Keeping the meat moist

Minibiker

Minibiker

Minibiker

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Bristolian living in Swindon
Hi all

So lately I've started experimenting with my chicken dishes using different spices etc and pan frying, I'm finding I'm losing a lot of moisture out of the chicken and when it comes to eating it, it tastes lush but can be on the dry side!

Any tips on what I can do or what I may be missing?

Thank you
 
Minibiker said:
Hi all

So lately I've started experimenting with my chicken dishes using different spices etc and pan frying, I'm finding I'm losing a lot of moisture out of the chicken and when it comes to eating it, it tastes lush but can be on the dry side!

Any tips on what I can do or what I may be missing?

Thank you
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If it's chicken breast, pan fry for a min on each side until colour comes into it. then whip it in a 180c oven for 15 mins (until a meat probe reads 65c)
 
Minibiker said:
Knew it would make someone smile :p



So until it starts whitening (so to speak) then into the oven?
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I'll put a bit oil in the pan and get it hot. Chicken goes on for I'd say 2-3 mins on the first side, the colour will change and a bit of browning will occur. I'll then flip the chicken, then stick the hot pan in the oven for 15 mins.

The already hot pan will then born the second half whilst the oven heat will provide an even cook throughout. So you should have less dryness on the edges, which I assume is what you're trying to avoid.
 
montymint said:
I'll put a bit oil in the pan and get it hot. Chicken goes on for I'd say 2-3 mins on the first side, the colour will change and a bit of browning will occur. I'll then flip the chicken, then stick the hot pan in the oven for 15 mins.

The already hot pan will then born the second half whilst the oven heat will provide an even cook throughout. So you should have less dryness on the edges, which I assume is what you're trying to avoid.
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Yeah that sounds spot on bud I'll try that method this afternoon, got the chicken prepped ready just need to cook now with some chips
 
dont over cook its rearly easy to do with chicken. also look at injecting liquid mixes spices directly in the meat with a syringe. works really well.
 
~>Dg<~ said:
dont over cook its rearly easy to do with chicken. also look at injecting liquid mixes spices directly in the meat with a syringe. works really well.
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I do probably over cook it, just because I got Campylobactor once before and now I'm very fussy with chicken but I love it to much to not eat it :p I've not tried the syringe technique, is that done when cooking the meat or before?
 
Minibiker said:
I do probably over cook it, just because I got Campylobactor once before and now I'm very fussy with chicken but I love it to much to not eat it :p I've not tried the syringe technique, is that done when cooking the meat or before?
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generally before cooking. get whatever spices in liquid form get a food syringe inject into legs breasts and so on and cook.
 
Defo an overcooking issue. Good sear on either side to create the flavour and seal the meat.

One tip is to slice a breast in two across the depth of the meat - create two even thickness cuts so you don't end up with one dry end.
 
Funny, they were talking about this on the tv yesterday and they said the main thing is to simply cook at room temperature, i.e take the meat out of the fridge and let it rest loosely covered for half hour before cooking.

The Chinese use a method called "velveting" by marinating the meat in water with half a teaspoon of baking soda for 20 minutes, then rinse off and pat dry before cooking, which is why Chinese meat (even beef) is so tender
 
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