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| 1 | 103 | 205 | 308 | 410 |
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into the liquid it cooks in. But that's not all. The chemical reactions triggered by heat, particularly
browning, what transform the bland to delicious.
The two broad categories of cooking poultry are:
Dry heat cooking:
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grilling (barbecuing) or broiling
sautéing
deep-frying
stir-frying
baking
Moist heat cooking:
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braising
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stewing
With dry heat cooking methods, high temperature without additional liquid cooks the
meat. The change in moist cooking occurs at a lower temperature with additional flavored liquid.
A second major difference between the cooking methods is the final internal temperature of the
poultry. In dry heat cooking strive to reach an internal temperature of slightly above 150°F
(66°C). This gives the juiciest poultry meat. In moist cooking, the final temperature is the same
as the liquid the meat cooks in—simmering temperature.
Please see detailed discussion on each cooking method in Meat chapter under Guide to
Preparing. Here we concentrate on cooking information that is specific to poultry.
Dry cooking
In grilling, broiling and baking you add nothing to the meat but flavoring and sometimes,
if the poultry is too dry, a little fat. In sautéing, deep-frying and stir-frying, oil and high
temperature convert the meat into a succulent dish.
All dry-cooking methods use high temperature, at least 300°F (157°C) in baking, much
higher in grilling and broiling. At such high heat browning and the accompanying flavor changes
are assured, and the changes happen quickly. Stand by with a thermometer in one hand.
Baked chicken breast Roquebrune
It is the marinade that creates the complex, deep flavors when combined with flavor
products of the browning reaction in the oven. This is not a high-acid marinade, so slow steeping
for 8 hours is not as excessive as it may seem. This recipe is a good example of the dry heat
method.
The lemon juice and the slight acidity of the sour cream break down and tenderize the
meat fibers while the rest of the marinade ingredients permeate the chicken with flavor.
Following marinating, you coat the breasts with a mixture of bread crumbs and parmesan cheese.
The combination of the oven-browned flavor of the coating tops off the delightful taste of
marinade and chicken.
For this recipe it is best if you skin the boneless breasts. If you leave the skin on, it can’t
brown under the blanket of breading to give you crisp skin—and is there any other way chicken
skin is good?
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