Sunday, August 15, 2010

Simplest or Near Simplest is the Question

I think that Bitman's method of keeping grilled chicken breast moist by stuffing it with "wet" ingredients will work as promised, but wonder if it really is the "simplest" way to prevent them from drying out on the grill. It seems to me that pre-salting the meat, marking it over high heat (for aesthetic reasons only, i.e grill marks) then moving the meat to a cooler region of the grill then slow cooking it until done is simpler.


5 comments:

Jennifer S said...

I agree with you here, Bob, but of course, I'm biased. I find stuffing chicken breasts to be fussy and not really worth it.

Your approach uses basic, transferable skills (using salt to retain moisture in meat, and using direct and indirect grilling technique) that are logical beyond a single recipe.

Zalbar said...

Honestly I think the article is sort of backwards. Stuff a piece of meat if that's the flavour and end product you're going for. If you just want a moist piece of chicken, as Bob said, cook it right.

Contrarily, the absolutely best chicken I ever had was stuffed. Chunks of smoked ham, wrapped in a chicken breast and then barded with bacon and marinated in a bbq sauce and then grilled.

Natalie Sztern said...

"If, however, you start with boneless breasts (or tenders, or cutlets or whatever you call them), and pound them to an even thickness, you can treat them as a wrapper for heftier fillings. " quote from article.

I have always known tenders to be very different than breasts: tenders are the loin that sits inside the boneless breast that one pulls off, to create an even breast. I savour these tenders and would never consider pounding them; i think to do that would obliterate the tenderloins

Tags said...

Simpler still, have Harry Potter cast a moist, plump cooking spell on the chicken. And since it's only in your imagination, you don't have to worry about salmonella.

Joseph Bayot said...

Completely agreed. The problem you're trying to solve is dry chicken breasts.

Introducing other flavors/components to the party just complicates things.

Whenever I cook chicken breasts, it's almost for convenience's sake, so I'm looking for the simplest path to retaining that moistness.