I gain a point in cooking
Last night, I managed to sauté chicken correctly for what might be the first time.
In previous reading, I'd managed to pick up on the "high heat" part of the deal, and not much else. I'd put the butter or oil in a cold pan, and I'd get it way too hot, and it would smoke, and my meat would get a bit dry. Not terribly, but...
Last night I finally figured out what temperature it was supposed to be, and it ended up nicely juicy and didn't smoke. I also figured out why basmati rice had failed for me before (you really truly need to rinse it first), and managed to cook it on the stovetop without either burning the bottom or leaving the top crunchy.
I'm usually pretty good at spices, see, it's temperature control and patience I do poorly with.
Tonight: I make burritos. Good ones. Covered in cheese.
In previous reading, I'd managed to pick up on the "high heat" part of the deal, and not much else. I'd put the butter or oil in a cold pan, and I'd get it way too hot, and it would smoke, and my meat would get a bit dry. Not terribly, but...
Last night I finally figured out what temperature it was supposed to be, and it ended up nicely juicy and didn't smoke. I also figured out why basmati rice had failed for me before (you really truly need to rinse it first), and managed to cook it on the stovetop without either burning the bottom or leaving the top crunchy.
I'm usually pretty good at spices, see, it's temperature control and patience I do poorly with.
Tonight: I make burritos. Good ones. Covered in cheese.