Why is the house full of smoke whenever i fry something
Discussion
Hi,
i have done tuna steaks, and chicken fillets in the frying pan, in a bit of oil.
i always seem to burn the pan before the food is ready, and it looks like im fumigating the kitchen, why is this?
is the pan too hot?, oil too hot?, cheap pans?, cheap oil?, flame too high?
its ruining really nice pieces of fish and chicken, that i bought for my diet,
i have them with some veg and or a salad. but they either are still pink in the middle or the house is full of smoke. any advise appreciated.
i have done tuna steaks, and chicken fillets in the frying pan, in a bit of oil.
i always seem to burn the pan before the food is ready, and it looks like im fumigating the kitchen, why is this?
is the pan too hot?, oil too hot?, cheap pans?, cheap oil?, flame too high?
its ruining really nice pieces of fish and chicken, that i bought for my diet,
i have them with some veg and or a salad. but they either are still pink in the middle or the house is full of smoke. any advise appreciated.
j4ckos mate said:
Hi,
i have done tuna steaks, and chicken fillets in the frying pan, in a bit of oil.
i always seem to burn the pan before the food is ready, and it looks like im fumigating the kitchen, why is this?
is the pan too hot?, oil too hot?, cheap pans?, cheap oil?, flame too high?
All of the above, though mainly too much heat.i have done tuna steaks, and chicken fillets in the frying pan, in a bit of oil.
i always seem to burn the pan before the food is ready, and it looks like im fumigating the kitchen, why is this?
is the pan too hot?, oil too hot?, cheap pans?, cheap oil?, flame too high?
Cheap pans aren't that thick so don't spread the heat evenly - you end up with a very hot spot in the middle of the pan.
Also after initial searing I would place a lid on the pan if you have one, this will cook the chicken quicker and keep more moisture in. Another option is to butterfly the chicken breast to make it thinner.
Another option is the wrap the chicken in foil and bake in the oven for 30min @ 180-190C. Then finish it off in a frying pan if you want a slightly crispy outside.
As has been said, pan way too hot and use sunflower/veg oil.
If your pan had numbers from 1-6, with 6 being the hottest, you should be on about 4 - ish. It should take 8-10 mins to cook a breast properly.
Don't be afraid to finish it in the oven if you're worried about cooking through as well.
If I was on a diet, I'd be butterflying and chargrilling personally if I had to.
If your pan had numbers from 1-6, with 6 being the hottest, you should be on about 4 - ish. It should take 8-10 mins to cook a breast properly.
Don't be afraid to finish it in the oven if you're worried about cooking through as well.
If I was on a diet, I'd be butterflying and chargrilling personally if I had to.
Yes it sounds like your technique might need polishing. Even with a really s
t pan you will be able to cook simple things like that properly.
Also for max performance you should start the extractor fan 15 minutes before you start cooking to establish a nice airflow.
But basically it sounds like you need to cook some more.
t pan you will be able to cook simple things like that properly.Also for max performance you should start the extractor fan 15 minutes before you start cooking to establish a nice airflow.
But basically it sounds like you need to cook some more.
Cheap pan is not the problem, cheap pans are good because they heat up quicker, they are really bad because they warp so after a while they will be convex on the upper side so all your oil sits around the edge of the pan and your item being fried is not being fried.
From reading above the answer is obvious, the fat is far, far too hot. If you are cooking steaks you want it to hot like this, not most things though. There is another clue with the herbs, they have a big surface area so will burn quickly. They do it seems.
For anything like chicken breasts or sausages do them really long, do them at low temp and keep turning. Use a small frying pan as you can get away with so you do not use too much oil.
I think you best bet though is just use the frying pan to brown the outsides of what you are cooking and then wrap it in tin foil, add whatever you want ( herbs, lemon, onion slice)into the foil parcel as well and then wrap it tight so it does not lose moisture and put it under the grill at 190C. You will get far better results.
A pork chop is also done best in tinfoil under the grill, wrap the whole chop, APART FROM THE FAT/RIND in foil and cook on a high heat. The rind gets crispy whilst the actual meat stays moist. Otherwise it could dry out and be like rubber.
From reading above the answer is obvious, the fat is far, far too hot. If you are cooking steaks you want it to hot like this, not most things though. There is another clue with the herbs, they have a big surface area so will burn quickly. They do it seems.
For anything like chicken breasts or sausages do them really long, do them at low temp and keep turning. Use a small frying pan as you can get away with so you do not use too much oil.
I think you best bet though is just use the frying pan to brown the outsides of what you are cooking and then wrap it in tin foil, add whatever you want ( herbs, lemon, onion slice)into the foil parcel as well and then wrap it tight so it does not lose moisture and put it under the grill at 190C. You will get far better results.
A pork chop is also done best in tinfoil under the grill, wrap the whole chop, APART FROM THE FAT/RIND in foil and cook on a high heat. The rind gets crispy whilst the actual meat stays moist. Otherwise it could dry out and be like rubber.
Edited by Gandahar on Monday 23 September 17:43
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