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<blockquote data-quote="InsaneCdn" data-source="post: 488327" data-attributes="member: 11791"><p>Janet - </p><p>Tell Tony its time to hunt way more than just deer <lol>...</p><p></p><p>Know what's WAY better than chicken? wild duck, and wild goose...</p><p>Moist, dark meat... super tender... duck is faster to cook (smaller), but either way - these are not as difficult to time for cooking, as chicken is.</p><p></p><p>Seriously... the only way chicken breasts taste like cardboard is if you cook them too long. The white meat takesless time to cool than what a similar-shaped dark meat piece would take. Not that you would cook this way - some of these I can't manage either but have friends who do - sliced chicken breast cooks in a stir-fry in about 5 mins or less, diced for souvlaki in under 10. </p><p></p><p>Do you have a good instant-read meat thermometer? if not, tell somebody to get you one for Xmas... turn it on, poke it into the middle of solid meat... and read the temp (can take up to 30 seconds...) When its done, its DONE. STOP cooking.</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 488327, member: 11791"] Janet - Tell Tony its time to hunt way more than just deer <lol>... Know what's WAY better than chicken? wild duck, and wild goose... Moist, dark meat... super tender... duck is faster to cook (smaller), but either way - these are not as difficult to time for cooking, as chicken is. Seriously... the only way chicken breasts taste like cardboard is if you cook them too long. The white meat takesless time to cool than what a similar-shaped dark meat piece would take. Not that you would cook this way - some of these I can't manage either but have friends who do - sliced chicken breast cooks in a stir-fry in about 5 mins or less, diced for souvlaki in under 10. Do you have a good instant-read meat thermometer? if not, tell somebody to get you one for Xmas... turn it on, poke it into the middle of solid meat... and read the temp (can take up to 30 seconds...) When its done, its DONE. STOP cooking. [/QUOTE]
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