Tender chicken breasts
I use the frozen chick breasts a lot but when I grill them in a skillet they are never as tender as I want them. Suggestions?
Forum Discussion
IAMICHABOD wrote:wbwood wrote:IAMICHABOD wrote:wbwood wrote:robsouth wrote:
How does one "grill" chicken in a skillet? Did you mean "fry"?
They make cast iron pans with raised lines in them and call them grills...they actually are a similar principal to grilling.
Yep "Grill" my steaks or chicken in one of these.
Have you tried the "Contant flip" technique for steaks in it?
NOPE but does sound interesting...................
link appreciated, I too find it interesting .... it isn't one I'd use for a couple of reasons :
1. we like our beef grilled/cooked to a stage between medium-well and well done .... with this method I believe that the outside of the steak would be burnt well before the center reached the stage we like
2. its too much work .... flipping a steak every 30 seconds would make the cooking process cumbersome at best
the recommendation to not apply a rub until the meat is all most done is one I've never heard before .... sauces yes, rubs no .... with the Constant Flip Method I can understand his reasoning but I don't believe it is universal across other methods of cooking/grilling ....
Jim
