AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question I need to know how to cook skinless chicken without it being dry when done (like chicken is when it has skin. Sometimes I buy it w/ skin when it's on sale, but was told that's way more fattening.
Answer Elaine:
Is "normal" to dry meats when cooked. To reduce this cooking effect I'd recommend to buy and cook only non skin breast fillets ( no meat with bones like legs) cook them using a grill and add some sauces before finishing process this helps to reduce cooking time and to increase tenderness, juiciness and flavor.
The reason is when you cook whole chicken, the bones demand a lot of time to be cooked showing that brown color inside. That "extra" cooking time contributes to dry all meat.
Some companies use many high tech cooking machinery to reduce drying, but there are very expensive and very difficult to be operated at home.
