![]() ![]() ![]() What to do instead: After cooking chicken breasts, rest them if you plan on slicing them up before serving. "Overcooking chicken breasts is the worst mistake you can make because once you overcook it, it's impossible to fix." "If we followed the previous four points, we would cover all our bases to ensure that our end result is a moist and tender chicken breast," says AlSawwaf. ![]() What to do instead: AlSawwaf recommends a practice that's called "conditioning the pan," which means placing it on the stove and heating it before adding the fat. "This results in bland white chicken that didn't have the chance to experience the Maillard reaction, which is the caramelization and browning of the outer layer of a protein, adding that intense depth of flavor that we all seek when cooking," says AlSawwaf. She describes this as "overcrowding the pan" and explains it'll cause your chicken to boil because there's no space for the poultry to properly brown. If you start cooking it in a cold pan, it'll take longer for the chicken to cook and begin browning, which causes it to dry quickly since it's been cooked for longer than it should.ĪlSawwaf adds that cooking chicken in a small pan-whether it's cubed chicken breasts or whole ones-means the pan will be filled quickly. ShutterstockĪs AlSawwaf explains, the goal is to cook chicken with high heat quickly to lock in the moisture. 5 Cooking chicken in a pan that's cold or too small. ![]()
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