Chicken breasts are a staple in my kitchen. Crisped up, doused in marinara sauce and mozzarella, poached with milk and herbs—I've cooked them every which way. Normally, the prep is pretty easy (and by prep, I mean taking them out of the package). But there's one thing that's consistently a pain: removing those the stringy, tough tendons.
You know which ones I mean: The unsightly white stuff that just hangs off the cut. Do you carefully try to slice them off, only to hack off hunks of precious meat? Or do you simply ignore them, turning a blind eye to those unsavory bits?
from Food52 https://food52.com/blog/25304-tiktok-chicken-hack-tendon-removal
VietNam Travel & Food Magazine Vina.com offers News✅ Travel info✅ Food Recipes✅ Photos✅Restaurant Guide at Vina.com https://vina.com/travel/nightlife/ https://vnfoodandtravelblog.blogspot.com/
0 Nhận xét