Posts Tagged ‘juicy boneless chicken thighs’
We’ve all been taught ‘let the meat rest after cooking’ but do you know the reasons why? I’ll explain why it’s so important and what happens when you don’t on today’s Tuesday’s Tip with The Kitchen Whisperer!
So almost every recipe/cooking show/cook book/neighbor/co worker will tell you “let the meat rest after it’s done cooking before you cut it” but do you know why? And you’ve probably heard it’s because the juices will flow out and you’ll get a tough piece of meat. For many that’s good enough reason to listen (and a smart reason) but for some; i.e., the nerds like me, I need to ask ‘but why??? Why does that happen?’ I can’t help it, it’s the engineer in me. I over analyze things to death. Trust me, ask Mr. Fantabulous or any of my past boyfriends. That’s honestly my biggest flaw. The way my mind works, I’ve been told, is scary. It’s complicated. I will solve a problem in often some of the most difficult ways. I’m the girl who will take the long way because I will analyze the best outcome of both scenarios, the pros and cons and then make an intelligent, informed decision.
HOWEVER that can be daunting so I don’t do it on everything. Please if that were the case I’d never get dressed, would fret over my hair and probably starve. LOL No I tend to only do it when I want to know ‘Why something works that way/doesn’t work?’ But to be honest, to me I see it as a positive thing as it’s made me aware of things and has always driven my thirst for knowledge. Anyway, back to resting meat.
So you’ve found the perfect steak of all steaks. We’re talking a Fred Flintstone® type of steak. You tenderize it, season it and give it the love it needs. You cook it in the most perfect way (i.e., my most requested Steak Recipe) but you fail to read the last line of the rest and let it rest for a few minutes before cutting. You immediately slice into and and on your plate is a pool of beef juice. That gorgeous steak has gone from super juicy to dry and tough in a single slice
Oh pressure cooker let me give thanks to you for not letting us starve during this kitchen remodel. I honestly don’t know what I’d do without you. You’ve kept me sane, fed and most importantly gave me some really cool topics of conversation. I mean how many people prep food in their bedroom? Yes I actually have a pressure cooker and hot plate in my bedroom right now. I have a card table set up to do all of my prep work and a huge plastic tub I put all of the dirty stuff in that I then lug out to the pool house when the dishes need washed.
I had every intention of calling this dish “Bedroom Thighs” but I decided against it as lord only know what kind of search my recipe would end up in. Again I love kitchen and food porn buuuuuuuuuuuut yeah, ‘bedroom porn’ is not something this blog is about.
And before you see this recipe and go “Aw man, there she goes again with another pressure cooker recipe. What am I supposed to do if I don’t own one?” Fear not loved family – read the notes section of this recipe as I also tell you how you can bake these! So now you have no excuse not to make this!
Chicken thighs are one of those indulgences for me as I don’t buy them often. They taste amazing but then they should, dark meat always has a better richer taste but that also means they are higher in fat and calories. So for me, these are deemed a ‘cheat’ meal. It’s funny though as they are ridiculously cheap here. What are they in your area? Like my butcher typically sells the boneless, skinless ones for 49 cents a pound! I know, right?! That’s insane! So I’ll buy up a big batch of them, portion them out and freeze them.
Thighs add a great depth of flavor to soup, stews and chicken salad!
By now you all know how madly, deeply I am in love with my 6qrt Electric Pressure Cooker. Wait you don’t know this? Oh honey we need to talk! Come grab a seat at my kitchen table, have a cookie (or 3) and let’s chat. You see I cook every day. Every. Single. Day. And while cooking and baking (really anything that involves being the kitchen and creating) is my passion. It allows my creative side to come to light and let my engineering mindset take a breather. You see when I’m in the kitchen I don’t think. I know that sounds odd (or even cocky which I don’t meant) but for me it just makes sense when I craft a new recipe.
My day job is very structured and streamlined. It’s very centered around process, governance and standards. It’s either black or it’s white; there are no gray areas. Well in cooking you run the gamut of colors if you will in that proverbial rainbow. You get to start with a concept, dabble around; perhaps add a little dash of this or a splash of that. You get to play or as I say, create. However there are days that yours truly even gets tired of being in the kitchen. I mean I love it and would so totally move my bed into it but my life is ridiculously busy that I truly do burn the candle at both ends and because I’m crazy I made slices in that candle and started to burn in those slices just so I can get more done in 24 hours. Yeah I know, not a wise or healthy thing to do.
So enter in this FANTABULOUS 6qrt Electric Pressure Cooker. Folks this thing changed my life when it came to cooking.