eleven11
New Member
I would think boiling the breast would be best. I'm sure grilling removes some but for the next 3 days I've got to keep intake very low................11
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Anabolic Steroids
removing sodium in chicken breast
- Thread starter eleven11
- Start date
steroid500
New Member
Hello, im a graduate of the culinary institute of america
boiling your chicken is the absolute WRONG way to go, the sodium is found inside the muscle, so what is in the breast will not likely be removed by cooking, if at all
besides, boiling it would make it taste like absolute shit, not to mention itll become super tough and stringy, bad bad move, who says a diet has to be bland and boreing, right?
grilling is an awesome way as well as broiling, for both u can add crazy spices to change the flavor with no impact on calories
btw, oregano is 1 of the best anti-oxidants out there, not alot of people know that
the only possible way i could think to remove sodium out of a chicken breast would be this...
take chicken, and clean under water (always clean chicken before using, get all that nasty scum and potention salmonella off it) and BRAISE or POACH it a simple braise would be water (to ensure sodium leeching, use distilled over tap, your tap might have trace amounts of sodium in it), onion, garlic, black pepper, celery, carrots. All these veggies are not going to impact calories, but will impact flavor, and that is what you want, heat this mxture up to 180 degrees and simmer it untill veggies are translucent, and it smells nicey nice
then lower the temp to 165-175, place chicken breast in, this will cook the chicken
a little culinary trick? use a potato (yes, a regular russet idaho potato) to remove salt half of one, cleaned, peeled, rough chopped should suffice for this, add this as u add the chicken, the potato will draw sodium out of the solution
the chemistry of it: since sodium level is higher in the chicken breast than the braising liquid, it will start to leech out to equalize sodium levels inside meat and the liquid, the potato will soak up the sodium, causing more and more sodium to leech out of the breast and be absorbed by the potatoe
cook the chicken till its 160-163 degrees (yes, thats under reccomended FDA temp) pull the chicken out of the liquid and let sit for 10 minutes before eating it, its oging to continue to cook as it rests, bringing it up to and over FDA reccomended 165, giving u a tender, juicey and FLAVORFUL chicken breast
dont hesitate to experiment with difrent herbs and spices, they wont impact calories or carbs, but will impact flavor ALOT
enjoy
btw, braising and poaching does take a while, if your in a hurry, you can push the liquid up to 180 degrees, but never ever go over 190, that high temp will coagulate the protein way way too fast, giving u a lump of shit instead of a nice peice of chicken
boiling your chicken is the absolute WRONG way to go, the sodium is found inside the muscle, so what is in the breast will not likely be removed by cooking, if at all
besides, boiling it would make it taste like absolute shit, not to mention itll become super tough and stringy, bad bad move, who says a diet has to be bland and boreing, right?
grilling is an awesome way as well as broiling, for both u can add crazy spices to change the flavor with no impact on calories
btw, oregano is 1 of the best anti-oxidants out there, not alot of people know that
the only possible way i could think to remove sodium out of a chicken breast would be this...
take chicken, and clean under water (always clean chicken before using, get all that nasty scum and potention salmonella off it) and BRAISE or POACH it a simple braise would be water (to ensure sodium leeching, use distilled over tap, your tap might have trace amounts of sodium in it), onion, garlic, black pepper, celery, carrots. All these veggies are not going to impact calories, but will impact flavor, and that is what you want, heat this mxture up to 180 degrees and simmer it untill veggies are translucent, and it smells nicey nice
then lower the temp to 165-175, place chicken breast in, this will cook the chicken
a little culinary trick? use a potato (yes, a regular russet idaho potato) to remove salt half of one, cleaned, peeled, rough chopped should suffice for this, add this as u add the chicken, the potato will draw sodium out of the solution
the chemistry of it: since sodium level is higher in the chicken breast than the braising liquid, it will start to leech out to equalize sodium levels inside meat and the liquid, the potato will soak up the sodium, causing more and more sodium to leech out of the breast and be absorbed by the potatoe
cook the chicken till its 160-163 degrees (yes, thats under reccomended FDA temp) pull the chicken out of the liquid and let sit for 10 minutes before eating it, its oging to continue to cook as it rests, bringing it up to and over FDA reccomended 165, giving u a tender, juicey and FLAVORFUL chicken breast
dont hesitate to experiment with difrent herbs and spices, they wont impact calories or carbs, but will impact flavor ALOT
enjoy
btw, braising and poaching does take a while, if your in a hurry, you can push the liquid up to 180 degrees, but never ever go over 190, that high temp will coagulate the protein way way too fast, giving u a lump of shit instead of a nice peice of chicken
Last edited:
Wow, impressive post.
So much information there.
So much information there.
jasthace
New Member
The potatoe as a sodium sponge trick,is very good.
srch4info
New Member
When are we all invited over for dinner Steroid??? ...thanks for the cooking lesson 
steroid500
New Member
lol anytime my man, anytime
if anyone needs anymore cooking help, dont hesitate 2 pm or post, i love talkin bout food, especially when it pertains 2 bodybuilding
if anyone needs anymore cooking help, dont hesitate 2 pm or post, i love talkin bout food, especially when it pertains 2 bodybuilding
