What are the best tips for steaming chicken breasts?
steaming chicken breast is a simple and quick method for cooking this low -fat meat. The only drawback is that the chicken is basically tasteless. It must be spicy, marinated or spilled with sauce to taste. If there is no lack of meat for the recipe, it is best to taste the chicken to get a tasty result.
Sometimes it is practically desirable to taste meat. For chefs who want to show a special sauce, steaming chicken breasts is a perfect way to prepare meat without adding butter or oil taste that could interfere with the taste of the sauce. The steaming is usually done in a pot, but it is also possible to wrap the chicken in parchment and foil and bake, allowing water from the chicken to evaporate the chicken.
One disadvantage on chicken breast is that they can easily dry, leading to too hard meat. To suppress this, the chicken is best steamed into bones with intact skin. A certain amount and fat from the skin will soak into the meat but if the skin is before eatingRemoved, chicken is still low fat content. The steamed chicken breast on the bones also takes a little more time than smoking chicken breasts that are boneless and skinless, but the result is much better in taste and texture.
In order to increase the taste and sensitivity of the chicken, it is best before steaming on Solk or marinating chicken after a considerable amount of time. It takes only an hour with some brine recipes and marinades, but others recommend allowing chicken to soak overnight. The longer the soaking time, the more intense the taste.
Brining recipes rely on salt and water, even if you can add other spices. Marinades differ from the recipe to the recipe, but most include fat, acid and spices. For example, vinegar, wine or lemon juice can act as acid, aolej or butter like fat. There are marinades for virtually any desired taste and recipes can be found in cookbooks and online.
herbs and spicesIt can also be added to smoke to fill the chicken with taste. Fresh herbs work especially as much vegetables such as onions, carrots and celery. Root and root spices such as ginger and garlic are also a good choice.
chicken breasts can be steamed in a specialized device known as a steamer, but this is not necessary. A simple attacking stand can be used for a steam chicken that sits at the bottom of the pot or insert on a perforated pot. A small amount of water is added to the pot and the chicken is placed on a raised stand or insertion. The chicken does not touch water, but it is important to use enough water so that the pot does not cook dry.
pieces of chicken should be arranged so that there is space between them. The air must be allowed to circulate freely, or cook the chicken evenly. The lid should be tight so that no excess steam or heat is lost during the cooking process and the chefs should withstand the urge to check the chicken frequently. The mask thermometer provides the most accurate measure of Dueness andThe recommended internal temperature is 160 degrees F (71 ° C).