D.C. Area Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
F/U to chicken breast post - "pound flat?"
With what do you pound chicken breast flat?
I'm a ninny and don't know these things.
I ended up making a friend chicken fingers recipe last night that came out really really well (made my own bread crumbs for the first time ever), but the instructions were to pound the chicken flat. I put the breasts between two pieces of saran wrap and gently used a hammer. That didn't work that well, it tore up the flesh of the chicken too much.
A rubber mallot? I know there is a tenderizing hammer thingy my mom has, with little dull "spikes" on it, was that what I was supposed to use?
Wife, Musician, Fed, WW-er, and Mom of three little kids - not necessarily in that order.
Re: F/U to chicken breast post - "pound flat?"
We don't have an official meat tenderizer instrument, but you could get one of those. I usually use a rubber mallet or a metal ice cream scoop, because I have those on hand.
I heavy pan can work. I use a rolling pin sometimes. You don't want anything spikey. That's a tenderizer, not a flattener.
Spray a little water on the saran wrap to make it a little slipperier. And don't pound straight down. It's sort of a down and out motion.
That's what I do as well. I also just skip the pounding flat and cut the chicken in half so you get two thin cutlets. Less messy and time consuming. (To do this you press down on the top of the breast with the palm of one hand, position the knife about half way up and then cut through the breast with the other like you were splitting a cake for layers).
That's what I have, but I generally don't use plastic wrap.