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Suspicious chicken pieces (sh.itjust.works)
submitted 10 months ago by to c/memes@lemmy.world
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I don’t know about y’all, but between food quality and food prices I’m basically vegetarian nowadays. (TikTok screencap)

A frying pan with two little slivers of chicken with the caption “The size of my chicken breast after I cut off all the suspicious pieces”
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[–] 2 points 10 months ago* (2 children)

Alright you've piqued my interest, what's this technique? I have no problems with sticking on my buttered steel pan as is so I'm wondering if I already do something close.

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  • [–] 3 points 10 months ago (1 child)

    Basically, the pan must be hot but not too hot.

    It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn't just burn everything into a crisp).

    In theory, it's really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.

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  • [–] 3 points 10 months ago

    Oh well I guess I do that then lol. My technique (which is, I think, normal) is to melt my butter (probably too much) on like 2, really low, and then crank it to maybe 4.5-5ish and throw the food on as it warms up, then do the food cooking part (whatever that needs depending.)

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