Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on April 10, 2022, 07:32:07 PM
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Saw on the intertoobs claims that you can very effectively shred roasted chicken breast using the beaters on your hand or stand mixer.
Just shook my head at that one, but decided to give it a try, and holy balls does it work!
I first tried this a couple of weeks ago. I ran a half dozen skinless boneless chicken breasts through the crockpot on low for 6 hours. Perfectly shredded all 6 of them in less than 5 minutes.
Tried it again yesterday. I ran 5 chicken breasts through my immersion cooker for 6 hours at 155.
They were a bit more difficult to shred, and didn't shred as finely, probably because the connective tissue hadn't finished breaking down, but I still have well shredded chicken breast for pulled chicken sandwiches for lunch this week.
And all with a simple hand mixer.
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Thanks for the tip. Been doing a lot of lunch salads lately. Adding some shredded chicken would be great.
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Been doing that for years. Meat needs to be at least warm. Doesn’t work very well if you chill the meat (e.g. trying to shred leftovers after a day in the fridge).
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I thought everybody knew this trick. ;)
bob
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Been doing that for years. Meat needs to be at least warm. Doesn’t work very well if you chill the meat (e.g. trying to shred leftovers after a day in the fridge).
All this.
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Yeah, I knew that it wouldn't work if the meat was chilled. That gives all of the tissues and gelatin time to set back up. You really can't effectively shred any meat after it's been chilled.