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Registered
Join Date: Jan 2002
Location: Nor California & Pac NW
Posts: 24,870
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I use chicken breast for dishes where it is braised or sliced thin. It is very lean, easily overcooked, and fairly tasteless compared to thigh. The latter may not matter if it is sauced.
I also never cook my chicken to 160F or whatever the official recommendation is. 140F is my target temp. Admittedly, I don't serve food to the public so I have leeway to do what I want.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211
What? Uh . . . “he” and “him”?
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