Making chicken breast soft?!
Hey there, so I know I asked this last night, but I'm making chicken breast sandwhiches for me and my boyfriend tonight, and so people have said to tenderize it, but what happens if I don't have a tenderizer!? Any tipsto make it softer for sanwhiches would be great, since when I make it, it gets the skin that's 'hard' on it from when you like grill it!.Www@FoodAQ@Com
Answers:
I know what you mean!. Grilling meat makes it tougher, but you can prevent the meat from getting TOO tough!. Do this by coating the chicken with olive oil before you grill it!. This will prevent it from drying out and becoming hard!. also, do not grill the meat for too long!. Grill it so that the grill marks on the meat are very light!.
A better option, though, would be to POACH the meat!. Poaching is a common cooking method for chicken breasts!. It leaves them extremely moist, juicy, and tender!. You can add some chopped veggies and whole peppercorns to the water to add some flavor and spice!.
Here's a link that can help guide you on how to poach chicken: http://www!.ehow!.com/how_13882_poach-chic!.!.!.
Hope this helps!Www@FoodAQ@Com
A better option, though, would be to POACH the meat!. Poaching is a common cooking method for chicken breasts!. It leaves them extremely moist, juicy, and tender!. You can add some chopped veggies and whole peppercorns to the water to add some flavor and spice!.
Here's a link that can help guide you on how to poach chicken: http://www!.ehow!.com/how_13882_poach-chic!.!.!.
Hope this helps!Www@FoodAQ@Com
If you don't have a tenderizer then put the breasts in a plastic bag and pound gently with the edge of a plate, heavy coffee cup, rolling pin etc!.!.!.
I am a little confused with how you are making them!. Do you want b-b-q them for sandiwches!? Baking them etc!.!.!. Are you leaving the breast whole or making chicken salad!?
For either baking or grilling marinate the breast in a little bit of b-b-q sauce!.
Grill over a low heat or bake in a casserole dish, that is covered!. Or even season however you want then bake or grill in a tin foil pouch to avoid a crusty skins!. Cooking over a lower heat will help keep from getting the crispy skin on it!.
If you are just going to make it into chicken salad, boil it just until done, keep a close eye on it cuz it goes from perfect to over cooked and mushy in an instant!.
Drain, rinse with cool water and drain again but drain it very well this time!. Shredd (pull apart) and add mayo and the other ingredients you enjoy!.Www@FoodAQ@Com
I am a little confused with how you are making them!. Do you want b-b-q them for sandiwches!? Baking them etc!.!.!. Are you leaving the breast whole or making chicken salad!?
For either baking or grilling marinate the breast in a little bit of b-b-q sauce!.
Grill over a low heat or bake in a casserole dish, that is covered!. Or even season however you want then bake or grill in a tin foil pouch to avoid a crusty skins!. Cooking over a lower heat will help keep from getting the crispy skin on it!.
If you are just going to make it into chicken salad, boil it just until done, keep a close eye on it cuz it goes from perfect to over cooked and mushy in an instant!.
Drain, rinse with cool water and drain again but drain it very well this time!. Shredd (pull apart) and add mayo and the other ingredients you enjoy!.Www@FoodAQ@Com
If your chicken breasts are tough and dry, you are probably overcooking them!. Cut the time back!.!.!.test the chicken with a slim knife or fork!.!.!.when the juices are running clear they are done!.
When I buy those large chicken breasts (boneless) on sale, I brine them!. Soak them in a solution of 1 gallon of water, 1 cup salt, 1/2 cup sugar and 1 lemon sliced (peel and all)!. Let them soak for no longer than 1 1/2 hour in the fridge!. Throw away the brine!. Blot the chicken dry with a paper towel and prepare as usual!.
Note* The chicken will not be over salted!. But, there's usually enough salt in this brine to season the chicken!. I don't add more salt before cooking!.Www@FoodAQ@Com
When I buy those large chicken breasts (boneless) on sale, I brine them!. Soak them in a solution of 1 gallon of water, 1 cup salt, 1/2 cup sugar and 1 lemon sliced (peel and all)!. Let them soak for no longer than 1 1/2 hour in the fridge!. Throw away the brine!. Blot the chicken dry with a paper towel and prepare as usual!.
Note* The chicken will not be over salted!. But, there's usually enough salt in this brine to season the chicken!. I don't add more salt before cooking!.Www@FoodAQ@Com
Tenderizers like papaya juice changes the taste a little!.
Pounding your meat with a hammer changes the texture!.
What you could do is panfry at a high temperature or deep fry your chicken for a little while not too long, just to make sure you get this kind of seal!. Then you put your chicken in the oven at low to medium heat!. oh yeah don't forget foil!.Www@FoodAQ@Com
Pounding your meat with a hammer changes the texture!.
What you could do is panfry at a high temperature or deep fry your chicken for a little while not too long, just to make sure you get this kind of seal!. Then you put your chicken in the oven at low to medium heat!. oh yeah don't forget foil!.Www@FoodAQ@Com
assuming you dont have a tenderizing mallet
put the chicken in a plastic bag, and pound it with something like a rolling pin, this will ensure any cut of meat is tender without adding flavours
i NEVER use tenderizer, and you will be hard pushed to find a chef who doesWww@FoodAQ@Com
put the chicken in a plastic bag, and pound it with something like a rolling pin, this will ensure any cut of meat is tender without adding flavours
i NEVER use tenderizer, and you will be hard pushed to find a chef who doesWww@FoodAQ@Com
Season the chicken breasts with s & p and put them in a baking dish with a touch of water!. Cover with foil and bake them in the oven!. They will be tender and moist with no dry skin on top!.
Hope this helps!Www@FoodAQ@Com
Hope this helps!Www@FoodAQ@Com
Like, tenderize it by pounding it with a heavy-bottomed skilletWww@FoodAQ@Com
Keep em moist!. I'd put them in aluminum foil with a little white wine & chicken stock & just let them braise in that pouch for 1/2 hour @ 350!.Www@FoodAQ@Com
How are you cooking it!? Sounds like you are overcooking it maybe
I would wrap them in foil and cook them for about 20 minWww@FoodAQ@Com
I would wrap them in foil and cook them for about 20 minWww@FoodAQ@Com