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39 votes

How to pound chicken breasts without a meat tenderizer?

This might seem silly but, . . . I use my fist. I always cover my chicken with plastic wrap to contain the mess before I pound it. You can also glove up instead/as well. I have found that punching it ...
Summer's user avatar
  • 3,002
38 votes
Accepted

How to properly brown cut-up chicken breast pieces?

You have overcrowded your pan. All you have to do is to brown it in batches. Each batch should be so small that you have only one layer of chicken cubes on the pan bottom. The pieces will still lose ...
rumtscho's user avatar
  • 139k
34 votes

How to pound chicken breasts without a meat tenderizer?

Anything flat, non-breakable, and reasonably heavy would work: rubber mallet, rolling pin, flat-bottomed wooden bowl, etc. I would suggest protecting the meat and implement from one another with ...
Tuorg's user avatar
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21 votes
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Advice for making/keeping shredded chicken moist?

The first issue I see is that you are over cooking your chicken breast. 20 minutes in a pressure cooker is really over doing it. Even a little over cooking dries chicken breast. Chicken breast ...
moscafj's user avatar
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20 votes

Why did my smoked boneless chicken breast come out dry and without apple flavor?

As moscafj's answer correctly states, the lowest average temp on that grill is more like 180-200F so you annihilated that poor bird! Even though the final temp may have been 150, it was almost ...
eps's user avatar
  • 1,067
15 votes

How to pound chicken breasts without a meat tenderizer?

Put breast between baking paper, roll like dough with a rolling pin. If you have any spices/herbs/salt/pepper to add you can sprinkle then mid rolling as this will push them inside meat.
SZCZERZO KŁY's user avatar
14 votes

How to properly brown cut-up chicken breast pieces?

First of all, chicken breast doesn't brown well, because it's low in fat. Additionally, in places like the US, supermarket chicken tends to be heavily brined, retaining a lot of extra water which ...
Sneftel's user avatar
  • 29.5k
14 votes

Why did my smoked boneless chicken breast come out dry and without apple flavor?

I'm not sure where your numbers are coming from. According to the Pit Boss Lexington manual, the lowest smoking temperature is 200F (about 95C). It looks like your temperatures are off. Also, three ...
moscafj's user avatar
  • 75.9k
9 votes

Smoking chicken breasts with and without skin

It's not a question of fat. Tougher meat- that is, meat with more connective tissue- needs to be cooked low and slow to melt out that collagen and make the meat fall-apart-delicious. Meat with little ...
Sobachatina's user avatar
  • 47.6k
9 votes

Is "parboiling" chicken stupid (or wasteful)?

Chicken breast is so lean and bland already that I'm not sure this method would really be that much worse than a different method especially when being shredded and mixed with strong flavors. I don't ...
UnhandledExcepSean's user avatar
8 votes

Best way to Store and Rewarm Fried Chicken

Nothing you do will be perfect but here are a few things you can do to help. When done frying dry well in a dry space. Sealed spaces will trap the moisture released by the chicken as it cools. ...
Summer's user avatar
  • 3,002
8 votes
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What's this white strip on the top side of my boneless skinless chicken breast?

Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary. I have seen it be a little tough on older, non-broiler birds ...
dlb's user avatar
  • 8,643
8 votes

Is "parboiling" chicken stupid (or wasteful)?

I do this all the time when there's a good sale on chicken ... but I start them in boiling water, then turn the pot to low and let it simmer so I don't overcook it. (and it'd be considered poaching, ...
Joe's user avatar
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8 votes
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What is the quickest way to evenly slice chicken breasts for jerky?

Freeze the breasts, then use a mandoline to make even slices. (If you have access to a deli slicer with its rotary blade, that would be even faster; however, a mandoline slicer is more typical in a ...
Erica's user avatar
  • 8,363
7 votes
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Cooking chicken breasts in Buffalo sauce, cast iron

You could just add water instead of extra sauce. The water will cook off just as much as the sauce would have, leaving you with essentially just sauce by the end. If that's not spicy/saucy enough for ...
Cascabel's user avatar
  • 58.3k
7 votes

Advice for making/keeping shredded chicken moist?

Chicken breast is not suitable for making shredded meat. For that, you need collagen-rich dark meat, for example chicken thighs. If you cook your chicken breast less, as moscafj suggested, you can ...
rumtscho's user avatar
  • 139k
7 votes
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Using up raw chicken with freezer burn - how to cook to make the best of it

You can still save this breast if you: Use a velveting technique to give it a silky texture and help retain moisture when you stir fry it boil in broth and shred it (for a salad or a soup, for ...
Luciano's user avatar
  • 5,189
6 votes

Advice for making/keeping shredded chicken moist?

First, I would recommend changing how you cook the breasts -- I usually poach breasts, starting it in boiling liquid then putting on a lid, turning the heat down to low and letting it sit for an hour. ...
Joe's user avatar
  • 80.9k
6 votes

What's the best way to cook very large chicken breast filets?

It really depends on what types of meals you plan to make with them. If you would typically serve people a whole breast, then I'd cut each one down into more reasonable sizes (slice vaguely across ...
Joe's user avatar
  • 80.9k
5 votes

Protein in cooked vs. raw chicken breast filet

Proteins are complex chemical forms so it depends. Let me elaborate by giving 2 extreme examples: If you boil an egg, the proteins unfold, hook into one another and therefore a liquid becomes a ...
Fabby's user avatar
  • 5,827
5 votes

Baking juicier chicken breast without brining?

Since you sear the meat first you could probably lower the oven temp, but that will probably take longer to cook... You'd need to experiment with times and temps. I'd cover the chicken with aluminium ...
Luciano's user avatar
  • 5,189
5 votes

How to properly brown cut-up chicken breast pieces?

It could be that what you perceive as water is in fact ... water. Unfortunately the practice of 'plumping' chicken with saltwater is pretty common in the industry as it bulks up weight cheaply. The ...
GdD's user avatar
  • 76.7k
4 votes

Protein in cooked vs. raw chicken breast filet

I think the confusion is in interpretation of the label. If you cook a 100g piece of chicken with 23g of protein, you will end up with a piece of chicken with 23g of protein. It will now be less than ...
Cindy's user avatar
  • 18.3k
4 votes

Cooking chicken breasts in Buffalo sauce, cast iron

First of all, there's no reason why the sauce would dry up faster simply because you're using cast iron instead of a teflon pan. So, you might wish to reexamine your mother's technique to see if there'...
ElmerCat's user avatar
  • 2,719
4 votes

How to pound chicken breasts without a meat tenderizer?

I've been known to cover with plastic wrap, lay my chef's knife flat along a piece of chicken, and then hit the flat of the blade with the heel of my hand. Obviously, stay away from the sharp / ...
Van's user avatar
  • 475
4 votes

How to pound chicken breasts without a meat tenderizer?

We designed ourselves a wooden block (remains from a 2" laminate floor joist) about 8" by 8", drilled a hole in one side, and screwed in a handle. When we use it, we wrap it around and around with ...
anonymous2's user avatar
4 votes

White goo from chicken ruins the dish

I suspect you're overcooking the chicken. This will happen with fish as well if you overcook it. The proteins are being pushed out of the meat along with water because they are shrinking too much. I ...
myklbykl's user avatar
  • 5,084
4 votes
Accepted

Why chicken colour is like this?

This looks like it dried out. Presumably, you opened the package a few days ago, removed a few pieces, and kept the remainder in the fridge. It looks like you had another piece atop the two ...
rumtscho's user avatar
  • 139k
3 votes

How much Salt to Boil Chicken Breast

You'll want to keep a couple of things in mind. Firstly salt is not necessary at all. Secondly, boiling a chicken breast will result in dry, chewy chicken. So, I would recommend poaching your ...
moscafj's user avatar
  • 75.9k

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