>i want to cook chicken breast like the chefs >pull out

sous vide

>>8760548
Not before i can cook properly in a pan.

Searing is intended to cook the outside quickly to "lock" everything in. It's not meant to cook thoroughly.
Sear it and throw it under the broiler for 10 minutes, otherwise turn down the heat in your pan.

You're using a carbon steel pan if I understood correctly, so it can go straight into the oven to finish cooking inside. That's what any proper cook would do in that situation

>>8760561
Carbon steel indeed.
>>8760557
>Searing is intended to cook the outside quickly to "lock" everything in. It's not meant to cook thoroughly.
Yeah, that's what i understood so far. But i don't get how, with electric, you can get a nice sear (which always implies high, and quick, exposition to heat) and nicely cooked meat inside. Since electric has quite the delay to reduce heat.

>>8760544
Probably too thick, you should cut them down the middle for slimmer pieces

>>8760544
stick it in the oven for 10 minutes

>>8760544
Use more oil, also
>olive oil
>for chicken breast
nigga wtf u doing

>>8760571
Either spend the extra time, or if you aren't cooking too many other dishes, prep another burner on a lower temp and switch it over after you seared.

>>8760600
What, olive oil should be fine until 180c, that's enough.
>prep another burner on a lower temp and switch it over after you seared
That's actually quite the good idea.

>>8760600
You can use olive oil for anything desu

I get thinly sliced breasts and it works for me

meat mallet, and consistently smush meat into the pan while you're cooking

>>8760544
Try butterflying them that's what I do. Always cooks well enough when it's that thin.

>>8760571
>electric has quite the delay to reduce heat
Use two burners, stupid.

>>8760614
No you can't fucking anglohipster faggot shit

>>8760544
Use a lower heat, it's that simple. You use high heat when you just want a sear but don't want to cook the meat, e.g. beef for a stew.

>>8760671
You can, unless you are an Anglo.

>>8760671
Lmao learn to cook nerd

>>8760808
>Lmao
Fuck off normie.

>>8760819
If a normie can cook better than you then you've got some real problems, famalam.

File: tenderiser.jpg (17KB, 500x500px) Image search: [Google]

17KB, 500x500px

This is probably sacrilege knowing you pedantic fucks, but I literally did this today (in a griddle pan not frying pan but still)

Bash the fuck out of it until it's of uniform thickness with one of these BEFORE cooking.

Somewhere around 1-2cm thick as long as its that thickness all over.

>>8760849
That's done for chicken picatta and other pan chicken dishes you don't finish in the oven desu

>>8760849
You don't need a meme hammer for it either.
If your breasts are thicc and you're not butterflying them and you're finishing them completely in the pan, you really need to bash them out. Cover in a layer of plastic wrap and just punch them down a bit.

But, I am giggling a bit at the OP who can't work out that if he wanted a less severe temperature differential he should have used a lower heat.

>>8761082
I use a rubber mallet but what this anon says will work too

>>8762295
Rolling pin also works just fine

butterfly it silly
keeps the chicken moist too because it cooks so quickly

Butterfly your chicken breast.