Re: [CnD] Degrees of Lemon Juice
Larry, glad your chicken turned out well.A mallet is a great way to pound chicken; another method is to slice the breasts into cutlets. This is most easily done when the meat is still slightly frozen. Sandy Sent from my iPhone > On Apr 19, 2020, at 9:48 AM, Larry Gassman via Cookinginthedark > wrote: > > Hi, > The chicken with added seasonings and lemon juice was very good. > The breasts were very thick. I don't have a mallet but I will buy one to > flatten them a bit. > Thank you all for your terrific suggestions. > Larry > At 11:43 AM 4/18/2020, wrote: >> Hi Larry I always cook with lemon and for this case, I would use about 1 >> teaspoon, per each chicken breast. Maybe 1/2, epending on how much you like >> lemon. The lemon withh help keep your chicken moist. Another tip I learned >> is to soak your chicken in milk. Yes, milk, it will also keep it moist. Good >> luck with that. "Not that I speak in respect of want: for I have learned, in >> whatsoever state I am, therewith to be content." -Philippians 4:11 I >> appreciate your friendship/support at: >> https://www.gofundme.com/sugars-transplant-journey -Sugar -Original >> Message- From: Cookinginthedark >> On Behalf Of Larry Gassman via Cookinginthedark Sent: Saturday, April 18, >> 2020 10:17 AM To: cookinginthedark@acbradio.org Cc: Larry Gassman >> Subject: [CnD] Degrees of Lemon Juice Hi all, >> Here is another beginner question. I do cook but am certainly not a shef. >> This time through Shipt.com I bough chicken breasts. They are large ones >> so I will probably find a way to cut them so they are not so thick. They are >> also not seasoned. That part is easy. But along with seasonings, I want to >> add some lemon juice. The bottle I have is a large plastic one with a lot of >> lemon juice inside. What suggestions to you have as to how to put just >> enough on the chicken so that it doesn't ruin the taste. I thought of using >> a dry measuring cup so I have more control. If I do this, what measurement >> should I use. Normally you would sprinkle a few drops on each breast, but I >> don't know what would be to little or to much. Thanks for any help you can >> give. Thank you. Larry ___ >> Cookinginthedark mailing list Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ Cookinginthedark mailing >> list Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Degrees of Lemon Juice
Hi, The chicken with added seasonings and lemon juice was very good. The breasts were very thick. I don't have a mallet but I will buy one to flatten them a bit. Thank you all for your terrific suggestions. Larry At 11:43 AM 4/18/2020, wrote: Hi Larry I always cook with lemon and for this case, I would use about 1 teaspoon, per each chicken breast. Maybe 1/2, epending on how much you like lemon. The lemon withh help keep your chicken moist. Another tip I learned is to soak your chicken in milk. Yes, milk, it will also keep it moist. Good luck with that. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 ð I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ð -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Saturday, April 18, 2020 10:17 AM To: cookinginthedark@acbradio.org Cc: Larry Gassman Subject: [CnD] Degrees of Lemon Juice Hi all, Here is another beginner question. I do cook but am certainly not a shef. This time through Shipt.com I bough chicken breasts. They are large ones so I will probably find a way to cut them so they are not so thick. They are also not seasoned. That part is easy. But along with seasonings, I want to add some lemon juice. The bottle I have is a large plastic one with a lot of lemon juice inside. What suggestions to you have as to how to put just enough on the chicken so that it doesn't ruin the taste. I thought of using a dry measuring cup so I have more control. If I do this, what measurement should I use. Normally you would sprinkle a few drops on each breast, but I don't know what would be to little or to much. Thanks for any help you can give. Thank you. Larry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Degrees of Lemon Juice
When I want lemon chicken, I begin the night before, or at least several hours ahead of time. I marinate the chicken breast in the lemon juice by putting the meat in a container just slightly bigger than the meat. I add 1/4 cup of lemon juice by sprinkling it over the chicken. It will drip off the sides. That's ok. I cover the meat with plastic wrap or a lid if the container has its own. Two hours later I take the chicken out, flip it over, making sure there is enough lemon juice in the bottom of the container to marinate the second side. If necessary I add another 1/8 cup. Marinate this side for two hours like the first. Remove the chicken from the marinate, place it on a cutting board, flatten it with a mallet to make it even in thickness. It can be pan fried, oven baked, broiled or grilled at this point. You can also add a sprinkling of salt, pepper, garlic or onion powder or grill seasoning, as you like. You can dip it in bread crumbs or flour, or not. If you choose to add flour or bread crumbs you can get them to stick to the chicken better if you dip the chicken in milk, water or egg wash first. If baking it, line your pan with foil, then a little oil or melted butter. Add the same oil, butter or vegetable oil spray to the top of the chicken as well. If you have a pan with a rack, baking it on this will allow the bottom of the chicken to stay crisper. All that said, I often just dot the chicken with butter and seasonings and cook it without added coating. At my age I can do without all the extra calories. Whatever you do let us know how it turns out, and if you are still reading this is probably much more than you wanted to know. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Saturday, April 18, 2020 1:17 PM To: cookinginthedark@acbradio.org Cc: Larry Gassman Subject: [CnD] Degrees of Lemon Juice Hi all, Here is another beginner question. I do cook but am certainly not a shef. This time through Shipt.com I bough chicken breasts. They are large ones so I will probably find a way to cut them so they are not so thick. They are also not seasoned. That part is easy. But along with seasonings, I want to add some lemon juice. The bottle I have is a large plastic one with a lot of lemon juice inside. What suggestions to you have as to how to put just enough on the chicken so that it doesn't ruin the taste. I thought of using a dry measuring cup so I have more control. If I do this, what measurement should I use. Normally you would sprinkle a few drops on each breast, but I don't know what would be to little or to much. Thanks for any help you can give. Thank you. Larry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Degrees of Lemon Juice
Hi Larry I always cook with lemon and for this case, I would use about 1 teaspoon, per each chicken breast. Maybe 1/2, epending on how much you like lemon. The lemon withh help keep your chicken moist. Another tip I learned is to soak your chicken in milk. Yes, milk, it will also keep it moist. Good luck with that. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Saturday, April 18, 2020 10:17 AM To: cookinginthedark@acbradio.org Cc: Larry Gassman Subject: [CnD] Degrees of Lemon Juice Hi all, Here is another beginner question. I do cook but am certainly not a shef. This time through Shipt.com I bough chicken breasts. They are large ones so I will probably find a way to cut them so they are not so thick. They are also not seasoned. That part is easy. But along with seasonings, I want to add some lemon juice. The bottle I have is a large plastic one with a lot of lemon juice inside. What suggestions to you have as to how to put just enough on the chicken so that it doesn't ruin the taste. I thought of using a dry measuring cup so I have more control. If I do this, what measurement should I use. Normally you would sprinkle a few drops on each breast, but I don't know what would be to little or to much. Thanks for any help you can give. Thank you. Larry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
