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Could simmering chicken thighs "stall"?

post #1 of 3
Thread Starter 

We know the stall effect where a piece of meat absorbs heat while it cooks within, and its temperature hovers until that process is done, and then it resumes warming up.

 

Yesterday I was simmering some boneless skinless chicken thighs, over a gas burner, and I had it going at a light, gentle simmer (I don't want to boil chicken hard). It was settled at that rate for maybe 15 minutes. Then over the course of about five minutes, the simmer rate increased as if I'd increased the heat.

 

I'm guessing that the thighs were cooking internally, and once that process finished they quit absorbing heat. They turned out just nicely cooked, nothing pink but nothing overcooked and rubbery. They had the perfect texture for pulling apart into shreds.

 

I made a nice chicken salad including homegrown veggies, but that used only about 1/3 of the thighs. More play to come!

post #2 of 3

For that short a time, I would lean toward the meat simply coming up to temp and allowing the water temp to creep up?

 

Long simmers have to be watched too.  As the water level drops, it seems the temp comes up.

 

Alternatively, do a braise.  Bring it up to temp on the stove.  Slap a lid on in and stick it in a hot oven.  Sometimes what I don't see doesn't seem to hurt me?  :biggrin:

 

Well, I keep trying to convince myself?

 

Good luck and good smoking.

post #3 of 3
The stall isn't the result of meat absorbing heat, it's caused by evaporative cooling.
So, the stall in question isn't possible when simmering.




~Martin
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