Joule App Ultimate Chicken Breast

Just got my Joule, and I'm excited to put it to good use. I fired up the app, and I was impressed by the presentation of the "ultimate" chicken breast. For all of us amateurs, would it be possible to get some sort of an explanation regarding how this was portioned and plated to make it look so pretty?

Also, I posted on this awhile ago, but didn't get much of a response... pans with a ceramic Thermolon coating appear to be used in some of the demonstrations. I was hoping that some of the good folks at ChefSteps, or in the forum, might be able to give some advice on how to maintain or restore the nonstick properties of such a pan.

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Comments

meyer8863

Hey Brian! To answer your first question, I think what you're looking for is an "airline chicken breast". There are TONS of videos on YouTube, showing you how to butcher a chicken to make that. The chefsteps turkey breast recipe has the same butchery, and has a video on how to do it.

Your second question I'm a bit less sure about. After a quick google search, all I could find is once the non-stick starts to go, you should start seasoning it like you would cast iron: let pan get hot on medium heat, add oil, heat to smoke point, hold for 1 minute, wipe oil out.

Hope that helps it's a bit more sensitive to super high heat, so I would watch it a bit closer than a cast iron pan.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

as far as the pan....I started an experiment about 6 months ago, I bought 2 8"non-stick pans and use them for exactly the same thing at the same time (if i scramble an egg I do one in each pan, sauce mushrooms etc) While it was a pain in the ass it gave me the results I was looking for. One pan was washed with soap and water and/or the dishwasher, the other NEVER saw soap....just a quick rinse and wiped clean like cast iron and blue steel pans. Both are still very non-stick BUT, there is a discernible difference in appearance of the coatings, no soap looks like the day I bought it, with soap will fail long before.

All that being said I never use a coated pan to brown or sear anything....first you CANNOT get them as hot as a steel or cast iron pan and second that kind of heat destroys the bond between the coating and the metal.

fisher23

The latest information I have seen is to treat your non stick like cast iron, except no high heat. No soap and hand wash, and try not to scratch the surface. High heat will cause it break down faster than anything. I have just resolved myself to the fact that these are going to need to be replaced at least once a year, maybe longer if you take really good care of it. I don't buy expensive non stick because I know they will wear out. I don't know of any way to restore a nonstick surface. If you figure that one out please let us know. No on the other hand I have high carbon steel that are almost as non stick, it has taken a while but I now have a nice black patina.