Tackling mincing, sauteeing and frying for the first time? Get helpful hints from our community of expert cooks on how to get started
Nov 18, 2009 at 6:31PM
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“Meat isn't ready to turn until it stops sticking to the pan. Of course, this is when using stainless [equipment] or something other than nonstick. Before I figured this out, I left pieces of meat stuck to the pan hundreds of times.”
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