Boneless, skinless chicken breasts, perhaps the most popular cut of meat sold in America today. These fast, easy, low fat, and universally popular. But if you do not comply with the cooked, the dry, hard and tough. What is the best way to cook, so they are at the end of the wet, soft, flavorful meat?
I’m glad that a lot of supply on hand cooked chicken recipe, chicken salads, like chicken salad and the Barley Corn Chicken Caesar salad with meat, as the Mexican Crockpot Creamy Chicken and Santa Fe chicken, and sandwiches.
First, there are two basic method of cooking: dry heat and moist heat. Dry heat methods include frying, roasting, grilling, sauteeing, and deep frying. Moist heat methods include Microwaving, poaching, baking in parchment, steaming, and slow cooking. This is the rule: If cooking chicken dry heat, use high heat and cook briefly. Using a moist heat, use low heat and cook longer. Now when I say, this does not mean hours. Grilled chicken breasts cook 8-10 minutes, while the poached breasts cook about 15 minutes. And here’s another tip: If you are cooking dry heat, pound the chicken breasts to a uniform thickness so they cook evenly.
Chicken breasts a few connective tissue, which means that they do not need to be cooked quickly because the long cooking time required to soften the connective tissue is not necessary. It is also low fat, which means they can become dry if cooked too long. One way to ensure juicy, moist chicken, the salt before cooking. In salt chicken, place thawed chicken breasts, salt and water solution for approximately 1 hour in the fridge. The cells will absorb water through osmosis. Laura Dolson, About.com ’s Low Carb Diets Guide told me that Trader Joes brines the chicken in advance as part of koshering process. If the chicken has been pre-Brink, I do not recommend brining again.
Many experts suggests that the chicken meat is cooked to an internal temperature of 170 ° F, while others say 160 degrees F fine. You moister chicken if you cook to 160 degrees F. by Dr. O. Peter Snyder, the chicken should reach a temperature of 160 degrees F 5.2 seconds to kill pathogens. Now, the USDA recommends that, as fears of bird flu, chicken should be cooked to the temperature of 165 degrees F. Remember that the more meat to cook after removed from the heat, the internal temperature will rise about 5-10 degrees in the first few minutes, then off the heat.
Choose the final temperature on the basis of health and risk factors, who will eat meat. If you have young children, the elderly, or the damaged immune system in your household, choose the higher temperature. Dr. Snyder said that healthy people over the age of 5 have built up tolerance to low levels of bacteria, and not get sick when served chicken cooked to a lower temperature.
Is sure to cool the meat very quickly, preferably in a container placed in an ice water bath. And hold the cooked chicken in the refrigerator up to 3-4 days.
I was once asked me why I had the chicken cooked through, while steaks can be served rare or medium rare. The answer lies in the physiology of the chicken. The meat is less dense than beef, which allows bacteria to travel in the muscle. And as the spread of bacteria in processed chicken. Finally, the chicken skin deep crennelated, and removing the feathers of the forces of bacteria in the crevices and meat. So cook the chicken in a safe internal temperature and the food is always safe.
So take yourself a reliable meat thermometer and get ready for that, it is always moist, tender, juicy and boneless, skinless chicken breasts.
Either of these methods lead to juicy, moist and tender chicken breasts. Follow the instructions on the meat thermometer in your hand, and you always succeed.
You season the chicken with cooking ingredients, many of these methods. I like to add thinly sliced lemon to any method, and the twigs of fresh thyme flavor more.
Brining
Brining water to pull the chicken meat, and helps the flavor. Brine boneless, skinless chicken breasts in a large bowl, mix 4 cups water, 3 tbsp. salt and 2 tbsp. The sugar, if necessary, and stir until the salt and sugar dissolves. Add thawed chicken breasts in this mixture, cover and refrigerate for one hour. When ready to cook, remove the chicken in salt water, rinse under cold water and cook according to the following methods.
You are the salt water is frozen breasts as well. Mixed solution of salt and add the frozen boneless, skinless breasts. Place in the refrigerator, covered, and let stand overnight until the chicken thaws. Rinse well under cold running water, pat dry and cook.
Cooking in Parchment
I really like this method of cooking a hot humid because of the higher margin of error and the breasts cook without being rearranged. Preheat the oven to 425 ° F. Spread on parchment paper or foil to the hard work surface and arrange thawed boneless, skinless chicken breasts on them. Top with lemon slices, bay leaves, or other spices and herbs. Bring the edges of the paper or foil together and close together (making sure to keep chicken in a single layer), and then crimped to keep the steam. Bake 425 degrees for 10-15 minutes. Frozen chicken breasts can be baked with this method as well. Simply place them in paper or foil, so that heat expansion space, and cook according to package directions. The two types of frozen chicken breasts in various cooking time, a cook for 35 minutes, the other 50, I investigation of the shorter cooking time and the thermometer.
Poaching
To poach boneless, skinless chicken breasts, place them in a large pan and add 1-2 glasses of water or chicken broth. Bring to a boil, reduce heat, cover and cook 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can poach in the oven. Place chicken in a single layer in roasting pan. Add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups water to a boil and immediately pour over chicken. Cover and bake in 400 ° F 20-35 minutes, checking an internal temperature of 160 degrees F.
This can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken at a temperature of several different time! If you have healthy people over the age of 5 in the household, this is a very simple method Microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breast in the center. Pour 3 / 4 cup buttermilk cup whole chicken, sprinkle with spices of your choice, cover sheet of plastic wrap, and cook 3 minutes. Make sure the chicken and cook 2 minutes more. Rearrange the chicken using tongs, cover again and microwave 3-5 minutes longer, until the internal temperature of 160 degrees F. Discard buttermilk mixture.
The crockpot is a wonderful way to cook chicken until it’s overcooked. The fresh chicken breasts, stack the chicken in the crockpot, add 1 / 2 cup water or chicken broth, cover and cook low 5-6 hours, rearranging once cooking time. The frozen chicken, arrange for the crockpot, add 1 / 2 cup chicken broth or water, cover and cook on low 8-9 hours, rearranging once cooking time.
Steaming
Nancy Mon braised chicken breasts, he wrote me Sprinkles Mrs. Dash. She says that steaming boneless skinless breasts at the bottom of a steamer rack 20 minutes and 30 minutes from thawed frozen to produce a succulent result.
The dry heat method is quick and easy. If you pound the breasts thin, they cook for about 2-3 minutes a side over high heat. Unpounded breasts in a little longer to cook, about 4-5 minutes per side. Coat a pan with olive oil as the heat high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.
Kuktafazék
This method of cooking with moist heat. Add thawed chicken breasts in the oven, add sliced onion and lemon flavor with 1 / 2 cup water, cover and close the pot and bring to high pressure. Simmer 12 minutes, the outlet pressure, and check the internal temperature. Then cover the back pressure and cook for 2-3 minutes longer if necessary.
