(Odd) question for you fol/ck/s: Is there anything in zaatar that would make chicken breasts turn out perfect - tender but firm enough to be satisfying, and juicy - or did I just luck out in finding great chicken tits at the grocery store and a swathe of arab oregano growing in my back yard?
>>22044681>Is there anything in zaatar that would make chicken breasts turn out perfect - tender but firm enough to be satisfying, and juicysalt
>>22044681idk how seasoning works.
>>22044686>>22044687I've seasoned chicken before, but not with syriac d'oregano.I figured they're probably just fantastic breasts, but I also have a rough idea of how many brown hands are behind the posts here.
>>22044681Zaatarlet here but I don’t think so, probably just good chicken prepared well
Seasoning doesn't affect the texture of the meat.Internal temperature is main thing that affects chicken breast texture. You probably cooked them a little less thoroughly than you normally do. Most people overcook chicken breast.
>>22044681>anon accidentally doesn't overcook his chicken
>>22045228>>22045231roughly the same weight as always, roughly the same process... The only real difference was that I let the zaatar soak in - kind of dry-brined with the rub - because nasty surprises came in.Probably just some non-caged chicken for once... Good to know if true - it might worth the extra $2.
>>22044681turns out rubbing salt on meat and letting it dry out a certain amount while it sits in the fridge makes it 100x better if you cook the motherfucker for a long time in the oven low and slow. i got a perfect chunk of pork shoulder in the oven coming out with a fully browned, crispy exterior like I never saw before.
>>22045375Ovens can be pretty variable, though if you cook with it regularly you would have noticed that by now, or you could have gotten chicken which was thinner or thicker but the same weight overall than you usually have.If you did actually buy different chicken than you normally get, yeah that could potentially affect it. If it was the same brand then probably it wouldn't. Food production like that is pretty stable unless you're buying from a really small producer.
>>22045402The usual bullshit chicken went on sale and sold out (probably all within 48h of expiration with the texture of presswood). I think I saw that a few of their local farms got raided for being shiddy... shiddy people raising shiddy chickens to sell to other shiddy people. It was just a curiosity. I'll snag the better chicken next time and see if it was just a fluke, and I'll keep a stock of zaatar happening, because this stuff grows better than the grass near my property line.
>>22045228Salt definitely affects the texture of the meat
>>22044681You already have a research question and hypothesis. Draw up an experiment with everything as equal as possible except one batch will have the herb, and another without. If you wanna go autistic about it, do the tests in triplicate and have 3 food experts double blind taste test the end products.
>>22046940I don't think I care enough beyond "This was good. I should do it again." to spend money getting my chicken peer reviewed. I'm usually a leg man anyway.
