3,511 reputation
52167
bio website
location Pennsylvania
age 31
visits member for 4 years, 5 months
seen Jun 21 at 18:51

Jun
28
awarded  Notable Question
Jun
21
awarded  Popular Question
Jun
4
awarded  Famous Question
May
25
awarded  Popular Question
May
6
awarded  Notable Question
Apr
15
awarded  Notable Question
Jan
25
awarded  Yearling
Jan
22
awarded  Notable Question
Jan
13
revised Is unnecessary refrigeration problematic?
edited body
Dec
19
revised Is it safe to eat smoked bacon without grilling?
added 14 characters in body
Dec
13
revised What factors affect collagen to gelatin conversion?
deleted 10 characters in body
Dec
12
awarded  Popular Question
Oct
29
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.