cooking in advance

natches

Hi all long time liked here and need help

My son is bodybuilding and eats six meals a day things like chicken/Turkey breast ,tuna ,salmon ect...

But I'm ill and he's not got much time on his hands due to studying ,gym training plus eating

So I've tried cooking such as the chicken breast in advance but it ends up like dry rubber baring in mind he won't have any sauce or anything with it

I use a health grill to cook his meat but I've no energy left later in the day to get him something ready for when he gets home from the gym

Yes he could cook his own but he really has a lot on and I want to support him as much as I can

Is there a better way of cooking his meat so it can be refrigerated and then nuked without going dry ?

Thanks for any replies

MallyGirl

poached chicken is more moist

suki1964

MallyGirl wrote: »

poached chicken is more moist

Definitely poach the chicken. Fillets will last three or four days in the fridge no problem. Place them in an oven tray, season, cover with water, cover with foil and place in a moderate oven. Check after 40 mins- depends on size of fillets, can take up to 90 mins

When cooked plunge into iced water to cool as fast as possible and get into the fridge ASAP

natches

Thank you both
I'll poach the chicken
But when I've cooled it in cold water do I then dry it before refrigeration or refrigerate it in the water

Sorry for the dumb question only ever poached an egg once and it turn out split so have avoided poaching food since

Thank you again

Living_proof

If you have a slow cooker you can easily and very successfully cook a whole chicken and it is moist and just falls off the bones. I don't use more than about half an inch of water or wine, etc. in the bottom with a carrot, onion, peppercorns for taste etc. and put it on for about six hours. High would be the safest temperature. I really can't recommend this method strongly enough and you can do any meat like this.

suki1964

natches wrote: »

Thank you both
I'll poach the chicken
But when I've cooled it in cold water do I then dry it before refrigeration or refrigerate it in the water

Sorry for the dumb question only ever poached an egg once and it turn out split so have avoided poaching food since

Thank you again

Oops my sorry, should have been clearer

Once cold remove from the water, place on a clean plate, cover with film and place in the fridge

If you have a meat probe you are aiming for a cooked internal temp of 75. That and the quick cooling will ensure bugs are killed without the chicken getting too dry.

Don't be afraid to give it a go, the gentle simmer in the oven is great but if I'm in a rush I often do them in a saucepan. Just have to keep the water at a very gentle simmer

MandM90

You could also sometimes shred the cooked cooled chicken to have with cold pasta salad/salad, which would negate the need for microwaving?

natches

Thanks everyone

1kilo in the oven in water

Can't thank you all enough xx

PasturesNew

Apart from colour, you could just nuke it on demand. Or poach/nuke it on demand. Then, too, he'd have no real excuse not to do it himself.

An alternative is to use a slow cooker. You can cook a whole chicken in it, but that ends up as faff for you to sort out the remnants .... so you could look out for chicken crowns (less mess/remnants/bones to faff with after the meal). Just plonk it in the SC, turn on and leave it at the lowest level of intervention/effort.