Chicken breast looks like a simple meat, but everyone knows that just a few extra seconds will turn out dry soles. Maybe that’s why chefs use various tricks to restore their juiciness and taste. One of the most reliable is surprisingly simple.
Chicken breasts are popular mainly because they are quick, easy and go with almost anything. However, those who fry them regularly know very well that they have one weakness, if it doesn’t work, they easily dry out, harden and lose their taste. And right here comes one which is also used by professionals. They add a little vinegar to the pan. Not to make the food sour, but to keep the meat juicy, beautifully soft and overall tastier.
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Vinegar softens the meat and enhances its taste
Vinegar is traditionally used in the kitchen as a natural tenderizer. Its mild acidity will disrupt so the chicken breasts do not shrink as much during heat treatment. Thanks to this, they don’t lose so much juice and they remain soft in the middle even after frying. When the vinegar is allowed to evaporate briefly, it does not leave a sour taste in the meat. On the contrary, it enhances the natural flavor of the chicken and gives it a depth that oil alone would never create.
It helps with proper baking
Frying causes the meat to brown quickly on the surface, but remains raw on the inside. The vinegar will slow down the rapid browning, so the breasts will have a more even color and can cook nicely without being tough.
When you look into the pan, the vinegar works quietly, but the effect is visible immediately, the meat does not curdle, the surface caramelizes beautifully and smells much more intensely.
Better juice in the pan
The combination of fat and vinegar is great for creating a natural sauce. When you take the meat out of the pan, just let the roast bubble up briefly and add a spoonful of butter. The vinegar combines with the pastry, releasing the baked-on flavors from the bottom, and within a minute you have a sauce that tastes like it came from a bistro. It is ideal for rice, pasta or just over meat.
How much vinegar is enough
You don’t have to overdo it. One tablespoon of vinegar is enough for two chicken breasts. It can be wine, apple or balsamic. In addition, balsamic will add a slightly sweet caramel note that goes well with mushrooms, onions or tomatoes.
Won’t it be sour?
It won’t! The vinegar evaporates quickly during frying, leaving behind only a subtle flavor that elevates the meat. If you are used to salting and peppering the breasts in the pan, try adding this step, you will see the difference right away.
A quick procedure that is worth it
Dry the breasts, salt and pepper them, put them in a hot pan with a little oil and, as soon as they are puffed up, add a spoonful of vinegar. Let it sizzle, flip, finish frying and you’re done. The meat is soft, juicy and tastes much more interesting.
“I add vinegar to the meat mainly when it doesn’t look like it will retain the juice. It always works. Even ordinary chicken breasts get a completely different texture,” says chef David Šlapák, who has been using this trick for years in restaurants and at home.
