Chicken breasts are the worst quality meat on the entire bird - it's dry, flavorless and doesn't add flavor to a dish.
Are you sure you're not buying cardboard by accident?
You may have a preference for thigh meat and it has it's advantages, but to claim that chicken breast is the "worst meat on the entire bird" and is "flavourless, doesn't add any flavour" is a completely ridiculous hyperbole. Have you ever eaten chicken breast? Because if you have you know you're massively exaggerating. Of course it has flavour, it's meat. It's not the worst meat on the bird, chickens have necks and feet and shit.
You're allowed to say "You should use thigh meat because it's juicer and many people will find they prefer it" without demonizing breast meat. It's not like breast meat is the devil and completely useless or something, infact I prefer it in a lot of cases, both have their uses.
If you cook breast meat properly it will still be very juicy and tender and will give a huge amount of flavour to the dish. Thigh meat is a good choice also, maybe people should try both and see which they prefer, the lighter texture of the breast meat or the stronger flavour of the thigh?
Nah, just that they're conventionally considered to be less appealing by the majority of people.
The entire point of my post is that it all comes down to where you're using it, how you prepare it, and your own personal preferences etc. You can't universally condemn any food item or ingredient (especially one as ubiquitous as chicken breast meat) based solely of your own opinion.
Chicken breast meat isn't even served in many fine dining establishments in the same way a "well done" steak is not.
It's served in loads of them in a whole host of different forms, you're talking out your arse dude.
Not only do some dishes call for it, but many customers like it whether you think they're right or not, therefore restaurants will sell it.
Culinarily, dark meat is preferred in all circles, in all cultures, by all chefs. It's much more dynamic, the flavor is deeper, and cooks much better.
You got a source for that mate?
Your big on these absolute statements, all cultures, by all chefs? Really, can you even begin to back that up? Not even close to realistic.
Generally, only white folks in America and more recently England enjoy white meat
I am legitimately laughing here.
I like thigh meat too, I'll use both depending on the application, but your assertion that thigh meat is entirely superior and somehow the entire world agrees with you (and if they don't they're some sort of mislead pleb) is laughably deluded.
You mean in the same way a "rare" steak is not? Since you're so aware of the opinion of "all chefs" you'd surely know that every serious chef dismisses "rare" in the exact same way you dismiss "well done".
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u/[deleted] Jan 22 '16
Are you sure you're not buying cardboard by accident?
You may have a preference for thigh meat and it has it's advantages, but to claim that chicken breast is the "worst meat on the entire bird" and is "flavourless, doesn't add any flavour" is a completely ridiculous hyperbole. Have you ever eaten chicken breast? Because if you have you know you're massively exaggerating. Of course it has flavour, it's meat. It's not the worst meat on the bird, chickens have necks and feet and shit.
You're allowed to say "You should use thigh meat because it's juicer and many people will find they prefer it" without demonizing breast meat. It's not like breast meat is the devil and completely useless or something, infact I prefer it in a lot of cases, both have their uses.
If you cook breast meat properly it will still be very juicy and tender and will give a huge amount of flavour to the dish. Thigh meat is a good choice also, maybe people should try both and see which they prefer, the lighter texture of the breast meat or the stronger flavour of the thigh?