food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I mean the juicy part is gonna be more about cooking than marinades or other prepwork, except maybe butterflying it so it cooks faster and more even.
Short of literally injecting fluid or some goofy stuff like that, the breast isn't gonna get much more juicy than where it starts, and while cooking it definitely isn't trivial it's not anything more than basic experience and skills applied.
And for flavoring it's probably easier for the most part to make a nice sauce separate to the chicken breast and add that on top.