Quote:
Originally Posted by mlyonsd
Every cooking show I've ever watched said thigh until last night when Alton Brown said breast. He said shove it in all the way to the bone then pull it back an inch.
|
That's what I've always done. Can't remember where I learned it... very possibly an AB episode years ago.
I think the main point is if you wait until the thigh is done cooking, with carryover temps, the breast will be extremely dry.