![]() Using a firm hand, slice across the breastbone to remove the tendon and separate the tenderloin from the breast. The tenderloin should be clearly visible, connected to the meat of the breast by a tendon. ![]() If you’ve purchased a whole chicken breast-particularly if it’s bone-in-you can easily remove the tenderloin yourself.Īll you have to do is lay the breast on the cutting board, flat side down. How To Remove The Tenderloin From The Breast Here’s a visual aid for removing the tendon from a chicken tenderloin. Then push down with the fork and slide the tendon out. Simply position the tendon between the prongs of a regular fork, using your other hand to grasp the tendon. Because the tendon becomes tough when the meat is cooked, most chefs prefer to remove it in advance. This tendon is another way to tell the tenderloin from the breast itself-it will run nearly the full length of the muscle, with a flat tip that protrudes from the wider end. The larger tenderloins might have a bulbous “head” on the larger end, in which case the smaller portion might be connected via a thin white tendon. The tenderloin muscle is wider on one end, tapering to a broad point. It can also be darker in color, with a distinctive peachy hue. In addition to being smaller and narrower than the breast, the meat is also less plump. So how is the average shopper supposed to know if they’re getting the real thing?Īs we’ve mentioned, the tenderloin has a distinctive shape that can be difficult to mimic, even for an experienced butcher. This brings us to another valid point: Some supermarkets will simply cut chicken breasts into long strips and market them as tenderloins. Chicken Breast vs Tenderloin: How To Tell The Difference If you’re planning to cook your chicken on the grill, the breast is usually the better choice. It’s all too easy to overcook the delicate meat, which can result in a chalky, dry texture. That said, the cook has to be a little bit more careful with recipes that call for tenderloin. Just be sure to slice against the grain-that is, across the breast, so that you wind up with shorter strips. The differences in flavor and texture will be negligible. For this reason, budget-conscious shoppers might want to consider buying whole breasts and cutting them up into smaller pieces. While chicken breasts aren’t exactly a bargain, they’re less expensive than the tenderloins. Anyone who’s trying to follow a low-salt diet would do better to stick with chicken breast over tenderloin.Īnother noticeable variance between breast and tenderloin can be found at the cash register. While chicken breast is a low-calorie source of magnesium, potassium, calcium, zinc, and vitamins B-6 and D, the tenderloin provides only trace amounts of these nutrients.Ĭhicken tenderloin is also higher in sodium-a crucial distinction for people with hypertension or heart issues. The tenderloin takes another hit in the nutrition department on account of its lower vitamin and mineral content. This makes it an appealing option for athletes who are looking to bulk up on lean protein sources, but decreases its value for diners who are watching their weight. In addition to the size and shape of the meat, the tenderloin differs from the breast in a few important respects.įirst of all, the meat of the tenderloin is higher in calories. For this reason, many people don’t even realize that this is a distinct portion of the bird, and not just a fancy euphemism. The tenderloin is only visible when the breast meat is separated from the bone. Because the white meat of this muscle is exceptionally tender, it earns the nickname “tenderloin.” It’s typically around half the size of the breast itself, with a slim, elongated appearance. The tenderloin is actually a minor muscle located on the breastbone, just behind the major muscle known as pectoralis minor. The answer is fairly straightforward, although there’s certainly a distinction when it comes to chicken breast vs tenderloin. 8 The Bottom Line What Is Chicken Tenderloin?
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