20 minutes ago, FrankieGoesToHolly said:

Adapt your technique or head back to Taiwan is my suggestion.

Are you absolutely sure that you know that of which you speak?

How long have you been in Asia, anyway?

And, by the way: The choice of chicken is crucial to the end result.

I guess you know that the famous dish, BaiQieJI, also similar to the chicken dish in Thailand, KhaoManGai, requires poaching the chicken.

Well, then...READ ON HERE:

Please Believe Me: Chicken is something I know a LOT about.....

And now, I am also asking, in this Topic, if it might be possible for me to replace chicken with Pork.

And, if by doing so, then I might end up with a more tender cut of meat.

Chicken or Pork: All the same to me, mostly, as long as it is tender meat.

Of course, Arlo Guthrie preferred chicken, and nothing else would do.

8 minutes ago, GammaGlobulin said:

Are you absolutely sure that you know that of which you speak?

How long have you been in Asia, anyway?

And, by the way: The choice of chicken is crucial to the end result.

I guess you know that the famous dish, BaiQieJI, also similar to the chicken dish in Thailand, KhaoManGai, requires poaching the chicken.

Well, then...READ ON HERE:

Please Believe Me: Chicken is something I know a LOT about.....

And now, I am also asking, in this Topic, if it might be possible for me to replace chicken with Pork.

And, if by doing so, then I might end up with a more tender cut of meat.

Chicken or Pork: All the same to me, mostly, as long as it is tender meat.

Of course, Arlo Guthrie preferred chicken, and nothing else would do.

Do you imagine that they use 'special' chickens in Thailand for Khao Man Gai or do you think they simply have learned how to prepare it optimally?

You'll ruin everything that you touch, until you learn.

You'll see that in China, the chicken breast will be almost still pink in many cases...because they understand what happens if you overcook it. It seems that you haven't yet learned that lesson.

28 minutes ago, FrankieGoesToHolly said:

Betagro chicken is often frozen in the first place. When I used to buy it from their stores, it was frozen.

No surprise there, as most arrives at chain stores frozen. Why I won't buy our protein from fresh/wet markets. Not a fan of CP's almost monopoly of food supply, but QC is important.

26 minutes ago, FrankieGoesToHolly said:

Do you imagine that they use 'special' chickens in Thailand for Khao Man Gai or do you think they simply have learned how to prepare it optimally?

Great restaurants use special chickens.

The rest?

Well, I guess they just use any old bird they find on the street.

And, the proof is in the pudding.

18 minutes ago, KhunLA said:

No surprise there, as most arrives at chain stores frozen. Why I won't buy our protein from fresh/wet markets. Not a fan of CP's almost monopoly of food supply, but QC is important.

OK.

But then...

What is your opinion on the ARO chicken?????

Pls provide some input here.

Tks.

6 minutes ago, GammaGlobulin said:

OK.

But then...

What is your opinion on the ARO chicken?????

Pls provide some input here.

Tks.

I'm thinking you're missing the point here. Again, at least 90% of chicken here is local. Including ARO from Makro. What isn't comes in frozen, which again, makes the meat tougher and drier. Chicken is already lean so keeping it moist is done by marinating and not over cooking, just like Game. If you want chicken, google how to cook it to keep is moist and tender. it's very easy.

1 minute ago, GammaGlobulin said:

OK.

But then...

What is your opinion on the ARO chicken?????

Pls provide some input here.

Tks.

You mean the ones cooked for sale ? Tasty & inexpensive. At our local Makro, they sell too many, and don't sell many whole chickens on display in the cold case, so not concerned that cooked ones, are thawed / fresh ones, that didn't sell.

Makro chickens are CP chickens. If paying attention, you see them come out from storage area, frozen or semi frozen, and bags cut open and place in chilled display bins. When frozen are the same price, I simply buy the frozen packs. Sniff any 'fresh' ones, to make sure, freshly 'displayed'.

Most of the protein we buy, if not already frozen, goes in the freezer anyway. Maybe a serving for that night is left out to cook, that day. Beef, (AU import), I buy in large pieces, cut to size & freeze. Only buy pork tenderloins, and they go in the freezer. I hand pick and sniff any protein I buy that isn't already frozen or packaged already. I packaged, it's probably frozen, except for the beef, which doesn't last long on display. Have to buy on day delivered, as stock disappears quick. Only left after day 1 is Harvey brand rolled cube, or pre cut & packaged ARO. No thanks

All seafood bought, salmon & shrimp mainly, is frozen.

8 minutes ago, fredwiggy said:

I'm thinking you're missing the point here. Again, at least 90% of chicken here is local. Including ARO from Makro. What isn't comes in frozen, which again, makes the meat tougher and drier. Chicken is already lean so keeping it moist is done by marinating and not over cooking, just like Game. If you want chicken, google how to cook it to keep is moist and tender. it's very easy.

He's just going to waste your time and do what he wants to do anyway. Which is just to rinse and repeat, rather than to learn how to do things differently.

Ohhh look, yet another chicken thread from gammagobbyone.

1 hour ago, fredwiggy said:

If you want chicken, google how to cook it to keep is moist and tender. it's very easy.

Easier said than done.

But, still, I will tell my chef.

It seems to me that there are many here who mistakenly believe, probably due to delusions of grandeur, that they can tenderize any cut of meat through shear brilliance and mind over matter.

These same people vastly underestimate the importance of beginning with a very good cut of meat.

In Japan, however, they do not often make this mistake.

Also, I am thinking: Next time I cook a chicken breast, I will begin at the beginning, with Gemini. And I will follow precise instructions for broiling the chicken in my oven. Then...

We shall see what we shall see.

Meanwhile: I think I might switch to pork.

1 hour ago, KhunLA said:

Only buy pork tenderloins, and they go in the freezer.

You mentioned this...last time around.

And, it is a result of your previous comments, some time ago....that I think I will switch to pork.

6 minutes ago, GammaGlobulin said:

Easier said than done.

But, still, I will tell my chef.

It seems to me that there are many here who mistakenly believe, probably due to delusions of grandeur, that they can tenderize any cut of meat through shear brilliance and mind over matter.

These same people vastly underestimate the importance of beginning with a very good cut of meat.

In Japan, however, they do not often make this mistake.

Also, I am thinking: Next time I cook a chicken breast, I will begin at the beginning, with Gemini. And I will follow precise instructions for broiling the chicken in my oven. Then...

We shall see what we shall see.

Meanwhile: I think I might switch to pork.

Just cook thighs, as plenty of fat, and very forgiven, almost impossible to screw up. If cooking breast, roasting, take out at 150-155F, and probably safe at that temp, as only needing to be at that temp for about 1 minute.

Residual heat while resting will take it to 165F anyway. As you should know, if not roasting, the pound flat, so cooks evenly. A sauce or marinade helps with breast, and here's guide to pan sauce, you can't screw up, and versatile. Good for any protein, just change the wine.

28 minutes ago, GammaGlobulin said:

Easier said than done.

But, still, I will tell my chef.

It seems to me that there are many here who mistakenly believe, probably due to delusions of grandeur, that they can tenderize any cut of meat through shear brilliance and mind over matter.

These same people vastly underestimate the importance of beginning with a very good cut of meat.

In Japan, however, they do not often make this mistake.

Also, I am thinking: Next time I cook a chicken breast, I will begin at the beginning, with Gemini. And I will follow precise instructions for broiling the chicken in my oven. Then...

We shall see what we shall see.

Meanwhile: I think I might switch to pork.

I'm thinking you haven't cooked much in your life. I watched my dad, and mom, cook while I was growing up, then saw my brother follow, so cooking came easily. I did the majority of the cooking in my marriages and all of it now besides when I visit my girlfriend. Chicken is easy. Game is harder but marinating helps.As does not over cooking.

3 hours ago, GammaGlobulin said:

Are you absolutely sure that you know that of which you speak?

How long have you been in Asia, anyway?

And, by the way: The choice of chicken is crucial to the end result.

I guess you know that the famous dish, BaiQieJI, also similar to the chicken dish in Thailand, KhaoManGai, requires poaching the chicken.

Well, then...READ ON HERE:

Please Believe Me: Chicken is something I know a LOT about.....

And now, I am also asking, in this Topic, if it might be possible for me to replace chicken with Pork.

And, if by doing so, then I might end up with a more tender cut of meat.

Chicken or Pork: All the same to me, mostly, as long as it is tender meat.

Of course, Arlo Guthrie preferred chicken, and nothing else would do.

My family raised their own food, including chicken, duck and sheep. How about yours? You talk a lot, but have a very poor ability to listen to others, always assuming that you know best.

A high pressure cook pot makes meat soft.

Never had any problem with chicken breast on normal way, but im aware there could be chickens with tougher meat. The grilled chicken I sometimes have from Big C is a little dry and tough.

But could also be as they grill it too long then. Cooking is all about time and attention.

Too short and it is raw , too long and it is tough or pulp.

In that pot you can also make very soft pork meat or even having cow meat very soft.

You have to experiment with it, as it is also depending on how thick and how much.

Last year bought pot in Thailand, as sometimes hard to find. Mostly actions from time to time.

Those are on gas, but there are also electric pots. However should check internet then.

Wife was happy with meat from pot.

First I fry in pan till brown (and I use margarine), then shift all to cooker and then working on highest pressure, about 10-15 minutes. Thats for pork , not that thick. 1 inch

Chicken breast maybe less, never tried.

Meaning from time little steam comes out pressure controller. MIND: a little steam !

Too much steam and too less water and all can burn up.

Too much water makes it watery and is not nice. It is a matter of experiment in first times.

For cow meat you need longer time, up to 30 minutes, but again depending on how thick.

You can also add tamarind to meat or onion. Be aware with tamarind as it is sour.

Both have substances in it which makes meat softer. Still I use onion in it as well for gravy taste.

Of course I put more in , as garlic, peppers and what ever I would like for nice gravy.

Chicken, as well other meat we mostly buy at Makro, but you need a Makro pass.

But Big C sells also meat, but find it sometimes limited. Or we did a Betagro.

21 hours ago, GammaGlobulin said:

Great restaurants use special chickens.

The rest?

Well, I guess they just use any old bird they find on the street.

And, the proof is in the pudding.

No, the proof is in your lack of ability. I'm sure you remember the saying, "A bad workman blames his tools".

For sure some chickens are better for certain dishes, but what are you going to do....buy fresh young chickens and then bulk freeze them and ruin the meat anyway?

Your problem is the lack of skill in selection and preparation. I use a slow cooker to create soft braised beef for use in various dishes.

It not that you have to wait twelve hours to eat. That would be stupid. Chefs, in those premium restaurants you mentioned, prepare things in advance.

I have chicken in my fridge that been marinating for three days. The flavours permeating through the meat, moist and juicy.

Chicken breast needs to be handled with care. Butterfly, marinate and store in the fridge until ready to cook. Velvet beforehand if to your preference. Then you can fry it in a pan, perhaps searing both sides, dependent on the marinade, then bringing the centre up to temperature. Being careful to not overcook. Improve your skill or at least train your cook....or forget about chicken breast and choose a different part. Though you could easily ruin that too. I might expect that you'll ruin the low fat tenderloin too.

17 hours ago, xtrnuno41 said:

A high pressure cook pot makes meat soft.

Never had any problem with chicken breast on normal way, but im aware there could be chickens with tougher meat. The grilled chicken I sometimes have from Big C is a little dry and tough.

But could also be as they grill it too long then. Cooking is all about time and attention.

Too short and it is raw , too long and it is tough or pulp.

In that pot you can also make very soft pork meat or even having cow meat very soft.

You have to experiment with it, as it is also depending on how thick and how much.

Last year bought pot in Thailand, as sometimes hard to find. Mostly actions from time to time.

Those are on gas, but there are also electric pots. However should check internet then.

Wife was happy with meat from pot.

First I fry in pan till brown (and I use margarine), then shift all to cooker and then working on highest pressure, about 10-15 minutes. Thats for pork , not that thick. 1 inch

Chicken breast maybe less, never tried.

Meaning from time little steam comes out pressure controller. MIND: a little steam !

Too much steam and too less water and all can burn up.

Too much water makes it watery and is not nice. It is a matter of experiment in first times.

For cow meat you need longer time, up to 30 minutes, but again depending on how thick.

You can also add tamarind to meat or onion. Be aware with tamarind as it is sour.

Both have substances in it which makes meat softer. Still I use onion in it as well for gravy taste.

Of course I put more in , as garlic, peppers and what ever I would like for nice gravy.

Chicken, as well other meat we mostly buy at Makro, but you need a Makro pass.

But Big C sells also meat, but find it sometimes limited. Or we did a Betagro.

Have not ever obtained a Makro Pass. There is always one available.

2 hours ago, FrankieGoesToHolly said:

No, the proof is in your lack of ability. I'm sure you remember the saying, "A bad workman blames his tools".

For sure some chickens are better for certain dishes, but what are you going to do....buy fresh young chickens and then bulk freeze them and ruin the meat anyway?

Your problem is the lack of skill in selection and preparation. I use a slow cooker to create soft braised beef for use in various dishes.

It not that you have to wait twelve hours to eat. That would be stupid. Chefs, in those premium restaurants you mentioned, prepare things in advance.

I have chicken in my fridge that been marinating for three days. The flavours permeating through the meat, moist and juicy.

Chicken breast needs to be handled with care. Butterfly, marinate and store in the fridge until ready to cook. Velvet beforehand if to your preference. Then you can fry it in a pan, perhaps searing both sides, dependent on the marinade, then bringing the centre up to temperature. Being careful to not overcook. Improve your skill or at least train your cook....or forget about chicken breast and choose a different part. Though you could easily ruin that too. I might expect that you'll ruin the low fat tenderloin too.

Are you implying that I am so inept that, even a Kobe beef dish, I could ruin?

Also, if I tried to train the Thai cook that cooks for me, it might cause offense.

All I know is that when I buy one brand of chicken breast, then it turns into something that is edible.

When I buy a different brand, the result is rubbery, spongy, and having meat-tissue fibers that are almost as strong and tough as stands of carbon-fiber strands.

This grade of chicken could never be sold to Costco.

Yet, they sell it here.

And, what do people do with it...is my question.

However, being the scientist that I am, I am always up for an experiment.

What would you say that I should use, the simplest concoction conceivable, which I might use to marinate the chicken breast in my new zero degrees fridge, for 3 days, before cutting into small pieces and popping these small pieces into a slow cooker to cook?

Worth a watch, if you want good tasty chicken.

1 hour ago, GammaGlobulin said:

Are you implying that I am so inept that, even a Kobe beef dish, I could ruin?

Also, if I tried to train the Thai cook that cooks for me, it might cause offense.

All I know is that when I buy one brand of chicken breast, then it turns into something that is edible.

When I buy a different brand, the result is rubbery, spongy, and having meat-tissue fibers that are almost as strong and tough as stands of carbon-fiber strands.

This grade of chicken could never be sold to Costco.

Yet, they sell it here.

And, what do people do with it...is my question.

However, being the scientist that I am, I am always up for an experiment.

What would you say that I should use, the simplest concoction conceivable, which I might use to marinate the chicken breast in my new zero degrees fridge, for 3 days, before cutting into small pieces and popping these small pieces into a slow cooker to cook?

Chicken breast is your choice for quick cooking. It's relatively flavourless, so marinating provides flavour for quick cook dishes.

Leftovers, I use for soups, chopped up, cooked with small pieces of potato and then blended, for example.

As I mentioned, I'm not at all a fan of chicken breast. It's for very light cooking, so as not to dehydrate the meat.

If making something like a green curry, marinate and add towards the end of cooking. Meat on the bone, you can slow cook, for the falling off the bone experience. Chicken breasts are for minimal cooking.

Flavourings are according to your taste. Moroccan? Tex-Mex? Butterfly and leave to marinate for a couple of days at least. I have those zip-lock bags with different options marinating in advance. So you might utilise a Tex-Mex style marinade with a Caesar salad with avocado as an accompaniment.

Think of a chicken breast as a fine steak. Too much cooking and best to just throw it away.

2 hours ago, Jeff the Chef said:

Worth a watch, if you want good tasty chicken.

Yes.

This vid is very helpful.

This vid points up the fact that what I have been stating, above, is the main point.

Choosing which type chicken is being used for which purpose is crucial.

Also, when the bird is tough, it is tough, and this is due to factors such as genetics.

Unfortunately, some commentators here refuse to admit this crucial consideration.

They think it is all about their superior cooking techniques.

They are wrong, of course.

But, will they ever admit it?

No, they will not.

And, this is just due to human nature.

It is unwise to debate anything on TV.

a. We never change the minds of others through logical debate. This never happens in real life.

b. Opinions are changed not through debate, but through experience, in the majority of cases.

c. Instead, basic collection of information is more valuable.

d. This vid seems to be a good source of info on the topic at hand

e. Will the big retailers in Thailand provide consumers with sufficient info in order for consumers to make informed decisions? IDK. Will they?

1 hour ago, FrankieGoesToHolly said:

Leftovers, I use for soups, chopped up, cooked with small pieces of potato and then blended, for example.

Is it possible to blend the chicken to make soups?

How does that work?

I have better things to do than to chomp on a tough old bird for hours.

I figure that, next time I get a tough piece of meat, it might be better to blend it, somehow.

But, how?

Either I put it in the blender, or I feed it to my non-existent dog..

I just do not like the idea of cleaning a blender, after blending something other than fruit.

And, with a dog, you would not need to clean it every time you fed it a tough chicken breast.

33 minutes ago, GammaGlobulin said:

I have better things to do than to chomp on a tough old bird for hours.

Are you discussing culinary or sexual delights?

13 minutes ago, scottiejohn said:

Are you discussing culinary or sexual delights?

Have you never heard of doing two birds with one stone?

On 1/22/2026 at 2:16 PM, GammaGlobulin said:

Any purchasing information will be helpful

TOPS - chicken breasts and pork loin are both good. Beef not so good.

On 1/22/2026 at 2:16 PM, GammaGlobulin said:

RUBBER-DUBBER-FLUBBER Chicken, instead.

Old Chinese restaurant joke:

"This chicken is rubbery!"

"Oh - thank you velly much!"

8 hours ago, lamyai3 said:

Old Chinese restaurant joke:

"This chicken is rubbery!"

"Oh - thank you velly much!"

Thank you jelly much for this comment, too...

17 hours ago, GammaGlobulin said:

Are you implying that I am so inept that, even a Kobe beef dish, I could ruin?

Also, if I tried to train the Thai cook that cooks for me, it might cause offense.

All I know is that when I buy one brand of chicken breast, then it turns into something that is edible.

When I buy a different brand, the result is rubbery, spongy, and having meat-tissue fibers that are almost as strong and tough as stands of carbon-fiber strands.

This grade of chicken could never be sold to Costco.

Yet, they sell it here.

And, what do people do with it...is my question.

However, being the scientist that I am, I am always up for an experiment.

What would you say that I should use, the simplest concoction conceivable, which I might use to marinate the chicken breast in my new zero degrees fridge, for 3 days, before cutting into small pieces and popping these small pieces into a slow cooker to cook?

Buy the brand that "turns into something edible...".

On 1/22/2026 at 2:16 PM, GammaGlobulin said:

Dear Folks,

Buying a good cut of meat in Asia should not be that difficult.

For example:  In Taiwan, it’s easy.

In order to get a good cut of meat, while in Taiwan, just visit the Costco Stores; it’s simple as pie.

So then, why is it sometimes so difficult to buy a decent, non-tough, chicken breast in Thailand?

The answer is:  It should not be difficult to find a chicken breast in Thailand, since we can hear the chickens in most of our neighborhoods, waking us up every morning.

In reality: When I go to the store and try to buy chicken breast, what I come home with is something like….

RUBBER-DUBBER-FLUBBER Chicken, instead.

Surely, I know that the Asian way of cooking favors stir-fry, and I like stir fry.

However, when I want to dig my teeth into a tender breast, then this is what I want. I don’t want to chew on it for an hour, before devouring it.

Why is the chicken breast in Thailand so much tougher than what some of us are used to in other countries?  Is this just Thai philosophy at work, and one more example of something we Farang will never understand?

Anyway, now to the crux of my dilemma:

I do not care if it might be chicken or pork.

All I care about is being able to buy a succulent and tender piece of meat, outside of Pattaya.

The reason I mention Pattaya is because I am not there.

And, also, in Pattaya, I know that the retailers suck up to the Farng, and provide whatever they want, including tender meat.

This is NOT a Joke-Post, by the way.

I would be willing to pay about Bt.200 per Kg, for some decent meat.

What are the brands, if any, to look for?

I will ONLY buy from the major food retailers, since I do trust them.

I have been told that several major retailer brands are owned by the same company, but maybe I am wrong.

So, will it be pork?

Or, will it be chicken breast?

I would prefer chicken, but will take pork, as long as it is high quality, and does not wear down my teeth, and tire my jaws.  The bite strength of humans is not that great, and some of this chicken should be fed to wolves. The wolf has a bite strength of about 400 psi. By comparison, a chihuahua has a bite strength of about 125, give or take. And a human male has a bite strength of about 150.  Well, at least we are not as weak as the Chihuahua.

Still, NOBODY, probably, wants to test their strength on a chicken breast.

BREASTS are supposed to be tender, or have you not heard?

As I say:  If I knew what to look for, I would buy either good-tasting pork or chicken, provided it was tender, and provided the cost was approximately Bt.200 per kg.  Or, am I expecting too much at this low price?

Any purchasing information will be helpful.

Gamma

Note: I am willing to slow cook it, bake it, broil it, or whatever. I only need meat that I am used to. I grew up in America, and not in China, after all.

This is not to say that Chinese cuisine is not the finest. It is only to say that the method of food preparation is different. When stir-frying meat, the Chinese use thin, long slivers of meat, mostly, and they marinate in TaiBaiFen, and many other mixtures, before cooking the meat on a very hot fire, for a very short time.

I want to bake, stew, broil, fry, etc., my meat, and have it melt in my mouth, as I once used to be used to.

In China, this is also available, with stewed dishes. But, where does their meat come from?  Probably not Thailand, I would think.

Conclusion: I want a piece of meat which is suitable for consumption by a chihuahua, and not exclusively edible by the wolf.

Some irony in mentioning food dogs !

27 minutes ago, FrankieGoesToHolly said:

Buy the brand that "turns into something edible...".

Thank you.

I will definitely do my best.