/ck/ - Food & Cooking

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Anonymous Mon Sep 9 22:21:58 2013 No.4787396 [Reply] [Original]

Just cooked up a breast in some chicken broth.

Taste is kind of bland, can taste the basil a lot more than when cooking with oil. The chicken is much softer than cooking with oil. Will probably go back to oil tomorow. Oddly the chicken seems to not be dripping any juices, which at this point I am assuming is oil that soaks into the chicken rather than the chickens natural juices.

Anyone else try swapping out oil for broth?

>>	Anonymous Mon Sep 9 22:24:58 2013 No.4787400 ...have i tried poaching chicken? yes. i have tried poaching chicken god this board is so clueless

>>	Anonymous Mon Sep 9 22:26:58 2013 No.4787410 >>4787400 Calm down master chef. I never heard of poaching in the cooking sense untill just now.

>>	Anonymous Mon Sep 9 22:27:31 2013 No.4787412 >>4787400 >god this board is so clueless How is /ck/ clueless because OP asked about poaching? Are you this butthurt? Call us all kids next time.

>>	Anonymous Mon Sep 9 22:29:31 2013 No.4787416 >>4787410 well ok by 'cooking with oil' and 'cooking with broth' what do you mean, do you mean frying it in a small amount of oil and boiling/poaching in a large amount of broth?

>>	Anonymous Mon Sep 9 22:30:31 2013 No.4787422 >>4787412 he didn't ask about poaching, he asked if 'anyone had ever tried swapping out oil for broth'. that's incredibly clueless. it's like posting ona guitar forum 'anyone ever tried not picking every note?'

>>	Anonymous Mon Sep 9 22:30:31 2013 No.4787423 >>4787400 reddits been invading. we unfortunately have a good reputation there and they view us as a less "scary" /B/

>>	Anonymous Mon Sep 9 22:30:31 2013 No.4787424 >>4787396 >Taste is kind of bland This may be a stupid question, but did you properly season your water?

>>	Anonymous Mon Sep 9 22:31:32 2013 No.4787427 >>4787423 Just look at what they've done to /pol/. It's an absolute shitshow over there recently

>>	Anonymous Mon Sep 9 22:32:31 2013 No.4787430 >>4787416 For the chicken I just cooked I was pouring small amounts of broth into the pan as the old broth evaporated. Just enough so that the chicken was not the only thing in the pan.

>>	Definitely Not Sceak Mon Sep 9 22:32:31 2013 No.4787431 >>4787396 Poaching chicken breasts if my preferred method of cooking them. If you want the best of both worlds, maybe you can make a basil-infused oil to pour over, or even some sort of pesto. You could also steam basil-brined chicken.

>>	Anonymous Mon Sep 9 22:32:31 2013 No.4787432 >>4787422 Yeah, better to have another fast food or vegan thread than a beginner cook asking a question that can be easily answered in a constructive manner.

>>	Anonymous Mon Sep 9 22:33:30 2013 No.4787437 >>4787432 i didn't say that was better, they're both depressing

>>	Anonymous Mon Sep 9 22:34:30 2013 No.4787441 >>4787430 consider covering it and not boiling it hard

>>	Anonymous Mon Sep 9 22:34:30 2013 No.4787443 >>4787437 Then stop posting and visiting a board you don't like. How is this even an issue?

>>	Anonymous Mon Sep 9 22:35:31 2013 No.4787449 >>4787443 i just explained how it is an issue, were you not reading, do you need it in braille

>>	Anonymous Mon Sep 9 22:38:31 2013 No.4787454 >>4787441 You mean to let the steam from the broth cook the chicken? I guess with how I was pouring broth in the pan it would be quite similar to boiling.

Anonymous Mon Sep 9 22:41:30 2013 No.4787467

>>4787454

yeah, it's just a waste of energy to let it evaporate loads and it's uneven heating too.

poaching usually involves actually immersing the chicken in the liquid and keeping it below boiling temperature. it allows the chicken to be cooked very evenly and gently. but your method involves reduction which could be good to make a sauce

>>	Anonymous Mon Sep 9 22:45:32 2013 No.4787474 >>4787467 There is a red/orange sticky paste in the pan now after cooking. Will read up more on poaching and try it again when I get a lid or new pan with a lid but untill then I think oil is the way to go.

>>	Anonymous Mon Sep 9 22:46:30 2013 No.4787476 >>4787474 deglaze that shit with some wine or stock then reduce it again and use as a sauce.

Anonymous Mon Sep 9 22:48:31 2013 No.4787480

>>4787474

you don't need a lid to poach, i was just saying if you're cooking at that high a heat you could put a lid on it, save yourself some hassle. poaching causes nowhere near that much evaporation

and yeah what's left in the pan will likely taste delicious with some dilution/enriching

Anonymous Mon Sep 9 22:57:31 2013 No.4787497

>>4787474
You're not poaching right if the liquid evaporates to the point where the chicken is producing fond on the pan.

With poaching you want to have enough liquid to cover whatever you're cooking in and then cook it at a light simmer. Then reduce the poaching liquid and make a sauce out of it.

And if your chicken is bland after poaching, you need to make a more flavorful liquid, which you're not going to get from the watery store bought broths. What you can do instead is make a court bouillon, which is just stock, wine, and some aromatics. You'll get a lot more flavor in the chicken itself and reducing the liquid into a sauce will really bring the whole dish together.

>>	Anonymous Mon Sep 9 23:00:31 2013 No.4787509 >>4787497 I had no idea what poaching was which is why the heat was the same as when I use oil. I could have just as well been using water and the result would have been the same.

>>	Anonymous Mon Sep 9 23:03:32 2013 No.4787513 >>4787509 >the heat was the same as when I use oil. I could have just as well been using water and the result would have been the same. no oil gets hotter and hotter while water evaporates at 100C come on man this is school stuff

>>	Anonymous Mon Sep 9 23:05:32 2013 No.4787520 >>4787513 >oil gets hotter and hotter while water evaporates at 100C Depending on altitude.

>>	Anonymous Mon Sep 9 23:06:32 2013 No.4787522 >>4787513 The heat I applied to the pan was the same. My wording does suggest that.

>>	Anonymous Mon Sep 9 23:07:32 2013 No.4787526 File: 2 KB, 209x214, 1377026681621.png [View same] [iqdb] [saucenao] [google] >>4787520 you. I'm watching you.

>>	Anonymous Mon Sep 9 23:08:32 2013 No.4787527 >>4787520 Water will never get as hot as any sort of oil can, regardless of altitude. >>4787522 You were probably boiling the liquid then, which you don't want to do when poaching. Keep it at a lazy bubble simmer.

>>	Anonymous Mon Sep 9 23:10:31 2013 No.4787534 File: 1.93 MB, 235x240, awyeah.gif [View same] [iqdb] [saucenao] [google] >>4787526

>>	Definitely Not Sceak Mon Sep 9 23:10:31 2013 No.4787536 File: 28 KB, 449x482, 1359093819394.jpg [View same] [iqdb] [saucenao] [google] >>4787430 Chicken risotto thread in disguise?

Anonymous Mon Sep 9 23:11:31 2013 No.4787537

>>4787522

but the result wouldn't have been the same, as the heat you applied was turning the water into vapour while it wasn't doing anything anywhere near as energy-intensive as that with the oil

so, the reason your chicken was 'softer' was because it was cooked more gently. the 'juices' you mentioned could be many things, it's hard to say. the flavour was probably more bland because much of it leached into the water and the chicken didn't get hot enough to brown.

>>	Anonymous Mon Sep 9 23:12:32 2013 No.4787544 >>4787527 >Water will never get as hot as any sort of oil can, regardless of altitude. Water steam can get very, very hot. Oil would combust at such temperatures.

>>	Anonymous Mon Sep 9 23:12:32 2013 No.4787547 >>4787396 First off, you do mean broth and not stock right? If you mixed those two up, that would be the quickest solution to the bland part.

>>	Anonymous Mon Sep 9 23:17:05 2013 No.4787559 File: 1.66 MB, 235x240, 1378179312329.gif [View same] [iqdb] [saucenao] [google] >>4787534

>>	Anonymous Mon Sep 9 23:18:05 2013 No.4787562 >>4787559 aaaaahahahahahaha nice I actually saw the original Jeremiah gif last night and ended up watching the movie. I thought he was holding a fishing rod, but nope. It was an odd moment in the movie, even if I hadn't seen the gif before.

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