Low-fat and high-protein chicken meat is a very useful food for everything from baby food for babies to diet food for adults. However, it is a little troublesome to remove the muscle from the meat when cooking. If you are not used to it, you may lose track of where to cut with a knife, or it may break off in the middle...
It's easy to make mistakes if you're not used to them...
Some supermarkets sell the fish with the muscle removed beforehand, but they are rather expensive. So, here are some tricks to make preprocessing at home easier.
Instead of using a knife, we use a
fork, which every household has. In addition, prepare a
kitchen paper or dish towel so that you can firmly grasp the muscle.
First, pass the end of the stringy part of the white meat between the forks, and then firmly clasp it with the kitchen paper.
*If the ends are not showing, pinch them out.
The trick is to grab it firmly with kitchen paper because it is slippery.
Stand the fork firmly on the chopping board and pull the strands at once...
Hold the fork upright and pull the muscle.
Soooooooooooooooooooooooooooooooooooooooooooooooooo
The muscle slips through the fork and comes off at once without cutting!
Although some meat sticks around the muscle, there is no major damage to the remaining meat, and it does not interfere with subsequent cooking. Personally, I think it is easier to use a small fork for desserts than a large fork for pasta. It is so comfortable to use that it makes me want to use it more and more. If you have never tried it, please give it a try!
The smaller fork on the left is easier to work with.
The meat can be steamed as it is or cut into pieces and baked.
I'm sure we'll be seeing more and more whispers.