Thanks! We ended up doing burgers tonight! It worked out great.
You can do it in the oven, but one of the keys to great steak is the dark crust created by the Maillard reaction. To create it, you want that temp up well over 500 degrees F. The smoke point of the beef fat is around 350F. Long story short, you need a pretty good ventilation system to get a top notch steak in the oven otherwise it’ll smoke you right out of the house. One cheap and easy alternative is a cast iron or stainless steel frying pan, a hot plate, and an extension cord to do it outside. Alternative 2 is just not to sear it very much. I’d take a lightly seared steak happily any day of the week.
P.S. Never sear or brown meat with a teflon pan. It’s not safe on the stovetop or the broiler. The vapors from teflon over 400F is unbelievably toxic. A ton of pet birds are killed this way every year. They have sensitive respiratory systems, which is why they used actual canaries in a coalmine to test for poisonous gas. When the bird dropped dead, everybody ran for the exit. Most people with non-stick cookware routinely overheat it enough to kill a canary but aren’t even aware of it.
For super juicy, moist chicken with nice and crispy skin, take a whole chicken and cut along the breastbone all the way down. Then flatten it and lay it skin side up in a roomy pan. Put like 1\2 inch or a bit less of water in the pan, so the chicken is sitting in it. Pop in a hot 400 degree oven and leave in there for an hour, checking occasionally to make sure there is still water in there. If it has evaporated, add some. Be careful, stay back when opening the oven, very hot steam will escape. It seems illogical that this would crisp the skin while leaving the meat perfect, but it sure works. You can salt and pepper the skin before cooking or whatever you want, but do not add oil or butter or any fat on the skin, and do not baste.
We call that skin chicken bacon, it’s crispy and tangy and delicious. Save the liquid for dipping the chicken in, or broth, or a base for cooking other stuff.
Under cook chicken a little bit so it doesn’t dry out. No higher than 165 * in the middle.
And what velvet says ^^^^
That sounds delicious! Thank you!
Temporarily supplementing with Ox bile might help making digesting a higher fat diet more tolerable until he adapts:
Not eating enough dietary fat is what causes gallstones because dietary fat is what makes bile.
 “…So, today I learned that a diet devoid of fat and super hypocaloric (like the Pritikin potato diet) can indeed produce ketones if insulin is low enough and bile is not released. Why bile? Because when it is reabsorbed in the intestines it stimulates hepatic glycogen storage. No bile, less glycogen. Combine that with inadequate calories and the glucose will go preferentailly to muscle. No liver glycogen, ketone production switched to “on” position. …” …More
Actually, with the above recipe you almost can’t overcook it, as long as you leave moisture in there and the skin is on top…I got sidetracked one time and had one in there for almost two hours and it was still perfect, not a dry spot, not a stringy spot… since chicken has so much fat under the skin, it’s self basting the meat under the skin, keeping it all moist and delicious. It tastes even better if overcooked. Very different from all other ways to cook chicken.
Do mean cut it all the way along the spine and flatten it e.g. spatchcocking? I can’t picture how you’d flatten it after cutting at the wishbone/breastbone.
You can cut along either back or front I guess - the only difference is where the legs end up. Otherwise it’s the same. You can easily flatten it either way. I find it cooks more uniformly if you cut along the breast.
Interesting. I’ll have to give that a try. Thanks for the tip!
In this house, the skin never makes it to the plate, it’s soo good. Like I said - chicken bacon.
Real crispy chicken (like bacon) and bricks:
What the heck is brick chicken - Now You’re Cookin’ with Manitoba Chicken
You can do it in a pan to!
That image removes the backbone (spine) and flavor goes with it. It also makes the legs stick out and since they are thin they will be prone to overcooking.
Maybe only cut one side?
If you cut along the front instead of the back and flatten it, the legs will stay snug to the body. And the backbone in the middle will impart juice and flavor…
That method sounds tastier, much juicier and cooks in the fat!
My roommate buys skinless chicken breasts (wrap in bacon but don’t tell )
I don’t like cooking with skinless chicken, it’s too easy to dry it out and it has no flavor. The water/oven way, it needs no spice really, it is flavorful and tangy. and the remaining water is wonderful broth.
To check if it’s done, I grab a fork or something and wriggle a leg. If it starts to come apart easily at the joint, it’s done. So, you kind of cook it longer than usual.
I have a non stick roasting pan and want to try @velvet’s chicken. If I cook it exactly at 400, is it safe? My son has asthma. I don’t want to cause a flare up, if that’s a risk. Otherwise, I can use a glass casserole dish.
Sorry if that’s a stupid question. I’ve heard of Teflon being toxic, but I thought it was when it started to flake off, not just from being overheated.
If you have a pet bird, and it inhales overheated Teflon fumes, it dies. That ought to tell you. I have asthma also. I would not use Teflon around a person who is already breathing impaired. Glass is good if the dish is roomy enough to accommodate a whole chicken in a water bath without touching the edges of the dish.