a key step when doing a direct heat cook (like grilling or pan frying). You have to pound the breast even. If you don't the thin...
That was more interesting than I thought it would be. But he missed a key step when doing a direct heat cook (like grilling or pan frying). You have to pound the breast even. If you don't the thin parts will be over cooked or the thick parts will be under cooked. Also, if you got an extra 30 minutes, brining helps a lot.
That was more interesting than I thought it would be. But he missed a key step when doing a direct heat cook (like grilling or pan frying). You have to pound the breast even. If you don't the thin parts will be over cooked or the thick parts will be under cooked. Also, if you got an extra 30 minutes, brining helps a lot.
https://www.seriouseats.com/2012/06/hot-to-grill-boneless-skinless-chicken-breast.html