Eilen, Does the yogurt method of tenderizing chicken work on the chicken breast? Make them moist? Angela
Sent from Angela's iPhone > On May 31, 2020, at 8:22 AM, Eileen Scrivani via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > My sister recently attended a cooking class and it was recommended to > tenderize meat, at least chicken, with yogurt. Only use plain unflavored > yogurt on poultry over night for a more tender result. > > Eileen > > From: Immigrant via Cookinginthedark > Sent: Saturday, May 30, 2020 9:24 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Salt makes meat tougher? > > I was surprised to read in a recent message that salt supposedly would make > cooked meat tougher. From my own experience, I can say with certainty I > don't find it so. I cook beef, pork or poultry in the oven, and if I don't > season the meat with salt, it is usually because I bread the meat and there > is enough salt in the breadcrumbs or other breading ingredient. But if I am > not breading the meat, salt is the very first seasoning I use. And I try my > best to cook any meat to the well done stage. However, I rarely, if ever, > found the finished product to be too tough, and if it came out tough, I > would probably blame myself for overcooking before I blamed any of the > ingredients. I cannot imagine not including salt in one form or another (by > itself or in a breading). > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
