-DEADLY SUSHI-
Washing Up
I boil my chicken 1st. THEN I will put it in the oven with spices. It makes it MUCH more moist and tender.
Do you agree?
Do you agree?
I don't understand what this has to do with not brining. Sorry I am running on very little sleep so if there is an obvious answer than please forgive me-DEADLY SUSHI- said:I must say I never brined because I just cook for myself.
Sush, I sometimes do that. It does take away from the flavor but, thats what all the spices are for-DEADLY SUSHI- said:I boil my chicken 1st. THEN I will put it in the oven with spices. It makes it MUCH more moist and tender.
Do you agree?
Darkstream said:And just what the (*^%%*&$(& is an "IRON CHEF" ??
I have seen this phrase bandied about in the forum for some time, with no indication of any meaning. Is it a chef that is so set in his(or her) ways that they rust if left out in the rain?
nicole said:Sush, I sometimes do that. It does take away from the flavor but, thats what all the spices are for
Humm ... actually ..... for braising the liquid should only come about 1/2 way up, or less ... 3/4 of the way up and you're getting into stewing territory. But you are right, "simmer" refers to a temperature (120-180F).... not a specific cooking method.ironchef said:The liquid when you braise should be at simmering or less, but technically, what seperates braising from simmering is that with the food you are braising, the liquid should only come up to about 3/4 of the way (i.e. Lamb Shanks, Osso Bucco, etc.).
Braising refers more to the cooking method, while simmering refers more to the temperature of the liquid itself.
Humm .... that's a whole nother can of worms. At that point the chicken would be done and the grilling would just be drying out the skin and adding "post mortum" smoke flavor.DEADLY SUSHI said:When I HAD a grill I would boil the chicken for an about 40 minutes. I would then but on seasoning and plop it on the grill.