Notify me via e-mail if anyone answers my comment. I use baking soda or cornstarch. Depends on what I have in the house. Thank you for sharing this! I am definitely going to always do this from now on. Woah, where do you even come up with this witchcraft? The chicken was either too hard and dry from overcooking or too soft and yucky because she tries to avoid overcooking, never in between.
Found this recipe while casually trying to explain to Google my problems and what?! If not for my limited vocabulary, I would have written a three page essay describing my utter euphoria as I bit into a piece of this revolutionized chicken.
Thank you for saving me from potential salmonella. I loved this and have used this many times! I do wonder tho, can i bake the chicken after the process? This was a game changer! I tried it tonight with my Copycat Panda Express mushroom chicken….. Thank you! Could this method be used on beef flank steak? I like to make fajitas, and marinate the beef to make it more tender.
I also pound with a mallet to break up the fibers and cut across grain, but it is still tough. Wonderful recipe and so quick to prepare. Best home made chinese style recipe I have made, so tasty The velveting chicken method is brilliant and works so well.
Oh My Goodness! This was incredible! My Japanese curry, yakisoba and all the other stir fry recipes always ended up with tough chicken. So I would push it aside and eat everything else. Today I used your technique when making Japanese curry. Would it be necessary to velvet chicken if you are cooking in a slow cooler recipe? I am planning on making a Slow Cooker Mongolian Chicken and wondered if it would be necessary or not.
Thank you Nagi! It was so incredibly juicy and tender. I will definitely use it on my beef next time. Thank you. Hi Nagi, I tried this method tonight and when I mixed the baking soda into the chicken, it emitted a strong rotting smell.
Fill up the rest of the cup with whole or low-fat milk. Let the mixture sit for 5 to 10 minutes, until it curdles. You can use this in place of buttermilk. Marinate the meat for an hour or more. Overnight is best, but marinating the chicken in buttermilk or yogurt for just an hour or so will make a big difference in the texture of the meat. To marinate it, simply place the meat in a container and pour enough plain yogurt or buttermilk to cover it. Close the container and let it sit in the refrigerator until you're ready to use it.
You can season the marinade with spices and salt to brine the chicken while it's marinating. After the chicken is done marinating, shake or rinse off the excess buttermilk or yogurt before using it in your recipe. Experiment with other types of marinades. They will tenderize differently. There are hundreds, maybe thousands, of marinades and brines to choose from, both homemade and commercial.
But realize that not all marinades will tenderize equally. Some will yield a firmer chicken, and not actually tenderize. Using a very acidic marinade, like one with vinegar or lemon juice, may slightly toughen the meat. Acid-based marinades infuse the meat with great flavor, but you may have to get very aggressive with mechanical tenderizing. This works best when you're making a curry. You cannot really detect the fruit in the finished curries, but you may be able to in dishes without a strong-tasting sauce.
These may do the job a little too well, causing chicken meat to become "mushy". Of course, this may be the desired outcome, and this may be fine for dishes that call for very soft chicken.
Alternatively, use a fruit marinade. If you want the chicken to be as tender as possible, and don't mind if it gets a little mushy, you can take advantage of the enzymes naturally found in certain fruits. Peel and puree a Kiwi fruit, pineapple, or mango and mix with your raw chicken pieces. Keep it covered in the refrigerator for about an hour.
Try soda as a marinade. An easily available and surprisingly good marinade is a soft drink. The highly acidic properties of pop chemically break down the chicken, and the flavor is delicious. Simply cover your chicken with your choice of soda, and add about a teaspoon of salt.
If you do not have quite enough soft drink, add some water to the mixture Cola flavors tend to work well: Coca Cola, Pepsi, RC, etc. Moxie an uncommon American soda brand also works very well. Method 3. Pick your cooking method. There are many ways to cook chicken, but here are a few examples: Blackening the chicken: Take a pan, put 1 tbsp 30 mL oil olive oil adds extra flavor!! Meanwhile, season the chicken using whatever spices you like.
Cover the chicken with the spices, and then place in the pan. Cook until no longer pink on the inside. Oven-baking the chicken: Season chicken and place in a greased baking pan.
Bake minutes, or until no longer pink. Grilling the chicken: Transfer the tenderized,seasoned chicken to the grill and cook until done. Stewing the chicken: In a proper stew, it is virtually impossible to produce tough chicken. This is one of the many reasons chicken stews of various types are found throughout the world.
This can use both plain or marinated cuts of chicken. Do not overcook the bird. Overcooking can lead to loss of moisture and proteins tightening up into bubblegum consistency. Experience will help you judge when chicken is done, but even professional cooks will still test with a thermometer to be certain.
Test the temperature of the bird using a meat thermometer to determine whether it has reached the correct internal temperature. Use a probe thermometer when cooking a whole bird, plunged into the deepest part of the breast. Use an instant read for smaller cuts like breasts and thighs. Try a "low and slow" cooking method. Though seemingly contradictory to the "do not overcook" warning, low, slow cooking breaks down proteins, allowing for a more tender experience.
This type of cooking also allows time for flavors and juices to penetrate into the meat, giving even more juiciness. It works best with bone-in thighs and other dark meat, or you could roast an entire chicken this way. Allow the meat to rest after cooking.
Cover it with heavy-duty aluminum foil and let sit for 5 to 10 minutes. This allows the juices to redistribute in the meat. If you cut it right away, the juices are more likely to drain out immediately instead of reabsorbing into the meat. This is especially important for whole roasted chicken or roasted chicken parts.
While this advice is absolutely true, be assured that carving right away will also not take your succulent chicken into a dry mess of a meal.
It also makes sense to wait until the chicken is cool enough to handle, anyway. A chicken just out of the oven is too hot to cut into without risking burns. Chicken that hot will also burn when bitten into. Method 4. Know your source. It is difficult to judge the quality of chicken just by looking at the meat, so the best thing to do is buy your chicken from a reliable source. To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week.
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Print Save. Pound chicken breasts to an even thickness before cooking them. Make It! Want the inside scoop? Please check your inbox to verify your email address.
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