Kitchen Roundtable

Follow-up on boiling / stewing chicken

I made pressure cooked chicken breasts again today. Last time I started them on high heat and turned it down when the control jiggled. This time I started them at more moderate heat. The result was significantly less of the curdled protein! Also, cleaning up the pan was easier because the curdled stuff had not gotten all up and down the insides of the pan.
:thanks, Cathy and Nancy for the advice!

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Follow-up on boiling / stewing chicken
Glad you figured it out, Pat! Nancyo's advice about heat was spot on, then.