Sentences with phrase «browning meat in batches»

This is contrary to the best practice of browning meat in batches but this is done to make this a quick recipe.

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.

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 browneIn a skillet, heat the oil and brown the chicken meat in batches, placing the chicken into the slow cooker once brownein 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.