Is getting a good, Maillard reaction on a chicken breast without overcooking possible using just a stovetop? I much prefer cooking the breast in chunks to 150F, but browning is pretty minimal at that medium-hot temp. Trying to crank up the heat with tons of oil yields nice color, but this often overcooks the inside and turns the crust very stringy and dry. Ofc I could always sous vide at 140F and then sear in a nuclear cast iron, but that's very planning intensive for a quick meal.
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