Holy shit you guys. I wanted to make chicken breast last night and I never cook. Anyway I look up how to make it. I rubbed it with some brown sugar and spices. Put some oil in the skillet, heated it, and dropped the chicken in it. Said to let it cook for 5-6 minutes on each side. I did that and both sides were charred black. I still ate it though, also the inside was still pretty red and somewhat squishy. Probably ate that shit rare or medium rare at best.
This is why I don't cook Jow Forums but I have to lose some weight.
Ethier bake it or cut it into slices/chunks first . You can get really sick from uncooked chicked user.
Xavier Sullivan
>I rubbed it with some brown sugar
Imagine being this retarded
Hudson Reed
At least it can only get better from here. What kind of oil did you use that lets you get to a charring temperature in 5-6 minutes?
Wyatt Ortiz
the eat was too high little brainlet
Evan Wood
You’re almost certainly cooking on too high of a heat, which makes the chicken burn on the outside while still being raw on the inside. Also don’t cover it in brown sugar you fucking mongrel
Isaac Peterson
I don't get how someone can't figure out how to cook. It's easy as fuck. You really didn't notice the pan was too hot? Fuck you cunt
Nathaniel Murphy
Look up how to butterfly chicken. It makes cooking it waaay easier, lets you season more of it and imo makes it look nicer.
Bentley Barnes
The level of heat matters more than the oil he used. He probably cranked the heat all the way up like a damned retard.
Chase Scott
put a little butter in the pan, it makes it easier to see when the temperature is OK, if it's too high the butter browns very fast and then you get a chance to turn the heat down before putting the meat in
Carter Wright
you do know the oil isn't supposed to be close to ingnition right ?
Oliver Carter
This recipe said to rub it with brown sugar? Why was that retarded?
You need to use a certain kind of oil? I read that vegetable oil is the healthiest/best so I used it. It was Crisco brand pure vegetable oil. Should I have used olive oil or something?
It said medium to high heat. I turned it on high but when I put the chicken in I turned it down.
Asher Ward
>I'm bad at cooking because I don't cook and I don't cook because I'm bad at cooking
Never gonna make it with this shite attitude.
Landon Barnes
I do the water droplet test on the skillet to check the heat. Drip a few droplets of water on the skillet and see if they sizzle and evaporate very quickly.
Nathan White
anther good way is a spatula made of wood. the water in the wood starts cook out if you put the spatula in the oil. As soon as you see that the oils hot enough.
Caleb Reed
Vegetable oil has a high smoke point though, right? I have different oils in my apartment, so I can try a different one. I didn't want to use olive oil because it has a low smoke point.
Gabriel Cox
It matters because you can heat any given oil to a certain temperature before it starts to splatter and burn you. If you could char a chicken in 5-6 minutes without that occuring it was likely not a good oil to use for chicken
Use olive oil. Watch a youtube video on how to cook something simple or read some recipes
Adam Evans
The sugar most likely burnt, not the chicken itself.
Next time, do this.
Get 1/2 tsp of the following: >Garlic powder >Cumin >Onion powder >Pepper >Salt Or just buy McCormick chicken seasoning as it tastes bretty gud.
>Mix that up >Rub onto chicken breast >Put oven on low broil >Spray Pam on tinfoil and place that on baking sheet >Place breast on fool >Cook for 6-10 minutes >Flip breast >Cook another 5 minutes >Check to see if it's done >If it is, eat it >If not, cook it more
Look up broiling chicken. Skillet cooking is a bit harder IMO for someone new to cooking in general
Hunter Long
I try olive oil next time. Clearly vegetable oil wasn't the thing to use.
Put why did the recipe say to rub it with brown sugar? I don't understand why they'd tell you this if it ruins the chicken.
Eli Robinson
>Put why did the recipe say to rub it with brown sugar? Because if cooked properly, you can do this. Sugar caramelizes and can make a nice crust/complement other spices. I use it in marinades and when offsetting the acidity if certain rubs or vinegars.
>I don't understand why they'd tell you this if it ruins the chicken. You need now experience with different methods before you learn how to work with something that finicky. It's very easy to burn sugar.
There recipe I gave you is retard proof. You'll get a feel for your oven and get better at it.
Thomas Walker
Don't pour any oil into the pan, cut the chicken breast into small chunks, throw them into a bowl or somewhere where you'll be able to mix them around easily, pour some oil onto them and add plenty of spice while kneading with your hands (don't know about murrca but in Europe I always buy and use gyro spices, they fit perfectly).
The oil will absorb into the breast, you'll just have to put it out onto a reasonably hot frying pan, have it there for around five minutes while flipping the sides around. What kind of a fucking retard uses sugar with chicken breast, seriously.
Dylan Taylor
All of you suck. Leading culinary experts support the campfire method for chicket breast with a good flavored wood. Just stick a stick through the breast and let the wood's flavor enhance the chickee bewb. Make sure to use safe wood that isn't poison and a meat thermometer to check if it's done. Also maintain the right distance to the flame and leave it in the ground if you get tired.
Well, as I said, the recipe called to rub it in brown sugar.
Easton Perez
I want to see this recipe that called for brown sugar, that's some weird shit.
Also don't listen to that idiot telling you not to use vegetable oil. Vegetable oil is totally fine to use, your situation came about from some combination of too high heat and >coating chicken with sugar.
Kevin Wood
Look at what you're doing, dude. If the meat is starting to burn, stop cooking it.
Andrew Cruz
SLOW COOKER WHY IS IT SO HARD >Throw shit in >Wait five hours >Eat
Gabriel Smith
>Wait five hours to cook meat >Cook it on a skillet and it takes probably 10 minutes or less
>"Rub chicken with brown sugar, paprika, cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons oil in a large heavy-duty pan or skillet over medium-high heat."
I did exactly everything in the recipe to a T. I probably did have the skillet too hot though. Live and learn I suppose.
Jacob Taylor
Boiling's about the most fool proof way to cook chicken breast and healthy too.
Just boil it for 30 minutes, it's not too bad if you over done it, through it in some rice or pasta with a little pasta sauce, shit's great.
Anyway I think your mistake was the heat was too high, and you didn't flatten your chicken out to be even to cook evenly, don't eat pink chicken.
Adrian Smith
>sugar /ck/ here, basic rule. If you want something burnt fast then use sugar.
Elijah Edwards
when they mean heat the oil it means let it heat up for like 1 minute so it's not cold and doesn't absorb into the chicken it should look like it's starting to get shiny. Also medium high isn't 3/4 around the knob it's around half. Just cook it slowly and cut in half next time in the pan (if it's cast iron) to check if it's finished. Don't cook the chicken cold out of the fridge either or it will cook unevenly, 4 minutes on one side and 3 minutes on other side.
If you feel you are too retarded to use the frying pan then cover chicken in oil and spices then cook for 15 minutes at default temperature in oven. or just ask your mum to help you at this point.
