Types and size of chickens

[Barriehie]

I probably wouldn't have considered them rubbery if I wasn't from a country that slaughters so young.
It's just the way meat works, the older the animal is the tougher its meat becomes.

I find the steak in Spain particularly disappointing, to the extent that even though I've tried many methods to tenderise it I've given up and just don't buy it.

But with the chicken I find velveting it works a treat

I keep seeing that but as yet haven't tried it. I'll check it out with thawed out piece I've got now.

 

[SandwichShortOfAPicnic]

I keep seeing that but as yet haven't tried it. I'll check it out with thawed out piece I've got now.

There are various methods.
I think it’s something vernplum knows about.

 

[msmofet]

I don’t like the texture of velveted meat.

 

[SandwichShortOfAPicnic]

I don’t like the texture of velveted meat.

For me it depends very much on how it’s velveted and for how long.
Done well you can’t tell anything’s been done. Overdo it and it’s as bad as can be

 

[badjak]

The "tougher" chicken is great for coq au vin

 

[PAcanis]

The "tougher" chicken is great for coq au vin

I used to make that with Cornish Game Hens.
Perfect for one

 

[Barriehie]

For me it depends very much on how it’s velveted and for how long.
Done well you can’t tell anything’s been done. Overdo it and it’s as bad as can be

I trust  thewoksoflife people so I'll try their method here.

 

[SandwichShortOfAPicnic]

I trust  thewoksoflife people so I'll try their method here.

Looks good. Maybe not quite enough cornstarch but he looks like he knows what he’s talking about so yeah why not!

 

[Barriehie]

Looks good. Maybe not quite enough cornstarch but he looks like he knows what he’s talking about so yeah why not!

How much cornstarch would you use please?

 

[SandwichShortOfAPicnic]

How much cornstarch would you use please?

Um I do it by eye. Probably a tablespoon. But tbh if it was my first run out with it I’d try what he says

 

[Barriehie]

Um I do it by eye. Probably a tablespoon. But tbh if it was my first run out with it I’d try what he says

Good idea! Thank you.

 

[Barriehie]

Um I do it by eye. Probably a tablespoon. But tbh if it was my first run out with it I’d try what he says

It was, no idea how it works, more tender. The texture was a bit different but not anything that would put me off. All in all a good technique.

 

[vernplum]

There are various methods.
I think it’s something vernplum knows about.

I follow this method:

 

[vernplum]

I trust  thewoksoflife people so I'll try their method here.

Theirs is also good.

 

[vernplum]

I don’t like the texture of velveted meat.

Pork and (especially) beef has to be velveted for a stir fry if you want it tender. If you don’t mind chewy that’s OK but it’s virtually impossible to get those meats tender (i’m talking about stir fries again) without some kind of pre-treatment.