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awarded  Popular Question
Oct
26
awarded  Notable Question
Oct
23
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
I understand, rumtscho--it sounds it might have been lost in translation, where by boiling you mean cooking in water more generally. Perhaps poaching is what you have in mind?
Oct
22
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
Sous vide, on the other hand, is generally a gentler cooking method, but specifically because it is not boiling
Oct
22
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
What dries out the meat is neither the method nor the time--it is the maximum internal temperature of the meat that affects the final moisture content more than any other factor. Placing meat in boiling water is not a gentle cooking method by any means. Thermal conductivity of water is especially high, and boiling water guarantees the outside be overdone before the inside is past raw.
Sep
30
awarded  Explainer
Sep
9
awarded  Popular Question
Aug
22
revised What difference does oxygen content of tea water make?
Clarification on the phenomenon of oxygen dissolved in water; evidently some answerers are confused by the wording.
Aug
22
comment What difference does oxygen content of tea water make?
Tom, you might have misunderstood the idea in the question and answers. We're not talking about losing the oxygen bound in the H2O molecule--we're talking about oxygen gas (O2) dissolved in the water. You may not be considering that gasses can dissolve in liquids; consider for example club soda, in which CO2 is dissolved in water.
Jul
24
comment What is the easiest way to remove chicken leg/drumstick tendons?
I often cook drumsticks a long time to let the collagen "melt away"
Jul
15
asked Does glutinous rice contain gluten?
Jul
14
awarded  Famous Question
Jul
2
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Jul
2
awarded  Curious
Jun
21
awarded  Popular Question
May
16
reviewed Reviewed What type of rum to use when making vanilla extract?
May
16
reviewed Reviewed How to keep opened coconut safely?
May
16
reviewed Reviewed Tenderness of sous-vide pork chops
May
16
comment Tenderness of sous-vide pork chops
According to McGee, collagen to gelatin conversion can start as low as 140 F--by no means unachieveable in a sous vide situation--but is impractically slow at that temperature. It is usual to find cooking that intends to make use of collagen using temperature of at least 160 F, and commonly >180 F.
May
16
reviewed Reviewed Why did my grandfather-in-law salt his beer?