Chicken

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I love to grill chicken breasts, and especially fajitas. However, sometimes the meat comes out rubbery and sometimes it is perfect. I can never figure out why I am inconsistent.

I also run into this problem when I boil chicken for other recipes.

It might have something to do with under/over-cooking the meat. Or, I could just have sub-par meat.

Does anyone have any insight?
 
Daniel,

Other than the overcooking of meat, possiblities include dishonest vendors that freeze and thaw their meat yet sell it as fresh. Freezing causes a loss of moisture at the thaw and could explain it. With chicken pieces, you can tell if they have been frozen by looking at the bone after it has been cooked...they look greyish black, but with boneless chicken breasts, I'm not aware of any way to tell.
Hope this helps...
 
I regularly make chicken salad using bonless brest that I boil til done. I promise, there's differences in chicken, just as there is in T-bone steaks. Some are great, some you could recap your tires with.
 
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