Thread: Why do I suck at cooking!!!

Originally Posted by r0dxx

Chicken breasts...basically the canvas for cooks. Probally the easiest and most versatile thing to cook. BUT I still cannot do it right.

Usually I cook 6-9 breasts once a week, on the foreman doing 3-4 at a time for 12 minutes or so, and come out pretty good with ms dash salt free seasoning.

Anyways my friend at the gym tells me its even easier to bake them, but throw them in the pan and put them in the oven, and that's all.

So, I put 6 breasts in the oven (probally 5-7 oz each) on one of those disposable foil trays. I just through them in there right next to each other, sprinkled some stuff on them, and put them in the preheated oven (375 deg) for 35min.

I was in the kitchen doing some other things, I look at the chicken after 35min, and its not even near done. I have these thermometer sticks that you use to check it, and it wasn't even close to being done. So I did another 10 min, still not done. Another 10, still not...Another 10 still not...Finially after like 60+ min, they were semi done.

WTF did a do wrong? My mom says the over is perfectly fine cause she uses it all the time for baking.

Can someone tell me if I did something incorrect? Seems so easy, yet I couldn't do it..

Were the breasts frozen or defrosted? I think with 6 breasts, I would up the heat to like 425. I do 1 or 2 sometimes in the oven and defrosted they take about 20-25 minutes at 400. When I cook more I do notice that it takes a while longer.

I notice the same thing. I usually cook chicken breasts for 45 minutes to an hour. If your covering the chicken w/ foil 35 minutes is not enough. Anyways, I rec using a crock pot if you are cooking meals in advanced. I put chicken, some kinda sauce & veggies in the crock for 4-6 hours. I know for sure the chicken is cooked & its nice & tender.

I bake mine on a foiled lined cookie sheet with a wire rack put on it. I usually baje them about 45 mins to an hour depending on the size of them at 400.

I just used some tray I found at the local supermarket. I put 6 big breasts defrosted (I buy them 3 in a pack, fresh). Am I suppose to cover it?

I asked my mom for help she was clueless, since she never baked breasts before.

Originally Posted by r0dxx

I just used some tray I found at the local supermarket. I put 6 big breasts defrosted (I buy them 3 in a pack, fresh). Am I suppose to cover it?

I asked my mom for help she was clueless, since she never baked breasts before.

yes cover them, and 6 large breasts atleast an hour at 400 id say!

I suck at cooking very badly. Infact a friend of mine threw up while eating something I made once, so I don't try anymore.


Cook the chicken breasts at 375-380 for 50 minutes.

Originally Posted by BigDyl

I suck at cooking very badly. Infact a friend of mine threw up while eating something I made once, so I don't try anymore.

Cook the chicken breasts at 375-380 for 50 minutes.

Originally Posted by MyK

Originally Posted by MyK

yes cover them, and 6 large breasts atleast an hour at 400 id say!

Hmm what do I cover them with, tin foil? I didnt do that last time, does it make a big difference? Hmm I guess I'll try 400 for 60min, and see what happens.

Also isn't it bad to leave the chicken out for sooo long? I always thought it wasnt good to leave it out for soo long, cause technically they arent cooked for the first 50 min or so?!

Try pounding them out a bit thinner. Throw em between two pieces of saran wrap or in a large zip lock bag and give it a few good wacks with an empty wine bottle or heavy pot. Or even the palm of your hand. Should flatten them out. Found it also makes it so that the breasts cook more evenly, faster and is easier to portion out. Takes about 20 min at 375 degrees. I cook em six or seven at a time on a sheet pan covered in foil.

Originally Posted by Never2Cut

Try pounding them out a bit thinner. Throw em between two pieces of saran wrap or in a large zip lock bag and give it a few good wacks with an empty wine bottle or heavy pot. Or even the palm of your hand. Should flatten them out. Found it also makes it so that the breasts cook more evenly, faster and is easier to portion out. Takes about 20 min at 375 degrees. I cook em six or seven at a time on a sheet pan covered in foil.

How many times do you whack it?


And there is no way that 25 minutes will cook 6 chicken breasts at 375. It too 50 minutes for mine to BARELY be done.

Originally Posted by Never2Cut

Try pounding them out a bit thinner. Throw em between two pieces of saran wrap or in a large zip lock bag and give it a few good wacks with an empty wine bottle or heavy pot. Or even the palm of your hand. Should flatten them out. Found it also makes it so that the breasts cook more evenly, faster and is easier to portion out. Takes about 20 min at 375 degrees. I cook em six or seven at a time on a sheet pan covered in foil.

what works better?

alot of wacking or some hard pounding?

I'll pound mine tomorrow and report back at the results!

They make poultry mallets. They allow you to avoid missing a swing and sending shards of glassing spraying everywhere.

i like to cook 5 or 6 at once in a slowcooker with a little water, onion and garlic. they stay juicy that way. then you can use them in a lot of things like steamed rice and vegetables just add the meat at the last minute so it has time to heat.

make cuts into the breast. this will get the flavour of what you have marinated them in into the middle and speed up cooking

Myk and BigDyl - I will expect never to see these kind of posts in D&N again please! Keep it to open chat!

Originally Posted by r0dxx

Chicken breasts...basically the canvas for cooks. Probally the easiest and most versatile thing to cook. BUT I still cannot do it right.

Usually I cook 6-9 breasts once a week, on the foreman doing 3-4 at a time for 12 minutes or so, and come out pretty good with ms dash salt free seasoning.

Anyways my friend at the gym tells me its even easier to bake them, but throw them in the pan and put them in the oven, and that's all.

So, I put 6 breasts in the oven (probally 5-7 oz each) on one of those disposable foil trays. I just through them in there right next to each other, sprinkled some stuff on them, and put them in the preheated oven (375 deg) for 35min.

I was in the kitchen doing some other things, I look at the chicken after 35min, and its not even near done. I have these thermometer sticks that you use to check it, and it wasn't even close to being done. So I did another 10 min, still not done. Another 10, still not...Another 10 still not...Finially after like 60+ min, they were semi done.

WTF did a do wrong? My mom says the oven is perfectly fine cause she uses it all the time for baking.

Can someone tell me if I did something incorrect? Seems so easy, yet I couldn't do it..

I could be wrong but I was told not to eat poultry after it is 3-4 days post cooked.

I do say, MyK, this lemon merengue chicken stuffed with beluga caviar turned out to be a rather scrumptious delicacy.

If you can swing it any rotisserie works magic on meat and poultry. Most meat thermometers have the USDA recommended cooking temps printed on the gauge so just season to taste and let 'em spin till the temp is right for whatever you're cooking. You get a bonus of the grease draining off as the meat or poultry cooks.

I think it varies greatly depending on the stove you're using. I just recently cooked 6 good size chicken breasts in the oven preheated to 350, and it took no more than 45-50 minutes.

They were completely defrosted however, I took them out of the package right after getting home from the supermarket. Put a very light coating of olive oil on them, some cajun seasoning, and threw them on top of a foil lined cookie sheet, uncovered, with the rack just above the center slot.


Chicken really isn't hard at all. Take it out, put a tiny bit of olive oil on it to coat, throw some spices (monterey, lemon-pepper, cajun) and throw it in the stove. Go watch some tv for 45 mins and come back, good to go.

today I baked some chicken breasts! I tried the pounding, but dont like to pound the meat as I feel it dries it out to much as it loses all the moisture.

however, I have recently discovered franks hot sauce, put a nice layer of franks hot sauce on your breasts and a little pepper before you bake them and they come out delicious!

Originally Posted by MyK

today I baked some chicken breasts! I tried the pounding, but dont like to pound the meat as I feel it dries it out to much as it loses all the moisture.

however, I have recently discovered franks hot sauce, put a nice layer of franks hot sauce on your breasts and a little pepper before you bake them and they come out delicious!

yeah franks is the shiz, I also throw a bit of Tones` cajun seasoning on them along with franks. I do that let em sit in all of that stuff overnight and toss them on the grill. usually only takes about 20-25mins to make them perfect on the charcoal cheapo walmart grill.

Originally Posted by joesmooth20

yeah franks is the shiz, I also throw a bit of Tones` cajun seasoning on them along with franks. I do that let em sit in all of that stuff overnight and toss them on the grill. usually only takes about 20-25mins to make them perfect on the charcoal cheapo walmart grill.

nice!!!

do you pound it?