Comments on: Moist Chicken breasts (poached)

By: Solfinder

Solfinder — Sun, 08 Apr 2012 13:25:24 +0000

Hello! Super great information. Keep it going!

By: John

John — Mon, 04 Jul 2011 07:38:55 +0000

Mike – I agree completely, you can overcook them using any method, but poaching is much more forgiving than most others.

By: mike

mike — Mon, 04 Jul 2011 03:43:32 +0000

The important thing here is really not overcooking them.
The way they are cooked does not matter so much.
You could also brine them to help keep them moist.

You can easily dry them out overcooking them though – no matter if you are poaching or whatnot.
This is often a mistake people make – thinking if they are cooking in a sauce or liquid then they do not need to worry about overcooking chicken as it is in liquid so how could it dry out?
But that isn’t how it works.
You have to watch your timing and then take a piece of the chicken and check it to be sure. (though if you make it the same way all the time then the timing will do after some practice runs)

By: denise

denise — Mon, 06 Sep 2010 10:54:41 +0000

i had a comment from a friend of mine the other day, when i said that i make my own chicken stock, she said that she didnt realise that things were that bad for me!!!!!
I buy a whole chicken chopped up into eatable sizes and then just make an enormous stockpot with vegetables, in the entirety, herbs and spices and cook it very slowly over a few of hours until The chicken is extremely tender which i take out to use for different types of dishes or freeze and is also quicker to cook as the chicken is already done. with the vegetables they are either used as a side dish, blended to make a soup, or chopped up into other dishes.

By: John

John — Mon, 03 Aug 2009 10:08:20 +0000

The toxicity of plastics when heated during cooking is a really interesting topic, with a lot of different ‘scientific evidence’ and mudslinging on both sides of the debate.

I’m actually working on an article about this very topic, which should be finished in the next few days.

By: hmmmm

hmmmm — Sun, 02 Aug 2009 16:54:18 +0000

Nasty chemicals leak from plastic wrap, or clingfilm as you put it, when its heated.Research it.Since I dont like cancer with my chicken I will pass on this tip I might try the foil one that katyboo1 said though.

By: katyboo1

katyboo1 — Thu, 24 Jul 2008 00:19:27 +0000

I season mine, wrap them in foil and stick them in the oven. They steam in their own juices, or whatever I‚Äôve added to the foil. Always moist, always juicy and fabulous.