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/ck/ - Food & Cooking

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5634978 No.5634978[DELETED]  [Reply] [Original]

How do I prevent my chicken breasts from overcooking/being burnt on the surface and undercooked in the middle?

>> No.5634982

>>5634978
Jesus fuck, do we always have to have this thread? Can we get a damn sticky?

Take the thickest piece of chicken breast you can get. Put a cold pan on the stove with no oil or butter. Drop the chicken, preferably straight from the freezer into the pan. Turn the heat on high and let sit until cooked. This will make perfect chicken every time.

>> No.5634984

>>5634978
Lower the heat. If you are charring the outside but have raw insides, lower the meat and allow it to cook longer.

>> No.5634988

>>5634978
>Lower the heat. If you are charring the outside but have raw insides, lower the meat and allow it to cook longer.
This,
You could also butterfly it.

>> No.5634990

>>5634978
Read the sticky

>> No.5634995

>>5634978


Turn down the temperature and cook it for longer?

>> No.5634998

>>5634978

It's a rookie error to cook everything with the stove on high.

I walked into the office kitchen once and found some bozo frying eggs in a teflon pan with the stove turned as high as it would go.

I don't know what the eggs would have tasted like -- when I saw that I took the frying pan out of his hands and threw it in the trash.

>> No.5635000

>>5634984
hahaha lower the meat

>> No.5635001
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5635001

>>5634984
>lower the meat
>mfw

>>5634978
Cook it at a lower temp, i usually get whole chicken breasts, crisp em on both sides over medium heat in some olive oil, slice down the middle(still uncooked) and cook that side until crisp and bam, 2 perfectly cooked pieces of chicken that are juicy as fuck inside.

>> No.5635004

>>5634978
Slice the breast in half horizontally, sort of like butteryflying but go all the way through then cook the 2 smaller, thinner pieces. Also use lower heat a bit.

>> No.5635008

where's the sticky?

>> No.5635010

>>5634998
Wow. What a fucking asshole.

>> No.5635024

>>5634978
ARE THOSE FUCKING COOKIES?

>> No.5635026

>>5634982
>do we always have to have this thread?
not nearly as much as fast food/tipping/badly cooked steak threads.

as for the rest of your post, 7/10 not sure if ruse or just retarded.

>> No.5635068

Smash it down, there's a reason why EVERYONE press/smash burgers on to the pan.

>> No.5635073

>>5635068
>smashed chicken burgers

This guy gets it.

>> No.5635078

>>5635068
>there's a reason why EVERYONE press/smash burgers on to the pan.

May I suggest a change of wording. Make it "there's a reason why clueless twits press/smash burgers on to the pan"?

>> No.5635081

>>5635078

I fully support that change of wording

>> No.5635087

>>5635078
Are you fucking kidding me? You are on /ck/ and you don't even know that smashing burgers is a legit way to make them. If you smash it after the fat starts to render then, yes, that's stupid. But pressing it before is a legit way of making a burger.

>> No.5635094

>>5635087

Do you really think that compressing them into hockey pucks makes for a better hamburger?

>> No.5635107
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5635107

>>5635094
eat a dick because that probably best suits your palate.

>> No.5636312

>>5634978
Lower the heat you use and either cut the chicken breast in half or flatten them so they require less time to cook through.

>> No.5636349

>>5634978
is that chocolate chip?