@@keenbean8428 she didnt have to just let herself eat some bland ass chicken for no reason, its not like seasoning would have taken away from the instructions?
The most tender chicken breast award goes to the Italians who butterfly, pound flour egg, and then dredge in seasoned breadcrumb, then cooked quickly in a mix of olive oil and butter. Nothing comes close.
Not going to be one of the noobs calling out 155 degrees but there's no shot this is done in 10 minutes. Literally just did 10.5 mins and it was 115 degrees inside on medium with allclad stainless steel
I took a cooking class, and the chef told us to make our our pan (and then our oil) was HOT before we put it in. (Stainless steel I believe the water droplets should "dance" instead of evaporating.) When the pan is hot enough at the start, the chicken cooks quickly. About 5 mins per side. (You cam lower the burner once you've achieved the required temp)
@@adamcontreras1486 An hour? You must have been cooking from frozen. 😂 If you’re cooking a chicken breast like in the video, bring it to around room temperature before you begin to cook it. That is a big time saver. Also, in the event you’re cooking the entire thing, take a moment to look at it in profile: you’ve got a very thick side and a very thin side. Unless you cut it roughly in half or pound it out with a meat mallet to make its thickness more uniform, cooking it solely in a skillet (bottom-up heat) is not the ideal method.
@@poopfacemctavish7080 I never cook from frozen. It was, however, refrigerated prior, and with chicken, I normally let it sit 15 minutes prior to cooking.
You can get that color if you marinate the chicken and then after marination you pat dry the chicken and season with salt and pepper if you so choose. Wouldn't marinate with lemon tbh personally tho
Technically 165 is the temp at which salmonella instantaneously dies. In reality, they start dying at lower temps - the temps just need to be held for a certain period of time. At 155 I think you only need to hold temp for about 60 sec to kill all salmonella. The FDA has a chart somewhere showing how long it needs to be held at various temps below 165.
How is stainless steel essential for browning? Did the guy at the stainless steel cookware store tell you that? Cast iron will always take the cake over stainless for browning Source: 15 years chef
Couple things to try, leave the chicken out for a few minutes to let it come closer to room temp (doesn't have to be exactly room temp). This is just a me thing, but I always pat the chicken dry like the vid suggests. This is a must, your pan needs to be hot enough. If you need a gauge, try the Leidenfrost effect. Basically, drop a couple droplets of water and it shouldn't "splatter" or evaporate. Instead the water droplets will form marbles and you can slide the droplets around freely. Once you get the hang of it, it will just be instinct at that point. I hope these things help. Just wanted to elaborate on the "preheated properly".
Man I've seen you in other threads. Just Google it. I assure you it doesn't have to be 165 in fact at 165 it's juicy for like 5 minutes and you can't reheat it without it tasting dry. 155 is money and let it rest 10 minutes. It's a game changer
Scary? Salt and pepper does the job. Plus the flavor of the ghee, and the flavor of the pan sauce... the sear also gives a depth of flavor. What's so scary about that?
155 is cooked when rested for 5 minutes. I can’t remember the exact time it takes for all bacteria to die at 155 but it’s safe to consume. 165 is when all bacteria dies instantly. As long as you can maintain a constant 150-155 for a couple minutes, all the bacteria will die and still leaving the chicken juicy.
When you try it with wet chicken it makes the oil not work as much. The oil slides away, and then you get direct contact- chicken to pan. You’d want it to be dry so that the oil doesn’t avoid the chicken. Because of oil and liquid science. When the chicken is dry, it allows the oil to make contact w the chicken. The oil is the barrier between the chicken and the pan. You want the chicken to be cooking and sliding on the oil.
many restaurants do this, by the time the chicken is done resting the residual heat will bring the temp up to a safe 165. however i usually prefer to cook it to 165 anyways to be extra safe