New answers tagged

2

Breading chicken usually involves three stages: Dip the chicken in flour to provide a uniform surface for egg to stick to Dip it in an egg mixture Dip it into bread crumbs or some other coarse, dry coating that will be the final texture. Obviously the oil would not work in stages 1 or 3 because it could not be well distributed and would clump. It is ...


1

This might be a long shot, but perhaps maltodextrin could be of service. Maltodextrin is a type of complex sugar that reacts with oils to turn them into powders. This is frequently used in the food industry. More info:http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/maltodextrin-and-n-zorbit-m


2

I poach chicken, whole or parts, In my slow cooker in stock. To get that beautiful roasted look, I put in under the broiler and watch it VERY carefully. Since the poaching keeps it moist , the broiler will not dry it out.


3

Most flavor molecules from marinades don't penetrate much below the surface of the meat. (Salt and to a lesser extent sugar are exceptions: they will gradually work their way in deeper in long marinades.) Anyhow, if you actually want your marinade flavors to penetrate more than about 1/8" into the meat, the only real option is injection. But if you don't ...


3

ChefSteps inject their cuts of meat with their 'brine', a marinade of salty water, liquid smoke, etc., before putting the entire thing in that brine to speed up the process (6-7 days down to 1-2 days) https://youtu.be/_yTLjYRDDwI?t=51s (at 51s Ben talks about the brine for a pork shoulder, and speeding it up by injecting it. They have other videos for beef, ...


0

Have not experienced with chicken, but for steak normally I don't poke holes in it because all the juices will come out when grilling. For cheaper steak cuts though, I think it can help to poke it and even help to put some tenderizing elements to it. I've read somewhere that it is okay to poke as long as you avoid poking across the grain as it causes the ...


1

I'd recommend just cooking them sooner rather than later. If you had to do anything, I'd consider cracking & brushing off the surface ice without thawing them, then vacuum sealing them ... but still try to use them quickly. If the texture is a little off, or the flavor a little lacking, you can always use the rest in either soup or a casserole, where ...


1

I had the dish in Japan as well, he had regular yakitori sticks with the same sauce as normal, he wrapped a perilla (shisho) leaf around em and grilled for a bit, then dipped in the marinade pot then grilled a bit more then dipped/grilled again a few more times, then spooned over the plum sauce and served. I asked about the sauce, he made his own umeboshi ...


1

Its your temp. The high temp of your deep fryer is exactly why your starches are staying put. Why did you choose a cooler temp for your shallow frying?


2

I recently published a guide for pressure cooking frozen meat - so here's how to do your chicken breasts: Cover your chicken with water, salt and any other aromatics that you'd like to use. Pressure cook for 5 minutes at high pressure (the cooker will take MUCH LONGER to reach pressure, this is ok but some electric pressure cookers may time-out and need to ...



Top 50 recent answers are included