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Post by christine58 on Jan 30, 2021 12:16:57 GMT
But yes if you let it go too long the textures goes from stringy to more ground meat texture. Very true It also depends on the speed you're using. I have really only used it when I make buffalo chicken wing dip.
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Post by christine58 on Jan 30, 2021 12:18:35 GMT
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ellen
Pearl Clutcher
Posts: 4,751
Jun 30, 2014 12:52:45 GMT
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Post by ellen on Jan 30, 2021 12:46:12 GMT
It depends on what I am making. If I'm making chicken salad sandwiches or buffalo chicken dip, I cook the chicken in the pressure cooker and shred it with my mixer. If I am making a casserole or chicken pot pie I cook the chicken in my air fryer and cut it into small chunks.
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Post by cakediva on Jan 30, 2021 12:57:18 GMT
What attachment would you use to do this? the beater I use it when I make chicken enchiladas I used the paddle
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Post by jenjie on Jan 30, 2021 13:22:03 GMT
I actually use the dough hook so it separates it instead of smushing it. It’s cold (or refrigerated) by the time I go to shred so I do need a little help. I don’t like using the paddle for the reasons already mentioned.
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bandjmom
Full Member
Posts: 198
Jun 25, 2014 23:28:19 GMT
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Post by bandjmom on Jan 30, 2021 16:19:48 GMT
These are the best of both worlds - easier than forks, no hauling out the Kitchenaid and cleaning it up: Meat Shredders
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Post by auntkelly on Jan 30, 2021 16:34:57 GMT
I just use two forks. It’s so easy! I can’t imagine going to the trouble of pulling out my kitchen aid and cleaning up after just to shred chicken. I’d also worry about the texture.
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Post by katiekaty on Jan 30, 2021 20:18:00 GMT
Not for me either! I cut my chicken into cubes, cook it in the instant pot, take it out and shred it easily with gloved fingers or regular foods. It’s so tender. The mixer just seemed to make it stringer, dry and tough.
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