Why You Should Cold Sear Chicken  

Not sure it matters since he's coating the chicken with oil before putting it in the cold pan.

How old are your non-stick pans? A lot of times, people use non-stick pans for years on end, when in reality, you're supposed to change them every couple of years as the coating deteriorates. I'd recommend getting new ones for cheap at TJ Maxx or Marshall's if it's been more than 2 years with your current pans.

Exactly!

Making the pan sauce at the same time is not the point of this technique.

Absolutely, you’ll just have a bit more of a mess to clean up after and need to use more oil than they did. The exact method they used will also need to change, probably flipping every 3-4m instead. Once each side freely releases from the pan without any significant effort you can flip every 2.

​@@discipleofshaun5252 And a healthier result too since nonstick pans are not supposed to be used over high heat.

​@swansuz That's not true anymore if the non-stick is ceramic.

@@mrxman581 Research shows this is true of only some ceramic pans, not all ceramic pans. Is it worth your health to take that risk? No, thanks.

@@swansuzThat’s a simplification basically made so people with minimal cooking experience don’t damage their pans. ​​⁠ATK tested this a while ago, they’re starting the pan off cold and also have a large mass of cold chicken conducting away heat from the pan, keeping it cooler. The high heat is also limited to 4 minutes. The teflon coating is only dangerous if you bring it over 500 degrees for a longer period of time as that’s when it starts to break down and becomes unstable and releases chemicals. Using this method, the chicken is over high heat but the pan doesn’t get close to 500 degrees due to the stuff mentioned above.

It's a test lol

Olive for the most flavor.

I tried olive oil; burns on high heat.

Avo oil, nothing else. Evoo is actually not meant for cooking with heat, just dressings. Regular olive is better for cooking

I was asking the same thing. Like to each his own, but I prefer jelly on a biscuit or with a PBJ sandwich.

It's a cherry and rosemary red wine sauce

@@Prinnyize, that sounds divine! Did you happen to see a recipe somewhere? 💓

@@sandrah7512, thanks so much for that info! I’m off to look for it now! Thank again, a million! 🌿🌸🌿

He says high heat

The pan starts cold

Aw that sucks you don't like flavor 😕 🙃

this is true, but remember it all depends on the amount of food you put in and what food. because for example onions i cook on high because they let out moisture and zap away heat. and if you put cold meat in. once again you have something stealing heat away. But if i cooked a single chicken thigh in a 12 inch pan, i would have problems because not enough surface area is having heat pulled away to cook something. so the center of the pan would be fine but the edge area away from the chicken wouldn't be.

As the other commenter is describing, I'll try to put in other words, in case that's helpful. The risk with nonstick is overheating the pan or, more specifically, the nonstick coating on the pan. As long as you have mass in the pan which is taking heat away from the pan, such as water converting to steam and carrying it away, or a cold chunk of meat heating up, then you're at no real risk of overheating your pan! It's just physics :) Your manufacturer is just worried about people making mistakes and causing product satisfaction issues, so they just tell you not to go above medium to cover their asses...

@@philobrain @ALegitimateRU-vidr These are both good explanations, thanks! I hadn't thought about it that way.

Unsafe high heat means like 500 degrees. Just because you are cooking on "high" doesn't mean it's that high. Even on high it will only heat to 400s at most. The only reason it would go any higher is if you leave it empty on the heat for an extended amount of time. Don't see any problem with using stainless though as usually the browning is better when it's not non-stick.

If the nonstick is ceramic, high heat isn't an issue. You can stick ceramic coated pans in the oven to around 450-500 degrees.

@@sandrah7512inertia !!!! is that consistent with all cooking methods ? I assume so !

What's considered high heat?

Max

@@inglouriousmofo so no temp, just max!

according to who? your grandma? this is america's TEST kitchen... did you think they didn't TEST what would actually result in the best product?

@@shui_og I've heard it on other channels multiple times, also read it online. And also from testing it myself, yes. Just because this one channel says the opposite, I'm not gonna ignore what the majority says and what I've experienced myself. But try it yourself on 2 pieces of chicken of the same size. One you flip constantly and one only once

@@littlefirecracker1289 Sounds good I will try this

That is a common myth

You have to keep moving chicken, or it'll burn easier, esp on a grill. Also if you flip more, the juice, by gravity, will stay more centered...

Bet you haven’t exceeded a speed limit either.. have ya?

The USDA recommends 165 as it instantly clears any harmful bacteria. For the beginners, 165 is a good standard but causes drier chicken. lower temps for longer periods are also acceptable Minute food has a great video on it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8dkxeIUcdYc.html

ATK likes their meat raw. Ever seen them “cook” a hamburger?

@@rik8809 I'm sorry, what? Stopping chicken breasts at 155 makes the chicken 172 degrees with a 2.5 minute rest post cooking. Is 172 too raw for you? Do you prefer charcoal and bark with a dirt smoothie? The rest of us will enjoy flavor thanks.

@@privatename7797 , are you really trying to claim the temperature goes up by 17° after you pull it from the fry pan? I’d believe 5°, but 17° is laughable. 😂😂😂

I was going to ask but you beat me to it. Who eats this way? And why?

it's a demostration, chicken like this shows the effect vastly better then a seasoned one.

This isn't a recipe, it's them showing a technique where they keep it basic and you can apply it to whatever recipe you want. Not sure how that went over your head

You can cook chicken to lower temps as long as they are held there for long enough. Even at 136 degrees if held for an hour, you can achieve the same bacteria reduction as cooking to 165. 165 is just the temp where the bacteria reduction is instant. At 155 the bacteria reduction happens after 50 seconds.

It continues to cook well above that when you remove it from the heat. Taking it off when it's exactly at or over safe temperature is a great way to always serve overcooked and dry chicken

You should cook it to 165...if you want dry chicken. 165 is instant bacteria death. At 155 it takes 50 seconds instead. I usually pull my chicken around 152 and let rest for a minimum of 5 minutes.

Perhaps the bacteria gives the dish a little zing?

Gives your tummy a lil party! Lol

Should come up to 165 during the 10 minute rest, I think.

​@@just3cats115Yup, discovered this temp on my own. Glad ATK recommended this. Restaurants and other sources play it conveniently safe by saying 165°.

@@Tsyras If you’re going to call people ignorant for “comlaining”, you should really check your spelling. 😂

@@Tsyras, everyone makes mistakes, myself included. I just found it funny that you made one while calling others ignorant. My 2 cents: ATK should offer an explanation on what conditions 155° is okay to use instead of 165°. Otherwise some people might be removing the food from the heat the moment it gets to 155°, as opposed to waiting 50 seconds or so. FWIW, I’ve noticed more errors in autocorrect lately. I suspect it might be to the increased use of AI, but who knows?

You want a gold star or something?

slow clap 🙄

Why you lying? Even professionals keep a non stick pan around even if just for eggs. Maybe you're out of touch by buying into fear-mongering?

you seem out of touch with reality, and you have no friends is why you don't know anyone

Unless I'm making a pan sauce, I always make chicken breast in a non-stick pan.

Non-stick pans are fine to use as long as you aren’t using high heat. Wait a minute… 🤔

Which health risks? Can you point to peer reviewed meta anylyses or only healthfuencers selling supplements and ignorant youtubers named bobby?