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Go Back   E46Fanatics > Everything Else > The Off-Topic > Food Talk

Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 04-19-2012, 01:33 PM   #21
ride365
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If only there was some kind of site that had billions of videos containing detailed instructions on how to do things.
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Old 04-19-2012, 01:36 PM   #22
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also, i find that i get a smokefest everytime i pan fry meat. i use a nonstick cooking spray (e.g. pam) and use high heat with a nonstick pan. am i doing something wrong? am i adding too much heat?
Dont use any spray, if you have a fairly good pan and any juice from the chicken at all it should be fine.

Also I usually stick with medium heat unless i'm searing something.
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Old 04-20-2012, 02:09 PM   #23
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Originally Posted by Mike Larry View Post
also, i find that i get a smokefest everytime i pan fry meat. i use a nonstick cooking spray (e.g. pam) and use high heat with a nonstick pan. am i doing something wrong? am i adding too much heat?
i wouldn't use that non stick spray for high heat.... read the directions, it should tell you what it is good for... also, non-stick isn't preferred (so i've read) for high heat as well.... stainless or cast iron

also, you need to use a high temp oil... walnut, safflower, peanut, etc... i picked up a bottle of walnut oil, works great

if you don't want to spend the money, then use canola/veggie/corn oil... anything like olive oil or extra virgin has a smoke point close to 300 degrees, which means it will burn very quickly at stove top... you need a high temp oil that won't burn until 450-500 degrees

when cooking, don't touch the meat... it will unstick itself essentially when it has cooked enough on that side (careful with chicken, might need more time)
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Old 04-20-2012, 03:49 PM   #24
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Use high heat if you are cooking a whole breast, with skin on and you want that skin to get nice and crispy. JJR is right too, for a good sear, go cast iron. High heat is only for searing. Other than that, as stated before, medium is good enough.

If you don't want to use oil non-stick will work just fine, I do it all the time, just remember to keep the heat at a reasonable temp.

Also, if you're buying the whole breast, practice cutting it in half. Once you get good at that down, you will be able to get 4 cutlets out of a single whole breast. Toss it in the freezer for a little while to start. Don't let it freeze, just let it get cold enough to where it gets firm. It will make it a lot easier to cut for practice.
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