I tried the tip that I read here of coating strips of marinated top round London broil in a cornstarch and egg white combo. I added a teaspoon of water to blend.
Lord, it worked a dream! The meat was delicious, flavorful and tender. I have had many problems with top round London broil coming out tough. So, tenderness issue solved.
But the strips stuck to the pan as I was frying them.
What did I do wrong?
BTW, after I finished cooking, I was able to scrape up the cornstarch and egg white bits -- I actually nibbled them - they were good! And this didn't ruin the dish.
I'm just curious as to what happened. Was it the water I added? I blended one TBSP to an egg white. Was it the proportion? Or was it the temperature of the pan? Usually when food sticks to the pan, it means that I didn't fry at optimal temperature.