If I needed to eat chicken (or any other meat I suppose) in decent quantities, it seems that one of the better ways to ensure flavor is to sear it and then bake it.
Can I do that in bulk? I generally try to eat chicken breast and some veggie/rice 3 times a day, each week, so that's a boatload of chicken breast. Normally I just straight bake it, and that works but it's a little bland and by the end of the week you taste the difference.
From my brief research, searing is generally done by cooking it in a hot pan for a couple minutes each side, then tossing it into an oven to finish cooking. If i'm doing, say, 15 chicken breasts total (6oz of chicken breast for each meal 3 times a day for 5 days) can I sear the pieces 2 or 3 at a time and then toss all 15 on a cookie sheet or in a larger pan and finish in the oven, or is that kind of recipe really designed for cooking 2 or 3 pieces in the oven immediately after searing?
Assuming I can do the pieces all at once, is there any health risk associated with the fact that the first couple pieces would probably not be tossed into the oven for about half an hour or so (until the last pieces are done searing).
I'm still very new to this, but I appreciate any insight you guys might have.
Thanks!
Submitted December 31, 2016 at 10:03AM by Kreiger81 http://ift.tt/2hDpsLD
No comments:
Post a Comment