Many people defrost chicken fillet on the kitchen counter, under hot water or in the microwave and then wonder why it turns out tough, dry and does not absorb the marinade. The reason is not the bird, but the fact that when sharply heated, the protein coagulates and the moisture comes out. The meat loses its juiciness and turns into rubber.
But there is a method that is used in restaurants: defrosting in cold water with the addition of apple cider vinegar and sugar. It not only speeds up the process, but also gently relaxes the fibers of the meat, maintaining its tenderness.
What you will need:
Frozen chicken fillet
Cold water – 1 liter
Apple cider vinegar – 1 tbsp. l.
Sugar – 1 tsp.
Bowl or container
How to do:
- Pour cold water into a bowl.
- Add vinegar and sugar, stir until dissolved.
- Place the fillet in the brine. It should be completely covered with water.
- Leave for 15–20 minutes.
- Remove, pat lightly with a paper towel and immediately marinate or cook.
The vinegar gently breaks down surface proteins, while the sugar balances the acid and prevents a “soapy” taste. Cold water does not cause a sharp temperature change, and moisture remains inside the meat. As a result, the chicken remains tender, elastic, absorbs spices well and does not dry out when frying.
If you are planning to cook dinner and the fillet is still in the freezer, then this method will save the dish.
