2007-03-05 01:13:53 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Never heard of browning chicken before you cook it, and with being such a strange shape I fail to see how you could! As for this business about it sealing the juices in ANYTHING, how come that's been proved to be a load of rubbish by so many people as well as 90% of chefs!
2007-03-05 01:55:15 · answer #1 · answered by Anonymous · 0⤊ 0⤋
The only reason to brown chicken, or any meat, is to give it that 'browned' caramelized, appetizing look. It really has little to do with cooking the meat (although it does get it started) .. and, contrary to popular belief, it does Not seal in the juices.
So, don't skip the browning step .. but just know why you are doing it.
2007-03-05 01:49:31 · answer #2 · answered by Chef Bob 3 · 1⤊ 0⤋
The idea of browning meat, chicken etc. to to seal in the flavours. If the outside of the meat is cooked the inside will retain the juices, therefore the flavour and tenderness.
2007-03-05 01:21:25 · answer #3 · answered by bee bee 6 · 0⤊ 1⤋
If you bake the chicken in an uncovered dish the final result will be brown. It gets the color whilst cooking.
2007-03-05 01:25:16 · answer #4 · answered by ann t 5 · 0⤊ 0⤋
A lot of people think this is to "seal" the meat but apparently not so. The high heat starts a chemical reaction which boosts the "umami" flavour.
Umami is the fifth flavour (other than sweet, sour, bitter, salt) that is the savoury flavour boosted by monosodium glutamates.
2007-03-05 01:55:06 · answer #5 · answered by Sky B 2 · 0⤊ 0⤋
You don't have to. I just rub a couple of herbs over it, bung it in a covered roasting pan, put a bit of water in the pan and stick it in the oven for as long as it needs (depending on the weight). Always comes out beautifully browned on the top and lovely tasting, tender meat. Easy!
2007-03-05 01:25:02 · answer #6 · answered by Val G 5 · 0⤊ 0⤋
Chicken needs to be cooked properly to be edible and safe.
Pink is not the colour you want chicken to be when you eat it.
2007-03-05 01:25:45 · answer #7 · answered by Sparky5115 6 · 0⤊ 0⤋
Well it seals in the flavour and the juices stay in therefore keeping the meat nice and moist not dry and horrible, it can also make it More presentable.
2007-03-05 02:05:07 · answer #8 · answered by Collin G 1 · 0⤊ 0⤋
You dont have to as such, it just seals the meat and therefore keeps in the flavour, also makes it look nicer
2007-03-05 01:16:09 · answer #9 · answered by OriginalBubble 6 · 3⤊ 0⤋