Mr. PC wrote:So with the frying pan, I would have to first cut the chicken up in order to get it small enough to fit under 1 inch of water, right?
Right.
Would I be losing nutrients to the water this way?
No, its not boiling. Boiling ruptures cells. Heating up to 80 degrees celsius does not.
I didn't cover the top of the chicken. So the aluminum slows down the heat?
It prevents dry hot air circulating in the oven from oxidating the meat.
When its covered, its solely about the temperature.
Could I leave onions in as an indicator (if the onions cook I've used too much heat).
Not very reliable. Its better to get a thermometer, or check the water regularly; is it (nearly) boiling?
Also dont forget to add sufficient water in between, as the water evaporates (that whats keeping the temp below boiling point).
I slow cooked some eggwhite in the pan today; took 2 hours for 4 eggwhites. Just used OO, added some tomato slices and squeezed an orange on for flavour. When I took it out of the pan the 'whites' were white, rather than clear, but still soft and broke apart as I scooped them out, as opposed to being rubbery/strong when they're regularly cooked. It tasted pretty good.
Nice.
Egg whites dont take that long on 70 to 80 degrees celsius. It means that you have used quite a low temp; something like 50 or 60 degrees celsius.
(which is excellent of course)