|
Bone in chicken breasts
Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. If simmering is required, what would be the minimum time. I don't want to over cook but also don't want to die from food poisoning. So, is bringing to a boil, covering, and turning off the heat enough, or should it be simmered for a time. This is for bone In breasts with the skin still on. I don't care about flavor as I intend to use the meat for cold salads, adding flavors later. Simplicity. Thanks.
|
Bone in chicken breasts
|
Bone in chicken breasts
|
Bone in chicken breasts
|
Bone in chicken breasts
Janet wrote:
> > I would include onion, celery, carrots, S,P and mixed herbs in the > stock you simmer it in, and a dash of white wine, otherwise the meat > will be absolutely tasteless. The meat will still be tasteless. The chicken flavor will go into the water/stock along with all the other flavors that you added to this water. Meat is rendered basically worthless for taste but still good for the chew/texture factor. Refute that claim? try making a very basic chicken sandwich using that worthless boiled meat and only mayo on white bread. You get the texture of the meat but the sandwich will only taste of mayo and bread. Not worth making those sandwiches. Only good use for the chicken is to add back into soup that uses the broth you made from it. |
Bone in chicken breasts
On 2018-03-03 6:56 AM, Gary wrote:
> Janet wrote: >> >> I would include onion, celery, carrots, S,P and mixed herbs in the >> stock you simmer it in, and a dash of white wine, otherwise the meat >> will be absolutely tasteless. > > The meat will still be tasteless. The chicken flavor will go into > the water/stock along with all the other flavors that you added > to this water. Meat is rendered basically worthless for taste > but still good for the chew/texture factor. > Hmmm! Poule au Pot has been cooked in France for centuries and Janet's advice pretty well duplicates the method. |
Bone in chicken breasts
On 2018-03-03 5:15 AM, Janet wrote:
> In article >, > says... >> >> Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. > If simmering is required, what would be the minimum time. I don't > want to over cook but also don't want to die from food poisoning. So, > is bringing to a boil, covering, and turning off the heat enough, > > No > > >> or should it be simmered for a time. > > Yes. > > >> This is for bone In breasts with the skin still on. I don't care >> about flavor as I intend to use the meat for cold salads, adding > >flavors later. Simplicity. Thanks. > > I would include onion, celery, carrots, S,P and mixed herbs in the > stock you simmer it in, and a dash of white wine, otherwise the meat > will be absolutely tasteless. > > Janet UK > > I poach them in chicken stock with a glug of Noilly Prat and a few sprigs of tarragon. When done, I remove the chicken and reduce the stock and then add a bit of cream before adding back the chicken. |
Bone in chicken breasts
On Saturday, March 3, 2018 at 2:15:33 AM UTC-10, Janet wrote:
> > I would include onion, celery, carrots, S,P and mixed herbs in the > stock you simmer it in, and a dash of white wine, otherwise the meat > will be absolutely tasteless. > > Janet UK The Chinese will boil a chicken in two ways. One is an intense sauce of light and dark soy sauce, ginger, sugar, garlic, and star anise. The boiling liquid can be kept and reused to cook more chicken. Sometimes the sauce is reused for decades. The second way is to do the exact opposite - boil the chicken in plain old water. The chicken is rendered mostly flavorless. A simple sauce, made from oil, green onion, ginger, and salt, is poured over the chicken. It is a great and wonderful dish. https://www.foodland.com/recipe/cold-ginger-chicken |
Bone in chicken breasts
On Sat, 03 Mar 2018 18:16:06 GMT, Wayne Boatwright
> wrote: snip > >I occasionally buy a rotisseried chicken from Costco with the express >purpose of using the meat in chicken salad or to top vegetable salads >with strips of the breast meat, or to make chicken pot pie. The >rotissied chickens are generally well-seasoned, and all I need to do >is remove the skin and bones. I have a lazy streak when it comes to >poaching or roasting chicken to be used for other purposes. :-) me too. Janet US |
Bone in chicken breasts
"U.S. Janet B." wrote in message ... On Sat, 03 Mar 2018 18:16:06 GMT, Wayne Boatwright > wrote: snip > >I occasionally buy a rotisseried chicken from Costco with the express >purpose of using the meat in chicken salad or to top vegetable salads >with strips of the breast meat, or to make chicken pot pie. The >rotissied chickens are generally well-seasoned, and all I need to do >is remove the skin and bones. I have a lazy streak when it comes to >poaching or roasting chicken to be used for other purposes. :-) me too. Janet US == D put chicken in our table top rotisserie quite often:) I have to say, chicken breasts taste much better then they do roasted:) |
Bone in chicken breasts
On 2018-03-03 11:18 AM, Wayne Boatwright wrote:
> On Sat 03 Mar 2018 09:26:46a, graham told us... > >> On 2018-03-03 5:15 AM, Janet wrote: >>> In article >>> >, >>> says... >>>> >>>> Can they be safely cooked by bringing to a boil, covering and >>>> removing to a back burner for an hour or so. I guess this is >>>> called poaching. >>> If simmering is required, what would be the minimum time. I >>> don't >>> want to over cook but also don't want to die from food poisoning. >>> So, is bringing to a boil, covering, and turning off the heat >>> enough, >>> >>> No >>> >>> >>>> or should it be simmered for a time. >>> >>> Yes. >>> >>> >>>> This is for bone In breasts with the skin still on. I don't >>>> care >>>> about flavor as I intend to use the meat for cold salads, adding >>>> flavors later. Simplicity. Thanks. >>> >>> I would include onion, celery, carrots, S,P and mixed herbs >>> in the >>> stock you simmer it in, and a dash of white wine, otherwise the >>> meat will be absolutely tasteless. >>> >>> Janet UK >>> >>> >> I poach them in chicken stock with a glug of Noilly Prat and a few >> sprigs of tarragon. When done, I remove the chicken and reduce the >> stock and then add a bit of cream before adding back the chicken. >> > > That sounds good. It also reminds me of the commercial, "Don't stir > withot Nolly Prat" :-) > I've also done a similar thing with a whole chicken. Stuff a bunch of tarragon inside it and have the poaching liquid come up to and cover about 2/3 of the chook. |
Bone in chicken breasts
On Saturday, March 3, 2018 at 9:43:22 AM UTC-10, Ophelia wrote:
> > D put chicken in our table top rotisserie quite often:) I have to say, > chicken breasts taste much better then they do roasted:) I bought 2 whole chickens. One of them I seriously mistreated by cutting out her backbone and tossing her into a very hot oven. I burnt the crap out of her. She looked like she was in a nuclear blast. I don't care - she was very tasty and juicy. The second one I will treat gently. Just a bath in some gently simmering water. It is the decent thing to do after that chicken abuse. https://www.amazon.com/photos/share/...GNVqPdptLaes7S |
Bone in chicken breasts
"dsi1" wrote in message ... On Saturday, March 3, 2018 at 9:43:22 AM UTC-10, Ophelia wrote: > > D put chicken in our table top rotisserie quite often:) I have to say, > chicken breasts taste much better then they do roasted:) I bought 2 whole chickens. One of them I seriously mistreated by cutting out her backbone and tossing her into a very hot oven. I burnt the crap out of her. She looked like she was in a nuclear blast. I don't care - she was very tasty and juicy. The second one I will treat gently. Just a bath in some gently simmering water. It is the decent thing to do after that chicken abuse. https://www.amazon.com/photos/share/...GNVqPdptLaes7S == Hmmmm she does look rather err well tanned. You will use just water on the other one? |
Bone in chicken breasts
Am Samstag, 3. März 2018 21:59:49 UTC+1 schrieb dsi1:
> On Saturday, March 3, 2018 at 9:43:22 AM UTC-10, Ophelia wrote: > > > > D put chicken in our table top rotisserie quite often:) I have to say, > > chicken breasts taste much better then they do roasted:) > > I bought 2 whole chickens. One of them I seriously mistreated by cutting > out her backbone and tossing her into a very hot oven. I burnt the crap > out of her. She looked like she was in a nuclear blast. I don't care - > she was very tasty and juicy. > > The second one I will treat gently. Just a bath in some gently simmering > water. It is the decent thing to do after that chicken abuse. > > https://www.amazon.com/photos/share/...GNVqPdptLaes7S https://www.maangchi.com/recipe/samgyetang - that's what we had this Thursday for dinner. Bye, Sanne. |
Bone in chicken breasts
On Saturday, March 3, 2018 at 11:19:00 AM UTC-10, Ophelia wrote:
> > == > > Hmmmm she does look rather err well tanned. You will use just water on > the other one? I used a dry rub on the chicken that had a lot of sugar so that's pretty much the look I was expecting. Asian cooking tends to use a good amount of sugar and these days, I enjoy burning my foods. Just plain water. After poaching, the chicken is rubbed with sesame oil. The look I want is a very pale, white, chicken. The important part is the sauce, which is unusual. Just chopped ginger, green onions, oil, and salt. There's a couple of ways of making this. You can add some hot oil the ginger and onion and let it steep a while. The sauce will be green in color. The old school way is to get the oil super hot and add it to the ginger and onion.. The high heat will turn the onions white. It's typically not done that way these days because it looks better green. The old cook that told me about it says that she didn't care about how it looks - just taste. Well okay! |
Bone in chicken breasts
On Saturday, March 3, 2018 at 11:59:03 AM UTC-10, sanne wrote:
> > https://www.maangchi.com/recipe/samgyetang - that's what we had this > Thursday for dinner. > > Bye, Sanne. Stuffing a small chicken with raw rice is pretty wild. I'll be on the lookout for ginseng the next time we get to the Korean store. There were lots of small frozen chickens there too. Thanks! I have not heard of Koreans fighting fire with fire. My wife would order cold noodle soup when that was available. Her mom used to make that soup. That was the darndest thing. There would be apples, pears, egg, and a little crushed ice in there. |
Bone in chicken breasts
Lil' Wayne Boatwright wrote:
> On Sat 03 Mar 2018 01:59:36p, dsi1 told us... > > > On Saturday, March 3, 2018 at 9:43:22 AM UTC-10, Ophelia wrote: > >> > >> D put chicken in our table top rotisserie quite often:) I have > >> to say, chicken breasts taste much better then they do roasted:) > > > > I bought 2 whole chickens. One of them I seriously mistreated by > > cutting out her backbone and tossing her into a very hot oven. I > > burnt the crap out of her. She looked like she was in a nuclear > > blast. I don't care - she was very tasty and juicy. > > > > The second one I will treat gently. Just a bath in some gently > > simmering water. It is the decent thing to do after that chicken > > abuse. > > > > https://www.amazon.com/photos/share/...qRt0hd1ekDofGN > > VqPdptLaes7S > > > > People have been sent to prison for such abuse! :-) You should know, convicted child abuser... -- Best Greg |
Bone in chicken breasts
Am Sonntag, 4. März 2018 00:15:20 UTC+1 schrieb dsi1:
> On Saturday, March 3, 2018 at 11:59:03 AM UTC-10, sanne wrote: > > > > https://www.maangchi.com/recipe/samgyetang - that's what we had this > > Thursday for dinner. > > > > Bye, Sanne. > > Stuffing a small chicken with raw rice is pretty wild. To be honest - the cavity of those chicken often isn't large enough to hold garlic, jujube, ginseng and rice. Therefor, I cooked the rice with the chicken in the same pot (rice-cooker) without soaking, but not inside the chicken. Boiled over when I opened the cooker. Pity. Still was good. Last time, I prepared it like we've eaten it in a restaurant in Korea once: I cooked the chicken with ginseng etc. first, removed the chicken, keeping it warm - and the rice in the stock afterwards. Much better! And less messy to eat: Rice-soup in a small bowl, chicken extra. > I'll be on the lookout for ginseng the next time we get to the Korean > store. Dried ginseng works, too. You don't have to soak the small parts, and when using thick parts, soak them and use the soaking water (tea), too. > There were lots of small frozen chickens there too. Thanks! Ask: If they are for samgyetang, they may already be filled with the ingredients - but not mandatorily. > I have not heard of Koreans fighting fire with fire. That's why we had samgyetang - it was freezing cold here. > My wife would order cold noodle soup when that was available. > Her mom used to make that soup. That was the darndest thing. Much better in summer. I agree. > There would be apples, pears, egg, and a little crushed ice in there. My husband likes that. Me - not so much. Bye, Sanne. |
Bone in chicken breasts
"dsi1" wrote in message ... On Saturday, March 3, 2018 at 11:19:00 AM UTC-10, Ophelia wrote: > > == > > Hmmmm she does look rather err well tanned. You will use just water on > the other one? I used a dry rub on the chicken that had a lot of sugar so that's pretty much the look I was expecting. Asian cooking tends to use a good amount of sugar and these days, I enjoy burning my foods. Just plain water. After poaching, the chicken is rubbed with sesame oil. The look I want is a very pale, white, chicken. The important part is the sauce, which is unusual. Just chopped ginger, green onions, oil, and salt. There's a couple of ways of making this. You can add some hot oil the ginger and onion and let it steep a while. The sauce will be green in color. The old school way is to get the oil super hot and add it to the ginger and onion. The high heat will turn the onions white. It's typically not done that way these days because it looks better green. The old cook that told me about it says that she didn't care about how it looks - just taste. Well okay! == Heh you can't argue with that:) All that is totally unknown to me, but I can see you enjoy it which is all that matters:) |
Bone in chicken breasts
graham wrote:
> > On 2018-03-03 5:15 AM, Janet wrote: > > In article >, > > says... > >> > >> Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. > > If simmering is required, what would be the minimum time. I don't > > want to over cook but also don't want to die from food poisoning. So, > > is bringing to a boil, covering, and turning off the heat enough, > > > > No > > > > > >> or should it be simmered for a time. > > > > Yes. > > > > > >> This is for bone In breasts with the skin still on. I don't care > >> about flavor as I intend to use the meat for cold salads, adding > > >flavors later. Simplicity. Thanks. > > > > I would include onion, celery, carrots, S,P and mixed herbs in the > > stock you simmer it in, and a dash of white wine, otherwise the meat > > will be absolutely tasteless. > > > > Janet UK > > > > > I poach them in chicken stock with a glug of Noilly Prat and a few > sprigs of tarragon. When done, I remove the chicken and reduce the stock > and then add a bit of cream before adding back the chicken. Adding the chicken back to reduced and flavors added stock makes all the difference. Simmering chicken in plain water to cook is different. Cooked chicken will be flavorless. |
Bone in chicken breasts
U.S. Janet B. wrote:
> On Sat, 03 Mar 2018 18:16:06 GMT, Wayne Boatwright > > wrote: > snip > > > > I occasionally buy a rotisseried chicken from Costco with the > > express purpose of using the meat in chicken salad or to top > > vegetable salads with strips of the breast meat, or to make chicken > > pot pie. The rotissied chickens are generally well-seasoned, and > > all I need to do is remove the skin and bones. I have a lazy > > streak when it comes to poaching or roasting chicken to be used for > > other purposes. :-) > > me too. > Janet US Once i got my own machine (based on trying the store type), I never looked back. I need to get another chicken and make one ;-) Carol |
Bone in chicken breasts
dsi1 wrote:
> On Saturday, March 3, 2018 at 11:19:00 AM UTC-10, Ophelia wrote: > > > > == > > > > Hmmmm she does look rather err well tanned. You will use just > > water on the other one? > > I used a dry rub on the chicken that had a lot of sugar so that's > pretty much the look I was expecting. Asian cooking tends to use a > good amount of sugar and these days, I enjoy burning my foods. > > Just plain water. After poaching, the chicken is rubbed with sesame > oil. The look I want is a very pale, white, chicken. The important > part is the sauce, which is unusual. Just chopped ginger, green > onions, oil, and salt. There's a couple of ways of making this. You > can add some hot oil the ginger and onion and let it steep a while. > The sauce will be green in color. The old school way is to get the > oil super hot and add it to the ginger and onion. The high heat will > turn the onions white. It's typically not done that way these days > because it looks better green. The old cook that told me about it > says that she didn't care about how it looks - just taste. Well okay! Same here on looks with some dishes. One of our classics is a sort of adobo-chicken. Called 'ugly chicken' but it's delicious! It's not more than water, 3-4TB Goya Adobo seasoning, and chicken parts. Set to the back of the stove and let it long simmer. |
Bone in chicken breasts
On Saturday, March 3, 2018 at 10:09:32 PM UTC-10, sanne wrote:
> > Dried ginseng works, too. You don't have to soak the small parts, and when > using thick parts, soak them and use the soaking water (tea), too. > > > There were lots of small frozen chickens there too. Thanks! > > Ask: If they are for samgyetang, they may already be filled with the > ingredients - but not mandatorily. > > > I have not heard of Koreans fighting fire with fire. > > That's why we had samgyetang - it was freezing cold here. > > > My wife would order cold noodle soup when that was available. > > Her mom used to make that soup. That was the darndest thing. > > Much better in summer. I agree. > > > There would be apples, pears, egg, and a little crushed ice in there. > > My husband likes that. Me - not so much. > > Bye, Sanne. Stuffing a chicken with raw rice seems like a challenge. When I cook something new, I've already done it in my mind so I know exactly what to do. I guess that's my super-power. Thanks for the link. I cold soup is a little strange. You husband was probably raised on that soup - as was my wife. I guess that's what it takes. |
Bone in chicken breasts
On Saturday, March 3, 2018 at 10:33:37 PM UTC-10, Ophelia wrote:
> > Heh you can't argue with that:) All that is totally unknown to me, but I > can see you enjoy it which is all that matters:) I boiled my chicken yesterday. Last night I added the leftover roasted chicken into the chicken water with the usual soup stuff and now comes the fun part. I'll probably make some kind of spicy Southwestern flavored soup with tortillas in it. Hoo boy. |
Bone in chicken breasts
"dsi1" wrote in message ... On Saturday, March 3, 2018 at 10:33:37 PM UTC-10, Ophelia wrote: > > Heh you can't argue with that:) All that is totally unknown to me, but I > can see you enjoy it which is all that matters:) I boiled my chicken yesterday. Last night I added the leftover roasted chicken into the chicken water with the usual soup stuff and now comes the fun part. I'll probably make some kind of spicy Southwestern flavored soup with tortillas in it. Hoo boy. == Hope you enjoy! |
Bone in chicken breasts
On Sunday, March 4, 2018 at 8:56:55 AM UTC-10, cshenk wrote:
> > Same here on looks with some dishes. One of our classics is a sort of > adobo-chicken. Called 'ugly chicken' but it's delicious! It's not > more than water, 3-4TB Goya Adobo seasoning, and chicken parts. Set to > the back of the stove and let it long simmer. Adobo is a very popular dish over here. It's different from mainland adobo because it's Filipino adobo. I've never tried the Goya Adobo seasoning but the next time I see it in the store, I shall grab it with my greedy, ferret-like paws. Thanks. https://www.huffingtonpost.com/2012/...n_1194031.html |
Bone in chicken breasts
Am Sonntag, 4. März 2018 21:19:19 UTC+1 schrieb dsi1:
> On Saturday, March 3, 2018 at 10:09:32 PM UTC-10, sanne wrote: > > > > Dried ginseng works, too. You don't have to soak the small parts, and when > > using thick parts, soak them and use the soaking water (tea), too. > > > > > There were lots of small frozen chickens there too. Thanks! > > > > Ask: If they are for samgyetang, they may already be filled with the > > ingredients - but not mandatorily. > > > > > I have not heard of Koreans fighting fire with fire. > > > > That's why we had samgyetang - it was freezing cold here. > > > > > My wife would order cold noodle soup when that was available. > > > Her mom used to make that soup. That was the darndest thing. > > > > Much better in summer. I agree. > > > > > There would be apples, pears, egg, and a little crushed ice in there. > > > > My husband likes that. Me - not so much. > > > > Bye, Sanne. > > Stuffing a chicken with raw rice seems like a challenge. If you really intend to stuff it: soak the rice thoroughly. And even then, it remains a challenge. Been there, done that. I prefer the rice-in-broth method. > When I cook something new, I've already done it in my mind so I know > exactly what to do. I guess that's my super-power. Same here. > Thanks for the link. You're welcome. > I cold soup is a little strange. You husband was probably raised on that > soup - as was my wife. I guess that's what it takes. Lol! My late mother-in-law was French, born and raised in Algeria - and she hated garlic. My late father-in-law was German. I'm of German heritage, too.. Fortunately, there seems to be a cooking-gene in my family... ;-) Bye, Sanne. |
Bone in chicken breasts
On Sunday, March 4, 2018 at 10:55:51 AM UTC-10, sanne wrote:
> > Lol! > My late mother-in-law was French, born and raised in Algeria - and she > hated garlic. My late father-in-law was German. I'm of German heritage, too. > Fortunately, there seems to be a cooking-gene in my family... ;-) > > Bye, Sanne. I can tell you love to cook. So do I. I'm not so sure about the rest of the mugs in this group. Mostly, they seem to disrespect food. My mother-in-law was Korean so she sort of rebooted my ideas about garlic to a whole 'nother level. If it wasn't for garlic my whole life might have been different. It was the heavy, heady, garlic smell that pointed me in the direction of my wife. At the time we were going to the university, I would sit and chat with a couple of girls. They were both haole of similar appearance so I had a hard time telling them apart. When I was able to move up a little closer, I smelled that smell of garlic oozing out her skin. It was from the kim chee, of course. Not Hawaiian kim chee but Korean kim chee. The real stuff. After that, I knew which was which and the other girl just sort of faded away. Perhaps she didn't even exist at all... |
Bone in chicken breasts
On Friday, March 2, 2018 at 9:27:42 PM UTC-5, Ed Pawlowski wrote:
> On 3/2/2018 7:48 PM, wrote: > > Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. If simmering is required, what would be the minimum time. I don't want to over cook but also don't want to die from food poisoning. So, is bringing to a boil, covering, and turning off the heat enough, or should it be simmered for a time. This is for bone In breasts with the skin still on. I don't care about flavor as I intend to use the meat for cold salads, adding flavors later. Simplicity. Thanks. > > > As long as the meat reaches 169 you are good. Should not take more than > a few minutes once it gets to boil and let it sit in the pot. Thanks to all, as usual, and a special note of thanks to Ed Pawlowski who I tend to believe took note of the use of the word 'simplicity' in my post. I am not a cook and don't pretend to be. I prep food. I eat the same thing 6 days in a row, usually getting 7 meals out of it. I do not typically spice or flavor my foods until after they are cooked. I am aware that over boiling chicken, or as some here believe, boiling chicken period, can make it mushy or watery. But it's a simple way to cook and I don't like the stove in this furnished apartment, it's very inconsistent. I baked a potato one day, took an hour, another time a week early two hours, the same size and weight. I am not much of an oven person although I love oven stuff cooked by other people. I merely want to make the chicken (which I have done many times, and it's never as good as oven cooked, but sometimes is good enough), to use in cold salads. For example, cut up a few slices of poached chicken cold and put on a plate along with cut up oranges and maybe some poached brocoli flowerets. Then in a small bowl I cut up one clove of garlic and mash it with the tines of a fork till it's almost a puree, toss in some yogurt and blend with a bit of cold water and add some dried mint and stir. Toss some cucumbers into the mix. Then pour the mix over the whole plate with the chicken and fruits and veggies. Also some olives around the edges and some sliced avocado with a hunk of toasted flat bread. I add salt and pepper and maybe some cayenne. Ed, one more thing - sorry for going on with it - but I don't have a thermometer, but may get one tomorrow at a nearby store. My question is this: Should the water be brought to a boil first, then the chicken slid in - or should the chicken be put into cold water first and brought to a boil? I always used the second version but have seen the first version mentioned in posts I've googled using 'poached chicken'. Which do you think is best, and if it's not too much trouble, why? I would assume put into already boiling water the chicken spends less time in the water. Just a guess. Also, I wrote that post from a smart phone with a small keyboard. It was a chore and was not well written. Sorry. I hate the smart phone, I use it only for making calls, but had nothing better to do, lying in bed for days on end, and thought I'd use it to post my question. I'm on a real computer now. Thanks again - to all. TJ |
Bone in chicken breasts
On Saturday, March 3, 2018 at 8:23:12 AM UTC-5, Gary wrote:
> wrote: > > > > Can they be safely cooked by bringing to a boil, covering and removing to a back burner for an hour or so. I guess this is called poaching. If simmering is required, what would be the minimum time. I don't want to over cook but also don't want to die from food poisoning. So, is bringing to a boil, covering, and turning off the heat enough, or should it be simmered for a time. This is for bone In breasts with the skin still on. I don't care about flavor as I intend to use the meat for cold salads, adding flavors later. Simplicity. Thanks. > > Howzitgoin there, old pal > > Don't do that, dude. Since you have a stovetop, just slowly cook > in minimal oil until done. Don't use water as that will leach all > the nice chicken flavor out of your meat. If you do use > water/poaching, at least save the water for other uses....all the > nice chicken flavor has been transferred to that water. > > Tiniest bit of oil...very low heat...flip it over once or twice > as you check for doneness. This will give you very flavorful > chicken breast instead of watery chicken breast meat. > > IMO, fresh chicken and water should never meet unless you are > making a broth or stock. Chicken meat is basically tasteless > after cooking in water. > > BTW...don't you live in NC? If so...do you have Farm Fresh > grocery stores there? I think you do. Heads up - chicken quarters > on sale this week for only $0.69lb. Doesn't get any cheaper than > that for chicken. I got me some and plan to cook some today. Thanks for the kind words, Gary. Nice talking with you. Feel like crap, just laid in bed for 8 days or so. No sick. Well, maybe a bit mentally. Lots of dreams, escaping reality for a bit, that's all. I know boiled chicken is basically tasteless, but when I get done with it it's alright. I don't spice and flavor as I cook. I just make stuff, mostly separately, then toss together. For example, tomorrow I am going to make some beans. By themselves in a pot. The light kidney variety. I will bake 2 or 3 large potatoes. Then, in a large fry pan I will saute for 6 to 8 minutes one chopped onion, one green pepper, one jalapeno, and a box or two of shrooms, self sliced. After that is done I add to the mix about two previously chopped up bunches of parsley along with a one pound can of roma tomatoes without much of the juice. The tomatoes will be cut into smaller pieces. Also in the parsley mix I will have 6 cloves of garlic, half slices, the other half mashed and pureed between the tines of a fork. As you can see I do not cook with love. I cook with efficiency. This bean dish will be eaten 6 days in a row. The taters will be baked but cut in half length wise first and buttered with the clarified type, then put back together for an hour or more. Everything is put in the fridge and trotted out each day and slung together and then microwaved. It's easy, it's efficient, and it tastes good. Few would guess everything was made separately. Thanks for your comments. I know you're trying to be helpful as are all here, but I really don't care if the chicken is bland as I will spice it up my own way afterwards. Adios for now, DUDE.................. TJ |
Bone in chicken breasts
dsi1 wrote:
> On Sunday, March 4, 2018 at 8:56:55 AM UTC-10, cshenk wrote: > > > > Same here on looks with some dishes. One of our classics is a sort > > of adobo-chicken. Called 'ugly chicken' but it's delicious! It's > > not more than water, 3-4TB Goya Adobo seasoning, and chicken parts. > > Set to the back of the stove and let it long simmer. > > Adobo is a very popular dish over here. It's different from mainland > adobo because it's Filipino adobo. I've never tried the Goya Adobo > seasoning but the next time I see it in the store, I shall grab it > with my greedy, ferret-like paws. Thanks. > > https://www.huffingtonpost.com/2012/...n_1194031.html Grin, enjoy it! It's a different sort that bears a similar name due to similar ancestry filtered from what was commonly available at that location. Key thing is no vinegar is used. Not that vinegar is bad, but it simply isn't used in this version. Optionally thpugh a squeeze of lemon, lime, or Calamansi would fit in well. |
Bone in chicken breasts
|
Bone in chicken breasts
On Sunday, March 4, 2018 at 10:31:29 AM UTC-10, Ophelia wrote:
> > Hope you enjoy! It was a good soup. Not very spicy but these days, I cook for wimps! https://www.amazon.com/photos/share/...J5ddTerg496Gk3 |
Bone in chicken breasts
"dsi1" wrote in message ... On Sunday, March 4, 2018 at 10:31:29 AM UTC-10, Ophelia wrote: > > Hope you enjoy! It was a good soup. Not very spicy but these days, I cook for wimps! https://www.amazon.com/photos/share/...J5ddTerg496Gk3 == The pic won't open for me:( If you are talking about your family ... careful!!! :) |
Bone in chicken breasts
On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote:
> > == > > The pic won't open for me:( If you are talking about your family ... > careful!!! :) It is odd that the photo won't open for you. Sorry about that. It's a picture of a red soup with chicken, celery, mushroom, tortilla, and other stuff in it. There's a square piece of tortilla in the bowl - beats me how it got in there. Maybe it's a miracle. I have a good idea about what it's supposed to taste like but decided not to go heavy on the heat because I don't need the aggravation from the clan. I am talking about my family but I'm not worried about it. They'll never read this - at least not until I'm dead! Ha ha. |
Bone in chicken breasts
"dsi1" wrote in message ... On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote: > > == > > The pic won't open for me:( If you are talking about your family ... > careful!!! :) It is odd that the photo won't open for you. Sorry about that. It's a picture of a red soup with chicken, celery, mushroom, tortilla, and other stuff in it. There's a square piece of tortilla in the bowl - beats me how it got in there. Maybe it's a miracle. I have a good idea about what it's supposed to taste like but decided not to go heavy on the heat because I don't need the aggravation from the clan. I am talking about my family but I'm not worried about it. They'll never read this - at least not until I'm dead! Ha ha. == Hmmm ... I am with your family when you are talking about that heat in the soup!!! How much to keep me quiet?? Hmmmm??? ;p |
Bone in chicken breasts
On Monday, March 5, 2018 at 9:18:25 AM UTC-10, Ophelia wrote:
> > Hmmm ... I am with your family when you are talking about that heat in the > soup!!! > > How much to keep me quiet?? Hmmmm??? ;p Ha ha.* Good one! *Nervous laugh. |
Bone in chicken breasts
"dsi1" wrote in message ... On Monday, March 5, 2018 at 9:18:25 AM UTC-10, Ophelia wrote: > > Hmmm ... I am with your family when you are talking about that heat in the > soup!!! > > How much to keep me quiet?? Hmmmm??? ;p Ha ha.* Good one! *Nervous laugh. == Muahahahahhaaha |
Bone in chicken breasts
On Mon, 5 Mar 2018 11:46:17 -0800 (PST), dsi1 >
wrote: >On Monday, March 5, 2018 at 9:18:25 AM UTC-10, Ophelia wrote: >> >> Hmmm ... I am with your family when you are talking about that heat in the >> soup!!! >> >> How much to keep me quiet?? Hmmmm??? ;p > >Ha ha.* Good one! >*Nervous laugh. Shadup before Ophelia makes you wear a kilt instead of your grass skirt. |
| All times are GMT +1. The time now is 03:48 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter