Sentences with phrase «pan skin side down»

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and pepper and place in the hot pan skin side down and let sear for 3 - 4 minutes and then remove the chicken from the pan and onto a plate.

Not exact matches

Place the fish on the pan what used to be skin - side down.

Heat a pan for your salmon to just under medium, when ready place skin side down and cook for about 3 minutes.

Heat butter in a large, non-stick pan and cook fish, skin side down for 3 minutes on medium heat without touching it.

Place each chicken thigh, skin side down into the hot pan and simmer until the skin turns golden brown, about 3 minutes.

Place the Salmon fillet skin side down on the pan.

Place the salmon filets skin - side down on a broiling pan.

Arrange the fish skin side down in the pan so the fillets fit without touching.

Add more olive oil to the pan and add the salmon, skin side down.

Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan.

When the fire stabilizes and the smoke is no longer hot, place the fillets skin - side down on racks or on the aluminum baking pan.

When the pan is hot, add the chicken thighs skin side down.

Place salmon filet skin - side down into pan.

Arrange chicken in the pan, skin side down, and cook without turning, until golden brown, about 10 minutes.

Return the chicken to the pan, skin side down and cook the chicken for 30 minutes.

Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes.

Place flesh side down (skin side up) on a sheet pan and roast at 400 °F for 30 - 40 minutes or until completely cooked through and tender.

Place it skin side down and filling side up into your casserole pan.

Once the butter is hot and melted, add the chicken skin - side down in the pan.

Place chicken in the pan skin - side - down, a few pieces at a time and cook for 4 - 5 minutes or until golden brown.

Arrange the 3 pieces of chicken skin side - side down in the pan and cook until golden brown, about 3 minutes.

Enter our patented (actually not patented at all) Cold - Pan Method, perfected by Epi's Anna Stockwell: Pour a couple of tablespoons of olive oil into a large skillet and just lay the chicken thighs, skin - side down, in the cold pan.

Set squash halves skin side down in roasting pan.

When the surface is hot, place the duck breasts skin - side down in the pan.

Add the fish, skin - side down and swirl the pan so the sauce flows over the top of the fish.

Heat iron skillet (any oven - proof pan will do) and place duck skin - side down.

Place the chickenin the pan, skin side down, and sear until the skin is golden, about 6 minutes.

Season the capon pieces with salt and pepper on both sides, then place in the pan skin - side down.

Heat one tablespoon of olive oil in a large non-stick skillet and place turkey skin side down in the pan.

Heat the pan to medium - high heat, place the chicken skin - side down on the pan and let the sizzle begin!

Heat until smoking, then place salmon skin side down on pan and sear for 4 - 5 minutes depending on thickness of fillet.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Once the oil get's hot, add 2 fillets of fresh cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each fillet with sea salt and freshly cracked black pepper and flip them around, cook for about 1 minute and then remove the fillets from the pan and set aside

Place salmon on the pan, skin side - down, then season with salt.

Place the chicken thighs, skin - side down in the pan and cook until skin is crispy and golden brown, about 5 - 6 minutes.

Take the filets out of the bag and sear in pan with vegetable oil over med - high heat, skin side down until crisp (1 - 2 min)

Add the chicken, skin - side down, and cook until the skin is golden brown and releases easily from the pan, about 5 - 7 minutes.

Once the oil is hot lightly season both sides of the cleaned snapper and place skin side down in the pan.

Arrange on a sheet pan, skin side down.

Place the chicken skin side down into the pan.

Transfer the salmon to the pan, skinned - side down.

Place chicken skin side down into the pan.

Place salmon skin side down on a greased baking pan.

Starting the chicken skin side down in a cold skillet yields a pan of flavorful schmaltz, a.k.a. liquid gold.

Place the fish skin - side down in the pan, pressing down firmly with a fish spatula.

Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters).

Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit — this is okay!).

Reduce heat to medium - high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Add a slick of oil to the pan and place the bird skin side down grill, then cook until the skin is so crisp you might just peel it off and eat it right now, about 25 to 30 minutes.

Place the fish skin side down on a cooling rack over a half sheet pan and refrigerate overnight allowing a pellicle to form on the surface.