Discussion in 'Chez Dawgs' started by BethsZygote, Nov 5, 2013.
Chicken breast should be pounded to uniform thickness to ensure even cooking!
Sounds like good advice. I will start doing it.
That's stupid and so is your face!
Do you use the smooth side or the spiky side? Do you pound directly on the breast or do you cover it with plastic/wax paper?
Use a bottle of wine as a mallet.
smooth side, you cover it with plastic to keep raw chicken juice from going all over, and youre not hammering a nail, its more like a sweeping/smooshing/pushing type mallet strike. You want your striking force to spread the chicken out, youre not trying to hammer it though the table.
You can also put the chicken between plastic wrap and use the heel of your hand, if you don't have a mallet. Unless you don't have enough strength. :rolley:
I'm doing it right then except for the hammering part. The breast always seems to fall apart rather than spread out.
How hard could you hit a grown man?
boneless and skinless is for fags