I pan fry most meat I both for the purposes of caramelizing the exterior and for reasons of convenience. I find it a far preferable for of cooking than broiling for steak because I can get a nice medium rare center quite easily. However, I have discovered when frying pork chops or chicken, I tend to overcook the outside before the inside is done.
I would still like to caramelize the outside. Anybody have thoughts on how to caramelize the outside while still cooking the meat all the way through. I generally cook on high with the gas stove. I realize this is probably a bit too high, and that stoves probably vary, but what is likely lowest setting that will still achieve the necessary caramelization.
I sometimes will offset this by cooking the second half of the time in a liquid. In any case, I would love to hear peoples input on assuming either an inch thick pork chop or a chicken breast with bone the bone in.
Updated 3 months ago | 10
Updated 4 months ago | 22
Updated 4 months ago | 2
Updated 10 days ago | 7
Updated 28 days ago | 5