Cooking, Recipes chicken breast
for such a common culinary endeavor, it'ssurprising how intimidating it can be to cook a chicken breast. it tends to turn out either overcooked ornot cooked enough — and raw chicken is not to be messed with. "look at that. that's your best?!" "no chef!" so why is it so tricky to get right? according to j. kenji lã³pez-alt of seriouseats, it's often because chicken breasts vary
in thickness throughout. "what this means is that no matter how youcook 'em, there's a good chance that the thinner, tapered end is going to end up Cooking, Recipes throughbefore the fatter, bulkier end does." lã³pez-alt says the best way to get aroundthis problem is to pound the chicken breasts first: "by pounding the chicken breast flat, you'reable to cook the whole thing to the correct final temperature at the same time, leavingyou with a juicier breast." he added that pounding the chicken not onlyleads to more even Cooking, Recipes, but also faster Cooking, Recipes, and more tender meat.
no meat mallet? no problem: you can use pretty much anythingthat's heavy and sturdy, like a skillet, an empty wine bottle, or a rolling pin. skip the mess by wrapping the chicken in plasticwrap or wax paper before pounding it, or take a tip from kitchn and slip it into a plasticbaggie for super-easy cleanup. so when should you use this method? tasting table says it comes in handy no matterhow you're preparing your chicken, so make it your first step if you're grilling, baking,broiling or pan-frying your poultry. they add that the ideal thickness of yourchicken breast is between a quarter-inch and
half-inch, but what really matters is thatthe breasts are the same thickness throughout — so don't sweat it if you can't get themexactly that thin. thanks for watching! click the mashed icon to subscribe to ouryoutube channel. plus check out all this cool stuff we knowyou'll love, too!
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