Cutting chicken breast

2 posts / 0 new
Last post
amateur cook's picture
amateur cook
Offline
Joined: 2016-05-02 07:29
Cutting chicken breast

Please see video below. Jacob spoke highly of this guy, said he had a lot of knowledge. You see how he recommends cutting against the grain to produce more tender chicken(min1.25)

 Is that true, does the cutting technique make a difference. Does anybody favour a particular cutting technique for chicken breast?

https://www.youtube.com/watch?v=0Ns1-2r4gnA

 

Chris Klindt's picture
Chris Klindt
Offline
Joined: 2015-12-21 04:11

Hi Amateur Cook,

Nice video you provided. Yes, cutting across the grain will produce a more tender cut of meat

Grain of a material goes back to grain in a wood board. The author should have said across the grain.

As an example, take a hand full of soda straws and tie them into a bundle. The long view of the bunch would be with the grain. The side view would be across the grain.

So, if the chopped the soda straws across the grain this would lead to a more tender meat without being stringy (easier to chew).

Back to soda straws. If you look at the end view of the bungle, you will notice the center of the straw is open. As you cook meat or dry wood, moisture is expelled from the open center of the wall. One will notice the the meat or board will change a lot in the width but very little in the length (the center of the soda straw is collapsing).

Chris

Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7