On Tue, 17 May 2011 21:49:55 -0400, Landon > wrote:

>On Tue, 17 May 2011 14:50:27 -0700, Ranee at Arabian Knits
> wrote:
>
>>In article >,
>> Landon > wrote:
>>
>>> It's always puzzled me how anyone can eat plain white meat from fowl
>>> and some fish that has been broiled or baked and then served without
>>> anything but seasonings on it.
>>>
>>> It must be that my saliva glands don't produce enough. When I eat a
>>> bite of plain salmon or chicken white meat, even if the meat is
>>> obviously juicy, it seems dry as sawdust in my mouth and actually is
>>> difficult for me to chew and swallow.
>>>
>>> I put sauces and gravy on almost everything I eat for this reason.
>>>
>>> Is anyone else like this? I often wondered if others had the same
>>> problem with some foods.
>>
>> It seems to me that they must be overdone. It's rare that I cook up
>>chicken breasts whole or halved, rather than cut up or shredded and in
>>something else, but that has to do with how many it would take to feed
>>us all that way, versus eating them in bits as an ingredient.
>
>That's true with me as well. I haven't cooked chicken breasts to be
>eaten *as is* in many, many years. Like you, I cook them as an
>ingredient in some other dish, soup or stew. I could name 50 dishes I
>put shredded, diced or cubed chicken into.
>
>#1. <just kiddin>
>
>Diced into 1/2 inch cubes and stir-fried just until done, in a couple
>tablespoons of oil and seasonings is about my favorite way to eat
>chicken.

If first velvetized it won't dry out.