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  • To roast or boil...

    So my mom loves to cook chicken the same way.. she'll boil it for a bit, get somewhat of a light stock, then take out the plain poultry and spice it up flat for a quick broil.

    My only problem with this is often the chicken comes out kinda dry--unless broiling is perfectly timed!

    Personally, I'll have no real problem with boring boiled chicken, since its remarkably juicy, and if you spice the stock well, quite tasty. But, it's hard to garnish a dish with plain boiled chicken, so that's probably the reason my mom goes for the quick broil.

    I guess I could just go ahead and only bake, broil or boil it, but I'm just wondering what the differences might be nutritionally.

  • #2
    Boiling removes vitamins and nutrients from the meat/veggie/object being cooked. Unless you're going to drink the water too, I'd use a different form of cooking for the bulk of your meals.

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    • #3
      Originally posted by Lily Marie View Post
      Boiling removes vitamins and nutrients from the meat/veggie/object being cooked. Unless you're going to drink the water too, I'd use a different form of cooking for the bulk of your meals.
      What she said.
      Motherhood: When changing from pj pants to yoga pants qualifies as 'getting dressed'.

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      • #4
        Also, roast chicken is da bomb diggity.
        I blog :http://raisinggodzillas.blogspot.com/
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        "We have all the food groups- meat and chocolate".

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        • #5
          Fo shizzy.

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