June 27, 2020 21:54
Whether you’re going to cook it fried, boiled, or baked, there are several tricks to keep your chicken from getting dry. In this note, we review the most useful.
He chicken It is one of the most requested foods in a house, a restaurant, and even in any local food outlet. However, on several occasions and according to the cooking It may be extremely dry.
In that sense, there are five very easy and quick tricks to avoid that the chicken is dry no matter what cooking is given and that its finish is a plate of food with the meat as the protagonist and very rich and juicy.
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Let the chicken be fresh
One of the keys is that the chicken – be it the breast, leg, wing or whole – be fresh and not frozen. It is vitally important that the it is consumed the same day it is purchased since freezing and thawing it loses the humidity of the animal.
A solution if it was already frozen is remove it from the freezer twelve hours before cooking and leave it in the refrigerator. In this way it will not lose moisture, it will not break the cold chain and, in addition to getting rich, will not contract bacteria caused by the passage from extreme cold to heat.
Marinate it
A technique, perhaps the most used by experienced chefs, is to marinate the chicken several hours before cooking. You have to let it marinate in lime, lemon or orange juice for approximately two hours prior to cooking.
Another alternative is to use soy sauce or Worcestershire sauce or simply cook it with pieces of lemon or orange inside the piece that you want to eat and add a little aromatic herbs rosemary, oregano or thyme.
That the cuts are even
In case you cannot apply any of the previous tricks, a key to avoid drying out some pieces is that all are cut to the same thickness and size. If there are different sizes, it is likely that, while some cook a lot, others will not cook well.
If you have bones, a tip is to completely bone it to avoid that the parts closest to the bone cook very quickly and are too dry compared to others like the breast that take longer to make.
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Cook it to the correct temperature
The temperature at which the chicken is cooked can make the difference between a golden, juicy chicken and at its right point to a dry, past and even burned chicken. Depending on the cooking used to make it, temperatures vary.
If you choose to do it at skillet, the temperature must not exceed 75 ° C since the higher the heat, the more juices the chicken loses and the drier it becomes. In case of using the oven, the recommended temperature is between 170 ° C and 180 ° C to achieve a browning that does not burn the food.
Apply butter to chicken
Put together a mixture with a little butter, spices and seasonings and applying it to chicken before cooking can make a big difference between the dryness and juiciness of food.
You can play with the condiments when putting together the mixture depending on what type of food is being prepared but it is vitally important that the butter is not melted until it is together with the chicken. It will be the one that will keep it humid throughout the cooking.
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