Baking vs Grilling

[r0dxx]

NY Resolution this year:

NO COUNTING CALORIES.

 

[JimSnow]

NY Resolution this year:

NO COUNTING CALORIES.

ADD MORE FEMALE PUBIC HAIR TO MY PROTEIN INTAKE.

Well, at least one in 2007.

 

[bjz]

Yeah no counting cals. I am too stubborn to do that. I have to once in awhile to figure out what is causing me to gain fat though.

chicken breasts have such a small amount of fat it wont make that much difference if you bake or grill unless you are adding more fat and oil.

I still find my foreman grill is drying meats out. Someone told me it is because it presses down too hard on the meat therefore pressing out the juices that keep the meat tender. Some chicken has been treated to be more tender. Added fluid, broth and soduim etc.... Those frozen breasts you get from tyson. I find they come out better especially if you tend to over cook. I only cook them until they are no longer pink inside. I dont think it ever took 55 min though. I usually use a pan and sear them fast on high heat on each side and then cook for a few minutes until done through.

Good point not to cut into any meat until it has time to rest so the juices dont run out.

I love my steak cooked seared on each side in a iron pan. Love that crust on the outside while it is med rare inside.

mmmm

 

[depaul]

Those frozen breasts you get from tyson. I find they come out better especially if you tend to over cook. I only cook them until they are no longer pink inside. I dont think it ever took 55 min though. I usually use a pan and sear them fast on high heat on each side and then cook for a few minutes until done through.

Good point not to cut into any meat until it has time to rest so the juices dont run out.

mmmm

Yeah, I noticed the packages say to cook them for like 45-55 minutes, which IMO seems like quite a long time...when you guys say 6 minutes on each side are you talking about Foreman grills or in good old charcoal (well, mine's electric but has charcoal) grills? Also I guess you cook it shorter if it's been defrosted, I usually just throw them on frozen.

Interesting comment by the way about cooking/grilling fats converting them to trans fats. Not sure that I buy it though given that the hydrogenation process used that results in trans fats takes place at 480 degrees celcius, which is I'm sure a lot hotter than you're grilling your chicken at. (If it's not, I can tell you why it's too dry...)

 

[juggernaut]

Upgrading my $20 cheapo Foreman grill (no buttons to be found) to the "next gen" version aka the version with temp control and a timer was probably the best thing I ever did. The better version was only $70.00 or so.. No more burnt, dried out meats. Plus I can cook about 5x the amount of food at once and it's a whole lot easier to clean.

Plus it just looks cooler

I'm actually thinking of getting one of the newer ones. Have a link to the one you bought?