Brown the meat in batches, adding a drop more oil, remove from the dish and set aside.
Brown the meat in batches until it is seared well on all sides, then remove the meat to a plate.
Brown the meat in batches, adding a drop more oil, remove from the dish and set aside.
This is contrary to the best practice of
browning meat in batches but this is done to make this a quick recipe.
Not exact matches
Heat a tablespoon of ol
in a large casserole and
brown the
meat,
in batches, for 3 - 4 minutes.
Brown the
meat in 2
batches, 2 to 3 minutes per
batch; set aside on a plate.
Add chicken
in 2
batches flipping to just barely
brown the
meat.
I
browned the
meat in two
batches so it wouldn't steam from too much released moisture.
Working
in small
batches,
brown the
meat on all sides.
Fry
meat balls
in two
batches until cooked through (6 - 8 minutes) stirring frequently to
brown evenly.
Working
in batches so that you don't crowd the beef (crowding will steam cook the
meat instead of
browning it),
brown the beef cubes on all sides, lightly salting as you cook the beef.
Season the beef then
in a large casserole, gently heat the oil and fry the
meat in batches until evenly
browned all over.
Add the beef
in 3 - 4
batches (avoid crowding the pot) cooking each
batch for 5 - 8 minutes, or until
meat is dark golden
brown.
Brown meat in oil
in batches in a large skillet over medium - high heat, about 5 minutes per
batch.
In a skillet, heat the oil and brown the chicken meat in batches, placing the chicken into the slow cooker once browne
In a skillet, heat the oil and
brown the chicken
meat in batches, placing the chicken into the slow cooker once browne
in batches, placing the chicken into the slow cooker once
browned.
Heat the oil
in a large pan, preferably non-stick, and cook the patties
in 2
batches, until
browned on both sides and heated through; serve with your choice of
meats and salad greens.
Working
in batches, sear off the
meat,
browning well on all sides, about 15 minutes total.
Fry
in batches until all of the
meat is well
browned.
Fry the
meat in batches so that it is
browned on all sides.
For most ground beef recipes, I use
meat that was
browned, drained, and frozen
in a
batch.
Heat the oil
in a large, heavy Dutch oven or stockpot, add the
meat in batches to
brown and when almost all of the
meat is
browned, add 2 cups of the onions and saute until the onion are wilted, about 2 mintues.
Working
in 4
batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until
brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark
meat and 160 ° for white
meat, 10 — 14 minutes per
batch.
Working
in batches, cook sausage on a griddle or
in a large skillet over medium - high heat until
browned on both sides, center is firm to the touch, and
meat is cooked through, about 2 minutes per side.
Working
in 4
batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden
brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark
meat and 160 ° for white
meat, 10 — 12 minutes per
batch.
Season the beef with salt and
brown the beef
in 3Tbsp olive oil,
in batches if necessary to avoid crowding the pot and steaming the
meat.
Brown the
meat on all sides,
in batches.
Season the
meat with 1/2 tsp each salt and pepper, and
brown the
meat for a few minutes per side,
in batches if needed.
Heat 1 tablespoon of the oil
in a large skillet over medium - high heat, and, working
in batches,
brown the
meat on all sides.
Whether it's chicken, seafood, tofu,
meat or even a starring vegetable, cook it
in batches for best
browning.