...without burning the shit out of it or having to check to see if it's done and then cook it again because it's still pink in the core and you can't tell shit through the carbonised crust.Any tips?I get this wrong more than I get it right, I need to stop winging it.
>>22144794The best thing to do here is to go back to /fit/ and never come back.
>>22144794a probe thermometer can be obtained for less than $5 my dude
>>22144794My tip is stop being a retard and learn to cook.
>>22144796Not a /fit/izen, too fat for that.I am vaguely doing keto tho>>22144824That's why I asked
>>22144794pan is way too hot and don’t put herbs in the seasoning/marinade
>>22145045>I am vaguely doing keto thoJust accept your lardass lifestyle fatso. Stop trying to fit in hamplanet. I will never stop making fun of "people" like you.
>>22145063this is why you're still alone
>>22145067>keto>feels superior over his fat wifeanon I...
>>22145075huh?i'm just pointing at an unpleasant personi dont care about keto
>>22145085>i'm just pointing at an unpleasant personlol self hating faggot
- Make sure the chicken is fully thawed. Not pretty close, not icy, fully thawed. Even better, remove it from the fridge 30 minutes before cooking.- Heat pan to medium. Oil should shimmer, butter should bubble.- Throw in the chicken. Cook.- Is one side browned? Then flip.- Cook.- Remove from pan, poke or cut to ensure juice runs clear. ULTRA EASY MODE:- Cut the chicken into smaller pieces so undercooking is nigh impossible.- Or, flatten the breast with a meat tenderizer to get more surface area for more even cooking.
>>22145051did I post a serious response in a troll thread? there are a lot of women on this board so I expect some level of retardation in the op
>>22145099stop pretending we're the same person
>>22145108I would never pretend to be a retard like you. You perfect it.
>burningtoo much heat or too much sugar in your dry rub, probably both. put it on medium, medium high at most and only dust with paprika or whatever you are using.>still pink in its corethis looks like chicken breast? butterfly or trim so it's even. get a probe thermometer. then write down at what preheat pan time, heat setting and thickness you cook at. Keep tweaking until you no longer need a thermometer. Given your stove, pan, heat level and chicken width stays the same, this is attainable.
>>22144794I don't fry thick cuts of meat. Always goes bad. If it's a chicken breast I'll dice or butterfly (and score for more surface area i.e. sauce retention) it.
>>22145112nobody except you can read this
>>22145116>I don't fry thick cuts of meat. Always goes bad. I swear I used to be able to do this well, rub a chicken breast in oil and fry it at just the right heat and it would come out great. Last few attempts have smoked out the kitchen.>If it's a chicken breast I'll dice or butterfly (and score for more surface area i.e. sauce retention) it.I guess butterfly, scoring sounds like a good idea, thanks.>>22145051>pan is way too hot and don’t put herbs in the seasoning/marinadeMaybe it was, it was at 7/8 power (internal-induction), I sort of thought that was further below max than I guess it is.I'll try medium-medium hot as other anon said.>>22145104>- Heat pan to medium. Oil should shimmer, butter should bubble.Acknowledged.>>22145115>too much heat or too much sugar in your dry rub, probably both. put it on medium, medium high at most and only dust with paprika or whatever you are using.That one was cummin&paprika that I poured with too heavy a hand. I often use a generic Mexican mix but that gets kind of the same result.>this looks like chicken breast? butterfly or trim so it's even. get a probe thermometer.It's cutlets from a turkey breast fillet that I cut down to single meal portions and froze.I have a probe thermometer, I should use that regardless.Butterflying is a good suggestion, I had some idea I'd cook it right through this way and it would be crispy to juicy. It's proving unworkable.>>22145105>did I post a serious response in a troll thread?No, you posted a serious response in a genuine thread. In fact I'm a co/ck/ie from way back but migrated away long ago, returned because I'm on a 3-day vacay from my usual home-board. What you get for taking /pol/bait I guess.>there are a lot of women on this board so I expect some level of retardation in the opOP is a fag, as always.
>>22144794We have a post like this daily and the answer is almost always the heat is too high and the pan too hot. Stop Cooking everything on the highest heat. I rarely go above medium or like 6 out of 10 heat.
Another option to consider is to give your meat a light coating of mayonnaise before putting it in the pan. It really helps give a nice browned crust and goes a long way into preventing your seasoning from burning in the pan.
>>22147901>Another option to consider is to give your meat a light coating of mayonnaise before putting it in the panWould it help if I deleted system32 as well?
>>22148162The fuck are you on about, schizo?
>>22148821I assumed it was a troll response but a search suggests that people really do this.I figured it just ruined the pan's seasoning and/or smoked out the kitchen.
I thought the thumbnail was a doberman pinscher's ass with a burning hot coal crammed into it.
>>22144794don't try to cook cylindrical food (beyond just browning the surface) on a frying pan. Cook flat food on a frying pan. If you are gonna ignore that advice use a lot of fat in the pan which becomes a thermal transfer medium
>>22146120Did you maybe switch to a low smoke point fat without realizing it? Using olive oil for example
>>22144794>Use lower heat but cook it longerOr/and>Use a thermometer
>>22145067post wife
>>22148996>I thought the thumbnail was a doberman pinscher's ass with a burning hot coal crammed into it.HOW WOULD YOU RECOGNISE THAT PICTURE IF YOU SAW IT?!If someone showed me a picture of a doberman pinscher's ass with a burning hot coal crammed into it, I'd initially think I was looking at a cast iron pan with some burning meat in it until the horrific realisation hit me.>>22149041>don't try to cook cylindrical food (beyond just browning the surface) on a frying panI'm thinking I'll go to the trouble of a reverse sear next time, since it's a cast iron pan and all.Would heat up the kitchen a bunch but we've had a cool change come in so it's slightly less of an issue.
>>22149049>Did you maybe switch to a low smoke point fat without realizing it? Using olive oil for exampleI probably rubbed it in sesame oil and fried it in refined sunflower oil, so the sesame oil is a low smoke point and it's virgin sesame oil because all sesame oil is basically used for the flavour. I don't think refined sesame oil is even sold, I doubt it's bought much.That said, the oil is under the spices and I didn't marinade it or leave huge amounts on, it was just to adhere the spices.
