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dipped in buttermilk and tossed in flour seasoned with salt and black pepper, then fried in peanut oil at 325°F until cooked through A few problems immediately became clear First off, timing: By the time my chicken was cooked through (that’s 150°F in the breasts and 165°F in the legs§), the outer crust was a dark brown, bordering on black in spots Not only that, but it didn’t have nearly as much crunch as I wanted Finally, the meat underneath the crust wasn’t completely desiccated, but I wouldn’t exactly describe it as moist, not to mention its rather bland flavor I decided to fix my chicken from the inside out The problem is that with fried chicken, the crisp wellseasoned coating is merely a surface treatment None of that flavor penetrates very deeply Surely brining and/or marinating should help with that problem? Brining is the process by which a lean meat (most often chicken, turkey, or pork) is submerged in a saltwater solution As the meat sits, the saltwater will slowly dissolve key muscle proteins— most notably myosin, a protein that acts as a sort of glue, holding muscle fibers together) As the myosin dissolves, three things take place: Looks crisp outside, but inside this chicken is dry • First, the ability of the meat to hold onto moisture increases You can imagine meat as a series of long, skinny toothpaste tubes tied together As you cook the meat, the tubes of toothpaste get squeezed, pushing out valuable juices Breading will help mitigate this effect to a degree by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is Myosin is one of the key proteins responsible for this squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place • Second, brining alters the texture of the meat by ...Looks crisp outside, but inside this chicken is dry • First, the ability of the meat to hold onto moisture increases You can imagine meat as a series of long, skinny toothpaste tubes tied together As you cook the meat, the tubes of toothpaste... by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is Myosin is one of the key proteins... squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place • Second, brining alters the texture of the meat by
Ngày đăng: 25/10/2022, 23:20
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