View Full Version : Protein in slow cooked food

04-25-2003, 01:02 AM

When you slow cooked food, for example, like slowly cooked chicken soup for several hours. What happens to the protein in the Chicken? Does it break down and go into the broth?

The chicken meat has no taste after it's being cooked for several hours. Should I still eat the meat or should just drink the broth?



Saint Patrick
04-25-2003, 02:01 AM
The protein will still be there in the chicken. It doesn't magically dissapear or sneak into the broth.

04-25-2003, 02:50 AM
Berserker brought up a good point the other day. Just think about beef jerky.

04-25-2003, 07:46 AM
If nothing else might be better if slow cooked at a lower temp, if protein is damaged by heat. I really don't worry about. I eat enough where I don't care if a few grams dissappear. But I don't think they do anyways.
I think its mainly the fats the go into the broth. Just look at it the next day when you pull it out of the fridge. Not so much with chicken as pork and beef.

04-25-2003, 09:46 AM
I know this is a stupid question, but what's the example about beef jerky?

04-25-2003, 12:06 PM

04-25-2003, 02:07 PM
Originally posted by Ironman8
I know this is a stupid question, but what's the example about beef jerky?

Just making an example of how slow cooking, or in this example dehydrating, something will not affect the protein content. Unless you just burn something to a crisp, basically incenerating it, I wouldn't worry about it.

04-25-2003, 10:48 PM
Oh, ok. Thanks guys (1000th post :D)

04-26-2003, 07:14 PM
it is actually better to coook proteins for a longer time at a lower temperature. high-energy sources create more free radicals...