I use to buy a piece of raw skinless chicken breast and the cook it in the microwave.

I have two regular shops where I will buy these. From one shop the chicken breast will always " explode " on the plate while the ones vfcrom the other shop will rarely have this symptom.

No big deal as I always cover the plate, but what would be the reason for the exploding from one shop but not from the other?

The breasts are unfrozen and I use always the same setting.

You microwave chicken?! <deleted>?!

You microwave chicken?! <deleted>?!

What's wrong with that ? I put it in such a microwave steaming box.

Sounds like maybe one of them was previously frozen.

I have a way to cook chicken breasts that works great for me.

I only buy boneless and skinless breasts; otherwise you get a messy fatty broth.

I boil some good water, and then put in the breasts after the water is boiling. They must be covered totally with water.

Then I turn off the heat and cover the chicken pot.

Then sit about 20 to 25 minutes.

Remove and cool.

This is a classic Chinese style of cooking chicken.

The stock can be used to make soup and the chicken breast meat can be stored in the fridge for at least 3 days to be used in recipes as needed. The meat is especially delicious served cold in salads, etc. but I use the meat for any recipe calling for chicken.

Edited April 19, 201313 yr by Jingthing

Sounds like maybe one of them was previously frozen.

I have a way to cook chicken breasts that works great for me.

I only buy boneless and skinless breasts; otherwise you get a messy fatty broth.

I boil some good water, and then put in the breasts after the water is boiling. They must be covered totally.

Then I turn off the heat and cover the chicken pot.

Then sit about 20 to 25 minutes.

Remove and cool.

This is a classic Chinese style of cooking chicken.

The stock can be used to make soup and the chicken breast meat can be stored in the fridge for at least 3 days to be used in recipes as needed.

Good tip can be useful question it does depend on the size of pot of course if its a small pot the water will cool faster because of the chicken ? Just assuming here.

Sounds like maybe one of them was previously frozen.

I have a way to cook chicken breasts that works great for me.

I only buy boneless and skinless breasts; otherwise you get a messy fatty broth.

I boil some good water, and then put in the breasts after the water is boiling. They must be covered totally.

Then I turn off the heat and cover the chicken pot.

Then sit about 20 to 25 minutes.

Remove and cool.

This is a classic Chinese style of cooking chicken.

The stock can be used to make soup and the chicken breast meat can be stored in the fridge for at least 3 days to be used in recipes as needed.

Good tip can be useful question it does depend on the size of pot of course if its a small pot the water will cool faster because of the chicken ? Just assuming here.

Not sure. I use a large pot. I have cooked as few as two and as many as six breasts this way. Six is too many. Four is good. You can also freeze the cooked meat (I wrap each breast in foil), and defrost for one day in the fridge to use. I leave the covered turned off heat pot on the original burner which did the boil. I guess you could move the pot to a cold burner but then the timing would probably be different. Overcooking of course is not so nice.

Edited April 19, 201313 yr by Jingthing

Maybe one of the places "fills" the chicken with water to make it more heavy.. not sure if real or not but I had a feeling chicken from the market shrinks way more after cooking than the one I buy from BigC

Maybe one of the places "fills" the chicken with water to make it more heavy.. not sure if real or not but I had a feeling chicken from the market shrinks way more after cooking than the one I buy from BigC

That was also my thought, but which one is the one that would explode in this case.

The one with the added water or the one without ?

Maybe one of the places "fills" the chicken with water to make it more heavy.. not sure if real or not but I had a feeling chicken from the market shrinks way more after cooking than the one I buy from BigC

That was also my thought, but which one is the one that would explode in this case.

The one with the added water or the one without ?

I would say the one with added water as the microwave works best with high water content food

Edited April 19, 201313 yr by yoslim

I would have to be the one with added water wouldn't it?

Great Idea about microwaving chicken, I will try that.

Thanks for the opinions, however the breasts that explode are from the shop I would consider has the better quality of meats and are also the more expensive ones.

Fascinating

Did you buy the microwave steam box in Pattaya ?

Did you buy the microwave steam box in Pattaya ?

Bought it at Tesco if I recall correctly, but I would assume that Big C has a similar item.

Did you buy the microwave steam box in Pattaya ?

Bought it at Tesco if I recall correctly, but I would assume that Big C has a similar item.

thank you I will check it out when things go back to normal, my electric did just blow up and of course it's songkran so nobody is around. Sitting alone with a candle and a chang with no fan is not much fun and my phone doesn't have much battery left. Why does everything always blow up in this country

I always buy the boneless with skin. They are a lot cheaper (~30%), they are the same quality and generally come from the same company, and I trim the skin and cook it up for the dog. She loves it and it's great for her coat

Slow cooker ..... every time. Bootiful!

Cast iron skillet, olive oil & steak-pepper. Grill onions and peppers with it.

Try piercing the breast with a fork several times. Yes, I know it is skinless and boneless, but it is worth a try, especially when the water turns to steam and can explode out of the chicken itself.

There does seem to be a lot more water in foodstuffs here these days, obviously makes the firms more profit.

Do you check to make certain each portion has no bone in it at all? I know some boneless breast that does have the odd shards of bone i8n them and that could make them explode.

Edited April 19, 201313 yr by pattayadingo

My best guess is the chicken breast that exploded in the microwave had been previously frozen. Freezing does change the moisture content and where it is stored in any item. If you were to have a tiny pocket of moisture in one small area of a chicken breast it could explode when super heated. It is the same principle as when you contain any blast within a small container. Fire a bullet at a glass jar full of water and the jar will explode. Fire a bullet at the same jar empty and it will just break or have a tiny hole where the bullet went through

and, thanks for the recipe, Jingthing. I'll try it out.

It's all frozen during processing and thawed out at the market.

I guess whatever attraction LOS has for the OP it ain't food. Microwaved chicken, dammed thing died for you, least you could do is put it on a grill.

Edited April 20, 201313 yr by roamer

Big pot of soup's always nice too, lots of celery and carrots, alternate between the standard Thai lot of seasonings and European style.

Whole chicken 80 baht, can stretch it out four or five meals. . .

An off topic troll post by an ex member has been removed along with the reply to it.

So not only do we have breast enlargement with people we have chicken getting breast injections too.

Hey, how 'bought that 5-Star rotisserie chicken? That is some good-ass takeaway!

re

bought that 5-Star rotisserie chicken

i had half of one last week for about 64 baht

but it was as salty as ####

dave2 : (

Hey, how 'bought that 5-Star rotisserie chicken? That is some good-ass takeaway!

It's the high metal count in the exploding Thai chicken.

BTW, microwave eggs are delicious when scrambled.

I microwave fish with a little lemon and pepper, but I don't care for nuked chicken. I like it grilled until it gets a thick brown shell.

The reason one of them explodes in the MicroWave is because it's "Naturally Marinated" This sounds delicious...but's its not. It means its filled with a water/sugar solution, that is injected with this nasty solvent, by bunch of tiny needles.

The reason it might be the "expensive/nice" shop that stocks the lover quality chicken, is that it's mostly the bigger industrialized slaughterhouses that do this, In Thailand: industrialized = more expensive.


A funny side note, is that when most Westerners is blind tested with "Naturally Marinated" vs. high quality raw, un tamped chicken breast. Most people choose the low quality industrialized product, as we a accustomed to all of our foods being loaded with sugar. It's really sad and a bit alarming, from a health point of view as-well.

Btw...the "real"reason the meat with most water in it, "explodes". is because of the way a microwave works (dielectric heating: rotation of polarized molecules)

Edited April 20, 201313 yr by KhunMoo

The reason one of them explodes in the MicroWave is because it's "Naturally Marinated" This sounds delicious...but's its not. It means its filled with a water/sugar solution, that is injected with a plate with a bunch of tiny needles.

The reason it might be the "expensive/nice" shop that stocks the lover quality chicken, is that it's mostly the bigger industrialized slaughterhouses that do this, In Thailand: industrialized = more expensive.

A funny side note, is that when most Westerners is blind tested with "Naturally Marinated" vs. high quality raw, un tamped chicken breast. Most people choose the low quality industrialized product, as we a accustomed to all of our foods being loaded with sugar. It's really sad and a bit alarming, from a health point of view as-well.

Btw...the "real"reason the meat with most water in it, "explodes". is because of the way a microwave works (dielectric heating: rotation of polarized molecules)

If this is factually correct it is quite fascinating