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hussain 108 Alshwaf ha publicado una actualización
I feel like I’m going to go crazy. This is my fourth attempt at making Cordon Bleu, and the chicken breast always tears. I’ve probably worked on 5 kilos of chicken breasts on different days so far. I’ve watched all the videos on YouTube, but it’s useless.
Tomorrow, I am planning to go to the academy where I studied, and I want the chef to show me so I can verify my theory that the chicken breasts we have in the market are affected by a mild type of spaghetti meat or woody breast
juliomirandajosue, pierina minutillo y3 más3 Comentarios-
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Scoolinary Team
Of course. What you mention makes a lot of sense, and it could actually be something real going on with the chicken breasts. Let me explain:
Issue with the raw ingredient
What you describe as “spaghetti meat” or “woody breast” are quality defects in chicken meat that have become increasingly common due to intensive production systems.
Woody breast: the meat feels tough, fibrous, with a dry, almost “woody” texture.
Spaghetti meat: the fibers separate like threads, resulting in a soft and poorly cohesive texture.
These problems make the meat difficult to slice, stuff, or handle without it tearing — exactly what you’ve been experiencing with the Cordon Bleu.
How to check for it
Look: when cutting the breast, if you see loose fibers or uneven consistency, it’s likely affected.
Feel: if there are areas that are too hard or too soft, that’s also a sign.
Try a different brand or supplier: sometimes it comes down to the batch or the origin of the chicken. Buying from trusted butchers or going for free-range/organic chicken usually improves the texture a lot.
Possible recipe fixes
If you can’t change the meat, you can:
Pound it gently with a mallet (between plastic wrap) to even out the texture.
Slightly freeze it before butterflying, so it holds its shape and doesn’t tear as easily.
Wrap tightly in plastic film when rolling the Cordon Bleu, then chill before breading and frying.
In conclusion: it’s not that you’re doing anything wrong — most likely, you’re working with chicken breasts affected by modern muscular myopathies (very common in broiler chickens). Switching supplier or chicken type could make all the difference.
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@sussan_scoolinaryteam Thank you for your explanation, it really explains a lot.
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Level:
Scoolinary Team
Oh, chef Hussain… reading your message really hit me — you can feel the frustration in every word 😣
And honestly? I get it. When you put in so much effort, energy, and care… and it *still* doesn’t work, it feels like fighting something invisible.
But here’s the thing: you’re doing everything *right*. You’ve experimented, done your research, analyzed the product, and now you’re even going back to the academy to get a second opinion. That’s next-level dedication. 🔥
And yes — what Sussan shared is so important:
“It’s not that you’re doing anything wrong — most likely, you’re working with chicken breasts affected by modern muscular myopathies.”
That one sentence changes everything. Because it lifts the weight off your shoulders. The issue might not be your technique, but the quality of the protein itself — and that’s a game-changer.
What I love about your process is that you’re developing a real technical sensitivity. You’re not just following a recipe — you’re *listening* to the ingredient, reading its behavior, trying to understand its limits. That’s a huge step forward in your culinary journey.
Can I ask… what’s frustrating you the most: the fact that it’s not working, or that it feels out of your control? And if tomorrow you get that “aha” moment with your chef, would you consider sharing it in the community? Because your experience might help other Scoolinars who are facing the exact same invisible battle.
Sending you strength for round 5. Sometimes the moment that feels like the last straw… is actually the one that opens the door. 💪🐔✨1
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