How Do I Cook a Moist piece of Chicken Breast?
One of the things that people tend to get wrong the most is cooking chicken breast. The breast is lean white meat, so it doesn’t have the same amount of fat that the legs and thighs have.
Consequently, you need to make sure that the breast is cooked just done, but not more than that. Doing it this way will ensure that the juices don’t get pushed out of the piece of meat.
The best way to make sure you get the right doneness is to use a meat thermometer inserted into the breast. The breast should register 165 degrees.
When the chicken is at that temp, note how it feels. Over time, you can estimate doneness from experience.
But, what about Roasting a whole chicken?
Roasting a whole chicken should result in similar results if you follow the internal temperature guide. You should have an even, more moist breast since the breast will be attached to the bone, and the bone will help keep it from drying out.
But, what about stews and braises?
This is where the exception to the rule exists. When you are braising, you are cooking for a long period of time in a moist environment. So…with this method, you will cook the breast past the 165 degrees, but long enough that the chicken is tenderized from a long cooking period.
Hope this makes sense… If you have any specific questions, leave a comment and we’ll get to it as well!
Recently, I was asked about an item we offer in our Weekly Ad. The item was Rib Tips. A customer wanted to know what they were and where they came from.
First off, to make sure we are on the same page, the rib tip we are referring to comes from pork.
Now onto the specifics.
Man how time flies! Can you believe that it is time again for the Eat Local Challenge? I know that we typically focus on this challenge once a year, but how did you do all year? Were you able to incorporate more items into your day to day diet? I hope so!
Blueberries can be a great item for both their taste and their antioxidants. Here are a few fast ideas to get them into your diet. Throw them into your cereal or oatmeal. Toss them into a salad. Have some with Greek yogurt and honey. Or, just pop a few into your mouth and eat them like candy!
How to pick Blueberries
We wanted to take a few minutes and let you know about a few really cool items we just started in the seafood department. We know you all love our poke department so much that we thought it would be a cool idea to add a few new items to the mix. Starting this week, you should see shrimp ceviche and fresh salmon poke in our stores.
For starters, we thought it would be really fun to celebrate some of the other international variations of poke. ... more »
We all know that preparing for a big Thanksgiving Day meal can be a little stressful, especially if you're the one responsible for hosting your friends and family.
We just wanted to share a few tips with you to help things run smoothly. I know it's Tuesday now, but sit back, have a glass of wine, and check out this video interview we did with Melissa Chang from HawaiiIRL. Then ... more »
Everyone knows that Garlic Edamame is a local favorite for parties, barbecues and get-togethers, but have you tried any of our new Edamame flavors at Foodland?
The Thai Red Curry is essentially the flavor profile that you see on curry in Thai restaurants. Complex flavors of curry paste, kaffir lime and thai basil.
Black bean is Chinese fermented Black beans, accented with ginger and garlic.
Garlic Black pepper is a take on more »
Well, it's that time to challenge ourselves to eating 100% local again! I don't know about you, but I found the 2010 Kanu Hawaii Eat Local Challenge to be fun and really enlightening. As you may recall, last year I wrote recipes that were mostly local, but this year, I thought that some of you may want to step it up a notch and decide to go 100% local.
I was browsing this week's ad and something caught my eye... ground pork. My mouth immediately started watering when I started to think about making some pork hash for dinner.
Here's my quick recipe that I'm making this weekend!
1.5 lb. ground pork
1 large egg
1 can chopped water chestnuts
1/4 cup sliced green onions
1 thumb-sized piece of ginger, peeled & ... more »
This weekend is shaping up to be loaded with lots of fun in the sun as we celebrate our Independence day once again… As you all furiously go about planning your holiday menus, here is a quick idea that you may want to consider, as it is a nice addition to the usual picnic and grilling suspects that we often find here in Hawaii.