[drive]

My daughter came a few days ago with these question. I had never thought of it before, but I don't know the answer.
When you cut chickenfilet in little pieces for chinese or fondue or something, you throw the white pieces and blood away. But when you baken a chickenfilet in one piece you don't do that and eat all the pieces.
Why is that?

[KYHeirloomer]

I'm not sure I understand the question.

By filet I assume you mean a skinless/boneless breast---which is all white meat. So what are you throwing away when you cut it in pieces?

As to blood, I always cut away bloody meat, no matter where it's found. But that's not too often with chicken breasts. A bigger problem is the grizzle/fat piece found where the wing was attached. I trim that away, for sure.

[mudbug]

It could be simply that the techniques were developed in different parts of the world. Different ethnicities prepare food in different ways and eat different parts of meat or consider certain parts better than others. It also depends on how it is served. You'll rarely see a knife at a traditional Asian dinner table because everything has been cut to smaller pieces easily manageable with chopsticks.

[Blade55440]

Originally Posted by drive

My daughter came a few days ago with these question. I had never thought of it before, but I don't know the answer.
When you cut chickenfilet in little pieces for chinese or fondue or something, you throw the white pieces and blood away. But when you baken a chickenfilet in one piece you don't do that and eat all the pieces.
Why is that?

well when doing fondue you want something that's going to cook easily and not have any extremely tough parts.

btw, the "white" parts that you're throwing away is usually the artery or just some silverskin and the like, not good eatings anyway.

[Jock]

The "white part" may mean the sinew in the tender.

Most of the chicken is edible and even when it is cooked whole the only bits you eat are the edible pieces. The blood near the bones and the grizzle are usually avoided. As Mudbug says, it all depends on how you are preparing the chicken.

Jock

[drive]

Originally Posted by KYHeirloomer

I'm not sure I understand the question.

By filet I assume you mean a skinless/boneless breast---which is all white meat. So what are you throwing away when you cut it in pieces?

As to blood, I always cut away bloody meat, no matter where it's found. But that's not too often with chicken breasts. A bigger problem is the grizzle/fat piece found where the wing was attached. I trim that away, for sure.

http://www.parkfarms.com/product_lib...Filets4919.htm

Here you can see a picture of it. When you look at the second fillet at the right side, you see something white. And the same is for the most left fillet. It's both at the right side of the fillets.

[KYHeirloomer]

Got it.

That white is a connective membrane holding the main part of the breast and the tender together. It's often called "silverskin."

Depending on how you prepare the chicken, you can leave it or not. It disappears when baking, roasting, or frying.

Most of the time I remove it, because I separate the breast and the tender. Most people do not, and leave it in place when cooking a whole breast.

There is a tendon inside the tender that also disappears when cooking. But for many applications I remove it, too.

So, the bottom line is, there isn't a right nor wrong about this. It just depends on your personal style, and how you prepare the chicken.

How old is your daughter? If she's young enough, you can just tell her, "because."

[drive]

My daughter is 17 years old.

[KYHeirloomer]

Ah, well. Too late for the "just because" explanation. :>(