It seems that there is nothing easier than to cook chicken fillet. But how often do the delicious pieces on the plate turn out to be too dry or, on the contrary, undercooked?
It turns out that an item that is already in your drawer can help you avoid mistakes. And we are not talking about a thermometer or a kitchen clock - everything is much simpler.
Most people don't even realize that an ordinary knife can become the main assistant in the kitchen.
There is no need to charge, set up or buy anything extra. Just remember one simple trick that will save your dinner and keep the perfect texture of your meat.
Many housewives are used to checking the readiness of chicken by cutting it into pieces. But this approach often leads to loss of juice, which makes the meat tough.
Others rely on cooking thermometers, but these require time and precision.
The knife provides an instant response without damaging the fibers.
Here's how it works: Take the blunt side of the blade and press lightly on the surface of the fillet. If the meat is done, the fibers will gently separate, as if an invisible force were separating them.
If resistance is felt even after light pressure, the chicken needs another 5–7 minutes in the broth.
Why is the knife method accurate? When cooked, the protein in meat denatures, losing its dense structure. The fibers become loose, and even a blunt object can easily separate them.
If this does not happen, the process is not yet complete.
By the way, overcooked chicken will also “give away” itself: it will not just fall apart, but will turn into tasteless fibers, which is especially noticeable when pressed.
This method is universal. It is suitable for checking breasts, thighs and even the whole carcass. The main thing is not to confuse the blunt side with the sharp one: the blade will cut the meat, and you will not be able to objectively assess its readiness.
An added bonus: this test helps to preserve the meat's presentable appearance. For example, for salads or buffet appetizers, it is important that the pieces do not look torn. The neat layers that form when pressed with a blunt knife are ideal for serving.
Now you know how to turn a basic kitchen tool into a professional device.
Author: Elena Shimanovskaya