/ck/ - Food & Cooking

[Anonymous No.11758772]

why do white people boil chicken?

[Anonymous No.11758776]

>>11758772
tastes good and is juicy

[Anonymous No.11758821]

>>11758772
That's poached chicken. I could go into more details but it seems respectful to give you time to look up the word so I don't go too fast.

[Anonymous No.11758895]

>>11758821
Difference between poaching and boiling?

[Anonymous No.11758898]

>>11758895
Ego.

[Anonymous No.11758919]

>>11758895
Poaching is a simmer, and not a rolling boil. Boiling is for things like pasta or whatever.

Poaching a chicken is useful for something like making a buffalo chicken dip or like an enchilada or something else. Also poached chicken is relatively low calorie since it isn't being cooked in fat and could also be considered "healthier" than grilling or frying because it isn't getting those "burnt" marks that some people consider carcinogenic (if you could even possibly care about such a bullshit thing).

Also stop trolling delete your shit thread and never come back to /ck/ you cunt

[Anonymous No.11758927]

>>11758772
I like this guy, he makes some good shit and has a nice wife.

[Anonymous No.11758944]

can be useful for shredding

[Anonymous No.11758997]

>>11758919
>those "burnt" marks that some people consider carcinogenic
I desperately want to believe you're making shit up but I know that there are people who probably do believe that

[Anonymous No.11759271]

>>11758944
this
the only way to make pulled chicken without it getting dry and awful

[Anonymous No.11759293]

>>11758944
This 100%

[Anonymous No.11759311]

>>11758997
Searing food creates acrylamide which is carcinogenic, but not in the amount you get from food. It's only a health concern for people working with concentrated acrylamide in certain occupations, you can pretty much never get enough to cause cancer just through diet alone. A study even showed that restaurant cooks are exposed to higher levels of acrylamide than what people get through normal diets, and they still had no cancer risk increase.

[Anonymous No.11759766]

>>11758772
soy boy tits and good arms, Im confused.

[Anonymous No.11759819]

>>11758772
Chinese people poach chicken as well. White-cut chicken is a very popular dish in Guangzhou/ Hong Kong. A delicacy even, essential on the table on new years, popular at restaurants. And they do it at home instead of roasting a chicken as well. They'll always make sure to get a really good chicken to do it with. People i know in Guangzhou will go to the market, select a live chicken, and then come back an hour later and the guy will have plucked it and stuff for them. Very fresh. Then they poach it at home. Often a silkie with black flesh.

I think it's partially because Chinese people actually really like the kind of chewy gelatinous texture of boiled skin, in a way that white people don't. They still appreciate crispy skin as well though.

[Anonymous No.11759874]

>>11758772
There's literally no reason not to. It looks a little off, the gray is unappealing, but the texture is the same if not better than baking and it never loses any of the juiciness.

>>11758944
also this

[Anonymous No.11759889]

>>11758944
Isn't it better to poach it in some sort of sauce if you're going to shred it? My go-to shredded chicken (or pork) taco recipe is boneless skinless thighs simmered in pace picante salsa until fork tender.

[Anonymous No.11760008]

>>11758772
For the same reason black people wash their meat. So I've heard, I know some black people and they've never washed their beef or chicken at their BBQs.

[Anonymous No.11760060]

>>11759819
i always assume they must be fiending for collagen. why else would you dig in to that jelly skin? regardless, hard times definitely had an impact on their diet.

[Anonymous No.11760105]

>>11760060
yeah, you're right, they do percieve health beniefits, and many chinese people eat small bones (i do this with wings too) for the calcium, because they don't really do dairy. Collagen also is genuinely good for your joints, and worth eating. They're right. There's more of a cultural value on medicinal food.

they actually love shit like that though
sea cucumbers for example, are an expensive, banquet delicacy
so are jellyfish
braised chicken feet is the ubiquitous one

Chinese people really do appreciate gelatenous/ chewy/ slimy food and it's the biggest barrier between food cultures, because we fucking don't lol. That shit is gross to us.

White cut chicken though, is delicious. I think it's also part of their attitude that you treat high quality ingredients 'delicately'. So they'll steam a really fresh fish. A less fresh fish will get fried. And it's not even about avoiding oil, because they'll serve white cut chicken, and steamed fish, with oil. Seeing chickens, in a big city, actually slaughtered fresh, hours before you eat them, amazed me. And it does make a real difference. So they have the high quality ingredient, and they respect it.

In Cantonese style atleast. Iunno much about the rest really.

[Anonymous No.11760139]

Almost everyone boils chicken idiot, otherwise you have to cook it so long the breading burns off. Only wings are fried completely raw.

[Anonymous No.11760149]

>>11760139
lol that's nonsense.
and there's a big middle ground of grilled/ sauted etc chicken which still gives you tasty browning, and allows you to actually flavour the chicken.

[Anonymous No.11760161]

>>11760008
washing raw chicken is bad lmao

[Anonymous No.11760281]

>>11760161
ikr?

[Anonymous No.11760333]

>>11760105
pretty neat, anon. i usually eat the cartilage on chicken wings too, but that's about as adventurous as i get. if the west really shits the bed and climate change flat out dooms us i'm sure we'll join them soon enough in eating jelly slimes and such.

[Anonymous No.11762800]

>>11758772
christ that looks depressing

[Anonymous No.11763262]

>>11759766
prob lost a large amount of weight

[Anonymous No.11763423]

>>11758772
I boil chicken livers cause deep frying them takes too much work despite the reward, and basting them in butter, while also awesome alone or with onions, doesn't allow me to boil a potato with them in one pot
so boiling I go

[Anonymous No.11763449]

>>11758772
Chicken salad? I know with grilled chicken or rotisserie chicken is better but bioled works too.

[Anonymous No.11763581]

>>11758997
It's true, my mother in law considers char cancerous. She's an obsessive healthfag and is honestly in great shape but also her kitchen is usually disgusting and she would fail any food inspection hard.

[Anonymous No.11763595]

>>11758997
My mom refuses to sear anything because it's carcinogenic

[Anonymous No.11763645]

>>11758772
>boiling = whypipo stuff = bland
who let this tastelet thirdie in?

[Anonymous No.11764574]

Bought a bag of cheap chicken thighs at Walmart, how long should I boil for to make a stew?

[Anonymous No.11764633]

Not to be that guy, but sous vide chicken is better than poached

[Anonymous No.11764705]

Why do so many people think cooking = overcook the shit out of it with 0 seasoning? My parents couldn't cook, my brothers can't cook, my friends can't cook. My dad would cook chicken until it was bone-white throughout and it tasted like ash, not even a sprinkling of salt; my mom would cook meatloaf until it was a dry puck then destroy it with ketchup. Just plain ketchup. God help me whenever they decided to do steaks.
I barely know how to cook, all I can do is follow a recipe and I know how to not burn food 66% of the time, but people act like I'm fucking Gordon Ramsey because I use salt, pepper, oregano, paprika, etc. Whenever I tell them to a follow a recipe and they say "well it wasn't as good as yours you must've lied to me!" I ask if they followed the recipe, and the answer is always "no because I don't have X or Y spices and I thought it looked undercooked so I left it in the oven for another 30 minutes."

[Anonymous No.11764798]

>>11764705
Because in the US if something looks similar to the raw ingredient, people think it's not processed enough.