Instead, use the meat thermometer to check when the meat has reached the right. But with high temps the chicken meat runs out of water very fast and it goes spongy or chewy. Be careful not to overcook the chicken breasts, as this will dry them out. Sometimes it’ll be so dry that it doesn’t matter how you cook it, the meat will still end up rubbery. Overcooking your chicken breasts or other parts may be a cause of its hard chewing, as protein fibers tend to lose their elasticity while cooking too much and they go chewy because of being sensitive to heat. How to Help Chicken Retain MoistureĬhicken is naturally lean meat, which is why it’s not uncommon for it to be lacking in moisture. If you’ve cooked your chicken correctly, though, and it’s still turned out rubbery, it may just have been that way when you purchased it. There is an odd resistance when you cut into it, not with threads of fibrous tissue, but pretty uniform throughout the breast. One of the most common reasons your chicken will end up rubbery is because it lacks moisture (which can be caused by the aforementioned overcooking). Like the original poster, the chicken breast looks mostly normal, but when cooked the texture is as if it is still raw. To do this you should be placing the breasts between sheets of either plastic wrap or wax paper, before flattening them with a meat tenderizer (or, if you don’t own one, a big pan should do just fine). Remember to pound boneless breasts so they’re all the same level of thickness. Your chicken must be cooked to this temperature (which you can check most accurately by using a meat thermometer) because undercooked chicken can also have a rubbery texture- and you’ll be lucky if that’s the only outcome.
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