F
Frank J Warner
Guest
I want to make this recipe for steamed chicken breasts:
http://tinyurl.com/54cqs
I have a bamboo steamer and a wok (although I'll probably set the
steamer in a stock pot), so that's not a problem. This will, however,
be the first time I've used the steamer.
The recipe says to steam the chicken "until it is cooked through, about
10 to 15 minutes."
Ignoring for a moment the "until it is cooked through" part, 10-15
minutes seems like an awfully short time to cook a boneless, skinless
chicken breast. Is this just a wild guess on the part of Tyler
Florence? I like my chicken well-done, with no hint of pinkness on the
inside.
Is there something about the steaming process that accelerates cooking
of meats like this? Should I go an extra ten minutes just to make sure
it's cooked thoroughly?
-Frank
--
Here's some of my work:
http://www.franksknives.com
http://tinyurl.com/54cqs
I have a bamboo steamer and a wok (although I'll probably set the
steamer in a stock pot), so that's not a problem. This will, however,
be the first time I've used the steamer.
The recipe says to steam the chicken "until it is cooked through, about
10 to 15 minutes."
Ignoring for a moment the "until it is cooked through" part, 10-15
minutes seems like an awfully short time to cook a boneless, skinless
chicken breast. Is this just a wild guess on the part of Tyler
Florence? I like my chicken well-done, with no hint of pinkness on the
inside.
Is there something about the steaming process that accelerates cooking
of meats like this? Should I go an extra ten minutes just to make sure
it's cooked thoroughly?
-Frank
--
Here's some of my work:
http://www.franksknives.com