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mantis
04-25-2003, 01:02 AM
Greetings!

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?

Thanks,

Mantis

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.

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

Berserker
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.

Ironman8
04-25-2003, 09:46 AM
I know this is a stupid question, but what's the example about beef jerky?

Berserker
04-25-2003, 12:06 PM
http://www.wannabebigforums.com/showthread.php?s=&threadid=30550

bradley
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.

Ironman8
04-25-2003, 10:48 PM
Oh, ok. Thanks guys (1000th post :D)

LAM
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...