Timeline for Why does my chicken go dry when I boil it?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Mar 9, 2015 at 18:29 | comment | added | jsanc623 | @Doug a chicken parm is covered in marinara and fresh mozzarella, then baked after being fried :) not exactly escalope. Eh, back of a pan, handle of a knife, rolling pin...as long as it tastes good! | |
| Mar 9, 2015 at 18:26 | comment | added | Doug | @jsanc623 I didn't know what you meant by Parm so Googled it, we call it Escalope. Anyhoo, with the back of a pan of course. | |
| Mar 9, 2015 at 18:24 | comment | added | jsanc623 | @Doug how else would one make chicken parm? :) | |
| Mar 9, 2015 at 18:22 | comment | added | Doug | @jsanc623 Wow, meat tenderizers... they still make those things? | |
| Mar 9, 2015 at 17:27 | comment | added | jsanc623 | @Doug you can also use a tenderizer on say, a chicken breast to break apart the fibers so they cannot tense up. Low and slow is the way to go, but in a pinch (read: no time), tenderize and boil. | |
| Mar 8, 2015 at 20:25 | comment | added | Fasermaler | Your point is clear though, there aren't many ingredients that get tastier from boiling, particularly meat and various vegetables. Boiling pastas or because of sanitary reasons are obvious exceptions, so I wouldn't worry about that. | |
| Mar 8, 2015 at 20:08 | comment | added | Doug | Ill change it to "that red stuff if you'd like" 😉. Regarding the never boil statement I'm beginning to regret it now I've thought about it. There is a huge list of "almost always boils" in my head now... | |
| Mar 8, 2015 at 20:06 | comment | added | Aaronut | I wouldn't say "never boil", although I might say "never boil meat". Aside from starches, there are reasons to boil things: Candy-making, blanching, canning, or even just working with certain ingredients e.g. agar-agar. Also, we shouldn't perpetuate the myth that cooked or even rare meat has "blood" - it's myoglobin. | |
| Mar 8, 2015 at 19:52 | vote | accept | Fasermaler | ||
| Mar 8, 2015 at 19:52 | comment | added | Fasermaler | This is a great explanation of why the meat would start to push out water, I'll accept the answer. I'm going to try the slow simmer approach sometime, thanks! | |
| Mar 8, 2015 at 19:33 | history | answered | Doug | CC BY-SA 3.0 |