If nothing burned, you are simply over-cooking the chicken breasts. 8 minutes per side sounds like a long time for an average chicken breast (but will also depend on the thickness). I would recommend cooking it for about half of the time next time (8 minutes in total) and then test the chicken by making a small incision in the thickest part to see if the meat is no longer pink and cooked all the way through. Always make sure to let the meat rest as well after cooking it. Also, with pan frying, an oil with a higher smoking point (not extra-virgin olive oil) should be used so it does not burn/deteriorate during cooking (see attached drill-down in this lesson). Practice will make perfect. Cheers!

Ken, I'd look at the class on brining. That can help chicken breasts a lot. Also, consider cutting cutting the breasts into smaller pieces and flattening them to about the same thickness.

As an aside, I'd consider using another oil with a higher smoking point like grape seed or canola. I'm sure there's something about these in this forum.

Yes, brining is a technique that can also be used to provide flavor and moisture to lean meats...but if the meat is overcooked, it won't make a difference if it has first been brined or not. It is not necessary to brine lean meats to keep them moist/juicy - it is more about properly executing and understanding the cooking method first. You can achieve very juicy, flavorful chicken breasts without brining. As a beginner cook, I highly suggest practicing cooking a plain chicken breast before adding another technique (brining) to the formula.

You are right that cutting the meat and flattening it into an even thickness can help to achieve even cooking, as shown in this video. This is very useful especially when chicken breasts themselves are very uneven in shape. Cheers!

Of course, Kimberley, you are right. I could have elaborated on that aspect better. Thanks for the redirect. :)

No worries at all. We always appreciate everyone's input and comments. Ken has mentioned that he is new to many cooking techniques, so I didn't want him to get too far ahead of himself. It is best for newer cooks to tackle one thing at a time so they don't become overwhelmed. Have a super Friday! Cheers!

Thank You Guys So Much.

This is a central issue with me as I move from 'outdoor cooking' to more civilized cooking. It was easy for me to tell when chicken was 'right' on the fire, because it would start to get smaller in size - then I knew it was done. Pan Frying is a little trickier, but with your help, and my review of everything on pan frying in this class, I'm giving it a second go. I bought Grapeseed oil as it looked like the best choice. I'm going to watch my timing and meat doneness more carefully. Chicken breasts that are done properly can be frozen for 'quick meals' I like to have on hand also.

Can I store the Grapeseed oil at room temperature like I do with Olive oil and vegetable oil?

Yes, you can store this at room temperature Ken.

Good luck with your next attempt. You might also want to try Michael's suggestion and try a few smaller pieces that are about the same thickness (just like in the lesson). Season them up (well - salt and cracked pepper), pan fry and then finish with a squeeze some fresh lemon juice, maybe a drizzle of extra-virgin olive oil and eat until you get it perfect. And, as Kimberley suggests, as with all meats, let them rest for a few minutes before eating or serving.

Cheers, Joe.

"eat until you get it perfect."

I like that!:- )

This is how I am doing it, using myself as the guinea pig on my own cooking.

Like you Ken, I loved my BBQ, and cooked everything on it. I still love grilling, but as you suggest, there is a certain gourmet status that comes with the flavourful, crispy chicken breasts coming off my stainless steel pans. The meals coming out of my kitchen are rivaling some of the best restaurants in town. (admittedly, its a small town!)

The lessons that made the biggest difference for me have been: (in order)
1. Learning how to sharpen and hone my own knives.
2. Learning how to properly prep stainless steel pans for cooking without sticking
3. Making light and dark stocks
4. Cooking with unsalted butter
5. Making clarified butter
6. Pre-making dark, blond and white roux
7 -- combining the above skills to make delicious gravies, roux-based soups, broth based soups and the full meal deal.

You may be your own guinea pig right now, but soon, your family will be praising the day you started taking these lessons.

Many thanks Leigh, I just ordered the 12" stainless steel Cusinart pan from the RouxBe store. Can hardly wait to get cooking with it. I'm going to keep your list above on my to do bulletin as I follow through. I also just completed the pan frying lesson and my, 6 pages of notes and I still missed two on the quiz. Moving to the stove does take some concentration and I'll tell you one thing I learned is the fancy French: "Mise en place" - or, have all of your ingredients ready and in place, which means "Being organized and ready to take on the task at hand." Wow this is good stuff, something worth being devoted to. Thanks again for this list Leigh.

I've promised myself to not be discouraged and give it a year at least before I take stock of my progress. I want to get pan frying right, and now comes another roadblock: Pork.

I have tried slicing a Pork steak into thicknesses like a piece of Chicken Breast, so that I can cook it more like Chicken. Using all the proper temps and procedures in the lessons, the pork turns out tough. Next, I tried poaching the Pork steak first (3" thick) starting with cold water to a boil with a Mirepoix of onion and garlic and skimming the surface of the water to remove impurities, then simmering covered until done (about 20 min.) Then pan frying just to finish the meat and build sucs to make a gravy. The meat is still tough.

Should I avoid working with pork for the time being, or is there a way to make it tender (like brining) that I need to try?

Thank you so much for your patience with me. I really am learning something but have nothing to show for it yet.

Ken,

Sometimes, it simply comes down to the quality of the pork. However, that being said -- YES! definitely try brining!! That's one of those "super" lessons that I should have had in my list above. Brining won't always make tough meat tender, but it will make it tenderer! and certainly juicier and more flavourful than the same cut that is not brined.

Two comments:

1. I really think that poaching pork is the wrong way to go. If anything, I would want to slow roast the pork in a 250 degree oven for a few hours. But before you try that, definitely give brining a try.

2. It seems to me that 3 inches is a little thick for a pork chop. I'd suggest 1" max, at least for the pan-frying lesson.

FYI, Juicy, tender chops eluded me until I discovered the full size pork loin packages at Costco. Costco sells Canada Grade AAA pork, (and I suspect similar quality in the States). When I get the loin home, I cut half of it into chops (some thin, some thick.) and I leave the other half intact to use as a pork roast. I'll cut up the jagged ends, and scraps to use for stir fry, sweet & sour pork, pork fried rice, etc. I shrink wrap the portions and freeze them for use as needed.

I have never been disappointed and brining makes the chops, and roasts even better.

Hi Ken, I totally agree with all of Leigh's suggestions. I always tell students that skinless boneless chicken breasts and pork chops are the most difficult cuts to cook. They have no marbling. In the old days we used to "lard" pork loins using a larding needle to "inject" some fat in it, so you can see it is not only you.

Brining is definitely the way to go, for pan frying. I would do the pork tenderloin instead, cut into 1" pieces and flatten to 1/2". You can also do thin slices of pork loin, breaded and shallow fry (wiener schnitzel-see the lesson on "Breading & Battering" for more information). You can also do the pork loin as a roast (brined) with the bones on (like a prime rib). Hope it helps.

I am on the edge of frustration with subjects like this, but you have pulled me out of it. Simply put: I'm here to learn.

I'll go to all of these suggestions in the weeks ahead.

Thanks guys,

I'm going to try this today. Question, should I use grape seed or olive oil? for chicken and steak which are preferred? thanks

Please refer to Topic 4 in this lesson. There is an attached drill-down called the "Smoking Points of Oils and Fats". Pan frying requires an oil with a high smoke point so you are free to choose one from the list. Cheers!

Well as simple as pan frying is, I followed every instruction and made chicken like the video perfectly. My first cooking ever without a train wreck. I see how much easier it is with having everything in place before starting.
I was able to attend to the fry pan 100% and the wife decided not to use barbecue sauce so that must mean I did it right. Thanks!

Nothing has been as challenging for me as pan frying the lean skinless chicken breasts or lean pork chops. I am learning to cook them less and don't worry about how many sucs I am getting. In order to try to understand doneness, I used the meat thermometer sticking the probe into about 3/4" thick pork chops after the second side was cooking. The temp only went up to 100º and I know doneness for pork should be between 135 and 145 if you like it well done. I would have overcooked it again if I tried for that temperature, so I just went by timing mostly and looks and the chops turned out best I have done to date.

Am I on the right track to cook the meat properly and don't worry if I am not getting a ton of sucs?

Ken..

Thanks for keeping everyone posted about your cooking exploits. It is always interesting to read your posts, and to follow along with your progress!

I always use a meat thermometer with roasts, but have never worried about it with thinner cuts (like chops) . Personally, I find trying to "time" my meat quite fruitless, as the thickness of the chops, the number of chops in the pan, the weather outside, and the mood I am in all seem to cause times to vary significantly. Checking the feel, color, juices and smell of the meat seems to be the most reliable. I am usually surprised at how quickly my pork chops cook. I think most of us are quite guilty of overcooking chops from fear of them being undercooked. I now lean toward taking them out of the pan what feels like "too soon", and letting them finish cooking under a tin foil tent,

To be safe, I will often cut into the thickest chop with a paring knife just to make sure the meat is cooked through, but my gut feelings haven't let me down yet.

I figure that I can always throw an undercooked chop back in the pan for a few minutes, but I can't reverse the effects of being overcooked.

...as for the sucs, I think you are exactly right. If you listen for the proper sizzle, and pay attention to what is happening with your chops of skinless chicken breasts, your sucs should turn out just right. As part of your mise en place, have a bottle of white wine nearby.

As soon as the chops are out of the pan, deglaze with the wine, and reduce. This will give you plenty of flavour just from the juices and the few sucs that you have, as long as they aren't burnt. I have learned one trick if I do happen to burn a few sucs (as long as they are not TOO bad... and that is, that by throwing some butter and fresh mushrooms and onions into the reduction, I can still end up with a terrific sauce. All is not lost.

Thanks Leigh, Your comments are exactly the right 'push' in the right direction that I appreciate so much. Nothing like having a 'friend in the business' so to speak. You have been there and done that for so much of what I am just beginning to experience. Making a nice Dark Chicken Stock this last weekend has me strengthened by that positive experience. I not only reduced with Sauvignon Blanc what sucs were in the pan from my 4 small pork chops, but added 3 cups of the dark stock and reduced to a sauce-like consistency. Your words are like gold to me at this point and I do appreciate everything you've said. Much Appreciation from my home to yours.

Ken

Ah, you guys are totally on it!
Nice to see the support from you both. Keep up the great work and thanks for being a great part of the Rouxbe community/spirit. Cheers!

Hello and thanks - I'm new to Rouxbe and way to old to be so novice a cook and yet...I have a number of calphalon pans - one definately has a non-stick coating, the others are black but don't appear to be coated with anything. So, would those still be considered non-stick? I have not found them to be! Sounds like I want to make sure I heat the pan so my oil has legs and a wisp of smoke - but the water test won't work right?

Thanks much for the basic, clear and simply laid out lesson on heating the pan. I bought some fresh chickens the other day (watched the video on butchering and have some practice yet to do) will try the pan fry tomorrow. Looking forward to it.

I've only been a student here for a few months, but already I am building a pan collection and am finding that different frying pans work best for different things. For the pan frying lessons, I am trying to faithfully use the stainless steel pans that are recommended and I have been going through all the difficulty of a beginner, cooking pork and chicken cuts too long and making them tough. It is taking me time to reach the balance and understanding, but you know, time put in gets reward out. The fact is I have lots to learn, but I'm way ahead of where I started now. Be sure to look back over your shoulder as you go along and count the progress. It is very encouraging to make progress. Oh, about the pans, Stainless steel makes more sucs which are the foundation of making pan sauces.

Hi Jayne, I think you are referring to the hard anodized pans that Calphaon sells. The water test doesn't work very well on these pans. Just make sure to slowly preheat the pan and get it nice and hot before you add the oil and food. Also, let the food cook a bit before touching it or trying to move it. These pans, as noted in Calphalon's description, are good for searing. It just takes some practice and getting used to how the pan heats up. Cheers!