Why is my salmon chewy?
Chef's answer
Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh..
Frequently asked Questions 🎓
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Bread flour and all-purpose flour are higher in protein than other flours, making them a good choice for chewy loaves. Cake flour, by contrast, is a low-protein flour, so it produces a softer, more cake-like loaf. To make chewy bread, use bread flour or all-purpose flour.
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When you're cooking bacon on the stovetop, you don't want to get the heat too high, too fast, chefs say. Too high of heat can result in rubbery bacon.
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Is chewy bacon safe to eat? Yes, it is safe to eat chewy bacon. As long as the bacon has been cooked to an internal temperature of 165 degrees Fahrenheit, then it is absolutely safe for eating.
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Bring the burner up to medium-high heat. Allow the water to come to a simmer and boil off. This helps render the fat so you get leaner, soft slices. Lower the heat to medium and continue to cook the bacon until it's just chewy and still soft -- about 3 to 5 minutes..
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For perfectly crisp strips with tender-but-not-gummy fat, start the bacon in a cold pan over medium-low heat, and take your time. Going low and slow ensures the fat will render out properly, and provides the bacon its own grease to cook and crisp in.
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Mutton may be chewy if the meat has not been tenderized well before/during cooking. Like if it is not : Marinated (or not long enough marinated) not fully pressure-cooked..
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To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.
A few more cooking questions 📍