LONGECITY

Which is the best option out of the two to reduce the formation of AGES. Lately I have been steaming my chicken and it tastes good, but I was wondering if boiling it would prove more beneficial.
Edited by ElSenor, 03 June 2010 - 11:03 PM.

Even though steam and boiling water are the same temperature, 100C at sea level, steam holds more thermal energy than boiling water. It seems like it could cook the meat faster and more thoroughly than mere water. Wonder what's the larger factor for AGE production, total energy transferred, time above a certain temperature, or maximum temperature?

For flavor and ease of preparation I'd go with steaming for parts and boiling for whole. I only boil parts for soup or stew but strictly for the aforementioned reasons.

The easy way to boil a whole chicken:
1. Fill a pasta pot with water, bring to boil.
2. Put the whole chicken in the boiling water.
3. When the boiling stops, remove the chicken.
4. Bring pot to a boil again.
5. Put the whole chicken back in to the boiling water. Turn off the burner, cover, let stand for one hour.
6. Mmmmm good! All of the meat will be perfect plus you have the beginnings of stock or broth.

Of course I'd like to be able to prepare sous vide, but not quite there yet.

Even though steam and boiling water are the same temperature, 100C at sea level, steam holds more thermal energy than boiling water. It seems like it could cook the meat faster and more thoroughly than mere water. Wonder what's the larger factor for AGE production, total energy transferred, time above a certain temperature, or maximum temperature?

For flavor and ease of preparation I'd go with steaming for parts and boiling for whole. I only boil parts for soup or stew but strictly for the aforementioned reasons.

The easy way to boil a whole chicken:
1. Fill a pasta pot with water, bring to boil.
2. Put the whole chicken in the boiling water.
3. When the boiling stops, remove the chicken.
4. Bring pot to a boil again.
5. Put the whole chicken back in to the boiling water. Turn off the burner, cover, let stand for one hour.
6. Mmmmm good! All of the meat will be perfect plus you have the beginnings of stock or broth.

Of course I'd like to be able to prepare sous vide, but not quite there yet.

Wow thanks a lot. Especially for that chicken recipe, I am going to have to try that.