On Sunday, July 22, 2018 at 9:58:44 AM UTC-4, U.S. Janet B. wrote:
> On Sun, 22 Jul 2018 12:03:43 GMT, "l not -l" > wrote:
>
> >
> >On 22-Jul-2018, "Ophelia" > wrote:
> >
> >> On Saturday, July 21, 2018 at 4:21:44 AM UTC-4, dsi1 wrote:
> >>
> >> > I have poached skinless boneless breasts. I poached it at low
> >> > temperature
> >> > and with no salt. It seems that frozen breasts come out tough while
> >> > fresh
> >> > ones come out just right.
> >>
> >>
> >> I googled poached chicken breasts and a bunch of links came up. I went
> >> through a ton of them. Very conflicting. Too many with recipes attached.
> >> All I wanted were the basics, temperature, lid or no lid, that kind of
> >> thing. So finally I arrive at one site where a guy named Chef Darin says
> >> the best way to poach chicken breasts is to bring the water and chicken to
> >> a
> >> near boil, remove it from the fire, put a lid on it and let it sit for 12
> >> minutes or so.
> >
> >I have never poached a chicken breast or any other chicken part; but, when I
> >have such questions, there is one site I turn to, Serious Eats
> >(seriouseats.com). It is a well regarded source and often addresses not
> >just how, but why. For example:
> >https://www.seriouseats.com/2016/03/...en-breast.html
> >
> >I hope it is accessible for you and that you find it as useful a resource as
> >I have.
>
> Thank you for the article. It seems a good approach. I'm not happy
> with the temperatures recommended. Cooking chicken at 150+ seems
> risky. Government recommended internal temperature for cooked chicken
> breast is 165F. Believe me, when cooking pork or beef I err on the
> light side with finished safe temperatures. But with chicken, no. The
> article does say that he did let the temps sometimes go as high as
> 160F and that seems much safer to me -- to allow the internal chicken
> meat to reach 165. I've always started chicken in cold water but have
> always allowed it to reach boiling before turning the heat down. I'll
> change that to this method.
> Janet US


Hah hah, funny - I clicked on your link and it took me to one of the first sites I saw back when I first googled "poached chicken breasts" a few months ago. The guy's writing is not easy to understand, not for me anyway. He refers to simmered vs low temp, but I don't know if he means the one where he drops the chicken in already boiling water or the one where he starts out with chicken in cold water. Either way, pretty funny, because I tried one of those methods among others. I'll figure it out, no big deal. I have a thermometer and will figure it out. He says he cooks his chicken with the water at 150 degrees. If it has to be 165 degrees in the center of the breast, I don't know how long it takes 150 degree water to achieve that. Anyway, thanks for the link. It's funny that I not only already saw it, it was one of the first sites I was taken to when I originally googled poached chicken. Lots of information on the web - maybe too much. Can drive a scatter brain to insanity. How about that for a new style of chicken - "Scatter Brained Chicken Breasts".