Green Tea Happy
New member
This is for an assignment. I'm trying to complete a food science lab report. The findings show that chicken A cooked at 350 with foil turned out juicy and tender. Chicken B cooked at 300 with foil was chewy and dry. What I am wondering, is are these findings the results that should have happened? It seems that cooking it 50 degrees lower would make it less prone to being chewy or dry? Anyone know the reason why it would be more dry?