okay my diet requires me to eat rice every day about a cup, it suggests
brown rice over white rice. we have a cheap rice cooker but it doesn't
cook brown rice too well.

my diet requires chicken breast which i boil for 5 minutes in tap
water. the food has to be very 'clean' and BORING but i don't mind the
taste.

so as far as cooking the brown rice goes, whats the best way to cook it
with the least mess, time, effort. to put it another way i used to cook
the chicken on a george foreman, but it took longer and the result
wasn't as fatfree (required cooking spray), and required cleaning as
well. so i dont mind the rice being boring, as long as its cooked and i
can clean up easily.

wrote:

> okay my diet requires me to eat rice every day about a cup, it
> suggests
> brown rice over white rice. we have a cheap rice cooker but it doesn't
>
> cook brown rice too well.
>
> my diet requires chicken breast which i boil for 5 minutes in tap
> water. the food has to be very 'clean' and BORING but i don't mind the
>
> taste.
>
> so as far as cooking the brown rice goes, whats the best way to cook
> it
> with the least mess, time, effort. to put it another way i used to
> cook
> the chicken on a george foreman, but it took longer and the result
> wasn't as fatfree (required cooking spray), and required cleaning as
> well. so i dont mind the rice being boring, as long as its cooked and
> i
> can clean up easily.

Brown rice is cooked the same way as white, only longer, 15 - 20 minutes
for white rice upwards of 45 minutes for brown. The main thing to
remember is to start your brown rice early so it will be ready with the
rest of the food. Most people make a 2:1 ratio for water and rice, i
like to use about 2 & 1/4 cups of water for 1 cup of brown rice, a
little extra water makes it plump up a bit more.

I often simmer a skinless boneless chicken breast till done cut into
large dice and toss with the rice, green onions and any other lightly
steamed or blanched veggies.

Not being on any particular diet i can then use soy sauce or a
vinaigrette or any other sauce i wish with the rice and veggies.

Any particular herbs or spices you like can be added to the rice.

A 'light' cream sauce can be made with non-fat dry milk, cornstarch and
water and flavoured with dill or other herbs and spices. There are a
number of fruit sauces that can be made, purees of veggies can be made
with a de-fated stock to use as a sauce, if you would care to be more
specific about your dietary requirements i might be able to be more
specific with sauce recommendations.
---
JL

wrote:
> okay my diet requires me to eat rice every day about a cup, it suggests
> brown rice over white rice. we have a cheap rice cooker but it doesn't
> cook brown rice too well.
>
> my diet requires chicken breast which i boil for 5 minutes in tap
> water. the food has to be very 'clean' and BORING but i don't mind the
> taste.

Why not broil with some spices? Boiled chicken sounds absolutely
revolting.

>
> so as far as cooking the brown rice goes, whats the best way to cook it
> with the least mess, time, effort. to put it another way i used to cook
> the chicken on a george foreman, but it took longer and the result
> wasn't as fatfree (required cooking spray)

The amount of fat from cooking spray is negligible.

>, and required cleaning as
> well. so i dont mind the rice being boring, as long as its cooked and i
> can clean up easily.

One pan rice - rinse rice until the water comes clean, and then put it
in a heavy stock pot with enough water to cover it, plus one inch.
Bring to a boil and then reduce heat and cook until tender (about 45-55
minutes).

-L.

>
> One pan rice - rinse rice until the water comes clean, and then put it
> in a heavy stock pot with enough water to cover it, plus one inch.
> Bring to a boil and then reduce heat and cook until tender (about 45-55
> minutes).
>

thank you.

i'll try boiling the rice this way (bring to boil and reduce heat for
50 minutes) will the pot be water-free at this point ?

how do i broil chicken with spices, i don't mind a few spices but the
chicken has to be boiled. i can't have any spices with salt.

wrote:
>> One pan rice - rinse rice until the water comes clean, and then put
>> it in a heavy stock pot with enough water to cover it, plus one inch.
>> Bring to a boil and then reduce heat and cook until tender (about
>> 45-55 minutes).
>>
>
> thank you.
>
> i'll try boiling the rice this way (bring to boil and reduce heat for
> 50 minutes) will the pot be water-free at this point ?
>
I smell a TROLL. On the off chance you are not, have you tried reading the
cooking directions on the bag of brown rice? It's not rocket science, just
takes a bit longer to cook. I wouldn't know about a rice cooker; I prefer
the old fashioned stove-top method myself. Brown rice will not have water
left in the pan, just like white rice won't, once it's done cooking.

> how do i broil chicken with spices, i don't mind a few spices but the
> chicken has to be boiled. i can't have any spices with salt.

There are plenty of herb/spice mixes, if you insist, that don't contain
salt. Look for Mrs. Dash. Herbs, dried or fresh, don't contain salt. Or
go to www.penzeys.com and look up their salt-free blends. Good luck with
this weird diet.

Jill

In article . com>,
wrote:

> okay my diet requires me to eat rice every day about a cup, it suggests
> brown rice over white rice. we have a cheap rice cooker but it doesn't

> so as far as cooking the brown rice goes, whats the best way to cook it
> with the least mess, time, effort.

I boil the hell out of it in a large quantity of salted water until it's
tender, then drain it. Then it's in the fridge for use at will. It
takes maybe 20-40 minutes to cook, but then it's done until I need more.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

In article . com>,
wrote:

> okay my diet requires me to eat rice every day about a cup, it suggests
> brown rice over white rice. we have a cheap rice cooker but it doesn't
> cook brown rice too well.
>
> my diet requires chicken breast which i boil for 5 minutes in tap
> water. the food has to be very 'clean' and BORING but i don't mind the
> taste.
>
> so as far as cooking the brown rice goes, whats the best way to cook it
> with the least mess, time, effort. to put it another way i used to cook
> the chicken on a george foreman, but it took longer and the result
> wasn't as fatfree (required cooking spray), and required cleaning as
> well. so i dont mind the rice being boring, as long as its cooked and i
> can clean up easily.

What a silly diet, but if you insist, try using Trader Joe's pre-cooked
brown rice if a Trader Joe's is in business in your area. This brown
rice comes in a foil packet and you simply pierce a hole in the packet
and nuke it for a couple of minutes to warm it up. The rice even has
spices already added.

Melba's Jammin' wrote:
> wrote:
>
> > okay my diet requires me to eat rice every day about a cup, it suggests
> > brown rice over white rice.
>
> > so as far as cooking the brown rice goes, whats the best way to cook it
> > with the least mess, time, effort.
>
> I boil the hell out of it in a large quantity of salted water until it's
> tender, then drain it.

But then you've tossed out the baby with the bath water... most of the
reason for brown rice over white rice, *the vitamins/minerals*, went
down the drain.

http://www.wholehealthmd.com/print/v...FO_103,00.html

"Brown rice, which has only the outer hull removed, retains--along with
its bran layer--an impressive variety of vitamins and minerals,
including niacin, vitamin B6, magnesium, manganese, phosphorus,
selenium, and even some vitamin E."

Preparation

Packaged rice is generally clean and needs no rinsing before cooking.
However, rice sold in bulk should be rinsed to rid it of dust or dirt.
(A brief rinsing will not affect the nutrients in brown rice.) Pick
over bulk rice to remove defective grains and debris.

Cook brown rice in an amount of liquid that will be completely absorbed
during the cooking time. If it is cooked in excess liquid and then
drained, valuable nutrients are lost with the cooking water.

Check the package directions on packaged rice, and check occasionally
when cooking; if most of the liquid has been absorbed and the rice is
not done, just add a little more boiling water. For most types of brown
rice, use 1 cup liquid to 1/2 cup raw rice. Long-grain rice takes about
35 to 40 minutes to cook, short grain, about 45 minutes.

Soaking brown rice overnight cuts the cooking time dramatically. Soak
the rice in the measured amount of water you'll need to cook it, and
cook it in the same water, adding more if necessary. If you drain the
rice after soaking and cook it in fresh water, nutrients will be lost.
---

Now put on your pickle hat and sit facing the corner. hehe

Sheldon

wrote:

> how do i broil chicken with spices, i don't mind a few spices but the
> chicken has to be boiled. i can't have any spices with salt.
>
Why does the chicken have to be boiled? What diet is this? I've nver
heard of this requirement before (for weight loss or dietary restriction)
Goomba

wrote:

> okay my diet requires me to eat rice every day about a cup, it suggests
> brown rice over white rice. we have a cheap rice cooker but it doesn't
> cook brown rice too well.

Cook the rice in a pot. Put the rice and water (and salt) in a pot, cover
it and bring it to a boil. Reduce the heat and cook it for 45 minutes.
Leave it covered. Do not peek. Take it off the burner and let it sit for a
few minutes.

In article . com>,
wrote:

> okay my diet requires me to eat rice every day about a cup, it suggests
> brown rice over white rice. we have a cheap rice cooker but it doesn't
> cook brown rice too well.
>
> my diet requires chicken breast which i boil for 5 minutes in tap
> water. the food has to be very 'clean' and BORING but i don't mind the
> taste.
>
> so as far as cooking the brown rice goes, whats the best way to cook it
> with the least mess, time, effort. to put it another way i used to cook
> the chicken on a george foreman, but it took longer and the result
> wasn't as fatfree (required cooking spray), and required cleaning as
> well. so i dont mind the rice being boring, as long as its cooked and i
> can clean up easily.
>

Geez dude!
Brown rice does not have to be boring!!!

Use a pressure cooker and pressure for 10 minutes.

And use broth or stock in place of water, along with some chopped
celery, fresh grated ginger, garlic and a little black pepper.

Rice does NOT have to be boring without butter! :-d

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Sheldon" > wrote:
> Melba's Jammin' wrote:

> > I boil the hell out of it in a large quantity of salted water until
> > it's tender, then drain it.

> But then you've tossed out the baby with the bath water... most of the
> reason for brown rice over white rice, *the vitamins/minerals*, went
> down the drain.

I know. It's in my diet for its fiber content - better than white rice,
I'm told.

> Now put on your pickle hat and sit facing the corner. hehe

> Sheldon

Hey, check us out on my webpage: http://www.jamlady.eboard.com, look at
the Pickle Hats tab.
-B
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Perhaps your extrememly low fat diet is causing your other problem. The
human body needs fat, and certain vitamins will not be absorbed by your
body unless you consume enough fat.

Also, boiled chicken has to be the most bland thing a person can eat.
Why not try other cooking methods ? There are many low fat ways to cook
chicken besides boiling it.

Dean G.

Goomba38 wrote:
> wrote:
>
> > how do i 'broil' chicken with spices, i don't mind a few spices but the
> > chicken has to be 'boil'ed. i can't have any spices with salt.

Do you mean "broil" or "boil"?

> Why does the chicken have to be boiled? What diet is this? I've nver
> heard of this requirement before (for weight loss or dietary restriction)
> Goomba

Boiled meat contains less fat than from other forms of cooking, but may
not necessarilly be indicated as part of a weight loss program, more
likely a dietary restriction for medical conditions. Boiled meats are
often indicated for those with particular gastro-intestinal
disorders/conditions, boiled meat is more easily digested... jarred
baby food meats are cooked by boiling... newborns don't have fully
developed digestive systems, obviously. At the other end of the
spectrum the elderly begin to develop inefficient digestive systems and
are placed on a diet containing boiled meats too, but one could develop
such conditions at any age, can even be a birth defect. Generally
those who have undergone surgeries where sections of the
gastro-intestinal tract have been excised may be placed on diets with
more bran (brown rice) and less fat (boiled meat). Could be ulcers or
lack of gall bladder, and many other conditions.

Sheldon

Dean G." wrote:

> Perhaps your extrememly low fat diet is causing your other problem. The
> human body needs fat, and certain vitamins will not be absorbed by your
> body unless you consume enough fat.
>
> Also, boiled chicken has to be the most bland thing a person can eat.
> Why not try other cooking methods ? There are many low fat ways to cook
> chicken besides boiling it.

Bland? It tastes like 2/3 of nothing. I sometimes apply Cajun spice to
chicken breasts about an hour ahead and then do it on the gas grill or in a
grill pan. It helps to brush the grill with a bit of oil, but I agree that
you need some fat in your diet, and a little bit on the grill isn't going
to cause any health problems.

-L. wrote:

> wrote:
>
> >
> > my diet requires chicken breast which i boil for 5 minutes in tap
> > water. the food has to be very 'clean' and BORING but i don't mind
> the
> > taste.
>
> Why not broil with some spices? Boiled chicken sounds absolutely
> revolting.

Not at all, i routinely boil (braise) a chicken breast for salad, of
course, after it is cooked and diced i then marinate in an Italian
vinaigrette for at least 20 minutes but even without the marinade,
unless it is over cooked it is a fine way of doing a boneless, skinless
breast of chicken.

Not believing a chicken breast could be overcooked b¥ boiling i tried it
once, let it simmer for about 20 minutes and it came out both dry and
tough, hard to believe i know, and, of course, by 'dry and tough' i mean
relative to a breast cooked for only 7 - 10 minutes or so. It's not
like turning a piece of beef into shoe leather, but the chicken breast
can become less tender and more dry by overcooking in this manner.
---
JL

>

Joseph Littleshoes wrote:
> -L. wrote:
>
> > wrote:
> >
> > >
> > > my diet requires chicken breast which i boil for 5 minutes in tap
> > > water. the food has to be very 'clean' and BORING but i don't mind
> > the
> > > taste.
> >
> > Why not broil with some spices? Boiled chicken sounds absolutely
> > revolting.
>
> Not at all, i routinely boil (braise) a chicken breast for salad, of
> course, after it is cooked and diced i then marinate in an Italian
> vinaigrette for at least 20 minutes but even without the marinade,
> unless it is over cooked it is a fine way of doing a boneless, skinless
> breast of chicken.
>
> Not believing a chicken breast could be overcooked b=A5 boiling i tried it
> once, let it simmer for about 20 minutes and it came out both dry and
> tough, hard to believe i know, and, of course, by 'dry and tough' i mean
> relative to a breast cooked for only 7 - 10 minutes or so. It's not
> like turning a piece of beef into shoe leather, but the chicken breast
> can become less tender and more dry by overcooking in this manner.

That's because you boil them, chicken breasts should never be boiled,
not even for stock... chicken breasts are *poached*.... I love poaching
breasts, is poaching like copping a feel? hehe

Sheldon

"Joseph Littleshoes" > wrote in message
...
> -L. wrote:
>
>> wrote:
>>
>> >
>> > my diet requires chicken breast which i boil for 5 minutes in tap
>> > water. the food has to be very 'clean' and BORING but i don't mind
>> the
>> > taste.
>>
>> Why not broil with some spices? Boiled chicken sounds absolutely
>> revolting.
>
> Not at all, i routinely boil (braise)
<Snip>

Boiling and braising are two different cooking methods:



braise
[BRAYZ]
A cooking method by which food (usually meat or vegetables) is first browned in
fat, then cooked, tightly covered, in a small amount of liquid at low heat for a
lengthy period of time. The long, slow cooking develops flavor and tenderizes
foods by gently breaking down their fibers. Braising can be done on top of the
range or in the oven. A tight-fitting lid is very important to prevent the
liquid from evaporating.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst

Maybe you are poaching the chicken.

poach
To cook food gently in liquid just below the boiling point when the liquid's
surface is beginning to show some quivering movement. The amount and temperature
of the liquid used depends on the food being poached. Meats and poultry are
usually simmered in stock, fish in COURT-BOUILLON and eggs in lightly salted
water, often with a little vinegar added. Fruit is often poached in a light
SUGAR SYRUP. Poaching produces a delicate flavor in foods, while imparting some
of the liquid's flavor to the ingredient being poached.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst


Dimitri

"Sheldon" > wrote in message
ups.com...

<snip>

That's because you boil them, chicken breasts should never be boiled,
not even for stock... chicken breasts are *poached*.... I love poaching
breasts, is poaching like copping a feel? hehe

Sheldon


But wouldn't that be "Poaching a feel" ?

;-)

Dimitri

Dimitri wrote:
> "Sheldon" > wrote in message
> ups.com...
>
> <snip>
>
> That's because you boil them, chicken breasts should never be boiled,
> not even for stock... chicken breasts are *poached*.... I love poaching
> breasts, is poaching like copping a feel? hehe
>
> Sheldon
>
>
> But wouldn't that be "Poaching a feel" ?

I think actual poaching is more like a suckle.

Sheldon

Hi - Delurking here. At the risk of being heretical, I must say that the
new Uncle Ben's Brown Rice is pretty darn good! Just nuke the bag for 90
seconds - amazing!! not cheap though - c. $2.00 and feeds 2 with a one
cup serving each...

JJ

--
Jennifer

Sheldon wrote:

> Joseph Littleshoes wrote:
> > -L. wrote:
> >
> > > wrote:
> > >
> > > >
> > > > my diet requires chicken breast which i boil for 5 minutes in
> tap
> > > > water. the food has to be very 'clean' and BORING but i don't
> mind
> > > the
> > > > taste.
> > >
> > > Why not broil with some spices? Boiled chicken sounds absolutely
> > > revolting.
> >
> > Not at all, i routinely boil (braise) a chicken breast for salad, of
>
> > course, after it is cooked and diced i then marinate in an Italian
> > vinaigrette for at least 20 minutes but even without the marinade,
> > unless it is over cooked it is a fine way of doing a boneless,
> skinless
> > breast of chicken.
> >
> > Not believing a chicken breast could be overcooked b¥ boiling i
> tried it
> > once, let it simmer for about 20 minutes and it came out both dry
> and
> > tough, hard to believe i know, and, of course, by 'dry and tough' i
> mean
> > relative to a breast cooked for only 7 - 10 minutes or so. It's not
>
> > like turning a piece of beef into shoe leather, but the chicken
> breast
> > can become less tender and more dry by overcooking in this manner.
>
> That's because you boil them, chicken breasts should never be boiled,
> not even for stock... chicken breasts are *poached*.... I love
> poaching
> breasts, is poaching like copping a feel? hehe
>
> Sheldon

As i wrote, it was an expermint to see if chicken could be made tough &
dry from boiling, and yes it can. And probly is by people who do not
know any better.
---
JL

wrote:
>
> okay my diet requires me to eat rice every day about a cup,
> it suggests brown rice over white rice.

Is this a macrobiotic diet?

Dimitri wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > -L. wrote:
> >
> >> wrote:
> >>
> >> >
> >> > my diet requires chicken breast which i boil for 5 minutes in tap
>
> >> > water. the food has to be very 'clean' and BORING but i don't
> mind
> >> the
> >> > taste.
> >>
> >> Why not broil with some spices? Boiled chicken sounds absolutely
> >> revolting.
> >
> > Not at all, i routinely boil (braise)
> <Snip>
>
> Boiling and braising are two different cooking methods:

Yes, i know, i expressed myself poorly, i more often braise than poach
and never 'boil' chicken unless im making a stock and then only for a
few minutes and then turn the pot down to a simmer.

As far as i am concerned the concentrated braising liquid is the
primary reason for using the technique. As you wrote, the long slow
cooking helps to tenderize the meat but with chicken that is not really
an issue. But the braising liquid, properly filtered and adjusted for
seasoning is a very good reason to braise a whole chicken.
---
JL

>
>
> braise
> [BRAYZ]
> A cooking method by which food (usually meat or vegetables) is first
> browned in
> fat, then cooked, tightly covered, in a small amount of liquid at low
> heat for a
> lengthy period of time. The long, slow cooking develops flavor and
> tenderizes
> foods by gently breaking down their fibers. Braising can be done on
> top of the
> range or in the oven. A tight-fitting lid is very important to prevent
> the
> liquid from evaporating.
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S
> COMPANION, 2nd edition, by Sharon Tyler Herbst
>
> Maybe you are poaching the chicken.
>
> poach
> To cook food gently in liquid just below the boiling point when the
> liquid's
> surface is beginning to show some quivering movement. The amount and
> temperature
> of the liquid used depends on the food being poached. Meats and
> poultry are
> usually simmered in stock, fish in COURT-BOUILLON and eggs in lightly
> salted
> water, often with a little vinegar added. Fruit is often poached in a
> light
> SUGAR SYRUP. Poaching produces a delicate flavor in foods, while
> imparting some
> of the liquid's flavor to the ingredient being poached.
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S
> COMPANION, 2nd edition, by Sharon Tyler Herbst
>
> Dimitri

Joseph Littleshoes wrote:
> Sheldon wrote:
>
>> Joseph Littleshoes wrote:
>>> -L. wrote:
>>>
>>>> wrote:
>>>>
>>>>>
>>>>> my diet requires chicken breast which i boil for 5 minutes in tap
>>>>> water. the food has to be very 'clean' and BORING but i don't
>>>>> mind the taste.
>>>>
>>>> Why not broil with some spices? Boiled chicken sounds absolutely
>>>> revolting.
>>>
>>> Not at all, i routinely boil (braise) a chicken breast for salad, of
>>
>>> course, after it is cooked and diced i then marinate in an Italian
>>> vinaigrette for at least 20 minutes but even without the marinade,
>>> unless it is over cooked it is a fine way of doing a boneless,
>>> skinless breast of chicken.
>>>
>>> Not believing a chicken breast could be overcooked b¥ boiling i
>>> tried it once, let it simmer for about 20 minutes and it came out
>>> both dry and tough, hard to believe i know, and, of course, by 'dry
>>> and tough' i mean relative to a breast cooked for only 7 - 10
>>> minutes or so. It's not
>>
>>> like turning a piece of beef into shoe leather, but the chicken
>>> breast can become less tender and more dry by overcooking in this
>>> manner.
>>
>> That's because you boil them, chicken breasts should never be boiled,
>> not even for stock... chicken breasts are *poached*.... I love
>> poaching
>> breasts, is poaching like copping a feel? hehe
>>
>> Sheldon
>
> As i wrote, it was an expermint to see if chicken could be made tough
> & dry from boiling, and yes it can. And probly is by people who do
> not know any better.
> ---
> JL

So why are you telling me to boil (or microwave) chicken breasts for chicken
divan? Ugh and shudder. The only time I've boiled chicken was to make
stock and it was pretty much just the carcass, wings, neck, like that.

Jill

JJ wrote:
> Hi - Delurking here. At the risk of being heretical, I must say that
> the new Uncle Ben's Brown Rice is pretty darn good! Just nuke the
> bag for 90 seconds - amazing!! not cheap though - c. $2.00 and feeds
> 2 with a one cup serving each...
>
> JJ

Hi Lurker! Nothing wrong with it (except the price); IIRC Uncle Ben's is
just parboiled rice. I use their white & wild rice blend when I can't be
bothered to do my own. Just don't try brown Minute Rice (I'm not sure they
still sell it). My mom served that once thinking because it was "brown" it
was better. Better than what?

Jill

jmcquown wrote:

> Joseph Littleshoes wrote:
> > Sheldon wrote:
> >
> >> Joseph Littleshoes wrote:
> >>> -L. wrote:
> >>>
> >>>> wrote:
> >>>>
> >>>>>
> >>>>> my diet requires chicken breast which i boil for 5 minutes in
> tap
> >>>>> water. the food has to be very 'clean' and BORING but i don't
> >>>>> mind the taste.
> >>>>
> >>>> Why not broil with some spices? Boiled chicken sounds absolutely
>
> >>>> revolting.
> >>>
> >>> Not at all, i routinely boil a chicken breast for salad, of
> >>
> >>> course, after it is cooked and diced i then marinate in an Italian
>
> >>> vinaigrette for at least 20 minutes but even without the marinade,
>
> >>> unless it is over cooked it is a fine way of doing a boneless,
> >>> skinless breast of chicken.
> >>>
> >>> Not believing a chicken breast could be overcooked by boiling i
> >>> tried it once, let it simmer for about 20 minutes and it came out
> >>> both dry and tough, hard to believe i know, and, of course, by
> 'dry
> >>> and tough' i mean relative to a breast cooked for only 7 - 10
> >>> minutes or so. It's not
> >>
> >>> like turning a piece of beef into shoe leather, but the chicken
> >>> breast can become less tender and more dry by overcooking in this
> >>> manner.
> >>
> >> That's because you boil them, chicken breasts should never be
> boiled,
> >> not even for stock... chicken breasts are *poached*.... I love
> >> poaching
> >> breasts, is poaching like copping a feel? hehe
> >>
> >> Sheldon
> >
> > As i wrote, it was an expermint to see if chicken could be made
> tough
> > & dry from boiling, and yes it can. And probly is by people who do
> > not know any better.
> > ---
> > JL
>
> So why are you telling me to boil (or microwave) chicken breasts for
> chicken
> divan?

Because the original question was about non fat ways of cooking, and as
long as the breast is not boiled too long it is IMO fine. And even if
it is boiled too long it is usually still edible. Though a bit bland
and tougher (which is not really a problem with chicken) than if it were
cooked for less time

> Ugh and shudder. The only time I've boiled chicken was to make
> stock and it was pretty much just the carcass, wings, neck, like that.
>
> Jill

While one can poach, pole, simmer, braise, sauté or otherwise cook a
chicken breast one can also 'boil' for 3 - 5 minutes or so depending on
size of chicken breast. Its quick and as long as it is not done for too
long works for me. Even the breast i mentioned boiling for 20 minutes
was edible. Micro waving is just another quick & acceptable (to me) way
to cook a piece of chicken.

From Auguste Escoffiers "Le Guide Culinaire"

"Supremes [the terms filet and supreme are synonymous and both may be
used on menus, so as to avoid awkward repetition. They are names given
to the breast of the chicken divided along the breast bone, removed from
the carcass and the skin completely removed] and cutlets are cooked
without liquid, or at least almost so because the least chance of
boiling liquid coming into contact will cause them to toughen. When a
recipe calls for supremes to be poached it is advisable to cook the
whole chicken first then to remove the two supremes. According to
whether they are prepared brown or white the method is a follows,
although it should be remembered that the brown method is more
applicable to cutlets of chicken.

Cutlets [a supreme cut from a spring chicken with the end of the wing
bone left attached] or supremes cooked brown: Season with salt, dip in
flour, place in a shallow pan containing very hot clarified butter and
cook quickly to colour on both side; being so tender the colouring and
the cooking of the cutlets or supremes takes place one and the same
time.

Cutlets or supremes cooked white or poached: Season the cutlets or
supremes and place them in a shallow pan in melted but not clarified
butter; turn them in the butter, add a few drops of lemon juice, cover
tightly with the lid in place in a very hot over. They will be cooked
in a few minutes being ready when they feel elastic to the pressure of
the finger."

While i like Escoffier i am not such a perfectionist as to follow his
direction slavishly. As often as not i will take his ideas on seasoning
and combining foods and proceed on my own merry way.
---
JL

"Joseph Littleshoes" > wrote in message
...
> Dimitri wrote:

<snip>

> Yes, i know, i expressed myself poorly, i more often braise than poach
> and never 'boil' chicken unless im making a stock and then only for a
> few minutes and then turn the pot down to a simmer.
>
> As far as i am concerned the concentrated braising liquid is the
> primary reason for using the technique. As you wrote, the long slow
> cooking helps to tenderize the meat but with chicken that is not really
> an issue. But the braising liquid, properly filtered and adjusted for
> seasoning is a very good reason to braise a whole chicken.
> ---
> JL

Actually not it is the browning process that releases an emence amount of
flavors that create the difference between poached/boiled and braised. This is
called the Maillard reaction:

How the Maillard reaction(s) occur

The Maillard reaction is not a single, but in fact a series, of reactions
between proteins and carbohydrates. The reactions occur during storage at room
temperature, as well as during cooking, with the rate of reaction accelerating
as temperature increases. It should be pointed out that virtually all foods
contain both proteins and carbohydrates. Even meat contains very small amounts
of carbohydrate, i.e., glycogen (muscles store energy in the form of glycogen)
and glucose (blood contains some glucose). Cooked meat contains less Maillard
molecules than foods high in protein and carbohydrate, such as milk, that have
been heated under the same conditions, but we'll see below that Maillard
molecules are the precursor of carcinogenic compounds called "heterocyclic
amines" in high-temperature grilled meat and fish.

Browning, aromas, and flavors. So-called "Amadori products" are the result of
early Maillard reactions. Then, brown pigments are created, giving the
characteristic color of some cooked foods like bread crust, as well as volatile
compounds which give various odors such as roasting aromas. More than 2,000
volatile compounds have been identified (and certainly many more exist) [Finot
et al. 1990]. (Note: It may be that Maillard reactions are not responsible for
all browning that occurs during cooking and aging; oxidation may also be
responsible. For instance, meat browns quite easily despite the minuscule
amounts of carbohydrates present with which to react with proteins.)

Dimitri

On brown rice (or any rice) I would cook a large pot of rice...say
enough for a few days. Divide the cooked rice into serving size
portions and freeze.

Each meal you can pull a serving of rice from the freezer, put into a
microwavable container, all a teaspoon or so of water and heat.

Much faster and easier than cooking a cup of rice each day.

marcella

"Sheldon" > wrote in message
ups.com...

That's because you boil them, chicken breasts should never be boiled,
not even for stock... chicken breasts are *poached*.... I love poaching
breasts, is poaching like copping a feel? hehe

Sheldon
______________________________

Sheldon is right. I poach mine in defatted, low-salt chicken broth. I like
to add a bit of dry tarragon - - can't help it. It is almost always
appropriate and it is great with poached plump and succulent chicken
breasts.

Charlie

Charles Gifford wrote:
> "Sheldon" > wrote in message
> ups.com...
>
> That's because you boil them, chicken breasts should never be boiled,
> not even for stock... chicken breasts are *poached*.... I love poaching
> breasts, is poaching like copping a feel? hehe
>
> Sheldon
> ______________________________
>
> Sheldon is right. I poach mine in defatted, low-salt chicken broth. I like
> to add a bit of dry tarragon - - can't help it. It is almost always
> appropriate and it is great with poached plump and succulent chicken
> breasts.

A great way to poach chicken breasts is to first double wrap each with
seasoning in plastic film, no flavor is lost... parsley, onion, garlic,
s n' p, some paprika for color, can even include a pat of butter. Of
course I also do the same but with ground chicken breasts... very
yummy.

Sheldon

I cook brown and white rice in the microwave. I measure the rice,
water, and salt as directed on the package. I microwave it covered at
full power for five minutes then at half power for the rest of the
cooking time according to the package directions.

Tara

Tara wrote:
> I cook brown and white rice in the microwave. I measure the rice,
> water, and salt as directed on the package. I microwave it covered at
> full power for five minutes then at half power for the rest of the
> cooking time according to the package directions.

The microwave does fine with rice but only 1-2 small servings at a
time, and doesn't necessarily save time. I much prefer the pot on
stovetop method... I think those who have problems are those who refuse
to use a timer.

Sheldon

Dimitri wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Dimitri wrote:
>
> <snip>
>
> > Yes, i know, i expressed myself poorly, i more often braise than
> poach
> > and never 'boil' chicken unless im making a stock and then only for
> a
> > few minutes and then turn the pot down to a simmer.
> >
> > As far as i am concerned the concentrated braising liquid is the
> > primary reason for using the technique. As you wrote, the long slow
>
> > cooking helps to tenderize the meat but with chicken that is not
> really
> > an issue. But the braising liquid, properly filtered and adjusted
> for
> > seasoning is a very good reason to braise a whole chicken.
> > ---
> > JL
>
> Actually not it is the browning process that releases an emence amount
> of
> flavors that create the difference between poached/boiled and braised.
> This is
> called the Maillard reaction:

Eh? preliminary browning (except with fish) of the meat is part of the
braising process, while braising is usually associated with beef and
veal any meat may be braised. The meat & vegetables for braising are
first marinated then browned to a greater or lessor degree depending on
meat and recipe, in butter then set to braise.

While the 'malliard' reaction you mention is part of the process of
braising, the braise is used to produce a very concentrated, highly
flavoured stock that is then used for gravy or sauces. It differs from
a stew or soup or pot roast in that a container just large enough to
hold the ingredients is used with a minimal amount of liquid, thus
concentrating the flavours that would become dilute with a larger pot
and amount of liquid. With fish the preliminary browning is replaced
with a quick 'glazing' as a last step in the cooking process.

A familiarity with the process should obviate the necessity of
mentioning the malliard reaction which along with preliminary marination
is part of the braising process.
---
JL

>
>
> How the Maillard reaction(s) occur
>
> The Maillard reaction is not a single, but in fact a series, of
> reactions
> between proteins and carbohydrates. The reactions occur during storage
> at room
> temperature, as well as during cooking, with the rate of reaction
> accelerating
> as temperature increases. It should be pointed out that virtually all
> foods
> contain both proteins and carbohydrates. Even meat contains very small
> amounts
> of carbohydrate, i.e., glycogen (muscles store energy in the form of
> glycogen)
> and glucose (blood contains some glucose). Cooked meat contains less
> Maillard
> molecules than foods high in protein and carbohydrate, such as milk,
> that have
> been heated under the same conditions, but we'll see below that
> Maillard
> molecules are the precursor of carcinogenic compounds called
> "heterocyclic
> amines" in high-temperature grilled meat and fish.
>
> Browning, aromas, and flavors. So-called "Amadori products" are the
> result of
> early Maillard reactions. Then, brown pigments are created, giving the
>
> characteristic color of some cooked foods like bread crust, as well as
> volatile
> compounds which give various odors such as roasting aromas. More than
> 2,000
> volatile compounds have been identified (and certainly many more
> exist) [Finot
> et al. 1990]. (Note: It may be that Maillard reactions are not
> responsible for
> all browning that occurs during cooking and aging; oxidation may also
> be
> responsible. For instance, meat browns quite easily despite the
> minuscule
> amounts of carbohydrates present with which to react with proteins.)
>
> Dimitri

Sheldon wrote:
> Tara wrote:
>> I cook brown and white rice in the microwave. I measure the rice,
>> water, and salt as directed on the package. I microwave it covered
>> at full power for five minutes then at half power for the rest of the
>> cooking time according to the package directions.
>
> The microwave does fine with rice but only 1-2 small servings at a
> time, and doesn't necessarily save time. I much prefer the pot on
> stovetop method... I think those who have problems are those who
> refuse to use a timer.
>
> Sheldon

I prefer the stovetop as well. In addition to careful timing, it is
important to not take the lid off while the rice cooks. Some people can't
resist peeking and even stirring which lets much needed built-up steam to
escape. Then the rice comes out tough or undercooked.

Jill

thanks for the replies guys. my girlfriend understand my diet
requirements and i don't mind having some fat in my diet but i prefer
to get it from fish oil capsules and flaxseed oil, what i don't want to
be eating is saturated fats.

i appreciate all your suggestions on cooking brown rice and there
doesn't seem to be an easy quick method so i guess i'm left with trying
to cook a large amount and freezing portions to re-microwave every
morning with a teaspoon of water as suggestd.

my girlfriend suggested i continue boiling the chicken but maybe adding
some shredded garlic to the water, i add cracked pepper to the boiled
chicken once cooked and serve the rice and chicken with spinach leaves
which i pack in containers. i don't mind a little extra flavour and if
anyone can suggest some extremely low calorie ways of making boiled
chicken tastier i would appreciate it, perhaps adding something to the
water (eg. garlic/ginger) i'm not a cook myself i just have strict diet
requirements so i would appreciate some experienced suggestions.

by the way im still not sure what broiling is.

by the way i can't add any sauces/fat/salt to the chicken/rice