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I cook thick skinless/boneless chicken breasts all the time. And most of the time I am using the frozen variety. I would love to thaw the chicken out in the sink with cool water for a few hours. Do I ever remember to do this? No. So I have tested cooking chicken hundreds of times on the stove top. (Chicken is about 1 pound per and upwards of 2 inches ...


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The truly BEST way to cook meat evenly (frozen or not) would be a "low-temp cooking" process (AKA sous vide). If you can surround the meat with water at exactly the target temperature of the meat (e.g. 60 Celsius for chicken) you don't need to worry about it getting overcooked. Most sous vide restaurants sear both sides of the meat before and/or after the ...


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I will side with your mother here. If you do it right, you'll get better meat. What dries meat out is not the method (baking, frying or boiling), but cooking for too long. If your meat is frozen, and you fry it until the centre is done, the outside will be overcooked. But if you start the meat in a much gentler cooking method with lower temperature, such ...


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I found that putting chicken breasts in a ziplock bag and letting them sit in a bowl of water thaws them fairly quickly "changing the water helps too". Albet not as quickly as a microwave though however in my opinion too long on dethaw in a microwave seems to make the chicken taste off.


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Short answer - you are right on all counts and she's wrong. Tell her that, she'll love it. ;) The longer answer is that boiling a frozen piece of meat, especially one that is thick in the middle like chicken breast is exactly the opposite of what you want to do as you'll cook the outside but the inside will still be frozen, and boiling (as you rightly ...



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