help /ck/ I fucked up. I was trying to quickly thaw some chicken

>>9226167
>marinating in tap water
that's not how marinating works, just fucking dry off your chicken

Just dry it off, the same thing happened while I was thawing pork ribs the other day, it didn't even fuck up the rub too much.

>>9226167
Nigga, it was already plenty chlorinated at the factory. Your tap water is clown shoes compared to what that bird has seen

>>9226170
but wouldn't the stuff inside the chicken leak out into the water because of osmosis like reverse brining?

That sounds delicious, I fucking love water, it's the best drink. You should parboil the chicken and bake it in water.

>>9226195

It's actual aquatichydrodynamic leeching with salt being replaced with water. This is how corpses bloat and float. This is what people in the restaurant industry call a zombie fowl. Or a corpse pheasant. It's fine, it just might be a little dry and cause night terrors.

>>9226216
so should I salt it more than usual? I always end up overcooking my chicken anyway.

>>9226266

Get a digital thermometer and dive it into the thickest part of your bird. When it reads 165F its cooked, every other part of your bird will be hotter than that but still juicy. Normal salt.

>>9226283
Usually the thick part of the breast at the waist is the best part to put your probe into.

>>9226182
>clown shoes
I've never heard that expression. Explain.

>>9226319
https://youtu.be/chav14CScR4

>>9226283
I should have mentioned I'm not cooking a whole chicken. it was some tenderloins I got on sale a while ago that I'm browning and then throwing into soup.

>>9226319
Idk but I laughed at the
>Explain

>>9226319
He means it's a joke.