Timeline for Why does my chicken go dry when I boil it?
Current License: CC BY-SA 3.0
19 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 9, 2019 at 19:32 | answer | added | user50726 | timeline score: 1 | |
| Aug 6, 2019 at 17:26 | answer | added | mark evans | timeline score: -3 | |
| Mar 10, 2015 at 6:17 | history | tweeted | twitter.com/#!/StackCooking/status/575178533418483713 | ||
| Mar 9, 2015 at 19:28 | answer | added | Escoce | timeline score: -1 | |
| Mar 9, 2015 at 17:30 | answer | added | Joseph | timeline score: 1 | |
| Mar 9, 2015 at 16:55 | comment | added | rumtscho♦ | @Fasermaler no, you are not required to remove a question yourself. We will keep it, unless a duplicate pops up. One of the problems of "must be a duplicate" is that the site is sometimes full of the information which would answer this question, but written as an answer to a different question, and then there is no reason to close. But of course, we don't remember which question was answered with the proper information, we just know that we have seen (or even written it) somewhere before. | |
| Mar 8, 2015 at 22:23 | comment | added | Fasermaler | Please feel free to close or remove it if that's the forum policy. I apologize if I was meant to remove the question myself following Aaronut's comment, but I have found no such answer myself. | |
| Mar 8, 2015 at 22:19 | comment | added | rumtscho♦ | As to whether it's a duplicate, I personally have explained protein denaturing at least 2-3 times, which goes deeper into the physics than the currently accepted answer. I just don't remember where, but might still close if I come across another question where it's explained in depth. | |
| Mar 8, 2015 at 22:14 | comment | added | Fasermaler | Thanks for your comment Ross, it's probably true I'm overcooking it to pieces. It's for baby meals, so I leave it boiling well beyond a sensible time to be on the safe side. As with Doug's comment, I will have a go to see if I can make it less dry. | |
| Mar 8, 2015 at 21:48 | comment | added | Ross Ridge | I've boiled chicken legs a number of times in order to get something like Chinese white cut chicken. The result is moist, not dry at all, so dry chicken isn't a necessary outcome of boiling that this question implies. You might be over cooking it. | |
| Mar 8, 2015 at 20:20 | comment | added | Fasermaler | I thought it would be answered somewhere before, but none of the questions I found deal with the physics processes underlying it, that's why I posted in physics in the first place. As for why it seems odd, from basic physics it didn't really make sense to me as I explained in my question. I do believe skin drying out from washing/showering has another physical cause and is just superficially similar. | |
| Mar 8, 2015 at 20:01 | comment | added | Aaronut | Also, I feel like this has to be a duplicate, but there are so many questions here about dry chicken that searching for the one on food science is like finding a needle in a haystack... anyone want to try their luck? | |
| Mar 8, 2015 at 19:58 | comment | added | Aaronut | Why does this seem odd to you? Have you not noticed that your own skin dries out when you take a long shower or repeatedly wash your hands? It is, in fact, mostly water to begin with. Not "saturated with" water but actually water. | |
| Mar 8, 2015 at 19:52 | vote | accept | Fasermaler | ||
| Mar 8, 2015 at 19:33 | answer | added | Doug | timeline score: 6 | |
| S Mar 8, 2015 at 19:22 | history | suggested | David Z | CC BY-SA 3.0 |
remove some bits that only made sense on the previous site, and edit tags
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| Mar 8, 2015 at 17:45 | review | Suggested edits | |||
| S Mar 8, 2015 at 19:22 | |||||
| Mar 8, 2015 at 17:44 | history | migrated | from physics.stackexchange.com (revisions) | ||
| Mar 8, 2015 at 17:32 | history | asked | Fasermaler | CC BY-SA 3.0 |