|
Post by maryland on Mar 16, 2019 22:45:15 GMT
I have never been able to cook chicken, steak, pork chops. But I mainly cook chicken and it never turns out. I cook it in an electric skillet or a non-stick pan on the stove (electric). I try to brown it on both sides, but it's so dry because to get it brown, it cooks it too much. If I don't brown it, but just cook it a few minutes on each side it tastes rubbery (it doesn't really, but I don't know how else to describe it.
I am getting so frustrated with not being able to cook! Any tips would be so helpful!
Also, which do you prefer to cook on, an electric or gas stove, and why?
|
|
luvnlifelady
Pearl Clutcher
Posts: 4,421
Jun 26, 2014 2:34:35 GMT
|
Post by luvnlifelady on Mar 16, 2019 23:13:27 GMT
I prefer a gas stove but I haven’t had one in my kitchen for years. It’s just easier to control the heat. Also, I have made the mistake of putting a loaf of bread on ia still hot electric burner and that never ends well for the bread.
The only problem I’ve had with gas before is one time a cat got too close to the flame and got cinged. That did not smell very good.
|
|
|
Post by bc2ca on Mar 16, 2019 23:17:53 GMT
I have never been able to cook chicken, steak, pork chops. But I mainly cook chicken and it never turns out. I cook it in an electric skillet or a non-stick pan on the stove (electric). I try to brown it on both sides, but it's so dry because to get it brown, it cooks it too much. If I don't brown it, but just cook it a few minutes on each side it tastes rubbery (it doesn't really, but I don't know how else to describe it.
I am getting so frustrated with not being able to cook! Any tips would be so helpful!
Also, which do you prefer to cook on, an electric or gas stove, and why?
How long are you letting it cook to brown? It sounds like your heat isn't high enough if browning is overcooking. IME, 3-4 minutes each side wouldn't be overcooking unless your are cooking very thin pieces. When I stir-fry pieces of chicken, the heat is super high and it does just take a couple of minutes. I much prefer a gas stove because of the ability to get my pan hot fast. I always have the meat at room temperature and put it into a hot pan. Are you marinating or coating your chicken?
|
|
kibblesandbits
Pearl Clutcher
At the corner of Awesome and Bombdiggity
Posts: 3,305
Aug 13, 2016 13:47:39 GMT
|
Post by kibblesandbits on Mar 16, 2019 23:19:16 GMT
You tube can help you here - lots of cooking technique videos.
But. Here's a few tips - get your pan HOT before you add your meat. Heat the pan, then add your oil and let that heat a few seconds (it should shimmer) then lay in your chicken breasts. Then, leave them alone for 3-4 minutes, flip, then brown other side. Remove from heat and finish in oven. Juicy browned meat.
If your breasts or other pieces of meat are super thick, you can trim them down so they don't have to cook so long. And it goes without saying, if you're buying the cheapest meat you can find, don't expect good tasting results. Meat is cheap for a reason . . .
|
|
QueenoftheSloths
Drama Llama
Member Since January 2004, 2,698 forum posts PeaNut Number: 122614 PeaBoard Title: StuckOnPeas
Posts: 5,955
Jun 26, 2014 0:29:24 GMT
|
Post by QueenoftheSloths on Mar 16, 2019 23:19:30 GMT
I have a hard time with chicken too. I worry about under cooking it, so I end up overcooking. Plus, I have a major aversion, to the point of gagging, to chicken fat, so I have to trim off every bit, and I also can't stomach reheated chicken, so that makes it more difficult as well.
No tips for you, but lots of understanding!
|
|
|
Post by Basket1lady on Mar 16, 2019 23:48:15 GMT
You tube can help you here - lots of cooking technique videos. But. Here's a few tips - get your pan HOT before you add your meat. Heat the pan, then add your oil and let that heat a few seconds (it should shimmer) then lay in your chicken breasts. Then, leave them alone for 3-4 minutes, flip, then brown other side. Remove from heat and finish in oven. Juicy browned meat. If your breasts or other pieces of meat are super thick, you can trim them down so they don't have to cook so long. And it goes without saying, if you're buying the cheapest meat you can find, don't expect good tasting results. Meat is cheap for a reason . . . This is how I do it on the stove. It doesn’t take long in the oven—about 5-10 minutes. I use a thermometer to check the meat temp and pull it at 165 degrees. It will finish cooking as it sits.
|
|
|
Post by anniefb on Mar 16, 2019 23:53:35 GMT
Are you cooking chicken breast maryland? Boneless skinless breasts will cook quickly and can dry out. Here are a couple of ideas: Poached chicken breasts600g (1.3lb) boneless skinless chicken breasts. 3 cups water (approx) - enough cold water to cover the chicken by 5cm (2") (about 2 finger joints). herbs/spices eg ginger slices, star anise, spring onion, pepper and salt for aromatic chicken. Combine chicken, water and seasoning ingredients in a pot. Cover with a tight-fitting lid and bring to a gentle boil. As soon as it comes to the boil, turn off the heat and leave the chicken in the poaching liquid, still covered, for 15-20 minutes (depending on the size of the chicken breasts). Do not lift the lid during this time. The residual heat of the liquid will cook the chicken through perfectly and keep it nice and moist. Remove chicken from the poaching liquid and set aside to cool slightly before slicing. Nadia Lim's herbed chicken wrapped in bacon2 teaspoons lemon zest 1/4 cup chopped basil leaves 2 tablespoons finely chopped chives 1 1/2 tablespoons olive oil 4 boneless, skinless chicken breasts 12 rashers streaky bacon 12 toothpicks Extra olive oil Method: Preheat oven to 200C (390F). Combine lemon zest, basil, chives and olive oil in a bowl and season with salt and pepper. Pat chicken dry with paper towels. Use a small sharp knife to cut a horizontal slit in each chicken breast (without cutting all the way through). Open slit and spread the herb mixture inside, then fold back so the chicken breast looks whole again. Wrap 3 slices of bacon around each breast and secure with toothpicks. Heat olive oil in frypan and brown chicken breasts all over (about 4-5 mins total) then transfer to the oven and cook for about 10-12 mins or until juices run clear. Rest chicken for 5 mins before slicing or serving whole with vegetables.
|
|
|
Post by refugeepea on Mar 17, 2019 0:21:39 GMT
I use a thermometer to check the meat temp and pull it at 165 degrees. This has helped me immensely. Also look into brining your chicken first. That's probably made the biggest difference for me.
|
|
|
Post by maryland on Mar 17, 2019 0:33:27 GMT
I have never been able to cook chicken, steak, pork chops. But I mainly cook chicken and it never turns out. I cook it in an electric skillet or a non-stick pan on the stove (electric). I try to brown it on both sides, but it's so dry because to get it brown, it cooks it too much. If I don't brown it, but just cook it a few minutes on each side it tastes rubbery (it doesn't really, but I don't know how else to describe it.
I am getting so frustrated with not being able to cook! Any tips would be so helpful!
Also, which do you prefer to cook on, an electric or gas stove, and why?
How long are you letting it cook to brown? It sounds like your heat isn't high enough if browning is overcooking. IME, 3-4 minutes each side wouldn't be overcooking unless your are cooking very thin pieces. When I stir-fry pieces of chicken, the heat is super high and it does just take a couple of minutes. I much prefer a gas stove because of the ability to get my pan hot fast. I always have the meat at room temperature and put it into a hot pan. Are you marinating or coating your chicken? I must not have the pan/skillet hot enough. Or the heat high enough. I always thought if the heat was high, it would cook too fast and burn. So for an electric skillet, I set the heat to 250. So what do you think I should turn it up too (if you have an electric skillet). Maybe 350 for a couple minutes on each side?
I don't have the meat at room temperature, I take it right out of the refrigerator. Maybe I should set it out for an hour or so first?
Sometimes I do marinate the chicken, do you think that makes a difference. I know it adds flavor! I often use the crockpot and it's much better than when I cook it on the stove/skillet. But sometimes it's not a crockpot recipe, or I don't go to the store until right before dinner, so have to cook on the stove/skillet.
I do try to cook thin chicken breast, not the thick kind.
Thanks for your tips! I will try them out!
|
|
|
Post by maryland on Mar 17, 2019 0:36:01 GMT
You tube can help you here - lots of cooking technique videos. But. Here's a few tips - get your pan HOT before you add your meat. Heat the pan, then add your oil and let that heat a few seconds (it should shimmer) then lay in your chicken breasts. Then, leave them alone for 3-4 minutes, flip, then brown other side. Remove from heat and finish in oven. Juicy browned meat. If your breasts or other pieces of meat are super thick, you can trim them down so they don't have to cook so long. And it goes without saying, if you're buying the cheapest meat you can find, don't expect good tasting results. Meat is cheap for a reason . . . Thanks! I was wondering about finishing it in the oven. So what temp, 350? And do you cover yours with foil? Add water or broth to the pan for the oven?
I usually buy Tyson chicken, is there a better brand to try? Our store only stocks a few kinds. Any brand suggestions?
Thanks for your tips!
|
|
|
Post by maryland on Mar 17, 2019 0:38:26 GMT
Are you cooking chicken breast maryland ? Boneless skinless breasts will cook quickly and can dry out. Here are a couple of ideas: Poached chicken breasts600g (1.3lb) boneless skinless chicken breasts. 3 cups water (approx) - enough cold water to cover the chicken by 5cm (2") (about 2 finger joints). herbs/spices eg ginger slices, star anise, spring onion, pepper and salt for aromatic chicken. Combine chicken, water and seasoning ingredients in a pot. Cover with a tight-fitting lid and bring to a gentle boil. As soon as it comes to the boil, turn off the heat and leave the chicken in the poaching liquid, still covered, for 15-20 minutes (depending on the size of the chicken breasts). Do not lift the lid during this time. The residual heat of the liquid will cook the chicken through perfectly and keep it nice and moist. Remove chicken from the poaching liquid and set aside to cool slightly before slicing. Nadia Lim's herbed chicken wrapped in bacon2 teaspoons lemon zest 1/4 cup chopped basil leaves 2 tablespoons finely chopped chives 1 1/2 tablespoons olive oil 4 boneless, skinless chicken breasts 12 rashers streaky bacon 12 toothpicks Extra olive oil Method: Preheat oven to 200C (390F). Combine lemon zest, basil, chives and olive oil in a bowl and season with salt and pepper. Pat chicken dry with paper towels. Use a small sharp knife to cut a horizontal slit in each chicken breast (without cutting all the way through). Open slit and spread the herb mixture inside, then fold back so the chicken breast looks whole again. Wrap 3 slices of bacon around each breast and secure with toothpicks. Heat olive oil in frypan and brown chicken breasts all over (about 4-5 mins total) then transfer to the oven and cook for about 10-12 mins or until juices run clear. Rest chicken for 5 mins before slicing or serving whole with vegetables. Thanks! Yes, cooking chicken breasts, and try to get the thin version, but the thin version isn't always thin. When I cook chicken in the crockpot, I prefer thick.
Thanks for the recipes!
|
|
|
Post by maryland on Mar 17, 2019 0:39:09 GMT
I use a thermometer to check the meat temp and pull it at 165 degrees. This has helped me immensely. Also look into brining your chicken first. That's probably made the biggest difference for me. What is brining? I do have a meat thermometer, I need to use it! Thanks!
|
|
|
Post by sabrinae on Mar 17, 2019 2:03:11 GMT
How long are you letting it cook to brown? It sounds like your heat isn't high enough if browning is overcooking. IME, 3-4 minutes each side wouldn't be overcooking unless your are cooking very thin pieces. When I stir-fry pieces of chicken, the heat is super high and it does just take a couple of minutes. I much prefer a gas stove because of the ability to get my pan hot fast. I always have the meat at room temperature and put it into a hot pan. Are you marinating or coating your chicken? I must not have the pan/skillet hot enough. Or the heat high enough. I always thought if the heat was high, it would cook too fast and burn. So for an electric skillet, I set the heat to 250. So what do you think I should turn it up too (if you have an electric skillet). Maybe 350 for a couple minutes on each side?
I don't have the meat at room temperature, I take it right out of the refrigerator. Maybe I should set it out for an hour or so first?
Sometimes I do marinate the chicken, do you think that makes a difference. I know it adds flavor! I often use the crockpot and it's much better than when I cook it on the stove/skillet. But sometimes it's not a crockpot recipe, or I don't go to the store until right before dinner, so have to cook on the stove/skillet.
I do try to cook thin chicken breast, not the thick kind.
Thanks for your tips! I will try them out!
Your cooking way too low. Turn your heat up — it will allow you to brown it quickly without dryly it out.
|
|
finaledition
Pearl Clutcher
Posts: 4,896
Jun 26, 2014 0:30:34 GMT
|
Post by finaledition on Mar 17, 2019 2:07:45 GMT
|
|
|
Post by refugeepea on Mar 17, 2019 2:43:46 GMT
What is brining? I do have a meat thermometer, I need to use it! Thanks! I copied this from wikipedia "In food processing, brining is treating food with brine or coarse salt[1] which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar." We usually use the slaughterhouse brining recipe. It's popular on the smoker cooker forums.
1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed
Put the chicken in the brine overnight, take out of the brine, and cook.
|
|
|
Post by cindyupnorth on Mar 17, 2019 3:09:19 GMT
Are you just cooking a chicken breast? like frying it? I mainly just roast my chickens. whole. Put them in a roaster with carrots, potatoes, and roast at 350 for 1-1 1/2 hrs. With the left over chicken I make things like tacos, casseroles, pasta's etc. It's way easier.
|
|
|
Post by papercrafteradvocate on Mar 17, 2019 3:12:52 GMT
And your chicken won’t get that golden brown without some sort of fat. Butter works the best (I use butter with a teaspoon of oil to keep the butter from burning).
Hit pan, drop in butter/oil, brown each side.
|
|
|
Post by papercrafteradvocate on Mar 17, 2019 3:14:44 GMT
Soaking chicken in buttermilk over night keeps it moist and tender.
You can also season the buttermilk (hot sauce, black pepper, lemon...)
|
|
|
Post by maryland on Mar 17, 2019 3:41:23 GMT
I can't wait to try this! Thanks!
|
|
|
Post by maryland on Mar 17, 2019 3:42:59 GMT
What is brining? I do have a meat thermometer, I need to use it! Thanks! I copied this from wikipedia "In food processing, brining is treating food with brine or coarse salt[1] which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar." We usually use the slaughterhouse brining recipe. It's popular on the smoker cooker forums.
1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed
Put the chicken in the brine overnight, take out of the brine, and cook.
Thanks!
|
|
|
Post by maryland on Mar 17, 2019 3:45:02 GMT
Are you just cooking a chicken breast? like frying it? I mainly just roast my chickens. whole. Put them in a roaster with carrots, potatoes, and roast at 350 for 1-1 1/2 hrs. With the left over chicken I make things like tacos, casseroles, pasta's etc. It's way easier. Yes, just cooking chicken breast in an electric skillet or non-stick pan on the oven in olive oil. I have never tried roasting a whole chicken. I will have to try this!
|
|
|
Post by maryland on Mar 17, 2019 3:45:58 GMT
And your chicken won’t get that golden brown without some sort of fat. Butter works the best (I use butter with a teaspoon of oil to keep the butter from burning). Hit pan, drop in butter/oil, brown each side. Oh good idea! I forget about using butter!
|
|
|
Post by maryland on Mar 17, 2019 16:22:23 GMT
Thanks for the tips! I tried browning stew beef chunks today at high heat before placing them in the crock pot. I will admit that as one poster above said, maybe I am using cheap meat. I just get what's out on the refrigerated shelves. Is the meat better quality at the "butcher" section of the store? I'm not sure what exactly it's called, but it's like the lunch meat deli section, but with seafood, and meat that they package for you.
|
|
|
Post by cadoodlebug on Mar 17, 2019 16:29:59 GMT
I also use a meat mallet to pound the breasts until they are an even thickness.
|
|
|
Post by cindyupnorth on Mar 17, 2019 16:33:36 GMT
Thanks for the tips! I tried browning stew beef chunks today at high heat before placing them in the crock pot. I will admit that as one poster above said, maybe I am using cheap meat. I just get what's out on the refrigerated shelves. Is the meat better quality at the "butcher" section of the store? I'm not sure what exactly it's called, but it's like the lunch meat deli section, but with seafood, and meat that they package for you. My best advice is go to an actual BUTCHER shop. There are a ton of them these days. Right now in my small town there is about 4. It's an independent butcher shop that mainly does meat. Yea, it's a pain to go to a separate store for your meats, but it is SOOO much better. Most of our butchers here use local farms and it's fresh. It might be a bit more expensive, but overall I have found because the quality is so much better. Less fat, fresher, and less waste that it's worth it, and not really that much more.
|
|
valincal
Drama Llama
Southern Alberta
Posts: 5,636
Jun 27, 2014 2:21:22 GMT
|
Post by valincal on Mar 17, 2019 16:43:20 GMT
Chicken thighs are much tastier and much less dry than breasts. Pretty fool proof.
|
|
|
Post by refugeepea on Mar 17, 2019 17:07:14 GMT
Thanks for the tips! I tried browning stew beef chunks today at high heat before placing them in the crock pot. I will admit that as one poster above said, maybe I am using cheap meat. I just get what's out on the refrigerated shelves. Is the meat better quality at the "butcher" section of the store? I'm not sure what exactly it's called, but it's like the lunch meat deli section, but with seafood, and meat that they package for you. Do your research! The meat department at my grocery store gets it local. They make their own sausage. I tried a local butcher shop, it was later shut down. Luckily no one got sick. I have heard actual good references for another place.
|
|
|
Post by maryland on Mar 17, 2019 18:05:21 GMT
Thanks for the tips! I tried browning stew beef chunks today at high heat before placing them in the crock pot. I will admit that as one poster above said, maybe I am using cheap meat. I just get what's out on the refrigerated shelves. Is the meat better quality at the "butcher" section of the store? I'm not sure what exactly it's called, but it's like the lunch meat deli section, but with seafood, and meat that they package for you. My best advice is go to an actual BUTCHER shop. There are a ton of them these days. Right now in my small town there is about 4. It's an independent butcher shop that mainly does meat. Yea, it's a pain to go to a separate store for your meats, but it is SOOO much better. Most of our butchers here use local farms and it's fresh. It might be a bit more expensive, but overall I have found because the quality is so much better. Less fat, fresher, and less waste that it's worth it, and not really that much more. That's good to know! I don't know of any butcher shops in our area, but I will have to look. The stew beef I bought today was so tough! It's been in the crockpot for 3 hrs. now, and it's still very tough. I sure do hope butcher shop beef can help solve my problem. I despise cooking so much because I can't cook meat. I would love to fix that. Thanks so much for your wonderful tip!
|
|
|
Post by maryland on Mar 17, 2019 18:06:14 GMT
Chicken thighs are much tastier and much less dry than breasts. Pretty fool proof. Yes, I agree! When I cook thighs, legs and wings, I am happy with how they turn out.
|
|
PLurker
Prolific Pea
Posts: 9,744
Location: Behind the Cheddar Curtain
Jun 28, 2014 3:48:49 GMT
|
Post by PLurker on Mar 17, 2019 18:20:06 GMT
If cooking chicken pieces I use my air fryer on high setting. BUT I prefer cooking chickens whole. Spatchcocked- more crispy skin and cooks in about half the time. Cooked at high temp doesn't have time to burn. I vary my herbs and spices and don't really use a recipe but it is basically like this
|
|