or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Gummy Chicken - What Happened?
New Posts  All Forums:Forum Nav:

Gummy Chicken - What Happened?

post #1 of 15
Thread Starter 

An entree served at a recent neighbor's cookout was skewers of marinated grilled chicken breast. They looked delicious, but the chicken pieces were gummy. Not chewy, not rubbery, but gummy - as if there was a soft coating of what FELT like disintegrated chicken on the outside. The chicken had not been previously frozen. It hadn't been marinated more than 4 hours, and the marinade was soy-based. The skewers were cooked on a gas grill at medium heat. None of us could figure out what could have caused the gumminess, and I've had no luck finding anything online to explain it. Any thoughts?

post #2 of 15

Did the marinade have tropical fruit juice in it like pineapple or any pappaya or anything like that?

post #3 of 15

over marination

 

something... dissolved the meat from the outside before you cooked it

 

This enzyme reaction can be used to great results but you have to know how long and what type....

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #4 of 15

How old was this chicken?? ( were tropical juices used? Mango, papaya,pineapple, kiwi ?)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 15

The salt in the soy sauce can be the culprit.

4 hours is a long time for small pieces of chicken in a strong marinade.

Was it refrigerated the entire time?

What other ingredients were in the marinade?  Cornstarch, modified food starch, gums, thickeners, etc?  They could react with the heat on the grill.

post #6 of 15

It seems that the chicken just was marinated way  toooooooooo longsurprised.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #7 of 15
Thread Starter 

Thank you all so much! There was pineapple juice in the marinade, so I'm sure that plus a too-long marination time was what happened to the chicken. Lesson learned!

post #8 of 15
Quote:
Originally Posted by BeeTee View Post

There was pineapple juice in the marinade

 

Don't look any further: both the pineapple and the long marinade time will turn any meat into mush: http://en.wikipedia.org/wiki/Bromelain#Meat_tenderizing

post #9 of 15

With stuff like a soy/pineapple marinade, you might be better off using it as a glaze. Cook/grill the skewers like normal, then brush on a reduction of the pineapple and soy sauce. A lot like brushing on BBQ sauce near the end of grilling chicken legs or something similar.

 

You'll get the flavor from the sauce but should avoid the gummy texture. Or make a dipping sauce with a similar flavor profile. 

post #10 of 15

Bromelain, weird stuff man.

post #11 of 15

Yea, I would have thought nothing of marinating meat in high enzyme marinade.  THIS is the kind of thing I'm looking to learn on this forum.

Thanks all you pros for enlightening us.

Indy

post #12 of 15

Yeah, yeah, marinade is one thing,

 

BUT..............

 

What about the chicken itself???????????????

 

What did the label on the package say?

 

Boneless skinless chcken?

 

Bonesess skinless with added protein?

Boneless skinless  "flavour enhanced?

 

See, most supermarkets will "enhance" chicken.  That is, chicken or meat goes into a s/s drum, "marinade" (usually salt water with soy protein) is added, vacuum is applied, the drum is tumbled, and Voila!  the meat has soaked up all the liquid!!!.  And meat is sold by weight, right?

 

Meh, If I'm going to make skewers, I'd use boneless skinless thighs, the fat will keep the meat mosit.

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #13 of 15

I use thigh meat for most everything. Even chicken cutlets (pounded and breaded)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #14 of 15

I try to avoid boneless, skinless chicken.  It is much easier to keep bone in, skin on chicken moist during the cooking process, especially on a grill.  When grilling chicken thighs, though, I do start them skin on, then about 2/3 of the way through I pull them off, remove the skin and put them back on.  I am trying to cut back on my fat consumption a bit.  Well. except for the other night, but that is another post.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #15 of 15

I agree, go for the thighs, legs and wings for grilling.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Gummy Chicken - What Happened?