Y'all saying that the meat between the lines of the grill pan don't get hot enough to malliaze?
if you do it properly on a frying pan it can really come out good. I do it almost every yom tov with rib steaks. Salt and pepper and make sure the pan is really hot. A drop of Pam to spray in before hand.
Thanks alot. Was very good.
Attempting a skillet meat pizza for tomorrow night's meal. I know everybody will be too tired to eat- but what to side accompany it?
whiskey
Anyone here make Salami/Sausages? What do you use for casings?
Pig guts are the traditional casing.
Would something like this need a hechsher?https://www.amazon.com/LEM-Products-20-Inch-Non-Edible-Mahogany/dp/B002L7UPUK/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1479232493&sr=1-2&keywords=sausage%2Bcasing&th=1
that's what i have. I want to buy the instant pot next. it's a really good electric pressure cooker
For those of you who own sous-vide cookers, is it worthwhile? Do you really use it all that often, beyond the occasional steak or roast?
Does an anova need tevila?