"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 06-13-2011, 04:50 PM   #1
Assistant Cook
brred's Avatar
Join Date: Jun 2011
Location: atm Norway
Posts: 7
ISO method for changing the texture of chicken meat

Hey, everyone.

My first thread here. first of all i would like to apologize ahead for my poor English, as im not a native speaker :(. Couple years ago I've encountered a method of changing texture of the chicken to completely smooth (like it was very hard to notice the direction of the tissue). As far as i remember it involved marinating in salty water for 20 minutes and then pouring boiling water over it.

I've searched internet for an hour and couldnt find the directions :-/

Is there anyone who could help me? ^^

Thank you

brred is offline   Reply With Quote
Old 06-13-2011, 07:49 PM   #2
Sous Chef
ella/TO's Avatar
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Try looking up "how to kosher a chicken"....sounds rather familiar
ella/TO is offline   Reply With Quote
Old 06-14-2011, 09:51 AM   #3
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
It also sounds similar to brining which can change the texture as well. It is not the same, but there are some similarities.

I love when people come here and apologize for their English because they are not native speakers. 9 out of 10 times they speak better that the native speakers already Welcome to the site Brred. Your English is excellent!
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-14-2011, 09:56 AM   #4
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
Some of the commercially processed chicken breasts, pieces are seasoned, and soaked in a brine. They call it "pump", in the buisness. One reason is to add extra weight when selling and make the portions seem larger that they really are. They use nitrites. Some of the boneless skinless chicken breast resemble the texture of baloney they have been so "pumped". I would recomend brining with the skin off.
Rocklobster is offline   Reply With Quote
Old 06-14-2011, 03:59 PM   #5
Assistant Cook
brred's Avatar
Join Date: Jun 2011
Location: atm Norway
Posts: 7
Thank you!

Going to try it within couple of days.
brred is offline   Reply With Quote
Old 06-15-2011, 03:06 AM   #6
Head Chef
Join Date: Dec 2005
Location: Studio City, Calif.
Posts: 2,459
That sounds like what the Chinese do with duck. For chicken, look up "velveting", that might do it for you.
MSC is offline   Reply With Quote

chicken, meat, other

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

All times are GMT -5. The time now is 12:53 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.