I'm just putting some canola oil in a sautee pan and cooking boneless chicken thighs (I buy from a meat market on my way home), flipping only once. The oil eventually starts exploding and spraying all over my stovetop. Is there a way to stop this? If I lower the heat too much will the chicken actually cook through? How long and at what temperature should I be doing it? I'm doing, right now, 8 minutes per side at medium heat (though I'm suspicious my new stove's 'medium' is other stove's medium-high).
Submitted March 09, 2017 at 09:26AM by Cyberzaichik http://ift.tt/2n3zvOk
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