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Will I be able to ask this question without deviating into another topic? I will try not to. I make simple chicken a lot. Breasts mostly. Without the bone, sometimes with. I used to not even think about it, I'd just simmer it for 35 minutes and that was it. Then I thought I'd try to poach it. I wanted to make sure, so I checked out some internet stuff. As usual a bunch of conflicting information, which in itself can be a masochistic pleasure.
Anyway, I wanted the simplest version - so I really loved it when one guy who says he's a chef says the best way to do it is put it water, bring it to a boil, take it off the fire with a lid on it and let it sit 15 minutes and it's done. The thermometer never went over 125. So I brought it to a boil a second time, then removed and lidded it again for 15 minutes, and this time it registered 165 plus. So that is the method I've been using. Without supplying a full recipe, unless you think it's a good idea - just wondering if any of you have ever poached chicken breasts (let's go with the skinless boneless ones), and if so how did you go about it? 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. |
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On Friday, July 20, 2018 at 8:58:14 PM UTC-5, wrote:
> > Will I be able to ask this question without deviating into another topic? > Good luck with that. There's a 15° difference in poaching and simmering. Poaching is at 160° whereas simmering is at 185°. I'd just continue poaching, without a lid on the pot. You've stated you got good results with that method so that's what I'd stick with. |
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On Friday, July 20, 2018 at 10:53:46 PM UTC-4, Ed Pawlowski wrote:
> Hey TJ, good to hear from you once in a while. I've simmered them when > making soup, not for your uses. I don't really know the time they are > done because I'm making soup and simmering a while. > > Your method sounds like it just needs a bit of fine tuning. I'd bring > to a boil, then simmer for 5 to 10 minutes, let stand. If you don't get > it perfect the first time I bet you do the second time. Simple and > repeatable will be good. Weird, your post showed up in my email program, also one from "It's Joan", or whatever, so I am responding to both of you from here. Yeah, you're right, I guess it does come down to experimentation, which is what I've been doing. I found better success keeping a lid on that trying to poach without.. I never used a thermometer much, always went by feel, but the poached version that came out the way it was supposed to, it was really nice and soft to cut for sandwiches, like using deli meat but without all the garbage. I am not much of a sandwich person. I am like you, I always used to just simmer it a while, 20 to 30 on very low. I think some of my stupid questions come from having an electric stove. I live in an apartment, never bought a stove in my life, nor could I if I had to. But in L.A. I always had gas.. I really prefer gas and think it's easier to figure out temps and so forth on sight alone, and of course you cant turn it off and on more quickly than the electric burners. Thanks for your response. Maybe not enough time went by in the group, but I didn't see your answers there. I will copy and paste this in the group if I see your response there. Thanks. |
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On Friday, July 20, 2018 at 10:40:57 PM UTC-4, wrote:
> There's a 15° difference in poaching and simmering. Poaching is at 160° > whereas simmering is at 185°. I'd just continue poaching, without a lid > on the pot. You've stated you got good results with that method so that's > what I'd stick with. I messed around a bit, experimented some. I read that for poaching it's good to have the water itself at 190, but the inside of the chicken meat when done should read about 165. I would probably not be alarmed with 160. Anyway, whatever method I use it comes out different every time. The chicken breasts are always around the same size. I tried the lidless method a few times and it didn't seem to work. That does not mean you are wrong though.. I think it's the dials, they are not rigid. Like if you put it a #5, it might really be closer to #4, or higher if you twist the dial a hair that way. So I guess it's never perfect, that's why I bought the thermometer, never had one before. Also, got two of them, cheap, in case one was off. I appreciate your response. I am thinking about using the same method with a shorter cooking time to poach some cod next week. I eat the same thing 6 days in a row. Good stuff. So I will poach the cod - never done it before - then put in the fridge, and each day remove a bit of it for a nice salad with all sorts of veggies and a nice fatty yogurt, olive oil, and lemon with mint sauce I sometimes make. Anyway, I like the idea of ultra simple cooking, making things separately then throwing them together, and not spicing anything till you're ready to eat it. I have been doing this a lot lately and I like the concept. So I will be using poaching a lot for that reason. Thanks again. |
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On Friday, July 20, 2018 at 10:15:34 PM UTC-5, wrote:
> > Weird, your post showed up in my email program, also one from "It's Joan", or whatever, so I am responding to both of you from here. > > If you are getting replies in your e-mail then you've set up replies to your posts to be delivered to your inbox. |
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On Fri, 20 Jul 2018 20:59:21 -0700 (PDT), "
> wrote: >On Friday, July 20, 2018 at 10:15:34 PM UTC-5, wrote: >> >> Weird, your post showed up in my email program, also one from "It's Joan", or whatever, so I am responding to both of you from here. >> >> >If you are getting replies in your e-mail then you've set up replies to >your posts to be delivered to your inbox. He'd better be careful or all of his love letters end up on RFC. |
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"Druce" > wrote in message
... > On Fri, 20 Jul 2018 20:59:21 -0700 (PDT), " > > wrote: > >>On Friday, July 20, 2018 at 10:15:34 PM UTC-5, wrote: >>> >>> Weird, your post showed up in my email program, also one from "It's >>> Joan", or whatever, so I am responding to both of you from here. >>> >>> >>If you are getting replies in your e-mail then you've set up replies to >>your posts to be delivered to your inbox. > > He'd better be careful or all of his love letters end up on RFC. A few love letters would be a pleasant change. Cheri |
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On Friday, July 20, 2018 at 3:58:14 PM UTC-10, wrote:
> Will I be able to ask this question without deviating into another topic? I will try not to. I make simple chicken a lot. Breasts mostly. Without the bone, sometimes with. I used to not even think about it, I'd just simmer it for 35 minutes and that was it. Then I thought I'd try to poach it.. I wanted to make sure, so I checked out some internet stuff. As usual a bunch of conflicting information, which in itself can be a masochistic pleasure. > > Anyway, I wanted the simplest version - so I really loved it when one guy who says he's a chef says the best way to do it is put it water, bring it to a boil, take it off the fire with a lid on it and let it sit 15 minutes and it's done. The thermometer never went over 125. So I brought it to a boil a second time, then removed and lidded it again for 15 minutes, and this time it registered 165 plus. So that is the method I've been using. Without supplying a full recipe, unless you think it's a good idea - just wondering if any of you have ever poached chicken breasts (let's go with the skinless boneless ones), and if so how did you go about it? 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. 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. |
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On Friday, July 20, 2018 at 11:59:24 PM UTC-4, wrote:
> On Friday, July 20, 2018 at 10:15:34 PM UTC-5, wrote: > > > > Weird, your post showed up in my email program, also one from "It's Joan", or whatever, so I am responding to both of you from here. > > > > > If you are getting replies in your e-mail then you've set up replies to > your posts to be delivered to your inbox. Thanks. It's not my machine, I don't own one. I wasn't complaining about it. I just wondered if maybe someone chose to respond directly over using the group. So I came to the group to check it out and sure enough the posts were here. Thanks again, no problem. |
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On Saturday, July 21, 2018 at 12:06:41 AM UTC-4, Druce wrote:
> He'd better be careful or all of his love letters end up on RFC. No love letters from this guy. Maybe a few death threats now and then but that's about it. Answer my food questions properly or DIE! |
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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. A lot of people on the board expressed doubt about his method, some saying they tried it and the temperature never came out high enough. Another person posted a defense of Chef Darin, saying, "What's your problem, don't you realize the man is a chef, I think he knows what he's talking about." It was kind of funny. Anyway, I tried his method, and sure enough the temperature was not high enough. When I read the posts I owned no thermometer. I bought two cheapies just for the experiment. Then I read a post from another person who says he gets his water up to 190 degrees and cooks his chicken breasts for about 15 minutes at that temperature. But if the temperature goes to 190 and then a lid is put on, the temperature is going to go up, probably to a minor boil. So all the information was pretty useless. Even if some of it was the best available there is so much of it, and so conflicting, it's not worth reading. In the past I never used a thermometer, I just brought to a boil, put it to low with a lid on and let it go for 20 minutes. That was good enough. But then the last time I tried to poach it, cook it without any boiling, even though I had to do it twice, after it had cooled it was very easy to cut it extra thin, like for sandwiches, although I'm not a big sandwich person as a rule. I like the poaching concept as I am a prepper more than a cook. I make things simply with little or no spice, then sling everything together and add the spices and so forth afterwards. I make most foods that way. Anyway, thanks for your input too. But I have one last question. When you poach at a low temperature, can you guess what that temperature is, and also do you put a lid on it, yes or no? I buy chicken that may have arrived at the store frozen but is not frozen when I buy it. Also I leave it out for half an hour or more to warm up a bit before cooking it. Thanks for any additional info and what you posted so far. |
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wrote in message ... 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. A lot of people on the board expressed doubt about his method, some saying they tried it and the temperature never came out high enough. Another person posted a defense of Chef Darin, saying, "What's your problem, don't you realize the man is a chef, I think he knows what he's talking about." It was kind of funny. Anyway, I tried his method, and sure enough the temperature was not high enough. When I read the posts I owned no thermometer. I bought two cheapies just for the experiment. Then I read a post from another person who says he gets his water up to 190 degrees and cooks his chicken breasts for about 15 minutes at that temperature. But if the temperature goes to 190 and then a lid is put on, the temperature is going to go up, probably to a minor boil. So all the information was pretty useless. Even if some of it was the best available there is so much of it, and so conflicting, it's not worth reading. In the past I never used a thermometer, I just brought to a boil, put it to low with a lid on and let it go for 20 minutes. That was good enough. But then the last time I tried to poach it, cook it without any boiling, even though I had to do it twice, after it had cooled it was very easy to cut it extra thin, like for sandwiches, although I'm not a big sandwich person as a rule. I like the poaching concept as I am a prepper more than a cook. I make things simply with little or no spice, then sling everything together and add the spices and so forth afterwards. I make most foods that way. Anyway, thanks for your input too. But I have one last question. When you poach at a low temperature, can you guess what that temperature is, and also do you put a lid on it, yes or no? I buy chicken that may have arrived at the store frozen but is not frozen when I buy it. Also I leave it out for half an hour or more to warm up a bit before cooking it. Thanks for any additional info and what you posted so far. == 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. |
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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 |
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On Saturday, July 21, 2018 at 12:25:19 PM UTC-10, wrote:
> > 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. > > A lot of people on the board expressed doubt about his method, some saying they tried it and the temperature never came out high enough. Another person posted a defense of Chef Darin, saying, "What's your problem, don't you realize the man is a chef, I think he knows what he's talking about." It was kind of funny. Anyway, I tried his method, and sure enough the temperature was not high enough. When I read the posts I owned no thermometer. I bought two cheapies just for the experiment. > > Then I read a post from another person who says he gets his water up to 190 degrees and cooks his chicken breasts for about 15 minutes at that temperature. But if the temperature goes to 190 and then a lid is put on, the temperature is going to go up, probably to a minor boil. So all the information was pretty useless. Even if some of it was the best available there is so much of it, and so conflicting, it's not worth reading. In the past I never used a thermometer, I just brought to a boil, put it to low with a lid on and let it go for 20 minutes. That was good enough. But then the last time I tried to poach it, cook it without any boiling, even though I had to do it twice, after it had cooled it was very easy to cut it extra thin, like for sandwiches, although I'm not a big sandwich person as a rule. I like the poaching concept as I am a prepper more than a cook. I make things simply with little or no spice, then sling everything together and add the spices and so forth afterwards. I make most foods that way. Anyway, thanks for your input too. But I have one last question. When you poach at a low temperature, can you guess what that temperature is, and also do you put a lid on it, yes or no? I buy chicken that may have arrived at the store frozen but is not frozen when I buy it. Also I leave it out for half an hour or more to warm up a bit before cooking it. Thanks for any additional info and what you posted so far. I have poached a whole chicken and the entire chicken was just wonderful. Poaching a boneless, skinless, frozen, chicken breast comes out a rubbery. It is still edible, just not perfect. I make a great fried chicken but have not gotten a handle on poached, which is a complete mystery to me. The chicken wins. |
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dsi1 > wrote:
> >I have poached a whole chicken and the entire chicken was just wonderful. >Poaching a boneless, skinless, frozen, chicken breast comes out a rubbery. >It is still edible, just not perfect. I make a great fried chicken but have >ot gotten a handle on poached, which is a complete mystery to me. >The chicken wins. 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. |
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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 |
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On Sun, 22 Jul 2018 14:31:30 -0700 (PDT), dsi1 >
wrote: >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 WHAT A MASOCHIST, BONE DRY TOUGH TITTY ALL HACKED UP WITH A DULL MACHETE... POI TUIIE! |
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On Sunday, July 22, 2018 at 11:39:24 AM UTC-10, Sheldon wrote:
> > WHAT A MASOCHIST, BONE DRY TOUGH TITTY ALL HACKED UP WITH A DULL > MACHETE... POI TUIIE! All caps, now I know you is serious. Your comment on this dish is totally ill-informed, as a bijillion Pakes would tell you. I've never had this dish without it being all hacked up. Just another ignorant gweilo. So what else is new? Hee hee. |
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On Friday, July 20, 2018 at 6:58:14 PM UTC-7, wrote:
> Will I be able to ask this question without deviating into another topic? I will try not to. I make simple chicken a lot. Breasts mostly. Without the bone, sometimes with. I used to not even think about it, I'd just simmer it for 35 minutes and that was it. Then I thought I'd try to poach it.. I wanted to make sure, so I checked out some internet stuff. As usual a bunch of conflicting information, which in itself can be a masochistic pleasure. > > Anyway, I wanted the simplest version - so I really loved it when one guy who says he's a chef says the best way to do it is put it water, bring it to a boil, take it off the fire with a lid on it and let it sit 15 minutes and it's done. The thermometer never went over 125. So I brought it to a boil a second time, then removed and lidded it again for 15 minutes, and this time it registered 165 plus. So that is the method I've been using. Without supplying a full recipe, unless you think it's a good idea - just wondering if any of you have ever poached chicken breasts (let's go with the skinless boneless ones), and if so how did you go about it? 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. |
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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. |
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dsi1 wrote:
> On Sunday, July 22, 2018 at 11:39:24 AM UTC-10, Sheldon wrote: > > > > WHAT A MASOCHIST, BONE DRY TOUGH TITTY ALL HACKED UP WITH A DULL > > MACHETE... POI TUIIE! > > All caps, now I know you is serious. Your comment on this dish is > totally ill-informed, as a bijillion Pakes would tell you. I've never > had this dish without it being all hacked up. Just another ignorant > gweilo. So what else is new? Hee hee. Don't worry about Sheldon. He doesnt even know what a pake is. |
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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 |
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On Sun, 22 Jul 2018 19:20:23 -0500, "cshenk" > wrote:
>dsi1 wrote: > >> On Sunday, July 22, 2018 at 11:39:24 AM UTC-10, Sheldon wrote: >> > >> > WHAT A MASOCHIST, BONE DRY TOUGH TITTY ALL HACKED UP WITH A DULL >> > MACHETE... POI TUIIE! >> >> All caps, now I know you is serious. Your comment on this dish is >> totally ill-informed, as a bijillion Pakes would tell you. I've never >> had this dish without it being all hacked up. Just another ignorant >> gweilo. So what else is new? Hee hee. > >Don't worry about Sheldon. He doesnt even know what a pake is. Me neither. Me no speak Hawaiio. |
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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. |
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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. |
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On Sunday, July 22, 2018 at 3:18:42 PM UTC-4, dsi1 wrote:
> I have poached a whole chicken and the entire chicken was just wonderful. Poaching a boneless, skinless, frozen, chicken breast comes out a rubbery. It is still edible, just not perfect. I make a great fried chicken but have not gotten a handle on poached, which is a complete mystery to me. The chicken wins. I went to a bunch of sites after googling "poached chicken", and saw a few posts about poaching whole chickens. I like all parts of the chicken but I'm doing this mainly for sandwiches and cold salads. I love dark meat but not for those things. For soups I can use either one. I am pretty inventive but admit I am no cook. When I try to replicate anything I screw up badly. But using my own methods of prepping I turn out some decent stuff, for myself at least. Thanks. |
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On Sunday, July 22, 2018 at 4:17:22 PM UTC-4, 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. Sounds odd. Not saying it isn't good, just odd. Some people are afraid of plastic, foil also. But to boil something in plastic, man, that would really freak those people out. It's even freaking me out. I believe you though, I am not doubting you. Also, if I try your suggestion I won't season the chicken as I cook bland, real bland, and add things later. I eat the same food 6 days in a row, changing it up a bit day to day if so inclined. So for example I'll make the chicken and put in the fridge and each day use a bit for salad or a sandwich or whatever I'm going to use it for. I appreciate all the suggestions. Sometimes I make too much out of things. I'll be alright though. |
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On Sunday, July 22, 2018 at 5:31:34 PM UTC-4, dsi1 wrote:
> 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 I am not a sandwich guy, but I was amazed one of the times I poached some breast how it cut ultra thin just like deli meat but without all the additives. It was great. I can't recall the method I used that time. Could have been the chicken itself. All I know is that I made it to add to a salad, then decided to use a bit for a sandwich, and was amazed at how tender it was and how thin it sliced. It seems to always come out differently no matter what. I still think the dials on the stove top have something to do with it. It would be nice if the dials had actual temperatures on them instead of just numbers or "low, medium, and high"............. |
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On Sunday, July 22, 2018 at 5:39:24 PM UTC-4, Sheldon wrote:
> On Sun, 22 Jul 2018 14:31:30 -0700 (PDT), dsi1 > > wrote: > > >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 > > WHAT A MASOCHIST, BONE DRY TOUGH TITTY ALL HACKED UP WITH A DULL > MACHETE... POI TUIIE! dsil may be a masochist but has a long way to go to catch me. I am truly sick that way. |
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On Sunday, July 22, 2018 at 5:53:39 PM UTC-4, ImStillMags wrote:
> On Friday, July 20, 2018 at 6:58:14 PM UTC-7, wrote: > > Will I be able to ask this question without deviating into another topic? I will try not to. I make simple chicken a lot. Breasts mostly. Without the bone, sometimes with. I used to not even think about it, I'd just simmer it for 35 minutes and that was it. Then I thought I'd try to poach it. I wanted to make sure, so I checked out some internet stuff. As usual a bunch of conflicting information, which in itself can be a masochistic pleasure. > > > > Anyway, I wanted the simplest version - so I really loved it when one guy who says he's a chef says the best way to do it is put it water, bring it to a boil, take it off the fire with a lid on it and let it sit 15 minutes and it's done. The thermometer never went over 125. So I brought it to a boil a second time, then removed and lidded it again for 15 minutes, and this time it registered 165 plus. So that is the method I've been using. Without supplying a full recipe, unless you think it's a good idea - just wondering if any of you have ever poached chicken breasts (let's go with the skinless boneless ones), and if so how did you go about it? 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 guess I'll have to google that one. |
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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??????? |
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On Sunday, July 22, 2018 at 6:03:15 PM UTC-4, Dave Smith wrote:
> 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. Try it again next year for an all time low. |
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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". |
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On 7/22/2018 9:29 PM, Druce wrote:
> On Sun, 22 Jul 2018 18:28:00 -0700 (PDT), wrote: > >> 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??????? > > 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 |
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On Sunday, July 22, 2018 at 2:20:31 PM UTC-10, cshenk wrote:
> > Don't worry about Sheldon. He doesnt even know what a pake is. Pake just means a Chinese person. It also means tight with money. Gweilo, I think, means "white devil" but these days it's just what white folks are called in parts of China. It is similar to the word "haole." In today's world, gweilo and haole should not be considered offensive. "Ignorant gweilo" is fairly offense, but then again, that doesn't mean it's not an apt description. :) |
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On Sunday, July 22, 2018 at 5:31:34 PM UTC-4, dsi1 wrote:
> 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 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 |
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