I did this last night and it works great!!! I learned to do this with steaks and didn’t even think to try it with chicken breasts. Now I know better. 😂
Your method is perfect if you want to minimise splatter and you’re making a classic sauce; however, if you need a solid pan sauce you want all that fond of the pot.
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.
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.
@@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.
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...
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.
@@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
The USDA recommends cooking chicken to a minimum internal temperature of 165°F (73.9°C) to ensure it's safe to eat. After setting those ten minutes to rest, it will will come up to 165°F (73.9°c
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
@@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. 😂😂😂
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.
@@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 guys seem a little out of touch. I don’t know anyone using “nonstick” pans anymore due to the health risks. Black steel, cast iron, stainless, and tin-lined copper are what’s in.