How to Make the Best Seared Chicken Breast

Boneless chicken breasts are easy to find, low in fat, high in protein, and consistently tender, all factors that contribute to them being the most popular cut of poultry in the country. Yet despite...

You are viewing page 3

Reload from page 1


Looking for som epulled pork info

by kah011185 6 years ago

OK, I will start by saying I am new to pork. I was raised kosher, and just started eating it about 6 months ago, so I'm in unknown territory. The first time I tried it, it was a pulled pork withou...

Charred Steak question

by zackly 7 years ago

I love a heavily charred steak like the one pictured. I like the contrast of tastes, the charcoal flavor of the crust and the rare center. The truly great ones I've had have all been @ high end ste...

new to stainless steel pans, how do I get food not to stick?

by Johnny L 11 years ago

I just bought a small 8 inch Calphalon stainless steel pan and sometimes stuff like fish and meat will stick to the pan unless I keep moving it around. I just want to sear some stuff sometimes...

Help! How long to cook Prime Rib

by Billy 17 years ago

Okay...I've got a 14lb. six bone prime rib in the fridge for tomorrrow. I'll take it out of the fridge 2 hrs. before cooking. I intended to "sear" it in a 450* oven for 10-15 mins., then turn the...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions