
"There are some incredibly easy to follow cooking tips that can dramatically elevate your culinary game. Toasting spices before adding them to a dish is one example; scrambling eggs over low heat is another. The expert tip we're introducing today is guaranteed to take your grilled chicken to the next level: When pre-cooking your chicken before grilling it, skip boiling and poach it instead."
"There's a science behind why you should be poaching instead of boiling. When chicken is boiled, it's exposed to high heat, and the proteins contract tightly and squeeze out moisture, leaving the meat dry and rubbery. "It's much easier to control the internal temperature of the chicken if you poach it," says Shoults, adding that the key to not overcooking the chicken is to patiently poach over a low heat until the chicken reaches an internal temperature of 165 degrees Fahrenheit."
Poaching chicken before grilling preserves moisture and prevents the rubbery texture that boiling causes. Boiling exposes chicken to high heat that makes proteins contract tightly and squeeze out moisture, leaving meat dry and flavorless. Poaching uses low, gentle heat, which makes it easier to control internal temperature and prevents overcooking. Cooking to an internal temperature of 165°F ensures safety while keeping meat tender. Pre-poached chicken reduces grill time, helps achieve a good exterior char while maintaining a juicy interior, and improves retention of marinades and smoky flavors.
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