Chicken breast: excess liquid remaining [pic]
I think I may have ended up with too much liquid after cooking my chicken breasts stove top (covered) for 24 minutes to 165 degrees.
Should I have browned them first? Would that have locked in the juices?
I recently discovered the searing/browning thing when cooking pork tenderloin. Recently, when Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude