Another Chicken Breast Thread.

[Rugger02]

Anyone ever try cooking chicken breasts in the slow cooker? If so do they turn out all tender and flaky? Or dry and gross?

[ChiTownTommy]

i don't know what you mean by slow cooker, but i do cook my chiccken slow on the grill real low heat and a bag of frozen breat it takes me about half hour but the come out fat and juicy the way i like it

[AdamGH]

He means in a crock pot:

http://en.wikipedia.org/wiki/Crock_Pot

[AdamGH]

Disadvantages

Vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzyme rendered largely ineffective, so a blanching or sauteing pre-cook stage will leave more vitamins intact. Green colors are retained better when vegetables are cooked quickly as plant cells are less likely to lose acids.

Raw kidney beans, and some other beans, contain a toxin, phytohaemagglutinin, which is destroyed by boiling for at least ten minutes, but not by the operating temperature of a slow cooker. Raw beans need to be pre-boiled to avoid food poisoning; canned beans do not require this. Even a few beans can be toxic; and beans can be as much as five times more toxic if cooked at 80 °C than if eaten raw, so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. [4]

Slow cookers do not provide sufficient heat to compensate for loss of moisture and heat due to frequent removal of the lid, e.g. to add and remove food in perpetual stews (pot au feu, olla podrida); and added ingredients must be given time to cook before the food can be eaten. If the food is allowed to cool below about 158°F and not reheated, toxic bacterial growth is possible; some toxins, once present, are not destroyed by later heating.

[BBall6]

Interesting info

[swol_je]

Ive cooked em in a crockpot with 99% fat free cream of mushroom for about 4-6 hours and shit is bomb. tender and juicy. tastes like fetticine without the noodles.

[Coop77]

I cooked a chicken breast in a vegetable steamer.. once.. never again.

[Rugger02]

Disadvantages

Vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzyme rendered largely ineffective, so a blanching or sauteing pre-cook stage will leave more vitamins intact. Green colors are retained better when vegetables are cooked quickly as plant cells are less likely to lose acids.

Raw kidney beans, and some other beans, contain a toxin, phytohaemagglutinin, which is destroyed by boiling for at least ten minutes, but not by the operating temperature of a slow cooker. Raw beans need to be pre-boiled to avoid food poisoning; canned beans do not require this. Even a few beans can be toxic; and beans can be as much as five times more toxic if cooked at 80 °C than if eaten raw, so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. [4]

Slow cookers do not provide sufficient heat to compensate for loss of moisture and heat due to frequent removal of the lid, e.g. to add and remove food in perpetual stews (pot au feu, olla podrida); and added ingredients must be given time to cook before the food can be eaten. If the food is allowed to cool below about 158°F and not reheated, toxic bacterial growth is possible; some toxins, once present, are not destroyed by later heating.

Interesting. I may lose some trace nutrients, but the basics are still intact. (Protein)

Ive cooked em in a crockpot with 99% fat free cream of mushroom for about 4-6 hours and shit is bomb. tender and juicy. tastes like fetticine without the noodles.

This is exactly what I had in mind. Sounds awesome.

[DSM4Life]

Disadvantages

Vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzyme rendered largely ineffective, so a blanching or sauteing pre-cook stage will leave more vitamins intact. Green colors are retained better when vegetables are cooked quickly as plant cells are less likely to lose acids.

Raw kidney beans, and some other beans, contain a toxin, phytohaemagglutinin, which is destroyed by boiling for at least ten minutes, but not by the operating temperature of a slow cooker. Raw beans need to be pre-boiled to avoid food poisoning; canned beans do not require this. Even a few beans can be toxic; and beans can be as much as five times more toxic if cooked at 80 °C than if eaten raw, so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. [4]

Slow cookers do not provide sufficient heat to compensate for loss of moisture and heat due to frequent removal of the lid, e.g. to add and remove food in perpetual stews (pot au feu, olla podrida); and added ingredients must be given time to cook before the food can be eaten. If the food is allowed to cool below about 158°F and not reheated, toxic bacterial growth is possible; some toxins, once present, are not destroyed by later heating.

If we were professionals which we are not or we would have our own personal trainers i would worry about this but we are not. Who cares.