how do I get chicken breast to be extremely tender like out of a can? if the ingredients are literally just chicken and broth can I pressure cook it until it's very soft? last time I pressure cooked chicken I did 12 minutes from frozen and it actually came out kind of tough. I want it to be borderline mush, like the stuff from a can.
Don’t cook it from frozen for a start, DickLord.
>>21995037canned chicken reached like 240F during pressure canning. It's also extremely salty and basically curedyou could also do a long sous vide at like 150 with less salt. I know even at 150 it will eventually turn into mush so I assume stopping it at the right point will get you what you want.
>>21995037Its fairly easy to make pulled chicken in the stove by boiling it in broth for an hour.
>>21995049alright so I just need to drastically increase the cook time I suppose. I might try something like 40 minutes on high pressure.>>21995051I don't want pulled chicken I want basically mushy chicken. like the kind from a can.
>>21995071The. Boil it longer? Use a potato masher instead of a fork or even a food processor.
>>21995072a potato masher doesn't affect the tenderness of the chicken meat strands, it simply separates them. and if I wanted ground chichen I'd just use a meat grinder. I want large chunks of chicken that are extremely tender / nearly mushy. like chicken from a can.
>>21995075If you want chicken from a can. Just buy chicken from a can.
>>21995037??? Just buy canned chicken you retard. Most of these threads must be bots holy shit
>>21995037Society has prepackaged and prepared exactly what you want, and your first response is how to do unnecessary work avoid taking advantage of that luxury?/ck/ is fucking dead
>>21995037Here's an alternative. Get frozen chicken breast. Cook it according to package instructions and cut into up into the size you want. You will never be able to achieve what you want from fresh chicken. You failure.
I eat canned chicken for quick chicken salad once in awhile...but I buy the low sodium version...not for health reasons but because it tastes better
>>21995087>>21995100Canned chicken is more expensive and saltier than is good for you>>21995108> you want to come instead of buy the product?> le food and COOKING is le DEAD
>>21995087>>21995100>>21995108canned chicken is extremely expensive. it's like the beef jerky of chicken products. I like the texture of canned chicken but I want to make it myself.>>21995113it's too tough. bulk chicken breasts are very low quality and woody. if I can turn them into a product like canned chicken where the connective tissue is destroyed, I can make a good product from cheap chicken. I also just enjoy the mushy texture of canned chicken so it would be a win/win.
>>21995071cut it into cubes before you put it in the pressure cooker. make sure to let the pressure release naturally for or you risk the meat tightening up.
also consider using meat tenderizer
>>21995149you can can chicken yourself
>>21995037Braise it. It will take longer than 12 minutes.
>>21995149lean meats getting tough from "overcooking" is not caused by connective tissue that breaks down like in dark meat. Semi-curing it with salt does a lot.
>>21995765*I put overcooking in quotes because getting stuff like chicken breast to 165F then eating it will be ruined in a classic overcooking fashion, but you can keep going to really high temperatures in a wet cook and eventually get other textures
>>21995037I seriously do this. Just so I have large amounts of clean chicken for mah protien. 1. Slow roast whole chicken. I do like 250 for 4 hours. No that is not normal. No the skin isn't good. Its going to be used for stock so idgaf. 2. Pick all the meat and store in fridge 3. Make the Carcass into stock. Reduce the the to about 1/3rd of a normal broth so it's thick as fuck.4. Pack the chicken into mason jars. Pretty tight. Leave about an inch of headspace. Then slowly ladel in the thick stock. Letting it filter in each time until the whole jar is full. 5. Refrigerate. Once it chills the fat from the stock solidifies at the top making a seal. It stays fresh in the fridge for a long time. If I plan on it lasting for longer that a week I will top it with pure melted Lard for an extra thick fat cap to ensure freshness. Then peel the fat cap and discard when you want to eat it. Its great tossed in anything hot, and surprisingly good by its self cold, but the cold chicken jelly thing takes a small amount of getting used to. I generally do 2 chickens at a time and it makes 2-3 quarts. But im switing to pint jars for more convenient serving size. It sounds like a lot, but once you get a routine its not really that much work.
>>21995149If it’s an option Sam’s Club canned chicken is pretty good and relatively reasonable, I think the price works out to about $4.75 a pound of meat
>>21996083Have 2 quart jars on deck right now.
cut into cubes, mix 1 tsp baking soda with half cup water and add to chicken. let it sit for 15 minutes. rinse thoroughly. then cook like normal
>>21996083I'll probably do something like this but I work 13 hour shifts so I don't really have time to wait 4 hours to cook chicken multiple times a month. I'm gonna experiment with how long it takes to get chicken tender in a pressure cooker. Also unfortunately whole chicken in my area isn't cheaper than breast or thighs so I'll probably be doing breast or maybe whole legs.
Alright my hangover has subsided enough to get out of bed.freezer burnt chicken breasts in
kosher salt and water to cover in
into the combination pizza hut and taco bell for 90 minutes on HI
in addition to what others have said, about brining, you can try the so called chink technique called velveting, basically soak in baking soda and then cook however, they stir fry it. never tried it for chicken but definitely works for lean porko. there's some other techinques for velveting like egg whites and shit, but fuck that. baking soda is the simplest way and it werks
>>21996127yeah but I'm not gonna velvet frozen chickenpressure hut is up to temp and the chickening has begun
almost done. the house smells like burning plastic which I think is a good omen.
pop come calrose in the zoji in preparation
smells really weird. almost like dust. the chicken was quite freezer burnt
>>21996127be sure and have some acidic ingredient included by the end if you do any of the restaurant baking soda tricks because even mildly alkaline food will give you cottonmouth
So after cooling I sliced it and it absolutely falls apart. It even has the same taste as canned chicken. So literally all you gotta do it cook it longer. I did 90 minutes at high pressure from frozen. Ill be dialing it down until I get the best time to tenderness ratio in the future.
what a miracle of science
that's some gourmet shit right there. thanks for coming to my experiment.
>>21996106The reason i got autistic about this in the first place was to find a good shelf life/quality and not have to be cooking constantly. Something that can be done on the weekend and is good all week. Or longer.Here is another one I am fucking with : 1. Whole chicken breasts, fresh, 5-10 count 2. Season then vaccume seal 1 or 2 tits per package 3. Sous vide at 150 for 1-4 hours 4. Chill on cold water bath then straight into yhe freezer Now its frozen, stable, and ready to eat after a quick thaw. I did some AB testing and the thawed ones are indistinguishable from never frozen when hot. And barely different when eaten cold. And all around its a nice, tender, flavorful chicken breast. And most importantly its cheap and easy to have clean protein on demand. And while the process might seem like alot, it really isn't since these things don't have to be done all at once. Sealing up the chicken takes a few minutes. Then they can go back in the fridge until whatever time it's convenient to stick them into the sous vide for a few hours. Then you have lots of flexibility as far as cooking time. Then when their done, no prep or packaging needs to be done. Just into the freezer.
>>21995130I would rather not come in this instance
>>21996508UnderstandableStupid POS autocorrect>>21996274Looks like a really good sick meal desu. I’d want bone broth in the bowl instead of what looks like the water from the cooking lol
>>21996853next time I think I'd use less water so that the broth was more flavorful but it wasn't bad at all. And you're right that it's essentially a sick meal. I have stomach issues so I eat like this every day. There was a surprising amount of fat from the chicken breasts as well. So much that I had to skim it.
>>21996262Thanks for sharing your findings, I’ll actually have to try this
>>21997444Yeah np I actually feel like I discovered something on my own here since there are no results for replicating canned chicken on the internet
