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?