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Started By
Message
re: Smoking a skinned bird
Posted on 12/19/18 at 2:44 pm to Chucktown_Badger
Posted on 12/19/18 at 2:44 pm to Chucktown_Badger
Do you use a probe meat thermometer?
0
Posted on 12/19/18 at 2:47 pm to KosmoCramer
Insulation is science.
Skin acting as a barrier is scienceZ
That’s what it does when the chicken is alive, it doesn’t stop doing that once the chickens dead.
And I’ve literally never had roasted or smoked chicken that was skinless.
I’ve just never in my life seen it done.
I’ve had lots of dry baked, pan seared or grilled chicken.
If you pan sear a piece of chicken with the skin on it, the skin is seared
If you pan sear a piece of chicken without he skin, the meat gets seared.
That’s a difference. Seared skin vs seared meat.
That’s what weee arguing about. It’s a clear demonstrative difference.
Not better or worse but different.
And you’ll probably find that seared chicken meat has less moisture than I seared meat. It may have moisture in the center but the outside will be different.
Skin acting as a barrier is scienceZ
That’s what it does when the chicken is alive, it doesn’t stop doing that once the chickens dead.
And I’ve literally never had roasted or smoked chicken that was skinless.
I’ve just never in my life seen it done.
I’ve had lots of dry baked, pan seared or grilled chicken.
If you pan sear a piece of chicken with the skin on it, the skin is seared
If you pan sear a piece of chicken without he skin, the meat gets seared.
That’s a difference. Seared skin vs seared meat.
That’s what weee arguing about. It’s a clear demonstrative difference.
Not better or worse but different.
And you’ll probably find that seared chicken meat has less moisture than I seared meat. It may have moisture in the center but the outside will be different.
This post was edited on 12/19/18 at 2:58 pm
Posted on 12/19/18 at 3:15 pm to KosmoCramer
Any kind of insulating barrier is going to make a different in the texture of the outside of the meat.
Like sous vide is cooked in water vacuum seealed in a bag...
That’s clearly different than boiling it...
Like sous vide is cooked in water vacuum seealed in a bag...
That’s clearly different than boiling it...
Posted on 12/19/18 at 3:17 pm to SammyTiger
You said the chicken is less juicy if cooked without the skin on.
That's 100% false. Look up what causes meat to lose its "juice". Its not this lack of a mythical blanket of skin. It's all to do with internal temperature which isn't magically deflected away by the skin. It may inhibit browning, but the outside portion of the bird will still cook at the same rate.
The texture may be different if pan seared with a bit of browning. It also will have MORE flavor due to the Maillard reaction. Again, science.
And what's the difference of "dry baking" and roasting?
People smoke boneless skinless thighs and breasts all the time.
That's 100% false. Look up what causes meat to lose its "juice". Its not this lack of a mythical blanket of skin. It's all to do with internal temperature which isn't magically deflected away by the skin. It may inhibit browning, but the outside portion of the bird will still cook at the same rate.
The texture may be different if pan seared with a bit of browning. It also will have MORE flavor due to the Maillard reaction. Again, science.
And what's the difference of "dry baking" and roasting?
People smoke boneless skinless thighs and breasts all the time.
This post was edited on 12/19/18 at 3:18 pm
Posted on 12/19/18 at 3:27 pm to KosmoCramer
You said chicken skin makes no difference. 100% false.
Internal temperature is one thing
Surface temperature aid completely different
Your talking about the difference between direct head and a layer of skin and fat.
Skin it insulating and created a different effect
And the mailllard effect can’t happen without I herently Drying the meat.
Chicken isn’t different than any other meat
Meat cooks from the outside in.
That’s why steaks and beef roasts have crusts and red centers. That why you cry the bullseye effect with certain methods of cooking.
Skin insulates the meet provide extra fat.plus it tastes EVEN BETTER when you account for the Maillard reaction.
Your science ignores the outer layers of the meet.
Internal temperature is one thing
Surface temperature aid completely different
Your talking about the difference between direct head and a layer of skin and fat.
Skin it insulating and created a different effect
And the mailllard effect can’t happen without I herently Drying the meat.
Chicken isn’t different than any other meat
Meat cooks from the outside in.
That’s why steaks and beef roasts have crusts and red centers. That why you cry the bullseye effect with certain methods of cooking.
Skin insulates the meet provide extra fat.plus it tastes EVEN BETTER when you account for the Maillard reaction.
Your science ignores the outer layers of the meet.
This post was edited on 12/19/18 at 3:34 pm
Posted on 12/19/18 at 3:57 pm to SammyTiger
The skin has no effect on the "juiciness" of the bird. It's all about how the protein retains the water its molecules. It is forced out when the bird get above a certain temperature.
Spoiler alert, people still overcook chickens and turkeys with the magically skin blanket still on. How does that happen?
Spoiler alert, people still overcook chickens and turkeys with the magically skin blanket still on. How does that happen?
Posted on 12/19/18 at 4:08 pm to KosmoCramer
You can overlook anything iregardless of conditions.
Insulation, like chicken skin, effect how transfer of heat from cooking surfaces like pans, or cooking environment like ovens or smokers, to the meat.
Direct heat means the surface of your chicken is directly touching the heat source.
This will effect how the surface of your chicken cooks.
Putting a layer of ANYTHING between the meat and the heat source to regular the transfer of heat from the surface or environment to the meat.
And yeah internal temperature is a great way of measuring the temperature of the MIDDLE of your chicken, but you can have a great internet temp and a burnt or dry extererior while cooking.
Numb nuts.
But yeah eat you skinless chicken, I dont Give 2 fricks about your tastebuds
Just throw some unbreaded skinless chicken breasts in a fryer.
I’m sure it will be great
Insulation, like chicken skin, effect how transfer of heat from cooking surfaces like pans, or cooking environment like ovens or smokers, to the meat.
Direct heat means the surface of your chicken is directly touching the heat source.
This will effect how the surface of your chicken cooks.
Putting a layer of ANYTHING between the meat and the heat source to regular the transfer of heat from the surface or environment to the meat.
And yeah internal temperature is a great way of measuring the temperature of the MIDDLE of your chicken, but you can have a great internet temp and a burnt or dry extererior while cooking.
Numb nuts.
But yeah eat you skinless chicken, I dont Give 2 fricks about your tastebuds
Just throw some unbreaded skinless chicken breasts in a fryer.
I’m sure it will be great
Posted on 12/19/18 at 4:12 pm to SammyTiger
quote:
Direct heat means the surface of your chicken is directly touching the heat source.
No, it doesn't.
Posted on 12/19/18 at 4:16 pm to KosmoCramer
Yeah your right, but no skin does.
You can’t dismiss that ANY insulting barrier had an effect on the surface of a piece of meat.
You can’t.
Internal temp is just that
Internal.
Meat cooks from the outside in.
That’s a fact.
You can’t dismiss that ANY insulting barrier had an effect on the surface of a piece of meat.
You can’t.
Internal temp is just that
Internal.
Meat cooks from the outside in.
That’s a fact.
Posted on 12/19/18 at 4:25 pm to SammyTiger
Even if your precious skin blanket is there, the outside of the bird will be cooked more than the inside.
Also if we accept the magical blanket theory, the meat would retain it's cooking carry over longer than a naked, non-magical bird. Hence, the skin would help over cook the bird MORE, with its insulation properties.
You're splitting hairs. Cook the skinless bird, use a probe thermometer, and it will taste just as succulent as a magical skinned chicken. Not that complicated.
Also if we accept the magical blanket theory, the meat would retain it's cooking carry over longer than a naked, non-magical bird. Hence, the skin would help over cook the bird MORE, with its insulation properties.
You're splitting hairs. Cook the skinless bird, use a probe thermometer, and it will taste just as succulent as a magical skinned chicken. Not that complicated.
Posted on 12/19/18 at 4:34 pm to KosmoCramer
I’m not splitting hairs your ignoring basic science.
do you think your skin does nothing?
Do you think the walls so your house do nothing?
Insulation makes a difference.
Depending in how your cooking something you can reach a great internal temperature while still A, burning the outside or B drying the outside.
do you think your skin does nothing?
Do you think the walls so your house do nothing?
Insulation makes a difference.
Depending in how your cooking something you can reach a great internal temperature while still A, burning the outside or B drying the outside.
This post was edited on 12/19/18 at 4:55 pm
Posted on 12/19/18 at 4:59 pm to SammyTiger
Merry Christmas.
Posted on 12/19/18 at 5:02 pm to KosmoCramer
Happy Hannukah to you
Posted on 12/19/18 at 5:43 pm to SammyTiger
Festivus for the rest of us!
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