"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 02-13-2009, 06:18 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 571
Browning chicken question

I like to "brown" meats often before "braiseing".

I have no problem with beef or pork.

But every time I try to brown Chicken (skin on), it sticks to the pan.

What am I doing wrong?

Thanks, Eric, Austin Tx.

p.s. Ha Ha, just learned how to use the smiley face thing!

__________________

__________________
giggler is offline   Reply With Quote
Old 02-13-2009, 06:45 AM   #2
Sous Chef
 
les's Avatar
 
Join Date: Jan 2009
Location: London, England
Posts: 505
Hi Giggler,
I just put a little ex. virgin oil in a non stick pan, put in the chicken & cook on both sides, turning frequently, that should do the trick.
p.s. How did you put the smiley on? ;0)
__________________

__________________
Cooking with the Joneses
les is offline   Reply With Quote
Old 02-13-2009, 08:58 AM   #3
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
When I want to brown chicken
I heat up my stainless or anodized pan,
add a little Peanut Oil (it has a high smokng point)
and put in the chicken - skin side down.
Over medium heat - leave the chicken untouched
for 2 min or so and then turn it over and repeat on other side.

I think moving the meat too soon causes the sticking.
__________________
mike in brooklyn is offline   Reply With Quote
Old 02-13-2009, 09:02 AM   #4
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Quote:
Originally Posted by mike in brooklyn View Post
When I want to brown chicken
I heat up my stainless or anodized pan,
add a little Peanut Oil (it has a high smokng point)
and put in the chicken - skin side down.
Over medium heat - leave the chicken untouched
for 2 min or so and then turn it over and repeat on other side.

I think moving the meat too soon causes the sticking.
+1 -- Don't move the meat until it releases from the pan...Also I use Cast Iron...a personal choice.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-13-2009, 09:11 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
You can brown in any kind of pan. It's the heat that does the browning. Start with a hot pan and hot fat. Add the meat and leave it alone. Don't move it around or try to unstick it. As it browns, it will gradually release from the pan and can be turned. repeat on the second side.

This is true of all proteins, beef, chicken, fish. etc.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-13-2009, 09:38 AM   #6
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
Eric, as all the other posters have commented:

1. Your pan must be preheated. Be careful! Don't leave an empty pan on a hot burner for a single second or try to do anything else while it's heating up. Stay right there watching it!

2. Once the chicken goes in the pan don't touch it until it releases by itself. You can test this by shaking the pan lightly. When it releases, turn it and repeat on the other side.

This should solve your problem.
__________________
"Im going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just remember its always a good idea to follow the directions exactly the first time you try a recipe. But from then on, youre on your own." - James Beard
FincaPerlitas is offline   Reply With Quote
Old 02-13-2009, 09:40 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by FincaPerlitas View Post
Eric, as all the other posters have commented:

1. Your pan must be preheated. Be careful! Don't leave an empty pan on a hot burner for a single second or try to do anything else while it's heating up. Stay right there watching it!

2. Once the chicken goes in the pan don't touch it until it releases by itself. You can test this by shaking the pan lightly. When it releases, turn it and repeat on the other side.

This should solve your problem.
Just to add to this, make sure you have enough fat in the pan. That is also something you need to ensure it does not stick.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-13-2009, 09:50 AM   #8
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Hot pan.. add oil, let the oil get hot. add the meat.. DO NOT touch the meat to turn until you know it is well browned. It should release itself from the pan.
__________________
Jeff G. is offline   Reply With Quote
Old 02-13-2009, 10:08 AM   #9
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Additionally, make sure the chicken is DRY before adding to the pan. Not only will wet chicken spatter the fat all over you and the kitchen, but also it affects the reaction of the meat to the hot pan.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-13-2009, 10:09 AM   #10
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
As taught to my by the Chinese via Jeff Smith

Hot wok cold oil food wont stick
__________________

__________________
mike in brooklyn is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.