"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 01-24-2011, 04:43 PM   #21
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Originally Posted by Kayelle View Post
Sure, you can cut into it if you don't care about keeping the juices inside. Maybe you need a new thermometer? I can't even imagine how dry and overcooked two completely defrosted chicken breasts would be after 1 hr. at 400 degrees!
My dad would have said, "It's already dead. You don't need to kill it again."

Personally, I would not roast chicken breasts that weren't on the whole bird. They cook so quickly that overcooking is always a danger.
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-24-2011, 06:29 PM   #22
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
What is the difference between cutting a little slit to look at doneness, and poking something 3 or 4 times with a thermometer? Use whatever works.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote

chicken, cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 01:02 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.