Any suggestions on how to cut down on the amount of oil splatter when pan frying/searing meat? I guess one of those mesh covers are the way to go but I'm wondering if there is anything else I could do.
I've only been using a gas stove for about a year and the amount of splatter is too much.
Am I cooking with too much oil? Too much of a high heat (even though that is what necessary sometimes)? The meat tends to go in pretty dry so I don't think it's moisture on the meat.
It gets really messy.
Any ideas are appreciated.
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