All chicken is a good source or protein, as well as niacin, vitamin B6, biotin and vitamin B The experts say there is a slight difference in chicken nutrition between white and dark meat. Dark meat, because of the type of muscle, has slightly more iron. The biggest difference is the amount of calories and fat in the pieces.
Since the leg meat drumstick and thigh are made up of multiple muscles, there is generally more fat than white meat. Furthermore, fat around the breast meat cut one single muscle is more easily trimmed than fat in between muscles found in the leg.
Fat in chicken is most often found in the skin, she explained. So, boneless skinless breast white meat and skinless thighs dark meat are both relatively lean cuts of meat that are commonly found in supermarkets.
Pieces with the skin, typically drumsticks and wings, have higher fat content. Additionally, the dark meat will tend to be juicier, again due to the increased fat content. White meat cuts are milder in flavor and may need flavors added to them, whereas dark meat cuts are able to stand on their own in the flavor department. Using a meat thermometer to cook to F, and not substantially more, is helpful with this. Click To Tweet. It seems that white meat is more popular. We asked the experts what might be the reasons for that.
Because of the mild flavor of the breast, it can easily be added to all types of dishes and take on a variety of flavors so it is very versatile. Fried foods are still very popular in fast food and food service. To give you some ideas for dark meat dishes, we created a Pinterest board. It includes Dr. Another favorite of mine is cooking turkey breast cutlets in the skillet with whatever seasoning I have on hand.
Yancey said. For bone-in cuts, that may be next to the bone. White and dark chicken meat is due to different types of muscle. These cooking methods are ideal for dark meat chicken because these often entail longer cooking times. Dark meat parts are more likely to stay juicy after hours of cooking. This method calls for a mix of both dry and moist heat cooking methods. For a long time, we believed that dark meat is the bad egg of chicken meat mainly because these chicken cuts are not as lean as white meat.
However, recent studies have shown that both types offer unique qualities. In fact, it makes dishes a lot more flavorful. More than that, dark meat contains more essential nutrients like zinc and iron. According to the UK National Health Service NHS calorie checker on the calories of chicken based on its parts , a serving of raw and skinless chicken breast has calories on average and 1 gram of fat.
Meanwhile, raw, skinless, and boneless chicken thigh calories amount to , with 6 grams of fat. Meanwhile, chicken drumstick calories amount to 84 with 3 grams of fat. So, is chicken healthy? For instance, the batter and oil in fried chicken pack more calories into your dish.
The two types of chicken meat both have their fair share of pros and cons. White meat is leaner, which makes it prone to drying out; dark meat is juicier and more flavorful, but it contains more fat.
Choose the ones that suit your needs and personal preference best. Also, take into account the type of dish you wish to make because some parts are more suited for specific cooking methods than others.
All poultry is processed in a similar manner. It is either cooked whole or segmented in a number of ways depending on how it is to be used.
All segments of small, young poultry can be prepared using dry heat cooking methods. Older birds, once they stop laying eggs, are butchered and marketed as stewing hens or boiling fowl. These birds need moist heat preparation and are ideal for pot pies, stews, and soups.
A bird can be split in half lengthwise through the backbones and keel bone, or it can be split into a front quarter and a hind quarter. The front quarter of the bird contains the breast and wing meats, while the hindquarter contains the legs. It is common to further break the poultry into segments. For maximum yield and precise processing, poultry can be segmented by cutting through the soft natural joints of the bird. The term 8-cut chicken is used to describe a chicken segmented into two drumsticks, two thighs, and both breasts split in half across the rib bone one half may contain the wing.
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