aem wrote:
> On Jul 10, 4:03 pm, Tommy Joe > wrote:
> >
> > A few quick questions, ..... I'm talking about poaching
> > boneless chicken breasts. Not for immediate use, but to cool and
> > slice later for pasta salads, etc.
>
> If you have a choice buy whole chicken breasts, with skin and bones.
> They are cheaper, sometimes by a lot, and more flavorful to a
> noticeable degree. Cook them and then skin and bone them for your
> ultimate use.
>
> > #1, do the breasts need to be submerged? If
> > not, do they need to be turned?
>
> Better if submerged but it's not crucial. If not, then turn.
>
> > Is a lid to be used?
>
> It's easier to see to regulate the heat if you don't have to keep
> lifting the cover. You're trying to get the temp just below where the
> liquid will barely bubble. The more the heat rises to the boil, the
> more chance you will overcook and dry out (yes, even in water) the
> food.
>
> > Approx time?
>
> Try a half an hour to start. It'll depend on the actual temp and how
> cold the chicken was to start with. Test after half an hour and put
> back in to cook more if needed.
>
> > 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.
>
> The word "succulent" is what proper poaching will get you.
>
> > 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.,
>
> Water is fine. Light broth is good, too. Possible additions to the
> poaching liquid to add subtle notes of flavor range from a slice of
> fresh ginger and a scallion to a full mirepoix of carrots, celery and
> onion. Sometimes a dash of white wine or sherry seems right, too. -
> aem

That was beautiful, thanks. I sort of knew a lot of that but have
lost some confidence in many things over the years. You should see me
when it's time to buy new athletic shoes. It's a majorly stressful
event, which is why I've been wearing the same beat down 3 pair for
the last 8 years. I used to just float with things, now I feel the
need to ask people, to get reassurance. But you did a great job of it
and I appreciate it tremendously. You put it very simply and nicely
and I'll be making them this week. Thanks.

TJ