Cooking Meats

Allow meat to stand at room temperature one hour before cooking (but no more than one hour!) It will cook more quickly, brown more evenly, and stick less when pan-fried. (Note: Do not do this with highly perishable meats like ground beef and organ meats.)

For even, deep browning of pan-fried meat and poultry, blot the surface of the item with paper towels to remove excess moisture before cooking.

For even, deep browning of pan-fried meat and poultry, blot the surface of the item with paper towels to remove excess moisture before cooking.

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