thanks for the tips but - excuse me for not clarifying - I'm not trying to get a sear but use the skillet to warm the meat to 150 F (sorry not 140 F for chicken breast).
Put oil in the pan
But chicken breast in
The pan heats to 150 F and oil heats to 150 F
The chicken in the oil should heat to 150 F but the issues seems to be the thickness and whether or not the 150F will hit the inside on time (might take like 1 -2 hours) unless you cut it super thin
I didn't want to use the word "pan heat the chicken" bc it might sound too weird or confusing and just use the word "saute" to describe the pan heat technique of cooking
I"m aware that meat and vegetables brown at higher than the boiling temperature of water 212 F - sort of assumed that everyone that cooks know you can't brown meat in boiling water temperature
There's this issue with drying out too. Proteins retain a lot of their juice a 150 F and the temp needs to go higher to squeeze the water out (so that's why I think the protein will stay moist at 150F)
The drying seems to come from the open air (like letting meat sit on the table too long) and dry heat from the fry pan
I'm interested to see if the air and heat drying would dry out the protein in the 1 - 2 hour it takes for the heat to penetrate the thickness of the chicken
** I have a feeling someone is going to tell me you can't pan fry something at 150 F because frying is technically done at 375 for optimal results and 150 F won't cut it. But I'm not trying to pan fry but "pan heat."
