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Griddling chicken - where am I going wrong?
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southernscouser
Posts: 33,745 Forumite


I eat alot of chicken and griddle a large % of it. But, after months of doing it I'm still rubbish at it.
And I've ruined the griddle. After scrubbing it clean I've taken all the non-stick dooh-dah off it so it's rubbish.
I tend to burn the outside before the inside is cooked. I normally put a sprinkle of olive oil in the pan before hand. Is this the right way to do it? :undecided
And when I put seasoning on I do it a couple of minutes before it's finished. Is this right?
But why does the pan get so difficult to clean (on the times that I don't leave it 3 days before washing up
)?
Edit: How long should it take to cook a chicken breast?
And I've ruined the griddle. After scrubbing it clean I've taken all the non-stick dooh-dah off it so it's rubbish.
I tend to burn the outside before the inside is cooked. I normally put a sprinkle of olive oil in the pan before hand. Is this the right way to do it? :undecided
And when I put seasoning on I do it a couple of minutes before it's finished. Is this right?
But why does the pan get so difficult to clean (on the times that I don't leave it 3 days before washing up

Edit: How long should it take to cook a chicken breast?

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Comments
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i read somewhere u oil the food not the pan....not sure why....are u doing it too hot ? perhaps turn down heat a bit....do u bash chichen ti thin it a bit so it cooks more evenly ?...soak the pan in a bit of liquid clothes wash to clean it good luckonwards and upwards0
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tessie_bear wrote: »i read somewhere u oil the food not the pan....not sure why....are u doing it too hot ? perhaps turn down heat a bit....do u bash chichen ti thin it a bit so it cooks more evenly ?...soak the pan in a bit of liquid clothes wash to clean it good luck
I tend to just cook everything on high heat. Cooks quicker that way.:rotfl:
No I don't bash it but will start.
Guess I'm gonna have to buy a new one and try a bit better.0 -
just thought dont put salt on untill after u have cooked it because it dries the meat out....i think...u could try roasting might be cheaper...panwise at leastonwards and upwards0
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Boys always do that: turn everything on full. Bubbling saucepans through to splashing taps
Most things are best at 3/4s full on.
If you turn everything on full and do everything full on, you'll find you're generally creating a lot of clearing up behind you.... try toning it down a bit in everything you do and there's less clearing up as you're not creating a mess as you go.0 -
PasturesNew wrote: »Boys always do that: turn everything on full. Bubbling saucepans through to splashing taps
It's in our genetics.
Will that stop the chicken burning on the outside when pink in the middle? :think:0 -
southernscouser wrote: »I eat alot of chicken and griddle a large % of it. But, after months of doing it I'm still rubbish at it.
And I've ruined the griddle. After scrubbing it clean I've taken all the non-stick dooh-dah off it so it's rubbish. You shouldn't really scrub non-stick pans. I usually just wipe mine clean with kitchen roll, or if it's really bad, soak it in hot water and washing up liquid, then wipe clean with a sponge.
I tend to burn the outside before the inside is cooked.
You're turning the heat up too high - try it on a medium heat!
I normally put a sprinkle of olive oil in the pan before hand. Is this the right way to do it? :undecided#
Extra Virgin Olive Oil (if that's what it is) isn't great for frying, as it burns at high temperatures. You might be better off using vegetable or sunflower oil. Oil the meat, not the pan.
And when I put seasoning on I do it a couple of minutes before it's finished. Is this right? Should be ok...or you could try rubbing the seasoning into the raw meat with the oil.
But why does the pan get so difficult to clean (on the times that I don't leave it 3 days before washing up)? Probably cos you're burning the food...?! If you wipe it clean whilst it's still hot (be careful!) it should clean easily.
Edit: How long should it take to cook a chicken breast? About 10 mins, depending on the size of it. Cut it in half and you'll see if it's cooked.
Hope that helps...!
BB"Live long, laugh often, love much"
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southernscouser wrote: »
It's in our genetics.
Will that stop the chicken burning on the outside when pink in the middle? :think:
It's on too high.0
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