![]() ![]() The main purpose or brining isn't to season the meat, because it won't naturally absorb much unless injected or soaked for a long time. Then you can toss the brine afterwards without concern for wasting a lot of good spices. 1 teaspoon of MSG powder is good too, or other ingredients that naturally have msg, such as low sodium soy sauce, worcestershire sauce, or chicken bouillon. A mildly acidic ingredient is good too, such as yogurt, buttermilk, vinegar, or lemon/lime juice, but don't marinate too long in acid or the meat texture will degrade. Instead of using so many spices in the marinade/brine, use a brine of 1 Tablespoon (Tbs) kosher salt (not iodized), 1 Tbs table sugar or honey, and 1 teaspoon fresh ground pepper per 1 cup of filtered water (chlorine not good). This will allow the brine/marinade much greater surface area and decrease the thickness needed to get to the middle of the slices. Slice at least half way through the thickness of the meat in a checkerboard crosshatch pattern. You probably didn't slice/score or dice the chicken breast to allow the seasonings to penetrate deeply into the cuts. The taste was very underwhelming when I took a bite, it felt like I was eating it for energy at that point since that was my planned dinner The night before I seasoned it by rubbing/padding it with my fingers then putting it in a zip lock back to sit in the fridge overnight. It did not have any flavor, it felt like I was chewing unflavored meat, it was bland, despite the fact I seasoned it with cumin, chili powder, smoked paprika, salt, and black pepper. I tested if the chicken was cooked, and it was at 160 degrees, so I took a bite. I didn't use any liquid, but it's hard to believe that, liquid would make a huge difference in terms of flavor I turned the valve to vent until I heard it stop sizzling. I then closed the lid and put it on pressure cook mode for 10 minutes. I then put the chicken to sear over the onions red peppers, yellow peppers, orange peppers, onions, and garlic for 3 mins on each side. I used the sautée/ssar option and sautéed some red peppers, yellow peppers, orange peppers, onions, and garlic with a teaspoon of olive oil.
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