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How to tenderize chicken breasts?
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<blockquote data-quote="CottageFarm" data-source="post: 1096347" data-attributes="member: 16552"><p>X2</p><p>Papain (from papaya juice) is the active ingredient in most commercial meat tenderizers, but it will turn things to mush if left too long.</p><p>Any acid in your marinade will work to tenderize. Brining is also a good choice. It doesn't so much tenderize, as it just keeps it from drying out. </p><p></p><p>If you are processing your own, in addition to the 24 hr rest being important, your scald temperature is also important. 150 degrees seems to be perfect. Any hotter will make the muscle tighten, or worse start to cook it.</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 1096347, member: 16552"] X2 Papain (from papaya juice) is the active ingredient in most commercial meat tenderizers, but it will turn things to mush if left too long. Any acid in your marinade will work to tenderize. Brining is also a good choice. It doesn't so much tenderize, as it just keeps it from drying out. If you are processing your own, in addition to the 24 hr rest being important, your scald temperature is also important. 150 degrees seems to be perfect. Any hotter will make the muscle tighten, or worse start to cook it. [/QUOTE]
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How to tenderize chicken breasts?
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