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6

Honey will caramelize and burn before the chicken is fully cooked. It would be better to bake or roast the chicken in the oven at an even temperature, if you've marinated it prior to. Covered in foil at first and then finished off uncovered to add a little colour. If you prefer to cook it in the pan, then adding the honey should be your last step. Turn off ...


4

"Seasoning" on non-stick pans is quite different from seasoning on older frying pans made of things like cast iron or carbon steel. For something like cast iron, you are trying to create a durable coating of polymerized oil, essentially a "non-stick layer" of burnt oil. That process of seasoning can require a lot more effort and specific steps. Your ...


4

Cook the chicken, and then brush with sugary things (honey, orange and soy sauce) just before cooking has finished, or after cooking Sugary coatings will burn in a pan, and leave a bad taste You can cook sugary coatings in the oven, but not at high temperatures, and the overall taste may not be too your liking


4

After a passionate, yet interesting discussion in the comments, I decided to edit my comment. Marinades: Actually, this is a broad term and sometimes is used to refer to marinades, rubs, coatings and glazes. A marinade should actually change the qualities of the piece you are preparing. A salty marinade (brine) will make the meat moister because of ...


0

For the color blind people: If you're cooking the meat in crumbled form (not burgers), after you've broken it up and let it cook for a couple of minutes, add a cup of water to the pan. Continue cooking until the water has evaporated. You might have some fat left in the pan if it was a fattier grind, but the moisture will both help prevent overcooking the ...



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