October 14, 2018 at 3:41 pm #13724October 14, 2018 at 10:26 pm #13729
I made BBQ for sandwiches from left over pork tenderloin.October 15, 2018 at 7:39 am #13731chocomouseParticipant
I made pizza for dinner, first time since the weather was cool last spring.October 15, 2018 at 10:40 pm #13740
Tonight I made fried cubed pork,thickened potatoes in a cream sauce and left over carrots with garden peas.October 16, 2018 at 3:54 pm #13741navlysParticipant
Well I made peach topped chicken breasts and I think I’m done with Perdue!October 16, 2018 at 6:06 pm #13742
I’m making a meat loaf, with mushrooms and black beans.October 16, 2018 at 11:01 pm #13744
We had Taco salad tonight.October 17, 2018 at 12:14 am #13745RiversideLenParticipant
I made small meatballs (about an ounce each) with brown gravy and had it with rice.October 17, 2018 at 7:50 am #13746chocomouseParticipant
Last night we had leftover pizza. Tonight we’re having meatloaf, roasted butternut squash and potato, so my husband can have meatloaf sandwiches for meals while I am away for the next week. I’m also making a German venison stew for a big “local foods” event.October 17, 2018 at 4:06 pm #13753
I marinated chicken breasts in Italian salad dressing then put in fry pan and seared and cooked till all sauce cooked down,was very tasty and moist,we had stewed squash and garden pea salad with this also.October 18, 2018 at 7:21 pm #13764
For Thursday night’s dinner, I made my panko-oat bran coating to roast a boneless half chicken breast with potatoes. I rub the chicken with mayonnaise, then roll it in the coating, which includes parmesan and various spices. As usual, I roasted the potatoes that accompany it for the first 40 minutes, then added the chicken. However, the chicken came out oddly, even though I’ve made this recipe many times before. It was “chewy,” as if it had a lot of gristle, which is not supposed to be the case with a chicken breast. It was done, and it was not dry, but it was chewy. It was a particularly large half breast, and we only ate half. Has anyone else had this issue with a boneless, skinless breast? It is from a package of four, and I’m wondering if I should find another way of cooking the remaining ones, including the one that is the other half of this one.
I also roasted a “peanut” pumpkin, then scraped the pumpkin from the shell and pureed it in my food processor. I’ll freeze most of it for later use.October 18, 2018 at 8:53 pm #13765
How big was the breast? Some of the super-breasts tend to be a bit rubbery when cooked. (I’ve seen some that were nearly 2 pounds!)
Lowering the cooking temperature (usually from 375 to 350 for me) and making sure the surface stays moist seems to help. I also like to add a little acid, such as lemon juice or white wine.October 18, 2018 at 9:04 pm #13766
Also, see this post on white striping in chicken breasts, which is increasingly common, especially in the really large breasts.
There are several membranes in chicken breasts, which are actually several different muscles, and there are usually membranes in between muscle groups in warm blooded animals. In beef, these are the ‘silver skins’ that I try so hard to peel or cut off before roasting meat.
Some of them can get noticeably thicker as the bird grows, especially the one between the breast and the tenderloin or ‘chicken finger’.
Recently I’ve been making turkey tenderloins rather than buying deli turkey, which is way too salty, and there’s a rubbery membrane in the middle of most of them.October 18, 2018 at 11:03 pm #13767
I have noticed this in chicken also.Sometime when I buy chicken boneless breasts to use for chicken tenders there is a very big tendon or whatever it is that I take my knife and cut away.I can push it away from the meat and pull with the knife.And yes they are huge,we like small chickens and they are very hard to find.October 18, 2018 at 11:24 pm #13768
Some of the sites that talk about white striping are a bit alarmist, I’m not planning to stop buying chicken, though I try to stay away from the super-breasts when possible.October 19, 2018 at 7:57 am #13769
Thanks for digging into the story, Mike. I remember when I split the half breast in half, I was having trouble cutting it, but I figured that was because a fresh one is harder to cut than one that is mostly defrosted. The cooked one was also hard to slice, likely because of the membranes. What Joan noticed went right past me, because I had not seen it before. It makes me angry that I paid more for what is supposed to be a more healthy part of the chicken ($1.79 on sale), and what I bought is actually not flavorful and may not even be that good for me. Worst of all, I have another three halves in the freezer. I’ll follow Joan’s method and try to cut it out.
I wonder if this is why Navlys said, “I’m done with Perdue,” in an earlier post about cooking a chicken breast.
I’m not surprised that two restaurant chains are not going to buy these chickens–it would degrade the food they serve. No company is listed on the package that I bought, which is typical of chicken available at the one grocery store in town. I’ve also had issues with beef that I’ve bought at that store.
Maybe sticking with the small chicken thighs is not such a bad idea.October 19, 2018 at 2:13 pm #13775
Yesterday I had bacon,turnips,potato salad and corn bread.Today I’m frying chicken tenders(which I have beat and soaked in buttermilk yeah it’s one of those big chicken breasts) left over mashed potatoes that I’ve added cheese and bacon bits and left over squash.October 20, 2018 at 7:09 pm #13778
I made pumpkin butter on Saturday afternoon, using a recipe from Kelsey Youngman on the Food & Wine website. I began by roasting a pumpkin that is slightly less than 3 lbs. I followed the directions, except that I had no apple cider, so I substituted 1 Tbs. of boiled cider and 3 Tbs. water. The pumpkin butter is not too sweet, which is what I like. Here’s the link:
For Saturday dinner, I made Salmon and Couscous, but this time, instead of dill, I used ½ tsp. of Penzey’s Greek seasoning, which I’d not used before. I like the taste and will use it again.October 20, 2018 at 11:40 pm #13783RiversideLenParticipant
I put a pork roast on the BBQ. Served it with couscous, asparagus and pumpkin pie.October 21, 2018 at 11:17 am #13786navlysParticipant
In reply to why “I am done with Perdue”: I cooked my boneless skinless chicken breasts the same way I always do and they turned out thick and chewy. I cooked some thin sliced breasts and noticed the same chewy texture. I think they are processing the chicken with some new chemical. A few years back I marinated my chicken breasts in buttermilk (powder) for too long and their texture was similar to what I am finding now. I did call Perdue and they were very nice about it but I doubt things will change soon.
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