I've cooked about a dozen fish filets now. I'm getting a sense for how hot to make the pan. The fish comes out looking broiled. If the pan is hot enough, no sticking. If it does stick a bit, a metal spatula does the trick.
- mark 5-28-2012 8:14 am
back to sustenance     top of this thread



add a comment to this page:

Your post will be captioned "posted by anonymous,"
or you may enter a guest username below:


Line breaks work. HTML tags will be stripped.


[home] [subscribe] [login]