Timeline for Cooking Large Quantity of Chicken Legs
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Feb 10, 2015 at 14:53 | comment | added | Mr. Mascaro | Cooking meat wet is no guarantee that they'll be tender if cooked for too long. Meat dries out due to the constriction of the muscle fibers which will occur even if they are completely submerged in water. This process starts at a hair over 120F and higher temps accelerate this process. As soon as the meat gets to this temperature and until it is below this temperature, moisture loss occurs. The best method to prevent this is the confit method. | |
| Feb 10, 2015 at 13:43 | answer | added | Doug | timeline score: 1 | |
| Feb 10, 2015 at 13:13 | review | First posts | |||
| Feb 10, 2015 at 14:03 | |||||
| Feb 10, 2015 at 13:12 | history | asked | mommamia | CC BY-SA 3.0 |