On Fri, 10 Jul 2009 16:03:50 -0700 (PDT), Tommy Joe wrote:

> 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

well, the maple syrup thing was joke (although i'm sure someone has done
it in water with a little syrup added).

i can't add much to the tips you've gotten, except that if money is tight
for you, you might try breasts with skin and bones or even thighs. the
boneless breasts i see are damned expensive.

your pal,
blake