STAY/GET BACK IN SHAPE VOL 3.0 -- A New Niketalk = A New Thread

[jocruz89]

right right, nobody is accusing you of lying, we're just confused. so you may be eating more than your maintenance, but then burning more than your maintenance through your workouts. You aren't going to lose weight in a caloric surplus naturally.

Yea, eating around 500 over maintenance, but burning approx. 700-800 per day at minimum, which technically, would put me in a deficit. I work out 7 days per week push, pull, legs (all heavy) then go push, pull, legs (all light). I feel that when I eat more than maintenance it helps keep my energy levels up during workouts.

 

[freeze]

right right, nobody is accusing you of lying, we're just confused. so you may be eating more than your maintenance, but then burning more than your maintenance through your workouts. You aren't going to lose weight in a caloric surplus naturally.

Yea, eating around 500 over maintenance, but burning approx. 700-800 per day at minimum, which technically, would put me in a deficit. I work out 7 days per week push, pull, legs (all heavy) then go push, pull, legs (all light). I feel that when I eat more than maintenance it helps keep my energy levels up during workouts.

right on. based out that, sounds like you're in close to a 1400-1600 caloric deficit by the end of the week. Your picture definitely shows your progress man. No days off though? Rest is the most beneficial. Lifting just tears the muscle down. It's the off days that the healing and growth takes place. You'l be surprised how good you feel with a day of rest.

 

[jocruz89]

right on. based out that, sounds like you're in close to a 1400-1600 caloric deficit by the end of the week. Your picture definitely shows your progress man. No days off though? Rest is the most beneficial. Lifting just tears the muscle down. It's the off days that the healing and growth takes place. You'l be surprised how good you feel with a day of rest.

Thanks man, I've been trying hard! You're right, everyone is telling me that I should push, pull, legs, rest, and repeat. The only thing that keeps me from taking a rest day is my love for going to the gym haha. I haven't missed a workout in a little over 2 months and I feel great. However, there are days when I'm hitting legs, and my legs still terrible from the previous workout. I might try one out after my next heavy phase and see how I feel.

 

[picasso swerve]

Thats a deficit youre at dawg, not a surplus.

 

[everysingletime]

I would love to lose weight in a surplus

Gimme da details

 

[stuntman mike]

people defying the laws of physics now

 

[jphysique]

Do you guys weigh your meat cooked or raw?

Always raw because once you cook it it well shrink cause of moisture so to be accurate weigh it raw

 

[picasso swerve]

Just copped soem skinless chicken thighs from Costco.

Any cooking tips before I bake a couple of these? I usually buy mine pre-seasoned. Im not the greatest cook, pretty much a beginner, so pat dry the thighs, cut a few slits, season with salt/pepper/seasoned salt, and bam- 350 degrees for 40-50 min.

Am I doing it right?

 

[jphysique]

Just copped soem skinless chicken thighs from Costco.

Any cooking tips before I bake a couple of these? I usually buy mine pre-seasoned. Im not the greatest cook, pretty much a beginner, so pat dry the thighs, cut a few slits, season with salt/pepper/seasoned salt, and bam- 350 degrees for 40-50 min.

Am I doing it right?

Thats not bad! Its juicy when it comes out still? I always grill my chicken 

 

[picasso swerve]

The pre-seasoned joints from A&P is pretty juicy after I bake em. Really juicy actually. I cant mess with chicken breast though, can never get it right.

 

[Rumble Gang]

All I know is the other day I tried cooking small chicken breasts for what I forget who recommended me. 350 at 20min and mannnn that was borderline raw lol. A vein still had some blood in it, it had that raw texture. Imagine if it were thick breast haha. 400 at 20min for me from now on

 

[picasso swerve]

From what I understand the higher the temp and lower the cook time the less it will be. Why not 350 for 30 min?

 

[tdogg2k]

ive never bought the skinless thighs before I typically cook with the breast.

i would think thighs would be a bit more juicy though because of the bit of extra fat.

 

[jphysique]

ive never bought the skinless thighs before I typically cook with the breast.

i would think thighs would be a bit more juicy though because of the bit of extra fat.

yea breast all the way lol maybe ill buy some thighs in the future just to try it 

 

[picasso swerve]

Baking some right now the same way I described it to you bros.

Measured everything at 27oz for 1 pack, its a packet of 6 and it isnt resealable so I guess im cooking for breakfast tomorrow. 130 cal and 18 grams of protein per 4oz so if my math is correct...910 cals and 126 g protein. Probably gonna eat z right now so 260 cals and 36g of brotein. Not bad at all.

Can you get bigger if you take in enough protein but not enough calz? I feel my calories is always low for MFP goals but my protein is always more than enough.

 

[DCAllAfrican]

All I know is the other day I tried cooking small chicken breasts for what I forget who recommended me. 350 at 20min and mannnn that was borderline raw lol. A vein still had some blood in it, it had that raw texture. Imagine if it were thick breast haha. 400 at 20min for me from now on

Water in pan?

Covered it up in foil?

Did you butterfly them so it wasn't as thick?

 

[jphysique]

Baking some right now the same way I described it to you bros.

Measured everything at 27oz for 1 pack, its a packet of 6 and it isnt resealable so I guess im cooking for breakfast tomorrow. 130 cal and 18 grams of protein per 4oz so if my math is correct...910 cals and 126 g protein. Probably gonna eat z right now so 260 cals and 36g of brotein. Not bad at all.

Can you get bigger if you take in enough protein but not enough calz? I feel my calories is always low for MFP goals but my protein is always more than enough.

Need that there cals brotha! 

 

[tdogg2k]

yea breast all the way lol maybe ill buy some thighs in the future just to try it 

even though im cutting i do still eat 90% ground turkey..

maybe when im bulking i'll start buying thighs. and just mince it up with the breast...

 

[DCAllAfrican]

 
yea breast all the way lol maybe ill buy some thighs in the future just to try it 

Thighs are amazing man. I know you dudes want those clean proteins with minimum fats, but thighs are the best part of the chicken man. Especially for Curry Chicken.

 

[picasso swerve]

Water in pan?

Covered it up in foil?

Did you butterfly them so it wasn't as thick?

Speak on this brethren. Mainly the water in pan and wrapped in foil part.

 

[suavamente]

Speak on this brethren. Mainly the water in pan and wrapped in foil part.

Brine with salt water for 30 min, beforehand, pat dry then rub some coconut oil on em and bake at 400 for 20-25 min flip halfway through

 

[big j 33]

My method for cooking chicken breasts that's been complimented by others..

Add olive oil and heat a pan to medium heart

Add chicken and cook for 1 minute on medium

Flip chicken and turn the temperature down to low and cover

Let cook for 10 minutes, don't peak or remove the lid at all

After 10 minutes, turn off the heat but leave the lid on and the pan on the burner for another 10 minutes

Then you're good. So 20 minutes or so and I've found them to be perfectly juicy and never dry with that method. By all means find a brine or marinade you like to do that ahead of time... but usually I do a simple salt and pepper and that's it. I want to try a brine, though.

 

[DCAllAfrican]

 
Brine with salt water for 30 min, beforehand, pat dry then rub some coconut oil on em and bake at 400 for 20-25 min flip halfway through

No need to flip honestly unless you just want both sides to have a little crisp.

But yea, what he said. I just add a little water to the bottom of the pan and cover the pan with foil to "steam" the chicken

 

[picasso swerve]

My method for cooking chicken breasts that's been complimented by others..

Add olive oil and heat a pan to medium heart
Add chicken and cook for 1 minute on medium
Flip chicken and turn the temperature down to low and cover
Let cook for 10 minutes, don't peak or remove the lid at all
After 10 minutes, turn off the heat but leave the lid on and the pan on the burner.

Then you're good. So 20 minutes or so and I've found them to be perfectly juicy and never dry with that method. By all means find a brine or marinade you like to do that ahead of time... but usually I do a simple salt and pepper and that's it. I want to try a brine, though.

Turn the heat off and leave the cover for how long?

 

[big j 33]

My bad, another 10 minutes. 

A minute on medium, 10 minutes on low, 10 minutes on no heat but still on the burner

Credit goes here.. http://www.thekitchn.com/how-to-coo...ry-time-cooking-lessons-from-the-kitchn-36891 

Chicken isn't rocket science, of course, on the pan, grill, or throw them in the oven in foil/etc., but this method gives me consistently good chicken.