How to pan fry with herbs?

[JAS_OH1]

More than happy to make a video. However. Food randomly causes me fatigue with brain fog. I wasn't born with a list of what ingredient cause this, and from discovery, it seems to also depend on factors such as how long whatever was cooked for, if it was added directly to oil and cooked so not etc.

My condition is very complicated with no answers. Been to my GP for over 8 years about this, and he's exhausted every possible test he can do, and I've seen many specialists.

Now I tell you this, because, you guessed it. When these herbs burnt, and I ate that chicken breast, it caused me the fatigue.

Once it happens I'm bedridden for minimum 6 hours, with symptoms not going away till the next day, where gradually clear. Day 3, as long as it doesn't happen again in usually OK.
But it can last several DAYS.

That's awful. I'm terribly sorry to know this.

 

[JAS_OH1]

Herbs burn in 30 seconds or so. Chicken breast or even small diced chicken takes much longer than 30 seconds to cook.

I don't know why you have this problem. Mine don't. But, like I've posted a few times already, I add herbs at the end.

 

[WaterPixie]

I don't know why you have this problem. Mine don't. But, like I've posted a few times already, I add herbs at the end.

Then there you go. You add them at the end. When EXACTLY? After it's cooked and plated?
After its cooked, with heat off, but still in the pan, and residual heat still cooks?

 

[JAS_OH1]

Then there you go. You add them at the end. When EXACTLY? After it's cooked and plated?
After its cooked, with heat off, but still in the pan, and residual heat still cooks?

I'm thinking you haven't read my posts. I've posted about this several times in this thread. I suggest if you come here and ask questions you should read other people's responses.

 

[WaterPixie]

Don't use too much oil, then. I find that about 2 TBSP is sufficient.

Add the herbs at the end when the chicken is nearly finished cooking. At a lower heat.

Nearly finished cooking. OK. You didn't say that's how you did it? But I'm assuming that's the case?

 

[JAS_OH1]

I think with pan fried chicken and herb marinade I'd also scrape most of the herbs off, pan fry the chicken, and ladle the marinade and herbs over it at the end to finish.

Add the herbs at the end when the chicken is nearly finished cooking. At a lower heat.

 

[Morning Glory]

More than happy to make a video. However. Food randomly causes me fatigue with brain fog. I wasn't born with a list of what ingredient cause this, and from discovery, it seems to also depend on factors such as how long whatever was cooked for, if it was added directly to oil and cooked or not etc.

My condition is very complicated with no answers. Been to my GP for over 8 years about this, and he's exhausted every possible test he can do, and I've seen many specialists.

Now I tell you this, because, you guessed it. When these herbs burnt, and I ate that chicken breast, it caused me the fatigue.

Once it happens I'm bedridden for minimum 6 hours, with symptoms not going away till the next day, which gradually clear. Day 3, as long as it doesn't happen again in usually OK.
But it can last several DAYS.

Sorry to hear this WaterPixie. It must be very difficult. We have a place where you can post about such things, should you wish: https://www.cookingbites.com/forums/health-related-personal-content.116/

Mod.comment: Regarding the topic of 'how to pan fry with herbs', I think we have all discussed it to the best of all our abilitiies and knowledge. It has been most interesting. I think it might be time to close this thread before we all digress or exhaust the subject entirely.