"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 08-10-2011, 09:36 AM   #1
Assistant Cook
 
Join Date: Aug 2011
Posts: 4
Chicken more tender?

Hi,

I usually prepare indian or chinese dishes using pieces of chicken breast, but it's never as tender as the one they serve in restaurants.

Is there any way of making the chicken meat more tender? Maybe some sort of marinade the night before..?

Thanks!!

__________________

__________________
Alisha2011 is offline   Reply With Quote
Old 08-10-2011, 10:37 AM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Try brining the breast for a couple of hours.....
Be very careful not to over cook....
If that doesn't seem to help, then consider the quality of the raw product you are using...Buy another brand....from another store....etc. HTH
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-10-2011, 01:58 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Chinese restaurants sometimes velvet their chicken before they cook it. It helps keep it more tender.

How to Velvet Chicken
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-10-2011, 02:08 PM   #4
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
With a lot of Indian dishes they marinate the chicken in plain yogurt for a few hours, It makes it very tender.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-10-2011, 05:28 PM   #5
Senior Cook
 
Join Date: Jul 2011
Location: Canberra, Australia
Posts: 116
I agree with jennyema. However, if you don't have time for that process, simply marinate your chicken in your normal marinade, and add a tablespoon of cornflour to it. Marinade for as long as you can.
Also, a marinade that contains vinegar could help, as it's a natural tenderiser.
__________________
www.eatlovemove.blogspot.com
EatLoveMove is offline   Reply With Quote
Old 08-10-2011, 06:34 PM   #6
Sous Chef
 
Join Date: Apr 2011
Posts: 511
overdoing (time wise) an acid base marinade will turn meat tough.
__________________
dcSaute is offline   Reply With Quote
Old 08-10-2011, 08:27 PM   #7
Assistant Cook
 
Sjak's Avatar
 
Join Date: Jul 2011
Posts: 9
I find skinless chicken thighs are much more juicier for Indian and Chinese dishes..
__________________
Sjak is offline   Reply With Quote
Old 08-10-2011, 11:56 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by EatLoveMove View Post
I agree with jennyema. However, if you don't have time for that process, simply marinate your chicken in your normal marinade, and add a tablespoon of cornflour to it. Marinade for as long as you can.
Also, a marinade that contains vinegar could help, as it's a natural tenderiser.
Acids toughen meat

Dairy tenderizes.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-11-2011, 01:49 AM   #9
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
I have always wondered why beer tenderizes chicken, I learned a few weeks ago its the hops?
The average Indian Restaurant in the UK uses a method of cooking that was developed here called "batch cooking" the gravy is prepared quickly in a wok then the tender precooked meat is added for a few minutes to heat through.
Its far from authentic but for me because the short cooking time the spices are fresher and have more impact.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-11-2011, 02:40 AM   #10
Senior Cook
 
Join Date: Jul 2011
Location: Canberra, Australia
Posts: 116
Yoghurt doesn't tenderise, it just permeates meat better than some other substances. Eg. Putting plain tandoori seasoning/paste on chicken won't permeate the skin. Hence, add yoghurt.
__________________

__________________
www.eatlovemove.blogspot.com
EatLoveMove is offline   Reply With Quote
Reply

Tags
chicken

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.