0 Members and 1 Guest are viewing this topic.
400 might be the "safe" temperature, but I've put mine in the oven at 500 before. I'd experiment to see how high it can go.
I always go for the cream chipped beef
I heard a pretty ballin' recipe where you mix tuna with spices like that, throw some cheese over the top, and throw open-faced sandwiches under the broiler for a gooey melty cheese tuna melt.Dying to try it:(Image removed from quote.)But I feel like adding sriracha would be totally worth it. That or Vietnamese fish sauce.
But I feel like adding sriracha would be totally worth it. That or Vietnamese fish sauce.
Grill pan is ready to go, got a steak to cook on it tonight for dinner. We'll see how non-stick it is and how well it makes a steak.Any specific way to go? It's only a thin small one (diet and all). Go fully on the stove or swap into the broiler after searing? I'm thinking it's too thin for that really.
for thin, sear one side, flip, repeat, let it rest , enjoy
Yeah, don't mess around with it too much. If it's thin maybe 2-3 minutes a side. Make sure you salt and pepper it beforehand.
Pretty sure it's these things, I'll have to check the freezer when I get home (Image removed from quote.)
Lunch.(Image removed from quote.)
Triple Ginger Cookieshttp://www.bonappetit.com/recipes/2011/01/triple_ginger_cookies
Page created in 0.113 seconds with 19 queries.