Topic: chicken 170 degrees - best skillet without oil
karenl
Frequent Contributor (1K+ posts)
Member # 17753
posted
On the package of fresh chicken is: 170 degrees - when I check the temperature it is hard to get it to 140 degrees.
How can you have 170 degrees without burning the chicken? Also I use stainless steel cookware but for skillets teflon. I know it is bad but what else can I use without oil? I cook very light and fresh.
Posts: 1834 | From US | Registered: Oct 2008
| IP: Logged |
beaches
Frequent Contributor (1K+ posts)
Member # 38251
posted
Karen, please post more details. What recipe are you using? What cut of chicken are you using -- breast? thigh? drumsticks? whole chicken?
I only use stainless steel pans for frying/sauteeing. I use aluminum baking pans lined with parchment paper for baking chicken breasts and drumsticks. I also use the outdoor barbecue.
I have never ever used teflon in my cooking and I never will for a variety of reasons.
I appreciate and understand your need to cook light and fresh. But IMO all oils aren't bad. I saute with light olive oil and sometimes with butter (!). I am even a bit heavy-handed with extra virgin olive oil. IMO we all need good oils in our diet!
Posts: 1885 | From here | Registered: Jul 2012
| IP: Logged |
posted
Yes, feel free to use olive oil!!(you don't need much) .. And put a lid on it! Seriously, use a lid to help intensify the heat without as much burning.
I hope you aren't using that spray oil stuff. (like Pam)...ugh...
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
| IP: Logged |
beaches
Frequent Contributor (1K+ posts)
Member # 38251
posted
Good point about using the lid! You can first saute and then steam just by putting a lid on it!
Lymetoo, I used to use Pam but don't anymore. It's not a good substance as far as I'm concerned.
Posts: 1885 | From here | Registered: Jul 2012
| IP: Logged |
karenl
Frequent Contributor (1K+ posts)
Member # 17753
posted
I put the lid on but never get the 170 degrees without burning the meat. I use chicken breasts. I use some drops of the extra virgin olive oil. With stainless steel I would need more oil, not a problem.
Beaches do you use medium heat from the beginning and how many minutes per side. Or do you start on lower heat?
Posts: 1834 | From US | Registered: Oct 2008
| IP: Logged |
beaches
Frequent Contributor (1K+ posts)
Member # 38251
posted
Are you using bone-in chicken breasts or boneless chicken cutlets?
If you are using bone-in breasts, I suggest baking them in the oven instead of using a skillet. Here's how I make them:
Preheat oven to 350. Take chicken breasts out of the frig and let them rest at room temp for 15-20 minutes. Coat with olive oil, salt, pepper. Put them either on a baking sheet or a shallow baking dish. Bake uncovered for 50-60 minutes (or more if they are very large). I never use a meat thermometer. I insert a sharp knive into the breast. If juices run clear, they're done. I let them rest on the counter for about 10 minutes before serving.
For boneless, skinless chicken cutlets, here's how I make those:
I bread them (flour, eggs, breadcrumbs). I heat olive oil in a stainless steel skillet on medium heat. When the oil is hot I put the cutlets in (you should hear a little sizzling). If the cutlets are thin, you can leave them on medium heat and cook for 2-3 minutes per side. If the cutlets are thick, you can lower the heat to low-medium and cook about 5-6 minutes per side. Again, I don't use a meat thermometer here either. If the juices run clear, they're done.
I hope this helps!
Posts: 1885 | From here | Registered: Jul 2012
| IP: Logged |
posted
You can also butterfly them first.. cut longways.. making it thinner. I never check the temp either.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
| IP: Logged |
karenl
Frequent Contributor (1K+ posts)
Member # 17753
posted
I did the same and never used a thermometer - but now with the thermometer I see that the temperature is not high enough when I think they are done.
Instead of 170 you probably have just 140 when the meat is done. I guess the restaurants are not using thermometers. But chicken have the EB-virus.
I only use boneless,skinless chicken.
Posts: 1834 | From US | Registered: Oct 2008
| IP: Logged |
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
| IP: Logged |
beaches
Frequent Contributor (1K+ posts)
Member # 38251
posted
I think she's referring to the Epstein-Barr virus (at least that's all I can think of). I've never heard that that virus is in chicken, but hey I guess you never know.
But there are pathogens in all foods- E-coli, Salmonella, Listeria, etc. I just can't think of those things when I'm preparing meals. I just wash all my fruits and veggies very well and cook all proteins through--nothing rare or even medium rare or heck even medium!
Karen, two things occurred to me: 1- if you are cooking with a teflon skillet, you might not be getting an adequate heat temp in the pan that you would with stainless. That could definitely affect the temp of your chicken cutlet. And 2- your thermometer could be off.
And FYI, I thought chicken was fully cooked at 160??
I'd bet restaurants don't use thermometers. And I doubt most home cooks do either.
Is your concern that EBV in poultry is killed at a certain temp? Again, I've never heard about EBV in chicken or any other meat. So I'm curious to know more about your concerns.
Posts: 1885 | From here | Registered: Jul 2012
| IP: Logged |
karenl
Frequent Contributor (1K+ posts)
Member # 17753
posted
Weeks ago 160 degrees was on the package and now it is 170 degrees. Obviously they think more is better. I will try the stainless steel, maybe steel can get higher temperatures. Also I follow your advice and buy another thermometer.
Posts: 1834 | From US | Registered: Oct 2008
| IP: Logged |
beaches
Frequent Contributor (1K+ posts)
Member # 38251
posted
Let us know what happens!
Posts: 1885 | From here | Registered: Jul 2012
| IP: Logged |
The Lyme Disease Network is a non-profit organization funded by individual donations. If you would like to support the Network and the LymeNet system of Web services, please send your donations to:
The
Lyme Disease Network of New Jersey 907 Pebble Creek Court,
Pennington,
NJ08534USA http://www.lymenet.org/
UBBFriend: Email this page to someone!
Printer-friendly view of this topic