A question about a question
 

"dsi1" wrote in message
...

On Sunday, July 22, 2018 at 10:17:22 AM UTC-10, Sheldon wrote:
>
> Wrap each seasoned breast tightly in a double layer of plastic wrap,
> then poach. The chicken won't lose its flavor to the poaching
> water... you need to decide if you're making chicken broth or
> flavorless poached titty... do NOT boil or you'll get tough titty,
> 170ºF water is perfect, no higher.

I've done the low temperature poach but doesn't make a difference. It still
comes out with a imperfect texture. Flavorless poached titty is fine with me
as long as it's tender beyond all reason. Such is the nature of cold ginger
chicken. I mostly want to taste the sauce, the chicken is just a platform
for the sauce.

https://www.amazon.com/photos/share/...2N85By5l1VRsmQ

==

Sous vide?

A question about a question
 

"ImStillMags" wrote in message
...

On Sunday, July 22, 2018 at 3:03:15 PM UTC-7, Dave Smith wrote:
> On 2018-07-22 5:53 PM, ImStillMags wrote:
> > On Friday, July 20, 2018 at 6:58:14 PM UTC-7,
> > wrote:
> >> I use the chicken for all kinds of stuff I throw
> >> together from an occasional sandwich to a salad, and it's always
> >> good, even simmered, but I noticed the poached version was softer
> >> and less assaulted I guess which made it really good for a
> >> sandwich. Anyway, thanks for reading.
> >
> > sous vide makes chicken people rave about.
>
>
> I have never had anything done sous vide. My wife tried a sous vide lamb
> shank in a restaurant and was disappointed. About a year later we were
> in the same restaurant and she tried it again, forgetting that she had
> not liked it the first time. She liked it even less the second time.

I have no idea what that restaurant served. Maybe she didn't like the
seasonings the restaurant used. Sous vide chicken breasts keep the chicken
super moist tender and flavorful. Chicken breasts can turn to dust even
poached. Sous vide prevents that.

https://www.seriouseats.com/2015/07/...en-breast.html

==

+1

A question about a question
 

wrote in message
...

On Sunday, July 22, 2018 at 5:53:39 PM UTC-4, ImStillMags wrote:

> sous vide makes chicken people rave about.


I googled sous vide poached chicken breast and found it interesting. It was
similar to the method suggested by Sheldon. I didn't read the whole thing,
not yet - but it involved putting the breast in a vacuum sealed bag and
cooking for an hour at a pretty low temp. They used centigrade, 64 I think,
so now I'll have to google up the centigrade to fahrenheit ratio. Does the
work ever end???????

==

lol I always sous vide a batch at a time. Yesterday it was steaks, next I
think it will be chicken:))

A question about a question
 

wrote in message
...

On Sunday, July 22, 2018 at 4:07:39 AM UTC-4, Ophelia wrote:

> I wonder if the chicken breast the chef was cooking was very small or thin
> cut.
> Maybe that would explain why his were cooked properly with his method.


I agree that is likely, but he should have mentioned it, the exact thickness
or weight, especially after a number of people questioned his technique.
The conflicting suggestions were annoying but also worth a laugh. Thanks.

==

Yes, it should have been mentioned! It does make a difference:))

A question about a question
 

wrote in message
...

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


Thanks, I'll use your link and see what he says. I just bought a pound of
cod and am intended to poach that as well. I don't care for recipes, I'm
just looking for simplicity. As I said yesterday, I'm a prepper, not a
cook - I sling stuff together. Poaching stuff is good for that, a clean
slate. I figure a few chunks of cod in a salad might not be a bad thing.
I'll check that out as well. Thanks.

==

My husband is a prepper but I am the cook <g>

I always dredge cod in flour and fry it <g>

A question about a question
 

On Mon, 23 Jul 2018 16:33:30 +0100, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Sunday, July 22, 2018 at 10:17:22 AM UTC-10, Sheldon wrote:
>>
>> Wrap each seasoned breast tightly in a double layer of plastic wrap,
>> then poach. The chicken won't lose its flavor to the poaching
>> water... you need to decide if you're making chicken broth or
>> flavorless poached titty... do NOT boil or you'll get tough titty,
>> 170ºF water is perfect, no higher.
>
>I've done the low temperature poach but doesn't make a difference. It still
>comes out with a imperfect texture. Flavorless poached titty is fine with me
>as long as it's tender beyond all reason. Such is the nature of cold ginger
>chicken. I mostly want to taste the sauce, the chicken is just a platform
>for the sauce.
>
>https://www.amazon.com/photos/share/...2N85By5l1VRsmQ
>
>==
>
>Sous vide?

For more tender chicken velvetize.

A question about a question
 

On Monday, July 23, 2018 at 12:25:12 AM UTC-10, Cindy Hamilton wrote:
>
> Preparation of this dish could be simplified by substituting Wonder Bread
> for the chicken. ;) Cut the crusts off for "tender beyond all reason".
>
> Cindy Hamilton

"Tender beyond reason" is simply something to shoot for when poaching chicken. For poached chicken, I got the bar set awfully high.

A question about a question
 

On Monday, July 23, 2018 at 5:33:42 AM UTC-10, Ophelia wrote:
>
> Sous vide?

I have cooked chicken sous vide and it makes it possible to cook the perfect fried chicken. I typically won't cook chicken breasts but there's a bunch of the stuff in the freezer that needs to be used up. I'll have to try chicken breast sous vide and will let you know how it turns out. Thanks.

A question about a question
 

On Mon, 23 Jul 2018 10:41:51 -0700 (PDT), dsi1 >
wrote:

>On Monday, July 23, 2018 at 12:25:12 AM UTC-10, Cindy Hamilton wrote:
>>
>> Preparation of this dish could be simplified by substituting Wonder Bread
>> for the chicken. ;) Cut the crusts off for "tender beyond all reason".
>>
>> Cindy Hamilton
>
>"Tender beyond reason" is simply something to shoot for when poaching chicken. For poached chicken, I got the bar set awfully high.

Try this ancient method. I learned this years ago from The Frug... I
very often poach diced chicken breasts in Chinese style soups, very
good in egg drop.
https://www.nytimes.com/2014/10/29/d...ard-sauce.html

A question about a question
 

"dsi1" wrote in message
...

On Monday, July 23, 2018 at 5:33:42 AM UTC-10, Ophelia wrote:
>
> Sous vide?

I have cooked chicken sous vide and it makes it possible to cook the perfect
fried chicken. I typically won't cook chicken breasts but there's a bunch of
the stuff in the freezer that needs to be used up. I'll have to try chicken
breast sous vide and will let you know how it turns out. Thanks.

===

After a lot of experiments I tend to undercook my chicken and then fry it.
I mean undercook it sous vide of course:)

A question about a question
 

On Monday, July 23, 2018 at 8:48:22 AM UTC-10, Sheldon wrote:
>
> Try this ancient method. I learned this years ago from The Frug... I
> very often poach diced chicken breasts in Chinese style soups, very
> good in egg drop.
> https://www.nytimes.com/2014/10/29/d...ard-sauce.html

I don't have any problem with frying chicken. I do use this technique when stir frying. I make a great lemongrass chicken this way.

A question about a question
 

On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:

> My husband is a prepper but I am the cook <g>
>
> I always dredge cod in flour and fry it <g>


Somewhere along the way I lost my ability to wing it with certain things. I remember making fish no problem as a kid, just dredging it in flour, no eggs or anything else, and then frying it in butter. It was always good. My obsession with poaching things comes from liking the simplicity of it, but also because I was sucked in when one of the times trying the poach method the chicken came out so tender that I could cut it ultra thin almost deli style for sandwiches. I was impressed but can't remember which method I used. I poached some fish today, first time ever. The site I went to said fish only needs to be 145 degrees in the center, or even less, so I was not too worried. I put some water to a boil then let it cool down till the thermometer was right around 145, "low" on my stove dial, then dropped the fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It seemed a bit below the desired temp, so I let it go for another 15 minutes. I will use it cold in salads for the next 3 or 4 days. I still think stove dials should give the temperature, not just be marked from low to high. I want everything done for me, I guess that's my problem.

A question about a question
 

On Monday, July 23, 2018 at 9:03:22 AM UTC-10, Ophelia wrote:
>
> After a lot of experiments I tend to undercook my chicken and then fry it.
> I mean undercook it sous vide of course:)

You got that right. Sous vide allows you to make fried chicken perfectly without the chance of over/under cooking. It's simply brilliant!

A question about a question
 

"dsi1" wrote in message
...

On Monday, July 23, 2018 at 9:03:22 AM UTC-10, Ophelia wrote:
>
> After a lot of experiments I tend to undercook my chicken and then fry it.
> I mean undercook it sous vide of course:)

You got that right. Sous vide allows you to make fried chicken perfectly
without the chance of over/under cooking. It's simply brilliant!

==

It works for me:))

A question about a question
 

On Sunday, July 22, 2018 at 10:46:44 PM UTC-4, Ed Pawlowski wrote:

> > The last time I had to convert something from Fahrenheit to Celsius, I
> > took a day off work.


> Google is fastest to look it up. 147.2


Thanks. I use the google search bar for lots of stuff including spelling. Could have used it to get the fahrenheit reading but was too lazy and rushed at the time. What a combination - lazy and rushed - it's like being dead and having insomnia at the same time.

A question about a question
 

On Monday, July 23, 2018 at 3:24:00 PM UTC-4, wrote:
> On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:
>
> > My husband is a prepper but I am the cook <g>
> >
> > I always dredge cod in flour and fry it <g>
>
>
> Somewhere along the way I lost my ability to wing it with certain things. I remember making fish no problem as a kid, just dredging it in flour, no eggs or anything else, and then frying it in butter. It was always good. My obsession with poaching things comes from liking the simplicity of it, but also because I was sucked in when one of the times trying the poach method the chicken came out so tender that I could cut it ultra thin almost deli style for sandwiches. I was impressed but can't remember which method I used. I poached some fish today, first time ever. The site I went to said fish only needs to be 145 degrees in the center, or even less, so I was not too worried. I put some water to a boil then let it cool down till the thermometer was right around 145, "low" on my stove dial, then dropped the fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It seemed a bit below the desired temp, so I let it go for another 15 minutes. I will use it cold in salads for the next 3 or 4 days. I still think stove dials should give the temperature, not just be marked from low to high. I want everything done for me, I guess that's my problem.

Assuming a standard electric coil stovetop:

The temperature of the burner is considerably hotter than the temperature
of the water. There's no way for your stove to know how hot the contents
of the pot are.

I've got an induction hot plate the you can set to a specific temperature,
selected from a preset range of temperatures that the manufacturer thought
would be useful.

Cindy Hamilton

A question about a question
 

wrote in message
...

On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:

> My husband is a prepper but I am the cook <g>
>

Somewhere along the way I lost my ability to wing it with certain things. I
remember making fish no problem as a kid, just dredging it in flour, no eggs
or anything else, and then frying it in butter. It was always good. My
obsession with poaching things comes from liking the simplicity of it, but
also because I was sucked in when one of the times trying the poach method
the chicken came out so tender that I could cut it ultra thin almost deli
style for sandwiches. I was impressed but can't remember which method I
used. I poached some fish today, first time ever. The site I went to said
fish only needs to be 145 degrees in the center, or even less, so I was not
too worried. I put some water to a boil then let it cool down till the
thermometer was right around 145, "low" on my stove dial, then dropped the
fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It
seemed a bit below the desired temp, so I let it go for another 15 minutes.
I will use it cold in salads for the next 3 or 4 days. I still think stove
dials should give the temperature, not just be marked from low to high. I
want everything done for me, I guess that's my problem.

======

I guess so:( As I said, my husband is a prepper but *I* am the cook. I
suppose that is what makes the difference :( I can see that in the aftermath
of an Event cooking something you have caught or gathered when/while it was
available, that might then go 'off' if not all of it is used quickly, and
then using it up over several days, could make best use of the resource and
conserve fuel, etc. but unless you are doing it now in order to practise
skills and procedures for those situations, why are you doing it when those
resources are not in short supply?

Stove dials cannot give the temperature to which they will raise things
because they don't have an automatic cut-off and have no way to know what
you are cooking so they have no way to know when what you are cooking will
reach any required temperature. Ovens can set a temperature for the oven to
reach and the instructions can then advise how long it will take differing
types of food to reach that temperature, but most don't yet have the
technology to make everything totally automatic. ;-)

A question about a question
 

On Monday, July 23, 2018 at 4:23:06 PM UTC-4, Cindy Hamilton wrote:
> On Monday, July 23, 2018 at 3:24:00 PM UTC-4, wrote:
> > On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:
> >
> > > My husband is a prepper but I am the cook <g>
> > >
> > > I always dredge cod in flour and fry it <g>
> >
> >
> > Somewhere along the way I lost my ability to wing it with certain things. I remember making fish no problem as a kid, just dredging it in flour, no eggs or anything else, and then frying it in butter. It was always good.. My obsession with poaching things comes from liking the simplicity of it, but also because I was sucked in when one of the times trying the poach method the chicken came out so tender that I could cut it ultra thin almost deli style for sandwiches. I was impressed but can't remember which method I used. I poached some fish today, first time ever. The site I went to said fish only needs to be 145 degrees in the center, or even less, so I was not too worried. I put some water to a boil then let it cool down till the thermometer was right around 145, "low" on my stove dial, then dropped the fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It seemed a bit below the desired temp, so I let it go for another 15 minutes.. I will use it cold in salads for the next 3 or 4 days. I still think stove dials should give the temperature, not just be marked from low to high. I want everything done for me, I guess that's my problem.
>
> Assuming a standard electric coil stovetop:
>
> The temperature of the burner is considerably hotter than the temperature
> of the water. There's no way for your stove to know how hot the contents
> of the pot are.
>
> I've got an induction hot plate the you can set to a specific temperature,
> selected from a preset range of temperatures that the manufacturer thought
> would be useful.
>
> Cindy Hamilton


Thanks. I wasn't shooting for perfection, just a bit miffed at instructions sometimes calling for water at a certain temperature. Well, I sort of figured out through trial and error that with my pot the water comes to about 140 degrees when the dial is set at 'low'. But of course putting a lid on the pot ups the temp considerably. I think I'm making too big a deal out of this. I suspect the temperature guidelines as set by the government are a bit higher than needed to ensure safety. Going to various cooking sites is like shopping, something I am not comfortable with unless I know what I'm buying, in which case it's not shopping in the true nerve-shredding definition. Anyway, I'm making too big a deal of this, I think. I poached some fish today and it came out nicely. But of course fish can be eaten raw so I too stressed about meeting temperature guidelines, not as with chicken. I keep hearing the internal temp of a poached chicken breast should be 165, but have gone to sites where some people swear that 140 is ok. Anyway, I think I've beaten this topic to death but do appreciate all the responses as always.

Oh, I do have one more question to further complicate matters I thought I'd just resolved. What a masochist! For some reason I prefer poaching with a lid on the pot. But the water temp goes up when a lid is on. I wonder what percentage the temp goes up when a lid is placed on the pot. The last time I poached I took the water temp up to 165 with the chicken already in the water, then put the dial to low and stuck a lid on the pot and let it go for half an hour. I'm not going to be the one to conduct the experiment, but I'll bet a person eating even raw chicken is not guaranteed to get sick. So I suspect the temp guidelines are a bit higher than they need to be. Thanks again.

A question about a question
 

On Monday, July 23, 2018 at 5:01:11 PM UTC-4, Ophelia wrote:
> wrote in message
> ...
>
> On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:
>
> > My husband is a prepper but I am the cook <g>
> >
>
> Somewhere along the way I lost my ability to wing it with certain things. I
> remember making fish no problem as a kid, just dredging it in flour, no eggs
> or anything else, and then frying it in butter. It was always good. My
> obsession with poaching things comes from liking the simplicity of it, but
> also because I was sucked in when one of the times trying the poach method
> the chicken came out so tender that I could cut it ultra thin almost deli
> style for sandwiches. I was impressed but can't remember which method I
> used. I poached some fish today, first time ever. The site I went to said
> fish only needs to be 145 degrees in the center, or even less, so I was not
> too worried. I put some water to a boil then let it cool down till the
> thermometer was right around 145, "low" on my stove dial, then dropped the
> fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It
> seemed a bit below the desired temp, so I let it go for another 15 minutes.
> I will use it cold in salads for the next 3 or 4 days. I still think stove
> dials should give the temperature, not just be marked from low to high. I
> want everything done for me, I guess that's my problem.
>
> ======
>
> I guess so:( As I said, my husband is a prepper but *I* am the cook. I
> suppose that is what makes the difference :( I can see that in the aftermath
> of an Event cooking something you have caught or gathered when/while it was
> available, that might then go 'off' if not all of it is used quickly, and
> then using it up over several days, could make best use of the resource and
> conserve fuel, etc. but unless you are doing it now in order to practise
> skills and procedures for those situations, why are you doing it when those
> resources are not in short supply?
>
> Stove dials cannot give the temperature to which they will raise things
> because they don't have an automatic cut-off and have no way to know what
> you are cooking so they have no way to know when what you are cooking will
> reach any required temperature. Ovens can set a temperature for the oven to
> reach and the instructions can then advise how long it will take differing
> types of food to reach that temperature, but most don't yet have the
> technology to make everything totally automatic. ;-)


Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich." I got into the prep system for expediency. I think it's healthy too. I don't mind eating the same thing 6 days in a row. Plus it's not exactly the same every day, things can be switched up. Also, to be totally honest, I doubt I'll ever change because I am not a fan of change, at least not being an active purposeful part of it. I think change is great once it's over. I think all change is good in the long run. But to be honest I am set in my ways and not ashamed to admit it. I do occasionally break down and cook something.. Made a hamburger last week. Loved it. But that's a treat, a break from the norm. Once again, I am not against change - I'm all for it - once it's over. I must admit though that of all the changes in my life I was not once actively involved in making them happen. In a way I am proud of this. Or I'm good at pretending to be proud, I don't know for certain. Thanks for your comments.

A question about a question
 

On 7/23/2018 11:12 PM, wrote:
>
>
> Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."

I always admired your attitude towards life. Not many people can be
that honest.

A question about a question
 

On Monday, July 23, 2018 at 11:24:44 PM UTC-4, Ed Pawlowski wrote:
> On 7/23/2018 11:12 PM, wrote:
> >
> >
> > Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."
>
> I always admired your attitude towards life. Not many people can be
> that honest.


Thanks, I love hearing that. I also love getting away from talking about food directly, just sort of veering off into other things without forcing it, not doing it purposely to get on people's nerves - and I have a feeling you enjoy that too from time to time. Thanks for your compliment. Now, rambling on, I don't want to get too big headed, but yes, it is true, I value honesty above everything. I even believe that lying is the worst crime there is, even worse than murder. Lying is the root of all crime, the worst kind of crime. And to be totally honest, while I consider myself the most honest person I have ever met, I acknowledge I could have chosen that route because lying is such a chore, one I knew I'd never be good at no matter how much I worked at it. So to be honest it's possible I arrived at being honest merely because lying is too much work.

Thanks again.............

A question about a question
 

On Monday, July 23, 2018 at 11:04:26 PM UTC-4, wrote:
> On Monday, July 23, 2018 at 4:23:06 PM UTC-4, Cindy Hamilton wrote:
> > On Monday, July 23, 2018 at 3:24:00 PM UTC-4, wrote:
> > > On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:
> > >
> > > > My husband is a prepper but I am the cook <g>
> > > >
> > > > I always dredge cod in flour and fry it <g>
> > >
> > >
> > > Somewhere along the way I lost my ability to wing it with certain things. I remember making fish no problem as a kid, just dredging it in flour, no eggs or anything else, and then frying it in butter. It was always good. My obsession with poaching things comes from liking the simplicity of it, but also because I was sucked in when one of the times trying the poach method the chicken came out so tender that I could cut it ultra thin almost deli style for sandwiches. I was impressed but can't remember which method I used. I poached some fish today, first time ever. The site I went to said fish only needs to be 145 degrees in the center, or even less, so I was not too worried. I put some water to a boil then let it cool down till the thermometer was right around 145, "low" on my stove dial, then dropped the fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It seemed a bit below the desired temp, so I let it go for another 15 minutes. I will use it cold in salads for the next 3 or 4 days. I still think stove dials should give the temperature, not just be marked from low to high. I want everything done for me, I guess that's my problem.
> >
> > Assuming a standard electric coil stovetop:
> >
> > The temperature of the burner is considerably hotter than the temperature
> > of the water. There's no way for your stove to know how hot the contents
> > of the pot are.
> >
> > I've got an induction hot plate the you can set to a specific temperature,
> > selected from a preset range of temperatures that the manufacturer thought
> > would be useful.
> >
> > Cindy Hamilton
>
>
> Thanks. I wasn't shooting for perfection, just a bit miffed at instructions sometimes calling for water at a certain temperature. Well, I sort of figured out through trial and error that with my pot the water comes to about 140 degrees when the dial is set at 'low'. But of course putting a lid on the pot ups the temp considerably. I think I'm making too big a deal out of this. I suspect the temperature guidelines as set by the government are a bit higher than needed to ensure safety. Going to various cooking sites is like shopping, something I am not comfortable with unless I know what I'm buying, in which case it's not shopping in the true nerve-shredding definition. Anyway, I'm making too big a deal of this, I think. I poached some fish today and it came out nicely. But of course fish can be eaten raw so I too stressed about meeting temperature guidelines, not as with chicken. I keep hearing the internal temp of a poached chicken breast should be 165, but have gone to sites where some people swear that 140 is ok. Anyway, I think I've beaten this topic to death but do appreciate all the responses as always.
>
> Oh, I do have one more question to further complicate matters I thought I'd just resolved. What a masochist! For some reason I prefer poaching with a lid on the pot. But the water temp goes up when a lid is on. I wonder what percentage the temp goes up when a lid is placed on the pot. The last time I poached I took the water temp up to 165 with the chicken already in the water, then put the dial to low and stuck a lid on the pot and let it go for half an hour. I'm not going to be the one to conduct the experiment, but I'll bet a person eating even raw chicken is not guaranteed to get sick. So I suspect the temp guidelines are a bit higher than they need to be. Thanks again.

Try this;

<https://www.amazon.com/Polder-362-90-Digital-Oven-Thermometer/dp/B0000CF5MT/>

You can clip the probe to the pot. Don't immerse the junction between the
probe and the wire.

Cindy Hamilton

A question about a question
 

On Monday, July 23, 2018 at 11:12:13 PM UTC-4, wrote:
> On Monday, July 23, 2018 at 5:01:11 PM UTC-4, Ophelia wrote:
> > wrote in message
> > ...
> >
> > On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:
> >
> > > My husband is a prepper but I am the cook <g>
> > >
> >
> > Somewhere along the way I lost my ability to wing it with certain things. I
> > remember making fish no problem as a kid, just dredging it in flour, no eggs
> > or anything else, and then frying it in butter. It was always good. My
> > obsession with poaching things comes from liking the simplicity of it, but
> > also because I was sucked in when one of the times trying the poach method
> > the chicken came out so tender that I could cut it ultra thin almost deli
> > style for sandwiches. I was impressed but can't remember which method I
> > used. I poached some fish today, first time ever. The site I went to said
> > fish only needs to be 145 degrees in the center, or even less, so I was not
> > too worried. I put some water to a boil then let it cool down till the
> > thermometer was right around 145, "low" on my stove dial, then dropped the
> > fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It
> > seemed a bit below the desired temp, so I let it go for another 15 minutes.
> > I will use it cold in salads for the next 3 or 4 days. I still think stove
> > dials should give the temperature, not just be marked from low to high. I
> > want everything done for me, I guess that's my problem.
> >
> > ======
> >
> > I guess so:( As I said, my husband is a prepper but *I* am the cook. I
> > suppose that is what makes the difference :( I can see that in the aftermath
> > of an Event cooking something you have caught or gathered when/while it was
> > available, that might then go 'off' if not all of it is used quickly, and
> > then using it up over several days, could make best use of the resource and
> > conserve fuel, etc. but unless you are doing it now in order to practise
> > skills and procedures for those situations, why are you doing it when those
> > resources are not in short supply?
> >
> > Stove dials cannot give the temperature to which they will raise things
> > because they don't have an automatic cut-off and have no way to know what
> > you are cooking so they have no way to know when what you are cooking will
> > reach any required temperature. Ovens can set a temperature for the oven to
> > reach and the instructions can then advise how long it will take differing
> > types of food to reach that temperature, but most don't yet have the
> > technology to make everything totally automatic. ;-)
>
>
> Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."

Whatever works for you. I get paid to solve little puzzles all day long.
It hardly seems like work.

Cindy Hamilton

A question about a question
 

wrote:

> On Monday, July 23, 2018 at 11:24:44 PM UTC-4, Ed Pawlowski wrote:
> > On 7/23/2018 11:12 PM, wrote:
> > >
> > >
> > > Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."
> >
> > I always admired your attitude towards life. Not many people can be
> > that honest.
>
>
> Thanks, I love hearing that. I also love getting away from talking about food directly, just sort of veering off into other things without forcing it, not doing it purposely to get on people's nerves - and I have a feeling you enjoy that too from time to time. Thanks for your compliment. Now, rambling on, I don't want to get too big headed, but yes, it is true, I value honesty above everything. I even believe that lying is the worst crime there is, even worse than murder. Lying is the root of all crime, the worst kind of crime. And to be totally honest, while I consider myself the most honest person I have ever met, I acknowledge I could have chosen that route because lying is such a chore, one I knew I'd never be good at no matter how much I worked at it. So to be honest it's possible I arrived at being honest merely because lying is too much work.
>
> Thanks again.............


Yep...as someone once said (maybe it was Judge Judy?), "Always tell the truth - that way you don't have to spend time deciding which story to tell..."


--
Best
Greg

A question about a question
 

"GM" > wrote in message
...
wrote:

> On Monday, July 23, 2018 at 11:24:44 PM UTC-4, Ed Pawlowski wrote:
> > On 7/23/2018 11:12 PM, wrote:
> > >
> > >
> > > Cooking is a pain. I don't like smoking up my apartment and greasing
> > > up the place. Also not a big fan of cleaning a bunch of pots and
> > > pans. I am satisfied with the prepping method. I developed it over
> > > the years while driving a cab for what passed as a living (33 years) -
> > > just working for the weekend. Always knew we don't get rich through
> > > working. My motto: "No matter how much money you make, if you have
> > > to work you're not rich."
> >
> > I always admired your attitude towards life. Not many people can be
> > that honest.
>
>
> Thanks, I love hearing that. I also love getting away from talking about
> food directly, just sort of veering off into other things without forcing
> it, not doing it purposely to get on people's nerves - and I have a
> feeling you enjoy that too from time to time. Thanks for your compliment.
> Now, rambling on, I don't want to get too big headed, but yes, it is true,
> I value honesty above everything. I even believe that lying is the worst
> crime there is, even worse than murder. Lying is the root of all crime,
> the worst kind of crime. And to be totally honest, while I consider
> myself the most honest person I have ever met, I acknowledge I could have
> chosen that route because lying is such a chore, one I knew I'd never be
> good at no matter how much I worked at it. So to be honest it's possible
> I arrived at being honest merely because lying is too much work.
>
> Thanks again.............


Yep...as someone once said (maybe it was Judge Judy?), "Always tell the
truth - that way you don't have to spend time deciding which story to
tell..."


--
Best
Greg


=======

She always says..."If you tell the truth, you don't have to have a good
memory."

Cheri

A question about a question
 

wrote in message
...

On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:

> My husband is a prepper but I am the cook <g>
>
> I always dredge cod in flour and fry it <g>


Somewhere along the way I lost my ability to wing it with certain things. I
remember making fish no problem as a kid, just dredging it in flour, no eggs
or anything else, and then frying it in butter. It was always good. My
obsession with poaching things comes from liking the simplicity of it, but
also because I was sucked in when one of the times trying the poach method
the chicken came out so tender that I could cut it ultra thin almost deli
style for sandwiches. I was impressed but can't remember which method I
used. I poached some fish today, first time ever. The site I went to said
fish only needs to be 145 degrees in the center, or even less, so I was not
too worried. I put some water to a boil then let it cool down till the
thermometer was right around 145, "low" on my stove dial, then dropped the
fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It
seemed a bit below the desired temp, so I let it go for another 15 minutes.
I will use it cold in salads for the next 3 or 4 days. I still think stove
dials should give the temperature, not just be marked from low to high. I
want everything done for me, I guess that's my problem.

==

I might be wrong because I haven't seen your recipe, but if you drop your
fish in when the water is at the exact temp you want, surely it will cool it
down. Doesn't it all have to be at that temp?

A question about a question
 

wrote in message
...

On Monday, July 23, 2018 at 5:01:11 PM UTC-4, Ophelia wrote:
> wrote in message
> ...
>
> On Monday, July 23, 2018 at 12:00:47 PM UTC-4, Ophelia wrote:
>
> > My husband is a prepper but I am the cook <g>
> >
>
> Somewhere along the way I lost my ability to wing it with certain things.
> I
> remember making fish no problem as a kid, just dredging it in flour, no
> eggs
> or anything else, and then frying it in butter. It was always good. My
> obsession with poaching things comes from liking the simplicity of it, but
> also because I was sucked in when one of the times trying the poach method
> the chicken came out so tender that I could cut it ultra thin almost deli
> style for sandwiches. I was impressed but can't remember which method I
> used. I poached some fish today, first time ever. The site I went to
> said
> fish only needs to be 145 degrees in the center, or even less, so I was
> not
> too worried. I put some water to a boil then let it cool down till the
> thermometer was right around 145, "low" on my stove dial, then dropped the
> fish in (cod fillets), put a lid on it and let it sit for 15 minutes. It
> seemed a bit below the desired temp, so I let it go for another 15
> minutes.
> I will use it cold in salads for the next 3 or 4 days. I still think
> stove
> dials should give the temperature, not just be marked from low to high. I
> want everything done for me, I guess that's my problem.
>
> ======
>
> I guess so:( As I said, my husband is a prepper but *I* am the cook. I
> suppose that is what makes the difference :( I can see that in the
> aftermath
> of an Event cooking something you have caught or gathered when/while it
> was
> available, that might then go 'off' if not all of it is used quickly, and
> then using it up over several days, could make best use of the resource
> and
> conserve fuel, etc. but unless you are doing it now in order to practise
> skills and procedures for those situations, why are you doing it when
> those
> resources are not in short supply?
>
> Stove dials cannot give the temperature to which they will raise things
> because they don't have an automatic cut-off and have no way to know what
> you are cooking so they have no way to know when what you are cooking will
> reach any required temperature. Ovens can set a temperature for the oven
> to
> reach and the instructions can then advise how long it will take differing
> types of food to reach that temperature, but most don't yet have the
> technology to make everything totally automatic. ;-)


Cooking is a pain. I don't like smoking up my apartment and greasing up the
place. Also not a big fan of cleaning a bunch of pots and pans. I am
satisfied with the prepping method. I developed it over the years while
driving a cab for what passed as a living (33 years) - just working for the
weekend. Always knew we don't get rich through working. My motto: "No
matter how much money you make, if you have to work you're not rich." I got
into the prep system for expediency. I think it's healthy too. I don't
mind eating the same thing 6 days in a row. Plus it's not exactly the same
every day, things can be switched up. Also, to be totally honest, I doubt
I'll ever change because I am not a fan of change, at least not being an
active purposeful part of it. I think change is great once it's over. I
think all change is good in the long run. But to be honest I am set in my
ways and not ashamed to admit it. I do occasionally break down and cook
something. Made a hamburger last week. Loved it. But that's a treat, a
break from the norm. Once again, I am not against change - I'm all for it -
once it's over. I must admit though that of all the changes in my life I
was not once actively involved in making them happen. In a way I am proud
of this. Or I'm good at pretending to be proud, I don't know for certain.
Thanks for your comments.

==

Hey, if you are happy with the way you are doing things ... that is all that
matters:))

A question about a question
 

On Tue, 24 Jul 2018 04:31:35 -0700 (PDT), GM
> wrote:

wrote:
>
>> On Monday, July 23, 2018 at 11:24:44 PM UTC-4, Ed Pawlowski wrote:
>> > On 7/23/2018 11:12 PM, wrote:
>> > >
>> > >
>> > > Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."
>> >
>> > I always admired your attitude towards life. Not many people can be
>> > that honest.
>>
>>
>> Thanks, I love hearing that. I also love getting away from talking about food directly, just sort of veering off into other things without forcing it, not doing it purposely to get on people's nerves - and I have a feeling you enjoy that too from time to time. Thanks for your compliment. Now, rambling on, I don't want to get too big headed, but yes, it is true, I value honesty above everything. I even believe that lying is the worst crime there is, even worse than murder. Lying is the root of all crime, the worst kind of crime. And to be totally honest, while I consider myself the most honest person I have ever met, I acknowledge I could have chosen that route because lying is such a chore, one I knew I'd never be good at no matter how much I worked at it. So to be honest it's possible I arrived at being honest merely because lying is too much work.
>>
>> Thanks again.............
>
>
>Yep...as someone once said (maybe it was Judge Judy?), "Always tell the truth - that way you don't have to spend time deciding which story to tell..."


Judge Judy said "Tell the truth and you won't need to have a good
memory".

A question about a question
 

On Monday, July 23, 2018 at 10:33:42 AM UTC-5, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, July 22, 2018 at 10:17:22 AM UTC-10, Sheldon wrote:
> >
> > Wrap each seasoned breast tightly in a double layer of plastic wrap,
> > then poach. The chicken won't lose its flavor to the poaching
> > water... you need to decide if you're making chicken broth or
> > flavorless poached titty... do NOT boil or you'll get tough titty,
> > 170ºF water is perfect, no higher.
>
> I've done the low temperature poach but doesn't make a difference. It still
> comes out with a imperfect texture. Flavorless poached titty is fine with me
> as long as it's tender beyond all reason. Such is the nature of cold ginger
> chicken. I mostly want to taste the sauce, the chicken is just a platform
> for the sauce.
>
> https://www.amazon.com/photos/share/...2N85By5l1VRsmQ
>
> ==
>
> Sous vide?

Exactly! White meat chicken breasts take so many flavors well because they are basically flavorless themselves. They are like blank culinary canvass waiting for flavor paint!

John Kuthe...

A question about a question
 

On Tue, 24 Jul 2018 09:52:04 -0700 (PDT), John Kuthe
> wrote:

>On Monday, July 23, 2018 at 10:33:42 AM UTC-5, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Sunday, July 22, 2018 at 10:17:22 AM UTC-10, Sheldon wrote:
>> >
>> > Wrap each seasoned breast tightly in a double layer of plastic wrap,
>> > then poach. The chicken won't lose its flavor to the poaching
>> > water... you need to decide if you're making chicken broth or
>> > flavorless poached titty... do NOT boil or you'll get tough titty,
>> > 170ºF water is perfect, no higher.
>>
>> I've done the low temperature poach but doesn't make a difference. It still
>> comes out with a imperfect texture. Flavorless poached titty is fine with me
>> as long as it's tender beyond all reason. Such is the nature of cold ginger
>> chicken. I mostly want to taste the sauce, the chicken is just a platform
>> for the sauce.
>>
>> https://www.amazon.com/photos/share/...2N85By5l1VRsmQ
>>
>> ==
>>
>> Sous vide?
>
>Exactly! White meat chicken breasts take so many flavors well because they are basically flavorless themselves. They are like blank culinary canvass waiting for flavor paint!

An excellent choice for demonstrating one's cullinary apptitude. There
are many foods that haven't much flavor of their own, especially
seafood. That's why there are seasonings/spices/flavorings... most of
yoose would hate bacon if not for the smoky flavoring. Many foods are
chosen for their unique texture, like chicken breast.

A question about a question
 

A question about a question
 

On Tue, 24 Jul 2018 15:10:11 -0400, Gary > wrote:

wrote:
>>
>> Judge Judy said "Tell the truth and you won't need to have a good
>> memory".
>
>Watching Judge Judy is no better than watching Jerry Springer and
>all the other daytime talk shows.

I watched a bit yesterday. I don't like her.

A question about a question
 

On Tue, 24 Jul 2018 13:35:29 -0400, wrote:

>On Tue, 24 Jul 2018 09:52:04 -0700 (PDT), John Kuthe
> wrote:
>
>>On Monday, July 23, 2018 at 10:33:42 AM UTC-5, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> I've done the low temperature poach but doesn't make a difference. It still
>>> comes out with a imperfect texture. Flavorless poached titty is fine with me
>>> as long as it's tender beyond all reason. Such is the nature of cold ginger
>>> chicken. I mostly want to taste the sauce, the chicken is just a platform
>>> for the sauce.
>>>
>>> https://www.amazon.com/photos/share/...2N85By5l1VRsmQ
>>>
>>> ==
>>>
>>> Sous vide?
>>
>>Exactly! White meat chicken breasts take so many flavors well because they are basically flavorless themselves. They are like blank culinary canvass waiting for flavor paint!
>
>An excellent choice for demonstrating one's cullinary apptitude. There
>are many foods that haven't much flavor of their own, especially
>seafood.

Wut? You must have really bland and weird seafood up the Jersey
turnpike.

A question about a question
 

On Wed, 25 Jul 2018 05:31:38 +1000, Druce >
wrote:

>On Tue, 24 Jul 2018 13:35:29 -0400, wrote:
>
>>On Tue, 24 Jul 2018 09:52:04 -0700 (PDT), John Kuthe
> wrote:
>>
>>>On Monday, July 23, 2018 at 10:33:42 AM UTC-5, Ophelia wrote:
>>>> "dsi1" wrote in message
>>>> ...
>>>>
>>>> I've done the low temperature poach but doesn't make a difference. It still
>>>> comes out with a imperfect texture. Flavorless poached titty is fine with me
>>>> as long as it's tender beyond all reason. Such is the nature of cold ginger
>>>> chicken. I mostly want to taste the sauce, the chicken is just a platform
>>>> for the sauce.
>>>>
>>>> https://www.amazon.com/photos/share/...2N85By5l1VRsmQ
>>>>
>>>> ==
>>>>
>>>> Sous vide?
>>>
>>>Exactly! White meat chicken breasts take so many flavors well because they are basically flavorless themselves. They are like blank culinary canvass waiting for flavor paint!
>>
>>An excellent choice for demonstrating one's cullinary apptitude. There
>>are many foods that haven't much flavor of their own, especially
>>seafood.
>
>Wut? You must have really bland and weird seafood up the Jersey
>turnpike.

Is Druce a typo for Bruce, the faggiest lispiest name of all.

A question about a question
 

On 7/24/2018 4:00 PM, wrote:
> Is Druce a typo for Bruce, the faggiest lispiest name of all.
>

Shelly isn't very masculine either. LOL

A question about a question
 

On Tuesday, July 24, 2018 at 3:07:44 PM UTC-5, John Granade wrote:
> On 7/24/2018 4:00 PM, wrote:
> > Is Druce a typo for Bruce, the faggiest lispiest name of all.
> >
>
> Shelly isn't very masculine either. LOL

"Sheldon" isn't Biblical like "John".

Not that I give a ****!

John Kuthe...

A question about a question
 

On Tue, 24 Jul 2018 16:00:13 -0400, wrote:

>On Wed, 25 Jul 2018 05:31:38 +1000, Druce >
>wrote:
>
>>On Tue, 24 Jul 2018 13:35:29 -0400, wrote:
>>
>>>On Tue, 24 Jul 2018 09:52:04 -0700 (PDT), John Kuthe
> wrote:
>>>
>>>>On Monday, July 23, 2018 at 10:33:42 AM UTC-5, Ophelia wrote:
>>>>> "dsi1" wrote in message
>>>>> ...
>>>>>
>>>>> I've done the low temperature poach but doesn't make a difference. It still
>>>>> comes out with a imperfect texture. Flavorless poached titty is fine with me
>>>>> as long as it's tender beyond all reason. Such is the nature of cold ginger
>>>>> chicken. I mostly want to taste the sauce, the chicken is just a platform
>>>>> for the sauce.
>>>>>
>>>>> https://www.amazon.com/photos/share/...2N85By5l1VRsmQ
>>>>>
>>>>> ==
>>>>>
>>>>> Sous vide?
>>>>
>>>>Exactly! White meat chicken breasts take so many flavors well because they are basically flavorless themselves. They are like blank culinary canvass waiting for flavor paint!
>>>
>>>An excellent choice for demonstrating one's cullinary apptitude. There
>>>are many foods that haven't much flavor of their own, especially
>>>seafood.
>>
>>Wut? You must have really bland and weird seafood up the Jersey
>>turnpike.
>
>Is Druce a typo for Bruce, the faggiest lispiest name of all.

You're changing the topic, Sir. We were discussing your bland and
weird seafood.

A question about a question
 

> Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."

>
> Whatever works for you. I get paid to solve little puzzles all day long.
> It hardly seems like work.
>
> Cindy Hamilton


As for my motto, the emphasis is placed on two words - "have to". If you have to work you're not rich. If you want to work, it's not work, or doesn't have to be. I like my motto and furthermore don't entirely trust all people who say they love their jobs - not directed at you personally. Also, a person can hate work and still be good at their job. I am a perfect example of that. I hated work more than any human I ever knew yet was very good at whatever I did. And if I wasn't, I didn't hang around very long. Some people - again, not you necessarily - claim to love work because if they stop to think for even one second about how much they really hate it they might go out of their minds.

A question about a question
 

On Tuesday, July 24, 2018 at 7:31:38 AM UTC-4, GM wrote:
> wrote:
>
> > On Monday, July 23, 2018 at 11:24:44 PM UTC-4, Ed Pawlowski wrote:
> > > On 7/23/2018 11:12 PM, wrote:
> > > >
> > > >
> > > > Cooking is a pain. I don't like smoking up my apartment and greasing up the place. Also not a big fan of cleaning a bunch of pots and pans. I am satisfied with the prepping method. I developed it over the years while driving a cab for what passed as a living (33 years) - just working for the weekend. Always knew we don't get rich through working. My motto: "No matter how much money you make, if you have to work you're not rich."
> > >
> > > I always admired your attitude towards life. Not many people can be
> > > that honest.
> >
> >
> > Thanks, I love hearing that. I also love getting away from talking about food directly, just sort of veering off into other things without forcing it, not doing it purposely to get on people's nerves - and I have a feeling you enjoy that too from time to time. Thanks for your compliment. Now, rambling on, I don't want to get too big headed, but yes, it is true, I value honesty above everything. I even believe that lying is the worst crime there is, even worse than murder. Lying is the root of all crime, the worst kind of crime. And to be totally honest, while I consider myself the most honest person I have ever met, I acknowledge I could have chosen that route because lying is such a chore, one I knew I'd never be good at no matter how much I worked at it. So to be honest it's possible I arrived at being honest merely because lying is too much work.
> >
> > Thanks again.............
>
>
> Yep...as someone once said (maybe it was Judge Judy?), "Always tell the truth - that way you don't have to spend time deciding which story to tell...."

> Best
> Greg


I am proud of not lying. I can't remember the last time I told a lie. Also, I enjoy being open and forthright, even about stuff that others might consider weird. In fact, I get enjoyment out of it. I believe that a person's drive to acquire things, to move up in life, can at times directly correspond to how much they lie, or need to lie now and then. By needing less in life - some mind say I'm cheap - the need to lie or cheat is lessened considerably. Thank you.

A question about a question
 

John Granade wrote:
> On 7/24/2018 4:00 PM, wrote:
>> Is Druce a typo for Bruce, the faggiest lispiest name of all.
>>
>
> Shelly isn't very masculine either. LOL

I know, I saw his pic on rfc webpage. Damn scrawny lil squirt. He
_almost_ had a moustache, but it was really just some thin fuzz on his
lip. Or maybe he'd been sucking on something and picked up a few stray
hairs. LOL

He said when he had sex with a nun in the vatican, she said (in spanish)
he was the strongest man she'd ever seen. I guess he has some kind of
super power and changes into the hulk when he ejaculates.

:)