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2. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Chicken thighs being shallow poached in a pan. This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish.

3. How to cook chicken breasts in a pan so they don’t dry out

   www.aol.com/article/lifestyle/2019/06/12/how-to...

   In a skillet that’s large enough to hold all of the chicken without overlapping, heat the olive oil and butter on medium heat. Add your chicken to the pan and cook for 5-6 minutes.

4. Bringing Meat to Room Temperature Before Cooking - AOL

   www.aol.com/bringing-meat-room-temperature...

   For example, pork shoulder and short ribs are best when cooked low and slow, using moist heat cooking methods like braising or stewing to break down their high fat content and become tender.

5. How to cook juicy and tender chicken breasts every time - AOL

   www.aol.com/news/cook-chicken-breast-incredibly...

   To bake: Preheat the oven to 400 F. Place the breasts on a lined sheet tray in the oven and cook for 30 to 40 minutes. To maintain extra moisture, tent the foil halfway through to keep the breasts ...

6. Salt crust - Wikipedia

   en.wikipedia.org/wiki/Salt_crust

   The chicken was cooked and preserved in the salt fields of the area giving them added flavour. A more recent traditionally recipe is building a cocoon of salt around the chicken protecting it from direct heat ensuring even cooking and the possibility of drying out the meat.

7. List of cooking techniques - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_techniques

   A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...

8. Cooking a Whole Chicken? Here Are the 6 Techniques That You ...

   www.aol.com/6-ways-cook-whole-chicken-190100181.html

   How to braise a whole chicken. Braising is a foolproof method to prevent overcooking and drying out your chicken. Preheat the oven to 350°F. Heat one tablespoon of olive oil in a large Dutch oven ...

9. Basting (cooking) - Wikipedia

   en.wikipedia.org/wiki/Basting_(cooking)

   Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent ...