Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Why does NYT Cooking love boneless chicken thighs?"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]OP here. Thanks for responding - I’ve been curious for a while and I guess it’s a matter of taste and experience with chicken thighs having the edge these days. I know I can just substitute breast instead of thighs in recipes, but I find that preparation matters and the recipes are always for baking (well, they say roasting which makes it sound more elegant but basically the same thing) and I think there are better ways to work with chicken breast (grill, air fryer or tenderized and pan seared) and it’s just curious to me that the NYT has written off chicken breast so completely, rather than offer up recipes using some of these techniques. But I guess to each their own and I like many of the NYT non chicken recipes so not all lost. Hmm. I do wonder if the people who do prefer thighs also like red meats with lots of marbling? I’m not a huge steak eater, but definitely prefer the lean, less fatty cuts which I know is the opposite of what many look for. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
