"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 01-16-2006, 06:54 PM   #1
Assistant Cook
Join Date: Jan 2006
Posts: 1
Exclamation Question about boiling

So I am new to this site and I have a question(or two) about boiling(i need the information for a school project)

Is resting required when boiling meat?


Why would we boil beef ribs but not chicken ribs?


If someone can answer this Id be so greatful:)



Eva-Jade is offline   Reply With Quote
Old 01-16-2006, 09:50 PM   #2
Executive Chef
amber's Avatar
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Resting means to let the meat retain it's juices after cooking, otherwise if you cut into a piece of freshly boiled/or roasted beef or even chicken, the juices would seep out, thus leaving the beef/chicken dry. So yes, resting is important. In answer to your second question, I've heard of beef ribs, but not chicken ribs. Chickens have breast, thigh, wings, legs, but I've never heard of anyone boiling ribs per se. I could be wrong.

amber is offline   Reply With Quote
Old 01-17-2006, 11:10 AM   #3
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Originally Posted by Eva-Jade
Is resting required when boiling meat?


Why would we boil beef ribs but not chicken ribs?
(1) Resting the meat for 5-10 minutes is always good - it allows the muscle proteins to relax and the residual juices that have not been squeezed out during the cooking process to "redistribute" themselves. As the proteins relax the juices can move back into the spaces between the muscle fibers.

You might check to see if your library has a copy of Harold McGee's book, "On Food and Cooking - The Science and Lore of the Kitchen" - and check on what happens when meat is cooked.

(2) You can boil chicken ribs - but if you know anything about the skeletal anatomy of a chicken you'll know why you don't boil them for a meal like you would beef ribs. Fowl lack the skeletal size and intercostal muscle mass (meat) of mammals to make a meal of them.

Just curious - what grade are you in and what class are you taking?
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:42 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.