Why Poach Breast over Boil?

Why do you guys prefer poached chicken breast over boiled? I went and poached my chicken just to see and I am not noticing any difference other than it taking longer to cook and a little more work.

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  1. 1 month ago
    Anonymous

    How is the method different? Arent you boiling chicken in both instances?

    • 1 month ago
      Anonymous

      I think I am more steaming chicken actually when I poach.

    • 1 month ago
      Anonymous

      No, barely simmering poaching water is anything from 30-50 degrees cooler than full on boiling water.

  2. 1 month ago
    Anonymous

    I mean. Tastes fine but it's not as firm. More like something I would do if I needed to feed it to an elderly person who doesn't have teeth. It's still OK I just don't get what it was supposed to accomplish with the additional time and effort.

    • 1 month ago
      Anonymous

      a softer texture?

      • 1 month ago
        Anonymous

        Yeah. Tastes less like good lean meat. Maybe even undercooked relatively.

  3. 1 month ago
    Anonymous

    >is denaturing proteins with hot water different than using hot water?
    (You)

    • 1 month ago
      Anonymous

      Yeah, actually. You remember you're on a cooking board? Go put a chuck roast in a boiling pot vs a slow cooker for two hours and report back.

    • 1 month ago
      Anonymous

      fat moron

  4. 1 month ago
    Anonymous

    Why are you doing either? You can just fry it up and eat it. The only time I poach chicken is after searing then pulling with forks for pulled chicken. Makes a good chicken noodle or dumpling soup if you build it in the same pot.

    • 1 month ago
      Anonymous

      Frying it up would require canola or butter butter and tends to burn the chicken. Also dirties the pan etc.

      • 1 month ago
        Anonymous

        You still have to watch the chicken-poaching pan, Anon

      • 1 month ago
        Anonymous

        You burn the chicken. It's not the meat or oil's fault.
        >Dirties the pan?
        So you don't wash your pot?

  5. 1 month ago
    Anonymous

    swift boiling locks in the juices

  6. 1 month ago
    Anonymous

    Poaching has the benefit of cooking the chicken at a lower temperature which makes it easier to cook it just until it is done rather then over cooking it which is likely to happen when boiling. The texture difference is probably from the fact that your chicken is being properly cooked rather than being overdone.

    • 1 month ago
      Anonymous

      That's what my research came back with but I really think overcooking must be subjective. I don't think I like it so undercooked and soft. Almost like baby food that just falls apart. I'm not eating a good steak here.

  7. 1 month ago
    Anonymous

    >Why do you guys prefer poached chicken breast over boiled?
    Who the frick prefers poached chicken breast to anything else? Is this a white people thing?

  8. 1 month ago
    Anonymous

    Fricking civvies. Just stay away from raw ingredients, OK?

    • 1 month ago
      Anonymous

      >stay away from actual food

      Troll much?

  9. 1 month ago
    Anonymous

    >poached
    >boiled
    sounds like an eating-disorder (forma de Culinaly)

    • 1 month ago
      Anonymous

      Preparation of food has little to do with eating disorders. No one here is eating raw/spoiled food. Stop exaggerating.

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