• Marinating in a cornstarch/cornflour sludge: This method involves coating the chicken in a mixture of cornstarch or cornflour and water before cooking. The sludge helps to lock in moisture and prevent the chicken from drying out during cooking.
• Deep-frying or blanching in water prior to cooking in stir-fry: Another technique that restaurants use is to deep-fry or blanch the chicken in water before stir-frying it. This process helps to seal in the juices and keep the chicken moist.
• Egg whites: Some restaurants also use egg whites to make their chicken moist and tender. The egg whites act as a natural tenderizer and help to keep the chicken juicy.
• Chemical tenderizer: Finally, some restaurants use chemical tenderizers to make their chicken moist and tender. These tenderizers break down the proteins in the chicken, making it easier to cook and more tender.
In conclusion, restaurants use a variety of methods to make their chicken moist and tender. Whether it’s marinating in a cornstarch sludge, deep-frying, using egg whites, or chemical tenderizers, the end result is always a delicious and juicy piece of chicken.
Introduction
Chicken is a staple in many restaurant menus, and it is often the star of many dishes. However, cooking chicken can be tricky, as it tends to dry out quickly. This is why many restaurants have developed techniques to keep their chicken moist and juicy. In this article, we will explore some of the methods that restaurants use to achieve this.
Marinating in a Cornstarch/Cornflour Sludge
One of the most common methods that restaurants use to keep their chicken moist is marinating it in a cornstarch/cornflour sludge. This sludge is made by mixing cornstarch or cornflour with water until it forms a thick paste. The chicken is then coated in the sludge and left to marinate for a few hours. The cornstarch/cornflour sludge helps to lock in the moisture in the chicken, preventing it from drying out during cooking.
Benefits of Marinating in a Cornstarch/Cornflour Sludge:
- Helps to lock in moisture in the chicken
- Creates a crispy outer layer when deep-fried
- Helps to thicken sauces in stir-fry dishes
Deep-Frying or Blanching in Water Prior to Cooking in Stir-Fry
Another method that restaurants use to keep their chicken moist is deep-frying or blanching it in water prior to cooking in stir-fry. Deep-frying the chicken creates a crispy outer layer while keeping the inside moist and juicy. Blanching the chicken in water before stir-frying also helps to lock in the moisture, preventing it from drying out during cooking.
Benefits of Deep-Frying or Blanching in Water:
- Creates a crispy outer layer while keeping the inside moist and juicy
- Helps to lock in moisture in the chicken
- Prevents the chicken from drying out during cooking
Egg Whites
Sometimes, restaurants also use egg whites to keep their chicken moist. The egg whites are beaten until they form stiff peaks and then mixed with the chicken. The egg whites help to create a protective layer around the chicken, preventing it from drying out during cooking.
Benefits of Using Egg Whites:
- Creates a protective layer around the chicken, preventing it from drying out during cooking
- Helps to keep the chicken moist and juicy
- Creates a light and fluffy texture
Combination of Methods
Restaurants often use a combination of the above methods to keep their chicken moist. For example, they may marinate the chicken in a cornstarch/cornflour sludge, deep-fry it, and then stir-fry it with vegetables. This combination of methods helps to create a crispy outer layer while keeping the inside moist and juicy.
Benefits of Using a Combination of Methods:
- Creates a crispy outer layer while keeping the inside moist and juicy
- Helps to lock in moisture in the chicken
- Creates a flavorful and juicy chicken dish
Chemical Tenderizer
Some restaurants also use chemical tenderizers to keep their chicken moist. These tenderizers contain enzymes that break down the proteins in the chicken, making it more tender and juicy. However, the use of chemical tenderizers is controversial, as some people are concerned about the potential health risks associated with them.
Benefits of Using Chemical Tenderizers:
- Makes the chicken more tender and juicy
- Helps to lock in moisture in the chicken
- Can be used to marinate the chicken quickly
Other Factors Affecting Moisture in Chicken
In addition to the above methods, there are other factors that can affect the moisture in chicken. For example, overcooking the chicken can cause it to dry out, while undercooking it can be a health risk. The quality of the chicken also plays a role, as fresher chicken tends to be more moist and juicy.
Factors Affecting Moisture in Chicken:
- Cooking time and temperature
- Quality of the chicken
- Method of cooking
Conclusion
In conclusion, there are many methods that restaurants use to keep their chicken moist and juicy. Marinating in a cornstarch/cornflour sludge, deep-frying or blanching in water, using egg whites, and using a combination of methods are all effective ways to achieve this. However, it is important to remember that the quality of the chicken and the method of cooking also play a role in the moisture of the chicken. By using these methods and paying attention to these factors, restaurants can create delicious and juicy chicken dishes that keep their customers coming back for more.
