Common Cooking Mistakes to Avoid #
- High Heat Searing: High heat causes the surface of the chicken to contract immediately, preventing heat from reaching the center and resulting in a "burnt outside, raw inside" scenario.
- Boiling Water: Cooking chicken in boiling water causes proteins to tighten, leading to a dry, rubbery, and firm texture.
Preparation and Tendon Removal #
- Tendon Management: Leaving tendons intact causes the meat to curl and cook unevenly.
- Severing Fibers: Use the tip of a knife or the back of a knife to cut through the tough tendon lines and bundles.
- Texture Improvement: Removing or severing tendons ensures the meat stays flat during cooking and yields a finer texture.
- Skin Prep: Prick the skin side with a fork to prevent curling and ensure tenderness.
Cleaning and Deodorizing #
- The 50°C Wash: Rinse the chicken in 50°C (122°F) water for 1–2 minutes. This removes excess fat and unpleasant odors that plain cold water cannot eliminate.
- Drying: Always pat the chicken thoroughly dry with paper towels after washing to remove surface proteins.
Seasoning and Moisture Retention #
- Salt and Sugar Brine: Place the chicken in a resealable bag with salt (1% of meat weight) and sugar (0.5% of meat weight). For a 300g breast, use 3g salt and 1.5g sugar.
- Resting Period: Let the seasoned meat rest for 10–20 minutes. Sugar enhances water retention, while salt loosens proteins to keep the meat juicy.
Low-Temperature Cooking (Sous Vide Style) #
- Temperature Control: Bring water to a boil, turn off the heat, and wait 30 seconds to allow the water to drop to the optimal range of 80–85°C (176–185°F).
- Water Displacement: Squeeze the air out of the Ziploc bag and submerge it in the hot water for 23–25 minutes.
- Safety Standards: Ensure the internal temperature reaches at least 74°C (165°F) to meet USDA safety standards. If too low, reheat the water to 80–85°C and submerge for a few more minutes.
Finishing for Texture #
- Browning: Briefly pan-fry the pre-cooked chicken over medium heat.
- Flavor Addition: Use butter and start with the skin side down to achieve a crispy exterior that contrasts with the juicy interior.
Summary #
To achieve perfect chicken breast, move away from high-heat frying and boiling, which result in raw or rubbery meat. The "Japanese Chef" method involves removing tendons to prevent curling, washing the meat in 50°C water to remove odors, and dry-brining with a specific salt-to-sugar ratio. The core technique relies on passive poaching in 80–85°C water for approximately 25 minutes to ensure the proteins don't tighten. The process concludes with a quick butter sear for color and crispness, resulting in chicken that is soft, elastic, and significantly more flavorful than traditionally prepared breasts.
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