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Message
Chicken Breast Toughness
Posted on 10/31/24 at 9:06 pm
Posted on 10/31/24 at 9:06 pm
Last year or so, I’ve noticed that even when barely cooking chicken breast to a safe level, they seem to be tougher lately. Anyone experience the same ?
15
Posted on 10/31/24 at 9:49 pm to Boston911
Are you buying from Walmart?
Posted on 10/31/24 at 9:52 pm to Boston911
quote:
Anyone experience the same ?
Yes. They are outrageously sized also.
Posted on 10/31/24 at 10:32 pm to Boston911
quote:
Chicken Breast
Found the problem. Boneless, skinless chicken thighs will always be the better option, especially when cooking at home. I’d imagine they might be tougher, a modern chicken breast looks like it came off a damn dinosaur. A boneless, skinless chicken thigh is going to be relatively flat and a lot easier to cook, AKA a lot harder to mess up.
Posted on 11/1/24 at 3:34 am to Boston911
I don't usually cook whole chicken breasts that often, although I do use them in meals. What I usually do is remove the small tenderloin off the bottom side of the breast first, then take a sharp knife and with the breast flat on a cutting board I'll cut it in half thickness wise to make two thinner pieces of meat.
That way it cooks throughout the breast much faster and there's less drying out of the meat.
If battering it to make crispy fried chicken, I'll cut it in half across the width and that allows it to cook faster and stay moister.
And yeah, chicken breasts are huge compared to how big they once were.
That way it cooks throughout the breast much faster and there's less drying out of the meat.
If battering it to make crispy fried chicken, I'll cut it in half across the width and that allows it to cook faster and stay moister.
And yeah, chicken breasts are huge compared to how big they once were.
Posted on 11/1/24 at 4:43 am to Boston911
I definitely think it’s the size/growth speed phenomena that makes them tough more than the cooking of them. I’ve been brining in a solution of 4 parts salt, 1 part sugar, all dissolved in room temp water. I brine for at least an hour then drain and rinse. It has made a difference.
ETA: I also use the thin sliced cutlets so that I get more surface area
ETA: I also use the thin sliced cutlets so that I get more surface area
This post was edited on 11/1/24 at 4:45 am
Posted on 11/1/24 at 6:18 am to Boston911
Yeh, if you have time then brine them. It helps a good bit.
I use 1 cup of salt, 1/2 cup of brown sugar, some hot sauce, whole peppercorns and either rice wine vinegar or apple cider vinegar. Maybe a 1/4 cup of the later. Just pull them right at 160 and let them rest for a bit.
I use 1 cup of salt, 1/2 cup of brown sugar, some hot sauce, whole peppercorns and either rice wine vinegar or apple cider vinegar. Maybe a 1/4 cup of the later. Just pull them right at 160 and let them rest for a bit.
Posted on 11/1/24 at 7:46 am to Boston911
Every once in a while, you get the dreaded woody breast: Woody Breast - WIKI
I've gotten one at Chick-fil-a once before...it was inedible.
I've gotten one at Chick-fil-a once before...it was inedible.
This post was edited on 11/1/24 at 7:48 am
Posted on 11/1/24 at 7:53 am to Big Chipper
I had this at a local restaurant recently. It was inedible. I sent it back. Haven’t done that in 20 years. The restaurant handled it well.
Posted on 11/1/24 at 8:05 am to Boston911
quote:
Last year or so, I’ve noticed that even when barely cooking chicken breast to a safe level, they seem to be tougher lately. Anyone experience the same ?
Do you live in Texas?
I've lived in Texas the last 4 years and the texture of chicken here is something I've never experienced in the 5 other states I've lived in. I've traveled abroad all over the planet and never had chicken as tough as Texas.
It's weird.
Posted on 11/1/24 at 8:14 am to Boston911
ive been cooking them to 150 F and holding them at that temp for a minute or two. 165 F isnt a magic number. it's just where the bacteria die nearly instantly. You can do lower temperatures but have to maintain that temp longer. It makes them edible
Posted on 11/1/24 at 8:29 am to jamiegla1
Sous Vide changed my opinion of chicken breast. I honestly prefer to do steaks hot and fast still but the SV takes chicken breast, pork and salmon to another level.
Posted on 11/1/24 at 8:35 am to Boston911
I’ve always turned my nose up at chicken breast because no matter how well I prepare it, it always seems rubbery and chewy. I’m thinking quality of meat is a big factor in this. I typically buy the cheapest discount chicken breast at the store. Thinking about splurging for some good stuff and seeing if it makes a difference.
Posted on 11/1/24 at 9:02 am to jamiegla1
quote:
ive been cooking them to 150 F and holding them at that temp for a minute or two. 165 F isnt a magic number. it's just where the bacteria die nearly instantly
this is the way. a breast at 155 is fine. it didn't go from 150 to 155 in an instant - those minutes are sufficient to kill off bacteria, and it's a much juicier breast.
eta agree with others on making it cutlets. the best way i've found to cook is on blackstone. gives great texture.
This post was edited on 11/1/24 at 9:04 am
Posted on 11/1/24 at 10:11 am to lsujro
Definitely noticed they can be tougher. I think it's due to fast growing. I prefer thighs and we almost always do those, but when I do breasts I'm not opposed to whacking it two or three times with the mallet.
Posted on 11/1/24 at 10:35 am to calcotron
Always comes out fine in a gumbo
Posted on 11/1/24 at 10:43 am to Boston911
quote:
Anyone experience the same ?
The only way I enjoy eating a chicken breast these days is if I cook it in the airfryer
Posted on 11/1/24 at 11:53 am to Boston911
quote:
barely cooking chicken breast to a safe level
What temp are you cooking to? There’s a lot of myths about this.
Posted on 11/1/24 at 6:03 pm to Boston911
Yeah, I have to laugh when reading recipes and they say to use a 6oz boneless breast. Don't know where they buy their chicken, but from supermarkets they are twice that (or more) it seems.
But, regarding the OP's problem with toughness, it's been mentioned in articles before. They acknowledge that it's real, but they don't know the cause. It's not consistent. You can buy several breasts from the same source and about 1 in X will be tough. I've had several that were tough over the past couple years. I even had one that was tough after I pouched one for an Asian dish. I would think that would be about the gentlest cooking methods, after sous vide.
But, regarding the OP's problem with toughness, it's been mentioned in articles before. They acknowledge that it's real, but they don't know the cause. It's not consistent. You can buy several breasts from the same source and about 1 in X will be tough. I've had several that were tough over the past couple years. I even had one that was tough after I pouched one for an Asian dish. I would think that would be about the gentlest cooking methods, after sous vide.
Posted on 11/1/24 at 7:32 pm to Boston911
It pains me to do it, because I believe most “organic” labels are bullshite, but I’ve started buying the expensive chicken.
Texture of the “normal” chicken just seems off more often than not. I don’t know if it’s the mutant birds they’re growing or the shite they pump into the cuts before it hits the shelf, but it doesn’t cook or eat normal.
Texture of the “normal” chicken just seems off more often than not. I don’t know if it’s the mutant birds they’re growing or the shite they pump into the cuts before it hits the shelf, but it doesn’t cook or eat normal.
This post was edited on 11/1/24 at 7:33 pm
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