Sometimes I bake chicken tenderloins or boil them...now, I poach them. You will be so happy with the results, as it makes for a moist chicken tender and allows for less dressing for things like chicken salad. Here's the deal:
- Fill a pot 2/3 full of water and bring to a boil.
- wrap each chicken tenderloin in plastic wrap...twisting the plastic wrap at each end.
- add the chicken to the boiling water and cover and simmer for 20 minutes
- Let stand for 5 minutes, then unwrap the chicken and shred.
A Perfect Egg Every Time!
When cooking a hard boiled egg, remember to heat slowly and cool quickly. Here's the deal:
- Place eggs in a saucepan and cover them with cold water.
- Set them over high heat.
- When the water starts to boil, remove them from the heat, cover the pan, and let the eggs stand for 10 minutes.
- Peel the eggs immediately under cold water. You can also set them in ice cold water if not using right away.
This common cooking mistake was brought to my attention, once again, by Cooking Light magazine. Love it!
No comments:
Post a Comment