A general rule of thumb about cooking proteins
I thought of this as I was responding to the egg post.
The quicker you cook a protein the more stringent the actual protein fibers will be. This is why slow cooking things and marinating things are our friends. Marinades, especially ones like yogurt or acidic ones, "eat away" at the tough proteins and yield a more tender, juicy product.
Quick cooking any protein, from an egg to your whey protein powder, will result in tougher proteins that are sometimes rubbery, often hard to chew and will almost ALWAYS get stuck. H
Here are some tips:
1. Chicken/beef: marinate in Greek yogurt. It is a wonder trick. The longer you marinate the more tender it gets. I once left mine in the fridge overnight and I could tear the chicken apart like paper.
2. Eggs...consider poached if its your first time trying them. It's a gentle cooking method. If you must have scrambled, add milk or Greek yogurt to soften.
3. Fish, steam it instead of pan frying it (even without oil). Add plenty of water packed veggies to preserve moisture.
4. Yes, you CAN make hot protein drinks (although since it's summer I'm not sure you'd want to). You must first mix protein powder with cold or room temperature water (about an ounce or two) and then make a smooth paste of it. THEN you add the hot liquid. Think egg tempering. Anything you use with the protein to flavor it (coffee, cocoa, Splenda) would go in the cup before adding any liquid.
I hope this makes somebody's protein experiences more pleasant!
The quicker you cook a protein the more stringent the actual protein fibers will be. This is why slow cooking things and marinating things are our friends. Marinades, especially ones like yogurt or acidic ones, "eat away" at the tough proteins and yield a more tender, juicy product.
Quick cooking any protein, from an egg to your whey protein powder, will result in tougher proteins that are sometimes rubbery, often hard to chew and will almost ALWAYS get stuck. H
Here are some tips:
1. Chicken/beef: marinate in Greek yogurt. It is a wonder trick. The longer you marinate the more tender it gets. I once left mine in the fridge overnight and I could tear the chicken apart like paper.
2. Eggs...consider poached if its your first time trying them. It's a gentle cooking method. If you must have scrambled, add milk or Greek yogurt to soften.
3. Fish, steam it instead of pan frying it (even without oil). Add plenty of water packed veggies to preserve moisture.
4. Yes, you CAN make hot protein drinks (although since it's summer I'm not sure you'd want to). You must first mix protein powder with cold or room temperature water (about an ounce or two) and then make a smooth paste of it. THEN you add the hot liquid. Think egg tempering. Anything you use with the protein to flavor it (coffee, cocoa, Splenda) would go in the cup before adding any liquid.
I hope this makes somebody's protein experiences more pleasant!
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
Nik, I learned the Greek yogurt marinade trick from you at a pouch party last summer. It is simply perfect for chicken, especially chicken that is going on the grill or under the broiler. I just toss it all into a ziploc bag and leave it for several hours or overnight. The chicken comes out very moist and tender and everyone loves it!
Do you have an Albertson's? If you do, check the "International" Isle. They have a bunch of Indian Marinade and sauces that you can use, and a lot of them call for being mixed with yogurt. Also see if your store carries Patak's products, they have a tandoori paste, and I would mix it with the greek yogurt and the chicken overnight, then either slow cook or grill the next day.
I like grilling it because then I add fresh red onions during the last few minutes of cooking and once ready I add some fresh lemon juice. I love to then cut the chicken in pieces and serving it over quinoa or even humus. Yummy!!
I like grilling it because then I add fresh red onions during the last few minutes of cooking and once ready I add some fresh lemon juice. I love to then cut the chicken in pieces and serving it over quinoa or even humus. Yummy!!
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