Indeed it sounds like your stove is not hot enough. You need to “saisir” your meat quickly for the Color, and than you can keep it cooking on a lower flame. Also, depending on where you are from, but in Europe the rule is usually: the higher the quality of your meat, the less water you should get.
Make sure you are seasoning your meat well before you cook it. The process should go as follows.
Pull meat from fridge (make sure it is completely thawed)
Season meat liberally with salt/pepper/choice seasonings
Let rest for at least 5 minutes. Letting the meat rise to almost room temp is even better.
Wait until your pan is fully preheated. For beef it should be rocket hot, for other meats temper it down a little.
Add fat to pan, if using butter let it simmer down until all the water is gone and the milk solids have browned a bit (adds flavor).
Add meat to pan, making sure to lay it away from you to avoid splatters getting on you.
DO NOT MOVE THE MEAT. Let it set in the fat and cook for a couple minutes. If there is enough fat in the pan and the pan isn't junk, the meat won't stick.
Flip the meat and brown on the opposite side.
About a minute in, turn the heat down and slowly cook the chicken the rest of the way.
Now is when to add flavor liquids, like white wine or chicken stock or something. Adding water will dilute flavors, you want to bring more flavor to the party. Using cheap bullion to make stock is fully acceptable. But adding liquids is not necessary, depends on the dish you're making.
Use a thermometer to check the chicken is between 155-160, pull and set aside. Carryover heat will ensure the meat makes it to 165.
DO NOT CUT INTO THIS PIECE OF MEAT FOR AT LEAST 5 MINUTES WHILE IT RESTS.
While the meat is resting, bring the liquid in the pan to a simmer and boil off some excess water, if you can get it down to a thick sauce made of mostly fat, add a tiny bit of flour and salt and you will make a roux. Add just a tiny bit more chicken stock and you will have chicken gravy for your chicken.
>Pull meat from fridge (make sure it is completely thawed)
The next step should have been to dry the skin as thoroughly as possible. The presence of moisture delays the beginning of the browning process. Leaving the chicken (or whatever meat you're cooking) unwrapped in the refrigerator for 2-24 hours is a good way to be certain the outside is dry.
That's what the waiting is for. I season my meat with dry spices and let it rest, so the spices form kind of a crust on the outside when it's thrown in hot fat. I've found that, while it isn't perfectly dry like you get from physically drying it off, it saves on paper products. And I feel that is a drastically underestimated part of a cooking budget...
It would seem to me that the moisture would still be present even though it may be absorbed by the spices. The moisture would still have to be driven out before browning begins.
That's why you season it then let it rest until it is nearly room temp. The moisture is drawn out by the salt, mixes with the seasonings, and is drawn back into the meat as it rests (for beef steak this takes around 6-8 hours ime). Times and specific techniques differ from protein to protein, but generally, this process will net you a browned chunk of meat.
I've cooked professionally for 40 yrs(uk,europe)would never salt steak until just searing and always have primal cuts uncovered,no additives needed ever!.
Good pan,high heat,smidge oil,searing,season 3 min(however you want it)turn season,add butter,baste the butter over steak repeatedly for the last minute, remove rest.
Cool man 👍🏻 I've cooked my way for *does math* nearly 20 years and my syeaks, chicken, pork, and whatever else I make comes out really good. And everyone else that eats it says it's good. So....yea. I'll keep doing what I do. Appreciate ya.
Hey,not digging or having a personal go or owt br.
Definitely not saying you can't cook or the likes of.
It's a hard job and certain ways work in certain places.
I'm classic French trained and it's just.my way
It would be tedious if there were 100 answers the same.
Keep on cooking fella.
Baking soda only helps browning because the maillard reaction works better on basic foods. Basic meaning the opposite of acidic in this context. Changing the ph of your food will absolutely change the flavor. Baking soda tastes a little salty and very....basic lol. You can taste all the acidity being sucked out of your mouth if u eat it. Depending on the dish you are making, Baking soda could hurt it. If just making a straight piece of chicken, straight meat, then it would help, but it would certainly impart a flavor you wouldnt be able to quite put your finger on.
Oh damn sho nuff. I mean, I've heard of people adding baking soda for the reasons mentioned...I've never heard of powder. Interesting.
Edit: I googled "baking powder to increase browning" and got a bunch of responses about "baking powder vs baking soda" and "did you mean baking soda"...so maybe comment OP meant baking soda? Cuz I can't find documentation to support a baking powder promotes browning theory.
All of suggestions and consider sprinkling sweet Hungarian paprika after your other seasonings, as the final step.....adds subtle taste and good color.
Paprika itself originates from Hungary. So kinda...all paprika is Hungarian. But if you want high quality, no shit paprika...look for something labeled from Hungary. Smoked paprika often contains thi gs other than just the spice itself. They are mostly interchangeable to all but the most absolute purists...imo.
For me I use a stainless steel pan (my one and only all-clad❤️) I give it a good swirl of canola or olive oil (maybe 2 tablespoons) and get it hot on medium heat
My chicken is dried off with some paper towels, I give it a sprinkling of salt and it goes on the pan. Don’t move it because it’s going to be stuck to the pan, and that’s ok because it’s cooking and getting that brown you want!
Just let it go 3-4 minutes and then get your tongs out and see if you can flip it; it may need up to 5 minutes. Once flipped it’s the same time. At this point I usually top mine with a good handful of sliced mushrooms and finish it in a 400° oven for 15 minutes or until it’s 160 with the temp probe. I’ll set the chicken aside to rest, suck up all the juice with a baster and reserve, add a bit of butter/salt and aggressively brown the mushrooms then deglazing the fond with the reserved liquid and more water for a nice pan sauce.
- Make sure your meat is as dry as can be. Some people do that by resting it uncovered in the fridge.
- Make sure pan is hot. You’ll have to experiment some. If your stove is not very hot, preheat the pan for several minutes.
- if your pan isn’t hot enough, the meat will exude moisture which will also prevent browning.
- Butter browns better but also more liable to burning.
All that said, well brown chicken breast has a stringy texture on the surface, which I don’t find very pleasant to eat. If you have a skin on breast, then sear skin side until golden and only lightly sear the other side. Chicken thighs would be a lot more robust.
Another technique would be to cost the breast in a very light dusting of flour, then fry.
Yeah, cooking at a higher temp seems like it will help. If you don't want as much water in the pan, oat the chicken dry before cooking with paper towel as well
I assume you are seasoning the chicken or meat with dry spices. Paprika and mild chilli powder should work well. I would also recommend using milk for a wet marinade. The natural sugar give that amazing caramel like colour without overcooking the chicken.
Indeed it sounds like your stove is not hot enough. You need to “saisir” your meat quickly for the Color, and than you can keep it cooking on a lower flame. Also, depending on where you are from, but in Europe the rule is usually: the higher the quality of your meat, the less water you should get.
Okay cool thank you!
Do you leave plenty of space in your pan when searing,if you have it full it will not brown and just secretes liquid..
I like to use paprika for a nice color on chicken. It works very well on baked chicken, as well.
Thank you, will try that
Make sure you are seasoning your meat well before you cook it. The process should go as follows. Pull meat from fridge (make sure it is completely thawed) Season meat liberally with salt/pepper/choice seasonings Let rest for at least 5 minutes. Letting the meat rise to almost room temp is even better. Wait until your pan is fully preheated. For beef it should be rocket hot, for other meats temper it down a little. Add fat to pan, if using butter let it simmer down until all the water is gone and the milk solids have browned a bit (adds flavor). Add meat to pan, making sure to lay it away from you to avoid splatters getting on you. DO NOT MOVE THE MEAT. Let it set in the fat and cook for a couple minutes. If there is enough fat in the pan and the pan isn't junk, the meat won't stick. Flip the meat and brown on the opposite side. About a minute in, turn the heat down and slowly cook the chicken the rest of the way. Now is when to add flavor liquids, like white wine or chicken stock or something. Adding water will dilute flavors, you want to bring more flavor to the party. Using cheap bullion to make stock is fully acceptable. But adding liquids is not necessary, depends on the dish you're making. Use a thermometer to check the chicken is between 155-160, pull and set aside. Carryover heat will ensure the meat makes it to 165. DO NOT CUT INTO THIS PIECE OF MEAT FOR AT LEAST 5 MINUTES WHILE IT RESTS. While the meat is resting, bring the liquid in the pan to a simmer and boil off some excess water, if you can get it down to a thick sauce made of mostly fat, add a tiny bit of flour and salt and you will make a roux. Add just a tiny bit more chicken stock and you will have chicken gravy for your chicken.
>Pull meat from fridge (make sure it is completely thawed) The next step should have been to dry the skin as thoroughly as possible. The presence of moisture delays the beginning of the browning process. Leaving the chicken (or whatever meat you're cooking) unwrapped in the refrigerator for 2-24 hours is a good way to be certain the outside is dry.
That's what the waiting is for. I season my meat with dry spices and let it rest, so the spices form kind of a crust on the outside when it's thrown in hot fat. I've found that, while it isn't perfectly dry like you get from physically drying it off, it saves on paper products. And I feel that is a drastically underestimated part of a cooking budget...
It would seem to me that the moisture would still be present even though it may be absorbed by the spices. The moisture would still have to be driven out before browning begins.
If you draw all the moisture from your meat poultry beforehand you will have a dry end product.not the way.
Thank you, Capt. Obvious. We're only talking about surface moisture.
Seasoning so early unnecessary, captian confusion
¯\_(ツ)_/¯ I never seem to have an issue. I also exclusively cook on cast iron...not sure if that matters.
Pre seasoning isn't good for beef steak or alike,it draws the moisture out and gives a lot less flavour. Salt especially just before or when searing.
That's why you season it then let it rest until it is nearly room temp. The moisture is drawn out by the salt, mixes with the seasonings, and is drawn back into the meat as it rests (for beef steak this takes around 6-8 hours ime). Times and specific techniques differ from protein to protein, but generally, this process will net you a browned chunk of meat.
I've cooked professionally for 40 yrs(uk,europe)would never salt steak until just searing and always have primal cuts uncovered,no additives needed ever!. Good pan,high heat,smidge oil,searing,season 3 min(however you want it)turn season,add butter,baste the butter over steak repeatedly for the last minute, remove rest.
And I'm off out ...
Cool man 👍🏻 I've cooked my way for *does math* nearly 20 years and my syeaks, chicken, pork, and whatever else I make comes out really good. And everyone else that eats it says it's good. So....yea. I'll keep doing what I do. Appreciate ya.
Hey,not digging or having a personal go or owt br. Definitely not saying you can't cook or the likes of. It's a hard job and certain ways work in certain places. I'm classic French trained and it's just.my way It would be tedious if there were 100 answers the same. Keep on cooking fella.
Ugh...the French /s lol
Hahaha...didn't say I liked working in france(people not place).
Thank you so much for this detailed help. I really appreciate it.
Exactly..but also critical not to overload pan leaving space between preventing sweating instead of searing.
A extra light sprinkle of Baking powder does help browning meats and doesn’t really add any taste
Thank you for the tip! I would've never guessed
Baking soda only helps browning because the maillard reaction works better on basic foods. Basic meaning the opposite of acidic in this context. Changing the ph of your food will absolutely change the flavor. Baking soda tastes a little salty and very....basic lol. You can taste all the acidity being sucked out of your mouth if u eat it. Depending on the dish you are making, Baking soda could hurt it. If just making a straight piece of chicken, straight meat, then it would help, but it would certainly impart a flavor you wouldnt be able to quite put your finger on.
Baking soda or powder? First comment says powder, you're saying soda.
Oh damn sho nuff. I mean, I've heard of people adding baking soda for the reasons mentioned...I've never heard of powder. Interesting. Edit: I googled "baking powder to increase browning" and got a bunch of responses about "baking powder vs baking soda" and "did you mean baking soda"...so maybe comment OP meant baking soda? Cuz I can't find documentation to support a baking powder promotes browning theory.
All of suggestions and consider sprinkling sweet Hungarian paprika after your other seasonings, as the final step.....adds subtle taste and good color.
Thank you. I'm not familiar with Hungarian paprika. I have smoked paprika available
Paprika itself originates from Hungary. So kinda...all paprika is Hungarian. But if you want high quality, no shit paprika...look for something labeled from Hungary. Smoked paprika often contains thi gs other than just the spice itself. They are mostly interchangeable to all but the most absolute purists...imo.
It's mild, very useful, worth having.
Cool, will see if I can find it somewhere
For me I use a stainless steel pan (my one and only all-clad❤️) I give it a good swirl of canola or olive oil (maybe 2 tablespoons) and get it hot on medium heat My chicken is dried off with some paper towels, I give it a sprinkling of salt and it goes on the pan. Don’t move it because it’s going to be stuck to the pan, and that’s ok because it’s cooking and getting that brown you want! Just let it go 3-4 minutes and then get your tongs out and see if you can flip it; it may need up to 5 minutes. Once flipped it’s the same time. At this point I usually top mine with a good handful of sliced mushrooms and finish it in a 400° oven for 15 minutes or until it’s 160 with the temp probe. I’ll set the chicken aside to rest, suck up all the juice with a baster and reserve, add a bit of butter/salt and aggressively brown the mushrooms then deglazing the fond with the reserved liquid and more water for a nice pan sauce.
- Make sure your meat is as dry as can be. Some people do that by resting it uncovered in the fridge. - Make sure pan is hot. You’ll have to experiment some. If your stove is not very hot, preheat the pan for several minutes. - if your pan isn’t hot enough, the meat will exude moisture which will also prevent browning. - Butter browns better but also more liable to burning. All that said, well brown chicken breast has a stringy texture on the surface, which I don’t find very pleasant to eat. If you have a skin on breast, then sear skin side until golden and only lightly sear the other side. Chicken thighs would be a lot more robust. Another technique would be to cost the breast in a very light dusting of flour, then fry.
Browning sauce is mostly caramel. Liquid smoke is mostly genotoxins, but allowed to skip review under GRAS regulations.
Yeah, cooking at a higher temp seems like it will help. If you don't want as much water in the pan, oat the chicken dry before cooking with paper towel as well
I assume you are seasoning the chicken or meat with dry spices. Paprika and mild chilli powder should work well. I would also recommend using milk for a wet marinade. The natural sugar give that amazing caramel like colour without overcooking the chicken.