GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
This evening, not half an hour ago, I attemped to make the following recipe:
http://home.ivillage.com/cooking/recipes/display/0,,8dlqw4gr,00.html
However, it seems my sauteeing skills, being completely unpracticed led to some disastrous results.
- The chicken did NOT cook in 3 minutes on each side. To be safe I cut into the chicken after the 6 minutes elapsed and found a dime sized center of uncooked pink chicken. Would the 180 degree oven trip actually finish this off?
- After all the chicken the pan was completely black from the charring, because I had left the chicken in to cook all the way. Is this because I used too high of heat? I was pretty high up on the dial.
- Same thing happened with the mushrooms, shallots and balsamic vinegar. Just scalding, charring and burning. I surmise this is from excessive heat, but the recipe seems to emphasize the high heat part.
Any suggestions?
http://home.ivillage.com/cooking/recipes/display/0,,8dlqw4gr,00.html
However, it seems my sauteeing skills, being completely unpracticed led to some disastrous results.
- The chicken did NOT cook in 3 minutes on each side. To be safe I cut into the chicken after the 6 minutes elapsed and found a dime sized center of uncooked pink chicken. Would the 180 degree oven trip actually finish this off?
- After all the chicken the pan was completely black from the charring, because I had left the chicken in to cook all the way. Is this because I used too high of heat? I was pretty high up on the dial.
- Same thing happened with the mushrooms, shallots and balsamic vinegar. Just scalding, charring and burning. I surmise this is from excessive heat, but the recipe seems to emphasize the high heat part.
Any suggestions?