niomtelevision.blogg.se - Flour dredge chicken

Myosin is one of the key proteins responsible for this squeezing action, so by dissolving it, you prevent a lot of moisture loss from taking place. Breading will help mitigate this effect to a degree by slowing down the transfer of energy to the meat, but a significant amount of squeezing is still going to occur regardless of how well breaded the chicken is. As you cook the meat, the tubes of toothpaste get squeezed, pushing out valuable juices.

First, the ability of the meat to hold onto moisture increases. You can imagine meat as a series of long, skinny toothpaste tubes tied together.