Author: Sorting Last Post on Top Message:
ANARIE Posts: 13,160
5/12/12 12:14 A

That happens with any meat. It's partly water, but mostly juice, and condensation from cold food hitting the hot pan. Step one is to let the chicken warm up just a little before you cook it-- take it out of the fridge maybe 15-20 mins ahead of time. That's long enough to take the chill off but not long enough to worry about bacteria. Then dry it with a paper towel to get any condensation off of it. And most importantly, give it plenty of room in the pan. If you crowd meat, it sweats. Unless you have a really large skillet, you might only be able to do one breast at a time.

CASKETGRRL360 SparkPoints: (3,342)
Fitness Minutes: (535)
Posts: 6
5/11/12 7:24 P

So, I have spent the last 6 years as a poor college student. As such, I bought "cheap" chicken, and noticed that it would lose a lot of water throughout cooking. I also noticed that if I cooked too many breast in a frying pan (nothing but just the chicken, or chicken with some glaze), the water would accumulate and the chicken would kinda boil.

So, like tonight, I was trying to get a good crisp outside and a thick glaze from my marinade, and it became all watery. :(

But, this has started happening with even better, named brand chicken. Am I doing something wrong? As I cook the breast in the stove top frying pan, they lose a lot of water and my chicken isn't coming out with that sear that I want it to. How can I stop this from happening?

Page: 1 of (1)  




Other Diet and Nutrition Topics:

Topics: Last Post:
Apple Cider Vinegar 6/7/2016 12:54:13 AM
My body has no tolerance 9/21/2016 11:47:29 PM
Nonexistent Hunger 6/2/2016 9:59:19 PM
Getting that water in 11/17/2016 12:59:34 PM
Weight loss and measurement loss speed 3/27/2016 6:47:45 PM