Normally I slowly defrost my chicken in the fridge in advance, “butterfly”/smash them with a cast iron and they’re good to go for even cooking. This time, however, my in laws forgot to defrost the chicken so I hastily put them (sealed) in a pot of water for about 45 mins. When I went to smash them it was like smashing a water balloon filled with slices of breast fibers. I’m curious about the science behind this mess. Thanks!
I’m guessing it must be due to the rapid decrystallization but I look forward to your replies!
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