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1 lb turkey breast cutlets or fresh turkey breast slices; 1 medium onion, chopped (about 1 cup) ... Add the onion, garlic and Italian seasoning and cook until the onion is tender-crisp, stirring ...
While we're all about stretching the boundaries with breading, there are some basic rules you need to stick by so that you get tender and moist meat and a perfect golden-brown exterior.
The Best Way to Make a Tender, Juicy, Flavorful, Never-Boring Turkey, According to NY Times Food Columnist Eric Kim. Kelli Acciardo. November 21, 2024 at 4:00 PM.
Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]
A meat tenderizer or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for tenderizing meat.
Basting with pan juices or butter throughout the cooking process helps to keep the turkey moist, while glazing, applied toward the end of cooking, creates a caramelized, flavorful finish.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
You can make a restaurant-quality turkey just by properly seasoning it. And unlike everyday ingredients like vegetables or individual cuts of meat, a whole bird requires more intensive techniques.
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