In a skillet, heat the oil and brown the
chicken meat in batches, placing the chicken into the slow cooker once browned.
Heat a heavy based oven proof pot to medium high, add some oil and sear
the meat in batches until well caramelised.
Brown
the meat in batches so you don't burn your very expensive cuts of beef.)
Brown
the meat in batches, adding a drop more oil, remove from the dish and set aside.
Heat the oil in a large saucepan or casserole then brown
the meat in batches and set aside.
Season the beef then in a large casserole, gently heat the oil and fry
the meat in batches until evenly browned all over.
Brown
the meat in batches — should take about 5 - 7 minutes.
Fry
the meat in batches so that it is browned on all sides.
Brown
the meat in batches until it is seared well on all sides, then remove the meat to a plate.
Be careful not to overcrowd the pan; brown
the meat in batches if necessary.
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.
Depending on the size of your grill, you'll likely need to grill the vegetables and
meat in batches.
Brown
the meat in batches, adding a drop more oil, remove from the dish and set aside.
The time required in our air - drying process also varies, depending on
the meats in each batch and can result in differences in colour and texture.