Why does cooking chicken on a gas stove verses an electric come out so different?
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Anonymous
| Tastes better and is softer on the gas cook top rubbery and gross on the electric. What am I doing wrong here? |
Anonymous
| Are you regularly cooking on 2 different stoves? |
Anonymous
| You probably don’t allow the electric heat to heat up the pan before you put in the chicken. |
Anonymous
|
Top high of a temp and doing it too fast breaks down the protein and that makes it's tough abd rubbery.
It's the same for beef; fwiw. |
Anonymous
Nonsense. You sear at very high temps and rapidly to actually enhance the flavor. |
Anonymous
😂😂 |
Anonymous
| DP but I have this situation...our primary residence has a gas stove. We have a condo at the beach with an electric stove, so yes, I am cooking on both regularly. Not that unusual. |
Anonymous
|
Because electric sucks and heats unevenly.
Gas forever!! |
Anonymous
+100 funny low the little minds are blown by this. 
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Anonymous
| This is totally wrong. We use electric and it's perfect. It's you. |
Anonymous
This. |
Anonymous
| On the gas you can sear quickly then finish on a lower temp and see how low the flame is. On electric I am not sure you can get it cooler quick enough? I am not sure I always struggle on electric |
Anonymous
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How do you know when the electric heat is warm/hot enough to start using with a gas flame you can see it.... |
Anonymous
+1 ANYONE? |
Anonymous
That's the best part. You don't! Unless you are using induction, in which case the answer is always "yes". |