During the alert period of the epidemic, many people bought chicken cooked food packages such as salted water chicken and white chopped chicken to eat at home because restaurants around the world were unable to dine. But I found that the meat around the bones was always a little red when I opened it, and it was suspected that it was undercooked. Experts say that if the chicken is undercooked, the meat will be pink and translucent. The chef especially taught the unique secrets of cooking chicken to Health 2.0 readers, and it will never be bloody, and the meat is fresh and sweet.
Although the level 3 alert is about to be downgraded to level 2, Shuangbei still maintains that the restaurant cannot be used inside, and everyone has to continue to "eat yourself" at home. Even during the previous three-level alert period, many people were used to cooking by themselves, but not everyone can become a master chef in a second, so many people choose to buy cooked food conditioning packs to eat at home. But here comes the problem. Many people who buy chicken dishes such as saltwater chicken and white chopped chicken find that when the chicken conditioning package is opened, they will always find red chicken juice around the bones. They are afraid that the chicken is undercooked.
Chicken legs and chicken wings are bone marrow juice.
Many Taiwanese people order bento staples like chicken legs and chicken wings, and they are worried about eating undercooked chicken. The "Feng Food Public Welfare Culture Education" website, which has been promoting Taiwan's food culture for a long time, specially invites experts to answer your questions. The article asks: Have you ever eaten chicken legs or wings near the edge of the bone, only to find that the junction of the chicken bone and the chicken is blood red, thinking it is undercooked? They explained: This is not undercooked, the red color is caused by oozing from the bone marrow of the chicken, don't worry.
The text also explains that the red sap oozing out of the bone marrow is because today's broilers have been selected by the breeder company.Breeding, select the varieties with fast growth rate, high feed meat exchange rate and more meat. Also because of the emphasis on muscle growth, bone growth is less dense. When the chicken is cooked, the bone marrow is heated and expanded, and some of the heme may seep out of the bone seam. It is not that the chicken is undercooked. But if the meat is pink around the bone and the meat can't be pulled off the bone at once, it's really undercooked. Raw or undercooked chicken is prone to salmonella infection and must be reheated and cooked before eating.
The undercooked chicken is pink and translucent
The chef "stove master" Lu Jianren, who is engaged in online cooking teaching, said that if the chicken is not cooked, it is not expressed by the red juice on the bone, but The flesh will be pink and translucent. In fact, for him, he would feel that the meat with bone marrow oozing around the chicken bones tasted more fresh and sweet, so if he bought this kind of meat, he would definitely not dislike it.
But he understands that everyone's eating habits are different, and many people can't accept that the gravy is pink and blood-colored, so he developed a unique recipe for cooking chicken, and usually only teaches it to his students. This time, he specially shared it with Health 2.0 readers.
Chicken is stuffy.
He said, in fact, delicious white chopped chicken and salted chicken are not "cooked", but "boiled". , there will be no hemoglobin oozing out of the bone, and no red meat juice can be seen.
This is the best way to cook it.
Lu Jianren said that the pots in ordinary families are not large, and the firepower is also different from that in restaurants. He advises familiesDon't choose too large chickens for cooking. It is best to control chickens of about 3 catties, about 1.8 kg to 2 kg. The chicken is first killed and washed, and you can choose to use the immersion cooking method or the steaming method.
1. First, boil the water over high heat, then put the chicken in.
2. After the chicken is put in, the water becomes cold, and then cook until the water boils before covering the pot.
3. Use the lowest heat after covering the pot.
4. Cook on the lowest heat for 50 minutes, then turn off the heat.
5. Turn off the heat and let the chicken simmer in the pot for another 10 minutes.
6. After the chicken is taken out of the pot, sprinkle with rice wine and salt, and it is ready to eat.
In fact, the red gravy is cooked at 9 minutes, it is best to eat
Lu Jianren said that if the time is long enough, there will be no red gravy, and the meat will be fresh and sweet, tender and not woody, but don't simmer for too long. , too cooked meat is too hard to taste. He explained again and again that chicken with red gravy is 9 minutes cooked, which is the most tender and delicious. At present, only Taiwanese people are afraid of eating red gravy and think that it is not "fully cooked". In Hong Kong, mainland China and other places, they all love to eat this kind of 9-minute cooked chicken, even roast duck and roast goose. It's a 9-point doneness with red juices, don't get me wrong.
◎ Image source / Fengshi Food Culture Education ◎ Consultant / Chef Lu Jianren
No comments:
Post a Comment