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Boil it on a low simmer. If you boil it too high the chicken will get tough and rubbery.
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∙ 15y ago
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Should you grill chicken on low or high heat?
you should cook chicken on low, to let the meat cook all the way through
What are ionic compound properties?
High boiling points, good conductor of heat and electricity, high solubility
How should foods be cooked?
Food should be cooked by heat which can be any type of cooking method like grilling, boiling, etc. The advantage of doing this is to kill harmful microbes in the food. High temperature(heat)=killing harmful microbes.
Why does water have a relatively high boiling point and heat vaporization?
Because of strong hydrogen bonding.
Why ionic compounds have high melting and boiling points?
its simple. ionic compounds have strong electrovalent bonds which need more heat to be broken down. hence more heat is needed to convert the solid into its other state. therefore high melting and boiling point.
What is boiling out a solvent?
Boiling out a solvent is when you heat up a solution to a high enough temperature that the solvent (liquid) evaporates, leaving behind whatever you have dissolved.
Why does the temperature stops rising during melting and boiling point?
Because the latent heat of fusion and latent heat of vaporization are very high
What are the proerties of metals?
They are shiny, malleable, they have high melting and boiling points, and they are good conductors of heat and electricity.
Liquid ammonia is used as a refrigerant because of its?
...because of its low cost, low boiling point, relatively high heat of vaporization and heat capacity.
Should thermos have high or low heat capacity?
calorimeters should have a low heat capacity
Water makes a good coolant because it has a . a. high specific heat c. low specific heat b. high boiling point d. low freezing point?
D. low freezing point
Advantage of boiling?
The main advantage to boiling water is that it is free from harmful microorganisms. The high heat quickly kills viruses and bacteria which can cause illnesses.
