I have been poaching chicken breast (below 100 degree celsius) as my main source of protein for a long time. I know it is normal to see white foam in the water, but mine is waaay too much. I think the white foam is protein, and because I cannot store the soup, that is a huge protein loss for me
https://i.stack.imgur.com/7csUj.jpg , the chicken has already been transferred out, but it is so cloudy with the extreme amount of foam in the water that you cannot see the bottom of it
I want to know how can I reduce the amount of foam when poaching chicken breast. I have a cooking thermometer, but I can only use rice cooker which only have two settings: cook and keep warm (landlord restricts me on what I can use to cook)
How I usually prepare it:
- Put 500g of sliced thawed chicken breast into 600ml of water (basically to make sure all chicken is submerged in water)
- Heat it up to about 75 degree celsius in cook mode for 13 minutes (usually inner temperature of one of the chicken slice is around 55 degree celsius)
- Turn off heat for 3 minutes, water usually remain at 70+ degree celsius, chicken slice raise to about lower end of 6X degree celsius
- Turn on heat at lower temperature in keep warm mode for another 3 minutes, to let chicken slice stay at ~65 degree celsius for at least a few minutes and make sure bacteria have been killed
- Turn off heat, transfer the chicken into container for storage
- I want to some general directions on where I can improve. Like add more water, try adding salt, cut the chicken in bigger pieces to reduce surface area?
- For some reason, thawing frozen chicken breast in the fridge for 24 hours still make a bit of ice not fully melted...