Used to flip chicken halfway through every time

I always flipped my chicken breasts at the 8 minute mark because every recipe said to. Saw a post here last week from someone who just lets them sit the whole time and tried it, came out way juicier. Anyone else skip the flip?

2 comments

2 Comments

grant72828d ago

frantically flipping every 8 minutes is just one of those things we all do because we saw it somewhere and never questioned it. it's like how everyone i know loads the dishwasher the exact same way their parents did, even if their parents were doing it wrong. once you start actually testing stuff instead of just following the crowd, you realize half of these "rules" are complete bs. half the time the flipping dries out the meat anyway because you're letting all the heat escape every time you open the lid. same thing with tires, my buddy always rotated his religiously but his tires still wore out faster than mine just riding them as is. it's wild how much we just do things because that's how they've always been done, even when the result isn't better.

kevin_schmidt9728d ago

half the time the flipping dries out the meat anyway" - this is so true lol. my ex-girlfriend used to flip burgers every 45 seconds like it was a nervous tic. drove me nuts. she'd stand there with a spatula like a surgeon and every time she flipped, all that steam would just whoosh out. the patties always came out like hockey pucks. but her dad did it that way, so that was the only way. i just set my cast iron to medium and let them sit for a solid 6 minutes, flip once, another 6. perfect crust every time. she called me lazy. i called it not overcooking meat. we broke up for other reasons though, not the burgers.