Grill Pan Chicken Video on Consultant Corner: Cooking Tips and Tricks

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Discussion Overview

The thread discusses a video featuring the grill pan and press used for cooking chicken cutlets, shared on Consultant Corner. Participants express their thoughts on the cooking techniques demonstrated, particularly regarding the handling of the grill press and concerns about contamination from raw chicken.

Discussion Character

  • Opinion-based
  • Anecdotal
  • Exploratory

Main Points Raised

  • One participant, identifying as a professional food service worker, raises concerns about contamination from using the grill press on both raw and cooked chicken.
  • Another participant shares their experience of cooking chicken with the grill press without issues, noting that it gets hot enough to eliminate concerns about contamination.
  • Several users mention the preheating of the grill press, with some questioning if it effectively cooks the top of the chicken when placed on it.
  • One participant expresses their intention to contact the test kitchens for clarification on the preheating and contamination issue.
  • Another participant shares their experience of using the grill press for cooking thin pork chops, emphasizing the benefits of preheating.
  • Some participants find the video entertaining but question its effectiveness as a demonstration for shows.
  • One participant discusses their method of serving chicken nuggets at shows, indicating a preference for not using the grill press due to its weight.

Areas of Agreement / Disagreement

Views differ on the safety and effectiveness of using the grill press on cooked chicken after it has been in contact with raw chicken. Some participants express concerns about contamination, while others believe it is not an issue if the press is preheated.

Contextual Notes

Participants share personal experiences and opinions regarding the use of the grill press in cooking, with varying levels of comfort and practices based on their cooking backgrounds.

Who May Find This Useful

Consultants interested in cooking techniques and product usage, particularly those considering the grill press for their demonstrations or personal use.

That's what I thought. Just making sure. :)
 
I haven't used the Salad Choppers much. Why wouldn't we just cut the breasts in pieces with our knives? Why use our Salad Choppers?
 
Okay, here's my dumb question...do you guys brush both sides with oil and then the rub or just one side?Oh, and how do you maneuver yourself as you cook this? I always feel awkward using the press. I lift it up and then just don't know where to set it down. It's blazing hot, so I can't just put it down on the counter. If I set it on a hot pad, then it goes kind of on a slant because of the handle and then the oil/water from the steam slides down onto it. I preheated the grill pan & press for 5 minutes. Cooked on each side 5 minutes. They still weren't done and you could see pink on the side of the chicken still towards the middle. I flipped them again and added more time, but then they ended up dry. They only got to 145 in those first 10 minutes...so I figured I had to continue cooking them.I was thinking of doing this at my Fall KickOff on Saturday, so I need to perfect how I do this. :D
 
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:cry:I was looking forward to doing the demo, but most of my cookware pieces are in a box somewhere in the middle of my huge storage unit (which is packed quite precisely to fit everything in).:cry::cry::grumpy::yuck:
 
babywings76 said:
Okay, here's my dumb question...do you guys brush both sides with oil and then the rub or just one side?Oh, and how do you maneuver yourself as you cook this? I always feel awkward using the press. I lift it up and then just don't know where to set it down. It's blazing hot, so I can't just put it down on the counter. If I set it on a hot pad, then it goes kind of on a slant because of the handle and then the oil/water from the steam slides down onto it. I preheated the grill pan & press for 5 minutes. Cooked on each side 5 minutes. They still weren't done and you could see pink on the side of the chicken still towards the middle. I flipped them again and added more time, but then they ended up dry. They only got to 145 in those first 10 minutes...so I figured I had to continue cooking them.I was thinking of doing this at my Fall KickOff on Saturday, so I need to perfect how I do this. :D
Click to expand...
I brush and rub both sides.For the press - I keep my med. cutting board on the side of the stove, and set it on that when I lift it off to flip. (not on a slant - just flat down)I've been bringing my meat tenderizer with me to shows, to pound the chicken so that it's the same thickness. That helps it cook quicker, and more evenly.
 
I put the grill press on a hotpad/trivet - easy to clean! I use the kitchen spritzer to put the oil on.

Did it for the first time at a show tonight. For the next time, I'm going to cook most of the chicken at home and cook one breast at the show. I did too much. I just couldn't stop myself! Did a simple salad plus the grits. I knew I shouldn't have done the grits, but I love starches. They ate almost all of the chicken and salad and left quite a bit of the grits. They still bought and booked, though :)
 
Thanks for the tips Becky & Becca! :)Here's another question: If you use the Chef's Tongs to place the chicken in, and then to flip them, do you need to wash them before using them to remove the chicken when it's fully cooked? I always worry about cross-contamination and people at a show being nervous. I don't want to go overboard on paranoia, but want to be professional and safe.
 
babywings76 said:
Thanks for the tips Becky & Becca! :)

Here's another question: If you use the Chef's Tongs to place the chicken in, and then to flip them, do you need to wash them before using them to remove the chicken when it's fully cooked? I always worry about cross-contamination and people at a show being nervous. I don't want to go overboard on paranoia, but want to be professional and safe.
Click to expand...

I don't. If you've preheated the press, then the top of the chicken is already seared, and you don't really have to worry about raw chicken.


But - I don't think I'd do it anyway, even if it wasn't preheated. :D
 
ChefBeckyD said:
I don't. If you've preheated the press, then the top of the chicken is already seared, and you don't really have to worry about raw chicken.


But - I don't think I'd do it anyway, even if it wasn't preheated. :D
Click to expand...

Okay, thanks! :D
 

Frequently Asked Questions

What is the Grill Pan Chicken Video on Consultant Corner?

The Grill Pan Chicken Video on Consultant Corner is a tutorial designed for Pampered Chef consultants that showcases how to effectively use the grill pan to cook chicken. It includes step-by-step instructions, cooking tips, and tricks to achieve the best results.

Where can I find the Grill Pan Chicken Video?

You can find the Grill Pan Chicken Video by logging into your Consultant Corner account and navigating to the cooking tips and tricks section. It is typically listed under video resources for consultants.

What are some key cooking tips shared in the video?

Some key cooking tips shared in the video include preheating the grill pan for optimal searing, using the right amount of oil to prevent sticking, and ensuring the chicken is at room temperature before cooking for even results.

Can I use the tips from the video for other types of meat?

Yes, many of the tips provided in the Grill Pan Chicken Video can be applied to other types of meat, such as pork or beef. The techniques for temperature control and cooking times may vary slightly, so it's important to adjust accordingly.

Is the Grill Pan Chicken Video suitable for beginners?

Absolutely! The video is designed to be accessible for all skill levels, including beginners. It breaks down the cooking process into simple steps and provides helpful visuals to guide you through the preparation and cooking of chicken in the grill pan.

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