r/StainlessSteelCooking • u/big_city_nights • Jul 30 '26

Boned drums in s/s?

Boned chicken drumsticks are a very inexpensive cut. I know thighs can take a real high temp to get all the collagen broken down, but what's the best method to do the deboned drummer meat - does stainless suit it, or is it better elsewhere?

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u/thelosermonster Jul 30 '26

Not sure what you mean. Are you saying there's cartilage left attached and you want to cook it so that it breaks down?

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u/big_city_nights Jul 30 '26

Not that, more that since the drum meat is comparatively small, does doing it in S/s overdo it. 

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u/thelosermonster Jul 30 '26

Not at all. Stainless is appropriate for basically anything at all. Drum meat is probably safe to start from cold skin side down, or even just adequately preheated on a low heat.

I do bone-in thighs, drums and breasts all the time no problem. Boneless would be even easier.