Unpopular Opinion
Welcome to the Unpopular Opinion community!
How voting works:
Vote the opposite of the norm.
If you agree that the opinion is unpopular give it an arrow up. If it's something that's widely accepted, give it an arrow down.
Guidelines:
Tag your post, if possible (not required)
- If your post is a "General" unpopular opinion, start the subject with [GENERAL].
- If it is a Lemmy-specific unpopular opinion, start it with [LEMMY].
Rules:
1. NO POLITICS
Politics is everywhere. Let's make this about [general] and [lemmy] - specific topics, and keep politics out of it.
2. Be civil.
Disagreements happen, but that doesn’t provide the right to personally attack others. No racism/sexism/bigotry. Please also refrain from gatekeeping others' opinions.
3. No bots, spam or self-promotion.
Only approved bots, which follow the guidelines for bots set by the instance, are allowed.
4. Shitposts and memes are allowed but...
Only until they prove to be a problem. They can and will be removed at moderator discretion.
5. No trolling.
This shouldn't need an explanation. If your post or comment is made just to get a rise with no real value, it will be removed. You do this too often, you will get a vacation to touch grass, away from this community for 1 or more days. Repeat offenses will result in a perma-ban.
6. Defend your opinion
This is a bit of a mix of rules 4 and 5 to help foster higher quality posts. You are expected to defend your unpopular opinion in the post body. We don't expect a whole manifesto (please, no manifestos), but you should at least provide some details as to why you hold the position you do.
Instance-wide rules always apply. https://legal.lemmy.world/tos/
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Chicken is especially weird to care about emulating the flavor of. It's ass by itself. What makes it good is the stuff you coat it in.
Cook a chicken properly and it is delicious. The issue is that people mostly eat nuggets (which are good but...) where it is just breading and a bland flavorless mass.
Or they trim it to death and then overcook it (an ex managed to dry out thighs...). Which, to be fair, is true of beef as well. A LOT of the ultra lean cuts are horrendous without excessive amounts of sauce and spices.
That is actually a good point. I only eat white meat because I don't like the gristly gross parts of the rest of it. Maybe I just don't like the flavor of chicken...
And that is perfectly fine. But:
White meat is a real challenge. Tenderloins and wings (and back meat if you are a culture that eats it) are pretty easy to cook up. But breasts, especially modern breasts, are a huge challenge.
In large part because you don't want grizzle or dangly bits. That is what you SHOULD be trimming off. But you do want fat pockets and connective tissue in the meat itself. That melts/renders and keeps the meat juicy while also soaking it with a LOT of flavor. In thighs those are the little specs of white fat/"skin" that are left over on top of the meat itself even if you take the skin off. Trim those and you remove much of the flavor.
But for breasts? Most of that is going to come from the skin itself. A skinless breast is one where you better damned well have a good sauce (preferably marinade) because "dry brining" only goes so far. But, unless you (spatchcock and) roast it, getting that to a safe temperature (which is nowhere near as high as you think it is but...) without drying out large chunks of it is really difficult. Which is why people tend to butterfly and pound it to even things out. Which... means you no longer have the skin to flavor it.