Why Does Chicken Stick to the Pan?
Lan Lam explains why chicken and other proteins stick to your pan and how to prevent it in the future.
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Waiting for the oil to smoke works well for fried eggs too.
My smoke alarm has entered the chat
Boy that example piece cooking in the oil was definitely nowhere near browned .
I'm such a Fan of hers!!!
Love her. She talks on our level! Thank you.
Or just use animal fat with avocado or similar oil
People don't put the chicken in the stainless steel pan without oil. When the water skips along the surface the chicken is ready to be placed in the pan. Again, people use oil!!
So you want your oil to smoke? I thought we always didn’t want oil to smoke?
👍😃🍁👍😃🍁👍😃🍁👍😃🍁
Lan is an absolute legend 🔥
Dusting it with flour makes it not stick either, it also decreases the oil splatter
Beauty and Brains!
Thanks, Lan!
I like saying "skiddering."
Yeah beans is a better question
Why not start at the Leidenfrost temperature, put the chicken in to get the benefit of the effect, and then turn up the heat to get that nice Maillard effect and crust?
Thank you!!!
Should I use different tongs to flip raw chicken than the ones I use to get cooked chicken out of a pan?
Yes awesome.
You all are awesome!
And get checked for cancer.
Fabulous!! I would never have thought of putting the oil in a cold pan!!
Great video! Thank you!!!
Great content!