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Old 07-17-2008, 10:57 AM   #11
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My bad. I knew I should have put a disclaimer on adding one drop of water to test temp. It's one of those things that was always done within my family without disaster, but obviously someone without common sense could have a problem with.
Or adding the chicken pieces to the hot oil for that matter
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Old 07-17-2008, 11:01 AM   #12
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Quote:
Originally Posted by ChefJune View Post
The bottom of the pan will release the meat when it's ready to be turned. You can tell with your tongs when and if it's "time!"
I've never heard of that... what does this mean exactly? Im a bit confused.

Thanks for the great info everyone... filled the gap of knowledge in my head now I feel I can start experimenting.

Thanks again everyone... the more info the merrier :)
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Old 07-17-2008, 02:29 PM   #13
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Originally Posted by elitecodex View Post
I've never heard of that... what does this mean exactly? Im a bit confused.

Thanks for the great info everyone... filled the gap of knowledge in my head now I feel I can start experimenting.

Thanks again everyone... the more info the merrier :)
If you keep your eye on your cooking you will be able to turn your meat easily because when it's ready, it will release easily from the pan (especally in stainless steel cookware). If it's sticking, just leave it a couple of minutes longer and try again. Don't really know why, but it works.
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