frozen chicken

Chicken is one of the most important parts of meals for majority of the people. Lots of people rely on it week after week because it is leaner than beef and you can spice it any way you like because it is neutral enough. Also, it is relatively easier to cook, so this makes it a favorite of many. However, this doesn’t mean that you cannot make mistakes when it comes to the bird. People can and do and this can often lead to chicken disasters. Don’t want that to happen to you? Ido Fishman shares some things you should know before cooking chicken to avoid any mistakes:

Don’t start with bad chicken

Yes, everyone keeps telling you to buy organic chicken and you ignore it. Ido Fishman suggests that you pay attention because better quality will eventually give you better flavor when it comes to chicken. Your dish may turn out tasteless and dry because you didn’t have good chicken to begin with. When you start with better meat, you will obviously have a better outcome. So, make a little effort and get organic, local and free-range chicken.

Cook chicken according to temperature

According to Ido Fishman chef, one of the best things to remember is to cook chicken according to temperature. It is a bummer when you slice into your chicken, only to realize it is not properly cooked. Sure, you can return it to the heat, but this leaves it overcooked. Use a meat thermometer to check the chicken’s temperature when you are cooking, rather than simply relying on time to determine if it is done or not. When it reaches 165 degrees F in the thigh, you will have perfectly cooked chicken.

Don’t go for frozen chicken

Getting a package of cuts from the frozen aisle may help you save a couple of bucks, but this will not give you the taste you want. You may not have to fret over the expiration dates, but Ido Fishman says that when meat thaws, it will leach all the moisture and this means tougher meat when it is cooked. 

No crowding your pan

It doesn’t matter what you are cooking; whether it is chicken, steak, or even vegetables, adding too much food in a skillet will not give a proper sear. As per Ido Fishman, the moisture will release, but it will not evaporate soon enough, which means you are steaming, rather than sautéing. No one wants to eat soggy chicken breasts. 

Go beyond boneless, skinless breasts

Most people go with boneless and skinless breasts when they are buying chicken, but why settle? You can try skin-on, bone-in chicken pieces that are quite affordable and can also add a meaty, rich flavor as well as juiciness that you could never achieve with other cuts. 

Keep the flip to a minimum 

Ido Fishman says that one of the biggest problem with chicken breasts is the fear of overcooking them. However, this doesn’t mean that you allow this fear to get in the way of you actually cooking them. Don’t flip the chicken too much because you just need to turn it once or twice, allowing it to brown. If you fuss with it too much, then it will not sear properly and this means the outcome won’t be what you want.

Avoid olive oil

You have to cook the chicken over high heat to get the sear you are after, but you cannot heat olive oil too high. Ido Fishman reveals that all oils have their respective smoke point, which is the temperature at which oil can reach before burning and smoking. In the case of olive oil, it is on the low side, so you cannot turn up the heat much. When you want to make deliciously juicy chicken, IdoFishman suggests you change oils and go with sunflower, safflower or coconut. 

Post a Comment

Previous Post Next Post