Shredding meat and chicken is an apparently simple cooking technique, but one that can easily go wrong if not done carefully. Knowing the most common mistakes in this process can help you avoid frustration and ensure that your recipes are always a success. Let’s dive into the most common misconceptions and learn how to get around them.
For the process of shredding meat and chicken with our equipment, it is important that the collagen between the fibers is soft, so that the shredding takes place correctly. When you don’t take the protein directly after cooking, whether it’s chicken, beef or pork, these fibers will stick together again, damaging the final result. The ideal is always to take the product hot to our equipment.
As we have already mentioned in several articles, cooking time is very important, as it will have a direct impact on the final result. If the meat is not cooked for the indicated time, some points will stick together, resulting in a thicker shredding.
Shredding meat into very small pieces can result in a less pleasant texture and, in some cases, cause it to dry out more quickly. The aim is to shred the meat into strands or pieces that are small enough to be easy to eat but still retain some structure.
Not pre-preparing the meat correctly is a mistake that will damage the presentation of your product and can also lead to other problems in the future.
If you don’t remove the bone and take it to the shredder, it will be mixed in with the final shredded meat, which will be very difficult to separate afterwards. In fact, you definitely don’t want your customer chewing on a bone.
On the other hand, fat and nerves serve as a natural glue for the fibers, and where they are present the fibers will not be able to separate properly. Ideally, you should remove as much fat and sinew as possible before cooking, or in the case of fat, cook the product until it starts to fall apart.
Often, chicken or beef is shredded and used in recipes without proper seasoning. This can result in a tasteless final dish. It is important to season the meat during the cooking process and, if necessary, adjust the seasoning after shredding.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
