5 Secrets we don't want you to know about Losing Fat <<<{(LF CHAT)})>>>

[csb5731]

I have had success with chicken breast by making sure it's as thin as possible.

That's not a bad idea. I remember my mom used to beat on chicken breast with a textured hammer. She called it "beat to s**t chicken". It certainly was nothing like the nastiness I have made myself lately.

[ComputerHabit]

If twinkies are the first secret to losing fat, what are the other four?

twinkie
twinkie
twinkie
hoho

[Tupperwolf]

That's not a bad idea. I remember my mom used to beat on chicken breast with a textured hammer. She called it "beat to s**t chicken". It certainly was nothing like the nastiness I have made myself lately.

Yep that's the traditional method. I haven't used it because 1) I can't be arsed to buy a special hammer and 2) I can just imagine the chicken juice splattering my whole kitchen with salmonella. So I just press flat between some plates.

[matman1813]

That's not a bad idea. I remember my mom used to beat on chicken breast with a textured hammer. She called it "beat to s**t chicken". It certainly was nothing like the nastiness I have made myself lately.

I believe the technical term is tenderising but 'beat to s**t' covers it pretty well.

[csb5731]

I can just imagine the chicken juice splattering my whole kitchen with salmonella.

I hear ya. My fear of salmonella is a contributing factor to my godawful chicken breast.

[Znik]

A ginger man's sucess by using the 5 secrets! From obese to shredded in no time. Lost a leg in the progress but no worries.

Gawd, why did I decide to make some batches of gingerbread cookies. Temptations everywhere now,huge hearts in the window etc. especially now that they are covered with frosting and smarties etc.
And tomorrow its going to be the traditional gingerbread house that stays as decoration all of december, decorated with tons of frosting and all kinds of awesome sweets, better hope I dont start craving sweets for the next 30 days

Edit: I make my chicken breasts either in a pan or grill pan on slow/medium heat for like 30-40min usually with a thin layer of bbq sauce or similar and spices,and ramp up the heat for the last 2min to make a nice crispy crust outside, makes em deliciously juicy if you got the time to wait for them to cook all the way through.

[aclockworkoi]

Thats how my wife made my chicken thighs for grab and go. Soooo good. People thought it was turkey too. I think we even have that same slow cooker.

[missladyj]

Please, tell me more about how you tenderize your meat

[aclockworkoi]

I hear ya. My fear of salmonella is a contributing factor to my godawful chicken breast.

I'll eat chicken my friends say needs to cook longer. Also getting free range grass fed hippy chicken probably helps. I know meat grown this way is safer.

[matman1813]

Please, tell me more about how you tenderize your meat

...first you take a nice firm grip of the hammer, but not too firm.





I'll stop there.

[csb5731]

I'll eat chicken my friends say needs to cook longer. Also getting free range grass fed hippy chicken probably helps. I know meat grown this way is safer.

The only thing worse than my over-cooked chicken is under-cooked chicken! I can't ignore my self-preservation instincts.

[earthshieldlol]

If you're going to walk up to anyone at a public gym and interject you better be 220 at 8% or you'll be forever known as a *******.

gimme 3 months

[Serpentarius]

Please, tell me more about how you tenderize your meat

i pay other people do it for me.

[aclockworkoi]

The only thing worse than my over-cooked chicken is under-cooked chicken! I can't ignore my self-preservation instincts.

If the meat is white and the juice is clear - it's done. I'll eat chicken at 160-165 degrees, most people seem to want to go to 170-180

[aclockworkoi]

i pay other people do it for me.

Bros at your gym?

[caprica6]

If the meat is white and the juice is clear - it's done. I'll eat chicken at 160-165 degrees, most people seem to want to go to 170-180

What does your name mean? The first time I saw it I thought, "How clever! aclockworkoj."

[earthshieldlol]

I hear ya. My fear of salmonella is a contributing factor to my godawful chicken breast.

buy this: http://www.amazon.com/OXO-Good-Grips...ds=meat+hammer

split chicken breasts, put them in between two pieces of cling wrap or inside a ziplock bag, pound away. the difference in pounded chicken and non-pounded chicken is night and day. i can barely even eat non-pounded chicken anymore unless it's grilled. it's so stringy and flavorless. pounding it improves the texture by 1000000% and allows better infusion of spices.

[earthshieldlol]

That along with upright rows, and behind the neck presses are the worst things one can possibly do.

upright rows, #1 cause of bicep fatigue & injury. ask moore about it.

[csb5731]

I think the slow cooker idea is where it's at.

[StitchT]

Upright rows ftw.

[Znik]

If the meat is white and the juice is clear - it's done. I'll eat chicken at 160-165 degrees, most people seem to want to go to 170-180

Agreed, no traces of pink and its good to go.

[csb5731]

buy this: http://www.amazon.com/OXO-Good-Grips...ds=meat+hammer

split chicken breasts, put them in between two pieces of cling wrap or inside a ziplock bag, pound away. the difference in pounded chicken and non-pounded chicken is night and day. i can barely even eat non-pounded chicken anymore unless it's grilled. it's so stringy and flavorless. pounding it improves the texture by 1000000% and allows better infusion of spices.

Yeah, that's the technique my mom employs iirc, complete with saran wrap. She always sautes though. Does it work well with oven prep?

[matman1813]

BRB watching a national hero, cricket star take on his first professional boxing fight. Cricket > Boxing, unusual career progression really.

[krete77]

Upright rows ftw.

goodnite sweet shoulders

[csb5731]

Cricket > Boxing, unusual career progression really.

lol, I get the feeling this is how you picture us guys the other side of the pond.

I know where I got that idea now.

[Serpentarius]

Upright rows ftw.

say hi to your doc when he diagnoses you with shoulder impingement syndrome

[earthshieldlol]

Yeah, that's the technique my mom employs iirc, complete with saran wrap. She always sautes though. Does it work well with oven prep?

i dont cook chicken in the oven that much tbh, but when i do i generally don't pound it just because i cook it for longer periods of time so it gets more tender. but yeah, for sauteing, pounding is a must. otherwise it just turns into rubber. the one chicken dish i make in the oven sometimes (other than bbq) is pretty much a few trimmed/split chicken breasts & some sliced sweet onion in a corningware, mix up 1 part lemon juice, 1 part yellow mustard & about a tablespoon of salt and a tablespoon of thyme and pour it over the chicken. pop in a couple crushed cloves of garlic if you're into that. then cover and cook at like 350 for idk 35-40 mins or so. i'm kind of guessing on the temp/time, i usually just cook meat at 350ish and let it stay til it's done without really timing it. but yeah, it's pretty damn good and easy as hell.

[earthshieldlol]

say hi to your doc when he diagnoses you with shoulder impingement syndrome

this is only the case if form is bad and weight is too high, just sayin. proper upright rows are da bomb. especially w/ ez curl bar.

[matman1813]

I know where I got that idea now.

lol, he actually looked like a boxer at the weigh in, which is incredible given he got up to about 20 stone (that was for Serp) back when he was playing cricket. But he can't box, he won by unanimous decision though.

[Znik]

lol, he actually looked like a boxer at the weigh in, which is incredible given he got up to about 20 stone (that was for Serp) back when he was playing cricket. But he can't box, he won by unanimous decision though.

Always thought of cricket players as a bunch of guys hitting balls and sitting in some park drinking tea dipping their biscuits... definetly not boxing.