Added: Franchesca Rake - Date: 13.12.2021 17:57 - Views: 34121 - Clicks: 3982
Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them.
Unfortunately, their lopsided, teardrop shape makes them a pain to cook welland one can end up with a piece of meat that is juicy but flavorless on one end, and dry and charred on the other. Pounding a chicken breast is quite easy, and it has a many advantages.
A piece of meat with a uniform thickness is going to cook much more evenly, and a thinner piece of meat is going to cook much more quickly. Also, flatter chicken makes for better chicken sandwiches, and chicken sandwiches are very important. Their lowest price ever.
Amazing 4K Ultra HD resolution. To pound out a chicken breast, all you need to do is wrap it up and whack it.
A lot of people use plastic wrap to cover their breasts, but I prefer a gallon-size freezer bag. Once your chicken is nestled down in its bag, you are ready to take it pound town, my friend. Just grab a heavy, blunt object—I use a metal soup ladle but a skillet or sauce pan works well too—and whack it, starting from the thickest part of the breast and working your way outward.
Take your time, and check in with the chicken every few whacks, as too much enthusiasm on your end can cause the meat to tear. Any marinades or brining solutions you use will now penetrate the meat in all sectors at the same rate, resulting in a meal that is truly flavorful from start to finish.
In addition to cooking more evenly and taking in flavors in a uniform way, pounded out chicken breasts are also the best choice for all sorts of classic dishes and, once you master the art of pounding, you may find yourself lost in a world of chicken piccata, Marsala, and cordon bleu. You do not, however, have to get fancy.
I usually just give mine a healthy sprinkle of salt and pepper, then pan fry them in a bit of butter for a few minutes on each side.
Your boneless, skinless chicken breasts are still going to taste good. The A. By Claire Lower. Photos by Claire Lower. Honestly, who has the time for this?I need to pound it
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Why You Should Pound Chicken Breasts Before Cooking Them