Sport Cooking methods for chicken breast

Sport Fitness
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AndrewLB

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Quick question: When it comes to preparing chicken breast in particular, is there a substantial differences in grilling on a foreman grill versus baking in an oven, for example.

If so, could anyone supply the calorie/protein/fat/etc differences, or possibly direct me to a website that would have that kind of information?
Thanks a lot.
 
ya I have been looking for the same thing and came up with nothing. I slightly glaze a thin coat of olive oil and put them in my forman grill eat with veggies.
 
Whenever you cook anything you diminish its nutrients somewhat though just make sure you do not overcook "burn" the food as this really does affect its nutrients greatly

The best way to retain nearly ALL of the nutrients is through steaming ;)

And if you would like to kill all of the nutrients in food just stick it in the microwave "no that is not a myth"
 
microwaving actually isn't bad, because you're technically steaming in a microwave. microwaves excite the water molecules to produce the heat in teh food.

that's why bread turns soggy...you pulled the water into steam which soggied the bread.
 
malkore said:
microwaving actually isn't bad, because you're technically steaming in a microwave. microwaves excite the water molecules to produce the heat in teh food.

that's why bread turns soggy...you pulled the water into steam which soggied the bread.
Click to expand...

Microwaves work using Non-Ionizing radiation at certain wave length and focus all of its energy into that frequency and wavelength that causes the food molecules to vibrate and from this vibration creates friction thus = heat however because of the principle of Structural isomerism this friction can cause the molecules to become "misplaced" and also tearing thus resulting in a different structure
I tried to explain that as simple as i could without getting into the the details

A simple test is to get 4 plants that need lots of water give 2 of the plants clean water and the other 2 water that has been microwaved "let it cool" now watch the plants getting microwaved water slowly die....
Another interesting study that i do not have a link to as of right now was a study with 200cats in Russia where half were given wet food cold and half were given wet food microwaved"let get cool" now the 100cats that ate only the microwaved cat food DIED because their body's starved of nutrients and many other things

I refuse to use a microwave i have spent so many hours studying how they work and what they do to food I refuse to use one :| aswell as read so many studys on microwaves

PS the microwave was made invented Hitler's army so you know they are evil ;)
 
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Okay I can't stand by and let someone in high school, who is perhaps confused, spread the confusion. Anyone who has taken college chemistry or physics will tell you it is not true.

I cite snopes a great myth busting site as my first clue of evidence, and if you don't believe it why not actually try it yourself?



The other guy has it correct the microwave causes water molecules to vibrate rapidly, due to their perfect size and other chemical attributes, causing friction and then heat. Which is why as the other guy said bread gets dry if you microwave it without some extra water strategically placed. However, back to the topic I do not suggest microwaving chicken, I do suggest microwaving eggs that have been scrambled with a top of some kind to keep them from exploding.
 
NearlyHuman said:
Okay I can't stand by and let someone in high school, who is perhaps confused, spread the confusion. Anyone who has taken college chemistry or physics will tell you it is not true.
Click to expand...

A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.

Besides the loss of nutrients, microwaving forms new compounds (radiolytic compounds) that are unknown to humans and nature


Perhaps the most concrete evidence of the dangers of microwaves comes from Dr. Hans Hertel, a Swiss food scientist, who carried out a small but high-quality study on the effects of microwaved food on humans. His conclusions were clear and alarming: microwave cooking significantly altered the food's nutrients enough so that changes occurred in the particpants' blood--changes that suggested deterioration. The changes included:

Increased cholesterol levels
More leukocytes, or white blood cells, which can suggest poisoning
Decreased numbers of red blood cells
Production of radiolytic compounds (compounds unknown in nature)
Decreased hemoglobin levels, which could indicate anemic tendencies

Dr. Hertel and his team published the results in 1992, but a Swiss trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, had a gag order issued, which prohibited Dr. Hertel from declaring that microwaves were dangerous to health. The gag order was later removed in 1998, after the Swiss court ruled that the gag order violated the right to freedom of expression. Switzerland was ordered to pay Dr. Hertel compensation as well.
 
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Well, what are you eating with it? It only takes 20-30 minutes in the oven, so whuile you are preparing other things, this can be cooking.

And in the winter the heat gives some warmth as well!

Also, dont' forget microwave power IS THE MOST EXPENSIVE ENERGY THAT THERE IS.
 
i personally eat the chicken made on the foreman grill. i also have a convection oven which does a good job b/c it heads up fast and cooks well :)
 
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