Some of the brine is absorbed into the meat, further preventing dryness. This process helps to break down some of the muscle fibers of the meat and tenderize them. Since lack of moisture can cause dry, rubbery chicken, the best way to prevent it is to give it some more by soaking it in heavily salted water before cooking. Freezer bags are great at keeping the air out. Moisture can escape from chicken before cooking, so keep it covered with plastic wrap until you are ready to use it and when you are marinading. It’s very lean meat, and that lack of fat causes it to dry out quickly. Dry chicken happens when we overcook it, but chicken can also dry out on its own. The next cause of rubbery chicken is lack of moisture. This cooking chart from the US Government lists the safe cooking temperatures for different foods. The chicken is cooked once it reaches 165 degrees. The best way to determine this is to use a meat thermometer. Unfortunately, you cannot tell if the meat is fully cooked just by looking at it.
A rolling pin or heavy pan also works well. To do this, place the chicken breast between two pieces of plastic wrap and hit it with a meat mallet to a consistent thickness. The best way to avoid overcooking is to make the chicken an even thickness.
Most boneless skinless breasts aren’t the same thickness, making cooking them evenly tricky. Chicken is best when cooked quickly with relatively high heat. One of the leading causes of rubbery chicken is overcooking the meat. View all stories Is Rubbery Chicken Over Or Undercooked?
0 kommentar(er)
