On Fri, 15 Jun 2012 23:26:27 -0400, Cheryl >
wrote:

> Seeing pink means they are never dried out.

I ate chicken breast meat for lunch today at a one star Michelin
restaurant. The waiter told me it was sous vide and that I could be
assured it would still be juicy, but I was unimpressed with what I
got. At least it didn't taste mushy or steamed - but chicken breast
meat is always somewhat dry unless you hit the "sweet" spot with
timing and I don't think they did (even though they claimed it was via
sous vide).

--
Food is an important part of a balanced diet.

On Fri, 15 Jun 2012 23:36:48 -0400, Cheryl >
wrote:

> On 6/12/2012 11:38 PM, merryb wrote:
>
> > Interesting, but I'll have to see if I have any slat in the
> > cupboard
> > I wonder how a dried apricot would work....
>
> Heehee. That mystery ingredient again!
>
Dried apricot (or fresh) would be good with pork chops!

--
Food is an important part of a balanced diet.

On 16/06/2012 1:37 AM, sf wrote:

> I ate chicken breast meat for lunch today at a one star Michelin
> restaurant. The waiter told me it was sous vide and that I could be
> assured it would still be juicy, but I was unimpressed with what I
> got. At least it didn't taste mushy or steamed - but chicken breast
> meat is always somewhat dry unless you hit the "sweet" spot with
> timing and I don't think they did (even though they claimed it was via
> sous vide).

It doesn't take much to overcook chicken breast meat. There is a small
family owned grocery store not too far from here that usually has the
best prices around for chicken, and they sell small whole boneless
skinless breasts. There are great for pan frying and grilling, being
thin enough to cook through quickly without the out parts over cooking.

A lot of people are understandably concerned about the danger of
undercooked chicken. While I have no problems with almost raw lamb or
beef, I am not a fan of raw chicken, but I will risk erring on the side
of slightly under done chicken rather than overcooking it.

I have to saw that even though there is that "sweet" spot with timing,
it isn't elusive. It is more resilient than shrimp. My wife always
seems to have more of a problem with cooking chicken legs. She never
allows enough time and I keep telling her not to worry so much about the
timing, that she should allow a lot more time for them and that legs can
stand up to longer cooking times without getting dry and tough.

On Jun 12, 12:07*am, (Judy Haffner) wrote:
> For those in here that enjoy a good pork chop, what is your favorite way
> to prepare them...in the oven, on a grill, in a frying pan, crock pot,
> microwave, or how?
>
> We have pork chops fairly often and mostly like to prepare them in the
> oven, and seem to come out more tender. I've never met one, I haven't
> like, no matter what seasonings are used, as it's all good, AFAIC.
>
> Judy

Joy of Cooking - 'a la cockaigne' Takes time and prep but worth it.

On Sat, 16 Jun 2012 10:05:03 -0400, Dave Smith
> wrote:

> My wife always
> seems to have more of a problem with cooking chicken legs. She never
> allows enough time and I keep telling her not to worry so much about the
> timing, that she should allow a lot more time for them and that legs can
> stand up to longer cooking times without getting dry and tough.
>
It's hard to over cook dark meat chicken.

--
Food is an important part of a balanced diet.