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when you cook a chicken breast on the stove in a pan, or boiling it in water. is any protein lost? whats the best cooking method to retain all the aminos and protein in meh chicken. or does it not matter. thoughts appreciated
 
i have always heard that when you cook something, it only denatures the protein a little, none is lost. but i could be wrong, denatured is when some of the di and tripeptide bonds are broken down so that some of the protein is only in amino acid form; which actually is kinda good, some protein is digested more quickly then the other part, so you get a longer stream..

but i also think that longer chains of protein benefit the immune system better..
 
mreik said:
i have always heard that when you cook something, it only denatures the protein a little, none is lost. but i could be wrong, denatured is when some of the di and tripeptide bonds are broken down so that some of the protein is only in amino acid form; which actually is kinda good, some protein is digested more quickly then the other part, so you get a longer stream..

but i also think that longer chains of protein benefit the immune system better..
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that's the same I've heard, as well.
 
I am not certain on the protein loss, but if your interested in a another way to cook chicken :).....I use boneless skinless breast, dip it in water, lightly sprinkle with spices and put in a PAM sprayed glass dish and cover it with foil at about 350 degrees. It almost steams it and cooks it fairly fast and very moist.
 
When you boil it you'll retain some more water in the chicken than with pan cooking, and this will help with the absorption of the nutrients. When you cook away the moisture in the chicken in a pan, you increase the caloric density of the chicken, making the nutrients slightly less bioavailable.

On another note, if you fire-grill chicken, you add carcinogens to the chicken.
 
markeaton said:
I am not certain on the protein loss, but if your interested in a another way to cook chicken :).....I use boneless skinless breast, dip it in water, lightly sprinkle with spices and put in a PAM sprayed glass dish and cover it with foil at about 350 degrees. It almost steams it and cooks it fairly fast and very moist.
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thank goodness you posted that - I am SOOOOOOOOOOOOOOOOOOOO bored of plain grilled chicken on the foreman!
 
i always boil my chicken up by the lb and just stick it in a container. done it everysingle day for the past, very long while. still love it :cool:
 
thank goodness you posted that - I am SOOOOOOOOOOOOOOOOOOOO bored of plain grilled chicken on the foreman!
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My Foreman Grill (one of the modern wonders of science, if you ask me) has lost its non-stick coating -- not even PAM does the trick anymore. I gotta scrounge up some cash for a new one :)
 
Fil said:
My Foreman Grill (one of the modern wonders of science, if you ask me) has lost its non-stick coating -- not even PAM does the trick anymore. I gotta scrounge up some cash for a new one :)
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I got my small one at Filene's for $14!
 
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