Quoted By:
Tried making chicken floss, (pretty much dehydrated pulled chicken) and ended up making more of a meal, just added some soy sauce, water and garlic powder.
Think I may have cut against the grain and not with it leading to chinks and not strands. Tastes okay, though tough and dry but fine enough if I make a soup with it or something.
Increased surface area really sped up drying, took about two hours from pan to crumbles in the oven.
