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TIP OF THE DAY: Prevent Meat From Sticking In The Pan/On The Grill

Staub grill pan available at Williams-Sonoma.

 

Here are three very simple and handy tricks to prevent meat from sticking to your pan or grill.

  • Room Temperature. First, bring the meat to room temperature. Cold protein and hot surfaces create sticky situations.
  • Oil. Lightly oil your protein after seasoning; an oil sprayer makes it easy. This adds another layer of protection against sticking. Because the pan gets hotter than the smoke point of olive oil, use a high smoke point oil such as canola oil or grapeseed oil.
  • Heat. Lastly, make sure the pan is hot. When the pan is cold, and meat is placed on it, the proteins stick to the pan more easily.
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    These prevent burning and make cleanup much easier. Go forth and grill.

     

    WHAT’S YOUR FAVORITE MEAT?

    How many different cuts have you had of:

  • Beef
  • Chicken
  • Lamb
  • Pork
  •   





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