instant read thermometer | nina in the kitchen

Perfectly Poached Chicken Breast

Posted on April 27, 2026 by nina in the kitchen

Poached Chicken on Bok Choy Red Pepper Salad

This is a recipe based on temperatures. Water boils at 212 degrees F. Chicken breast is perfectly and tender cooked when it reaches 160-165 degrees F.

Traditionally we poach chicken breast in 212 degree boiling water and before you know it the chicken is way above 165 and often reaches 200!!!! Overdone DRY chicken!!

My new method is similar to the sous vide method where food is cooked in a hot water bath to a certain temperature.

You need to stay near the stove top when you make this because it happens quick! Once you combine the chicken, vegetables, seasonings and cold water in a large pot, place it over high heat. Using an instant read thermometer, check the temperature of the water every 2 minutes! Within a few minutes the water will reach 180 degrees . When it does, put the lid on and take the pot off the heat. I guarantee it will be the best chicken you’ve ever had and you’ll be able to use it as you like in salads, wraps, tacos etc

Ingredients

2-4 chicken breasts, if they are large, cut them in half: try to keep sizes about the same
2 stalks celery, cut in 2-4 inch pieces
1 medium onion, peeled and quartered
2 carrots, peeled and cut in 2-4 inch pieces
1 tablespoon salt
2 bay leaves
1 whole allspice
10 whole black peppercorns

Directions

In a large pot combine all the ingredients. These are my go to seasonings, but you can choose your own.
Add cold water and fill pot to cover chicken and vegetables by 2 inches.
Place pot on medium high heat and stand at the stove.
With your instant read thermometer check the water temperature every 2 minutes. Don’t let it go above 180 degrees. It only takes a few minutes
When the water temperature is 180 degrees, remove the pot from the heat and cover it.
Check the internal temperature of the chicken every 1-3 minutes. If the pieces are various sizes you’ll have to check each piece.
The water cools down once it’s off the heat. If you’re getting impatient and the chicken isn’t quite done you can put it back on the heat again, but don’t let the water get above 180 degrees! Do this only a minute or two and watch closely!
When each piece of chicken reaches 160 degrees, remove it from the pot and place it in a colander to drain and cool. I use 160 degrees as my guide because food continues to cook after it’s removed from the heat source. So the 160 degree chicken will increase to 165 while it’s cooling.
Save the broth to make soup or risotto!
Voila!

Salt, 1 allspice, bay leaves, & black peppercorns add to the flavor

Poached Chicken with Bok Choy and Red Pepper Salad

Enjoy!

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Garlic Studded Pork Loin

Posted on July 31, 2012 by nina in the kitchen

An adaption from Cooks Illustrated, this pork roast is easy to prepare and guaranteed to be moist and flavorful! Yes, the roast should be lightly pink! These are the new USDA internal cooking temperatures for pork. See the New York Times link below:

http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html

See the USDA link below:

http://www.fsis.usda.gov/news/NR_052411_01/index.asp

Download the new USDA mobile app or standard app for further help:

m.AskKaren.gov AskKaren.gov

Instant read thermometers cost about $8 and can be found in most grocery stores.

A typical flat shaped pork loin will not cook evenly, so make sure you tie it with butchers twine. The purpose is to make a cylinder shaped roast. Take 10 inch pieces of cotton twine and at 1 1/2 inch intervals tie each strand around the roast, squeezing it into shape. It is very easy, but you can ask the butcher to do this for you.

A 4 lb or so center cut pork loin is the best. You don’t want a tapered roast. It will cook unevenly. You want a very thin layer of fat on the outside of the roast.

If you are planning ahead, prepare the roast a day ahead to allow time for flavors to meld in the frig.

In a small bowl combine:

4 large garlic cloves, sliced thin

1/2 teaspoon ground cloves or allspice

4 teaspoons dried thyme

4 teaspoons kosher salt

2 teaspoon pepper

Insert deep cuts all over the meat. Insert the garlic slices that have been mixed in the spices. Spread remaining spice mixture over the top and sides of the roast. Wrap completely in foil and refrigerate 2 to 24 hours. This can be refrigerated up to 3 days.
When ready to roast, plan for 1 hour and 45 minutes total cooking time.
Preheat oven to 475 degrees.
Unwrap roast and place in a shallow roasting pan.
Roast exactly 30 minutes. Immediately remove from oven to rest another 30 minutes and lower temperature to 325 degrees.
Return to oven and roast another 15-30 minutes.
Use an instant read thermometer inserted into the thickest part of the meat and roast to an internal temperature of 135- 140 degrees.
Remove from oven and let rest another 10 minutes. Roast will continue cooking to 145 degrees.
If your internal temperatures don’t reach the above levels, increase cooking time by 5-10 minutes.

My hungry pumpkins loved this roast and used the leftovers reheated in the microwave, served with BBQ sauce on rolls and chopped up in enchiladas!