How do I prevent a rubbery or tough texture in meats or poultry?
Marinate or brine beforehand, avoid overcooking, and consider the impact of cooking method on texture.
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Use cold ingredients, handle minimally, and give the dough resting time in the fridge.
Pat the skin dry, season, and roast in a hot oven or finish under a broiler.
Soak in warm water for 20-30 minutes. The soaking liquid can be strained and used for added flavor.
In the refrigerator’s crisper drawer, in a breathable bag or container. Wash and trim just before cooking.
Roll tightly to remove air, seal with a clip or rubber band, and store in a cool, dry place.
Material and color affect how they conduct heat. Dark pans absorb more heat, while glass or ceramic retain heat longer.