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Proper poaching for chicken
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Watt
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PostPosted: Sat Jun 07, 2008 7:41 pm    Post subject: Reply with quote

I wonder if this is a simple question, or rather if it can be answered simply. Often simple questions have complex answers because constraints aren't mentioned.

Who said simmering was in the 80's C ?

I ran an experiment where I put a cut chicken breast in boiling water for twenty minutes. I weighed the pieces before and after (to constant weight) and recorded the difference in weight (if any). The chicken was cooked, and tender.
I repeated the experiment with the other breats in boiling salted water. The results were surprising to me, especially compared to the same experimental results run with different varieties of potatoes.

The answer to the question is not simple because there are many variables not stated, not least the temperature of the water, volume of chicken/water/pan, bread/age/gender/size of bird.

If you want an 'absolute' answer, I don't believe there is one (certainly not the ones you have been given). Why not just try it for yourself, keeping the variables as constant as you can (in a kitchen), you may also find the answer surprising.
thoughts
Watt
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