elitecodex
Assistant Cook
- Joined
- Jul 15, 2008
- Messages
- 38
I have a few questions as a cook that knows very little I did a search but nothing came up unless I overlooked it.
I want to try some kind of pan fried chicken but Im unsure of how to go about it. I do not have a oil/candy thermometer so I have a hard time heating oil in a pan on my stove. Is there any safe way to go about doing that without a thermometer? I know that once an oil hits the 'smoke point' that its pretty much toast. Are there any visual precursors to indicate ive gone to high?
Also, how can I tell if the chicken is cooking properly? I do not want to be sticking my probe thermometer in the chicken every 5 min to see what the temp is. But I also do not want a dark outside with a cold/pink inside. Any general timing rules I can follow? Would it be easier for boneless or bone-in chicken?
I know these are very simplistic questions but I think it will start me in the right direction. Several more to come, so you've been warned
I want to try some kind of pan fried chicken but Im unsure of how to go about it. I do not have a oil/candy thermometer so I have a hard time heating oil in a pan on my stove. Is there any safe way to go about doing that without a thermometer? I know that once an oil hits the 'smoke point' that its pretty much toast. Are there any visual precursors to indicate ive gone to high?
Also, how can I tell if the chicken is cooking properly? I do not want to be sticking my probe thermometer in the chicken every 5 min to see what the temp is. But I also do not want a dark outside with a cold/pink inside. Any general timing rules I can follow? Would it be easier for boneless or bone-in chicken?
I know these are very simplistic questions but I think it will start me in the right direction. Several more to come, so you've been warned