+

Charring

Layout:

Cast Iron Skillet: How can I get nice char on skinless chicken breast cutlets

s
by SmallSteps3000 3 years ago

Tried cooking wet-brined chicken on medium-high (#6 or #7 on electric stove) in cast iron skillet, 4 minutes per side. From the cold brine in the fridge, pounded thin and then to the pre-heated pan...

Need some cast iron coaching

l
by leca 4 years ago

I took the plunge into cast iron after I ruined my last Calphalon pan. Stupid me, I thought it was all anodized aluminum because of the grey color and had been putting it to high heat. It worked ...

Charring foods on a gas stove

r
by rojieh 4 years ago

Hi, I love the flavor of foods (peppers, mushrooms, etc.) charred on the open flames of a gas stove. However, the foods are sometimes too small and fall through. Also, there is sometimes splatterin...

remove charred skin from chilies?

d
by divadmas 4 years ago

I broiled then let steam some jalapenos. I was peeling some but won't you lose the smokey taste? I was going to whirl them down into sauce so I don't know if the skin is a problem. Jalapenos after...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions