blake murphy wrote:
> On Fri, 10 Jul 2009 11:42:45 -0400, Goomba wrote:
>
> > jmcquown wrote:
> >
> >> Google is your friend. Poached means cooked in water. But unlike
> >> boiled chicken, it's not completely covered in water. I'm pretty sure
> >> you can figure out how to simmer some pieces of chicken in water for
> >> about 20 minutes. The herbs and seasonings are completely up to you.
> >> That's about all there is to it.
> >>
> >> Jill
> >
> > One can poach in any liquid, doesn't have to be water.
>
> still you might try water before moving on to, say, maple syrup.

> Your friend, Blake


A few quick questions, seemingly stupid, but I'm sure you won't
mind since you're my friend, Blake. I'm talking about poaching
boneless chicken breasts. Not for immediate use, but to cool and
slice later for pasta salads, etc. I used to steam them in bags in
the microwave and have boiled them. The micro was better. Ok, now
the questions, already answered I believe by several people in
different responses. #1, do the breasts need to be submerged? If
not, do they need to be turned? Is a lid to be used? Approx time?
Thanks. PS........When I used to make them in the steamer bags in the
micro, sometimes they'd look almost not completely done on the outside
but were actually quite good. I'm guessing that's what's good about
poaching, it doesn't rip the meat apart. Anyway, those are my 3
questions, and I'll probably be using just water, as I mentioned
earlier I'm cooking these breasts for later use in salads, etc.,
although I'm not opposed to dolling them up with herbs, etc. Thanks.
And thanks again to all who responded.

Tommy Joe