Bring to a boil, then simmer for 30 minutes until the potatoes are tender. Cook for around 10 minutes, stirring often, then add enough chicken stock, water or wine so that the potatoes are almost covered. It invites you to improvise in the kitchen.Ĭut some yellow potatoes into chunks and put them in a deep skillet set over medium-high heat, along with some chopped onions and a few tablespoons of butter. Remember the meat continues to cook as it rests.This is a no-recipe recipe, a recipe without an ingredients list or steps. I recommend about 130 degrees F for medium. I prefer my lamb a little more done than beef. So I always cook with a meat thermometer to ensure this does not happen. If a protein is dry, it is likely overcooked. Overcrowding the pan will cause the meat to steam and you will not get a cook sear. They cook so fast that working in batches is easy. I had 8 in total so I seared 4 at a time. This will allow you to get a hard sear on the exterior. This type of cookware retains heat extremely well.
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