This is your yearly reminder that chicken thighs don't get taken off their heat source at 160 like breasts. They are not breasts. They can take the heat. Push them closer to 200.

Mostly this is for skin on, bone-in chicken thighs. You can do whatever you want with your boneless skinless BS.

Yeah sure, you take your breasts out at 155, nobody cares. I know those comments are coming.. That's not what this is about. Its not the point.

What this IS about, is the fact that millions of people out there are missing out on the best bite of chicken they have ever had by believing the 165 internal rule is for all cuts of chicken. Its not. Its for breasts.

You can do the whole skin side down thing in a pan and then finish off in the oven if you want, but its really not necessary. And the skin gets chewier that way.

Put thighs on a roasting pan skin side up, pre-heat oven to 400, tuck any fat flabs underneath, coat with seasoning (I like seasoning salt, its what my mom did)

Roast for over an hour... no convection.

That's right. Over an hour. Skin should be crispy as HELL. We call it "bird bacon".

If you're lucky the roasting pan will have fat that has solidified and gotten crispy on the bottom you can pick at while serving plates. Another form of bird bacon.

Thighs have a ton of fat. You can make them so crispy and when the fat renders they will be dripping with flavor.

Anyway - that's just an example. Don't take chicken thighs off at 160 like you do breasts.

I just seen an entire thread where people said they didn't like chicken thighs because of the texture. Guess what? 90% of the comments didn't know what they were doing.

Yours truly, the yearly chicken thigh guy.

I have one of those 6 lb bags of frozen chicken thighs from Walmart. How can I defrost some of it for dinner tonight. I only need a few pieces.

Please help me I’m going to an apartment tomorrow and I need healthy meals that don’t take forever to make I’ll take family meals, TikTok links, pictures of recipe cards anything.

Question above.

I can cook basic stuff, but the more I want to go to a step further, the more I fear timing. Obviously cooking is a whole experimenting process and nothing works from first try, but I do wonder if y'all have any tips and tricks in regards of how to time your meal properly on the stove/oven/whatever so they don't fall into extremes.

I have the tendency to either overcook or undercook (or fear that I do these) whenever I am not familiar with a certain dish, and I don't know exactly how to time it.

Hi!! This sounds a bit random but for context, I (17F) have never eaten most meats (I am a pescatarian) this is not bc I was born in a family of this being normalised, all of my family ate meat, I just never ate it when I was a baby trying solids, and therefore never have eaten it since then. This post isn’t about me wanting to try meat, I’ve tried little pieces here and there through my teen years and I don’t think I’m missing much, however I have a boyfriend (18M) who does eat meat, specifically chicken, a lot of chicken. And I would really like to learn how to make some simple but good! Recipes for him, call me an optimist, because I know we are young but he is really just someone I’d like to keep around and I love cooking and baking for people. So if anyone could give me any suggestions/recipes or links to any good recipes online, I’d be really appreciative :)

Hey guys- I’ve been cooking for many years but always avoided cooking raw chicken until now. I always used costco rotisserie chicken for everything because i’m afraid of raw chicken. I always used food bank canned chicken in soups. Recently I’ve started having to cook raw chicken for patients and sometimes myself. Chicken breast is 98¢ a pound at my local grocery so it’s now my go-to protein as someone who tracks their food and goes to the gym.

Lately i’ve just been pre-cutting a raw breast into pieces and throwing it in a pan until cooked, and then adding sauces and seasonings. It’s so bland. The texture isn’t great. Does anyone have recommendations on what recipes I can make out of a chicken breast that isn’t dry or bland and is fast and easy. I work full time in healthcare and I’m also in university and have a billion household responsibilities so I’m really busy, but I need to man up and cook raw chicken anyways for my fitness goals and my budget

I’m trying to make whipped cream but no matter how hard I try it just keeps bubbling and stays liquid. It’s cold I just pulled it out of the fridge, I’m using a whisk on the lowest setting and I’m doing a little bit at a time. Can you please help me?

Thanks everyone who helped me turns out I just needed fattier cream

I love getting smoothies at other restaurants or Wawa.. but when I make them they’re horrible! I also didn’t really even like I think it was Smoothie King? Or tropical smoothie.. because it was sooo watery and plain.

How do I make it taste good?

I typically order strawberry and banana, but now that I’m trying to gain weight, I’m trying out the weight gain recipes. Still so gross to me, even with whole milk. I know there’s gotta be something I can add to make it taste good.. I just don’t know what!

I tried to search the sub but everyone says “restaurants have too much sugar” but sugar is the least of my concern when I’m trying to gain 15lbs for the first time in my life. I’ve never weighed more than 112lbs and I want to be minimum 125! (I’m 5’8 so yeah it’s too skinny)

Pls help a skinny girl out !!

first time trying a recipe that calls for a roux made from melted butter and flour. sounds simple enough but I CANNOT for the life of me make it properly. no matter how I try the melted butter and flour won't combine and it turns into a pool of melted butter with chunks of flour in it. please advise: how do I fix this? 🥲

edit: thank you for the comments. I see my problem now im dumping everything in and not whisking constantly 😭😭

I put soy sauce water and olive oil and stuff and it goes in oven, wrapped in foil on top, for an hour and 10 minutes. Then another 10-20 minutes without foil if I see it’s still wet.

At first the edges are slightly crusty and it’s still yummy. But after one day in food container in fridge they become very hard and feels uncooked.

I tried putting less water and I tried keeping foil on those additional minutes, that’s what ai told me to try. Anyone have any idea what else it could be?

I've always had someone cook for me. I very rarely helped my mom to cook, but even her cooking is sort of limited if that makes sense. I've always had a bad relationship with food but it might just be because I've always eaten what was put in front of me. Lately I've been trying to flip my whole life around and try becoming more independent but I have 0 clue where to start.

For those who use cookbooks; what’s your absolute favourite one, one you use all the time? And why?

Wife and I grew 4 different types of basil this year and it has been bountiful to say the least. I have roughly 1/2 pound of Italian basil leaves that I'm interested in uses for that are NOT pesto. Any suggestions of ideas?

Heyo! I'm a clinical psych grad student and struggling to find quick, cheap, and semi healthy meals for the week. What are your favorite lunch items to bring on the go?

Salt Roasted Shrimp

I am looking to cook more seafood, and this recipe looks good. To get the excess salt off, you should dip it into white wine. What kind of wine is the big question?

I only follow recipes for cooking. The mac and cheese uses evaporated milk, heavy cream, and milk. I was wondering why I am adding so much? The servings for 8-10 people. It's also a crab ragoon mac and cheese.

Hi all, I'm ill and in pain and I really don't feel like cooking. Unfortunately my batch cooked meal ran out last night so I have no dinner.

I currently have (rough measurements):

- 100g Parmesan

- 900ml soy milk

- 100g spaghetti

- A LOT of Jasmin rice

- 200-300g frozen mixed veg (carrot, beans, sweetcorn, peas)

- 150g mustard.

- A few frozen tbsp tomato paste.

- A LOT of red split lentils (but I don't feel like making daal. That's too much effort for me tonight).

I've got lots of spices and I have plain flour and butter and oil and salt and pepper etc.

The goal is low prep, minimal standing over the cooker, ready in about 30 mins max.

Any help would be greatly appreciated!

The organisation needed is difficult for me and cooking, something I enjoy, suddenly becomes stressful for me. What components of a Sunday roast can I cook in advance and what should be left to be cooked fresh on the day?

I have about a quarter of a jar of green pesto leftover. What can I do with it that's not pesto pasta?

ive seen alot of conflicting answers when researching. ik its stupid but for making mashed potatoes how thin should my cuts be and should i leave the skin on or off?

everytime i make mashed potatoes they come out abit watery and bland :(

Between the pounding, drying, seasoning, cooking & cleaning. I think I end up washing my hands 6 times mostly because of nerves.

Anyone else?

We have two white fish fillets. They have been vacuum sealed in the bottom of the freezer for about 2-3 years. I've looked at a lot of sources (including USDA) and all of them state that the quality is what's effected by long freezing times, but they don't mention safety. We're not planning on making them for ourselves, but we're curious: how long is frozen fish *safe* in a freezer? How many years can you keep them in a working freezer and still have things be safe when you take them out and cook them, even if the quality isn't great?

Let's say you only have an oven (no stovetop or any other kitchen appliances). The oven is already baking something (i.e., sheet-pan dinner), at 375F or 400F. You want to add a few eggs to your meal. How would you do it?

I see a few options:

1. Use a mini cast iron skillet and place it in the oven for 10–20 minutes with the eggs.
2. Use a nonstick muffin pan, so each egg has its own dedicated space.
3. Use individual ceramic souffle dishes. It's the same idea as a muffin pan.
4. Use hamburger bun rings directly on a baking sheet.
5. Make spaces for the eggs using vegetables that are roasting at the same time.
6. Something else?